Workshops
This year, the Rocky Mountain Food Safety Conference will present three workshops on Monday, May 20, 2013:
Seafood HACCP Certification
Reduced Oxygen Packaging/Cook-Chill and Sous Vide
ServSafe Workshop and Certification Exam
Seafood HACCP Certification – Segment Two
The primary purpose of the AFDO/Alliance HACCP Training Protocol is to assist the implementation of HACCP programs in commercial and regulatory settings. The assistance is provided through a uniform, cost-effective education and training program. This program includes standardization courses, training materials and trained instructors.
Courses have been developed for training in basic HACCP programs. The training is consistent with the regulatory mandates for processing and importing fish and fishery products for commerce in the United States. The primary audiences are the seafood processing and importing industries, and regulatory officials based in the United States.
Persons who complete the AFDO/Alliance courses will receive Certificates of Course Completion from the Association of Food and Drug Officials (AFDO). The certificates for the basic HACCP programs denote completion of a standard training program in the application of HACCP principles to fish and fishery processing as reference by the U.S. Food and Drug Administration (FDA; 21 CFR Part 123; Dec. 18, 1997) and the respective State HACCP regulations.
Manuals
Please note that course manuals are not included in the registration fee. Manuals can be ordered at ifasbooks.com.
Students are required to bring their manuals to the course to be used during the practical portion and final exercise. We will be using the 4th Edition “Fish and Fishery Products Hazards and Controls Guide” and the 5th Edition “Hazard Analysis and Critical Control Point Training Curriculum Manual” during the course.
When
Monday, May 20, 2013
8:00 a.m. – 4:30 p.m.
Where
Rocky Mountain Food Safety Preconference Workshop
Johnson and Wales University
Academic Center (Building 8)
7150 Montview Blvd.
Denver, Colorado
Prerequisites
Students must access the Segment One course at www.seafoodhaccp.cornell.edu and successfully complete all 12 course modules.
The Alliance Internet-based Segment One training course is designed to teach students the information presented in the basic HACCP curriculum. The Segment Two training course will cover the hands-on practical and live HACCP plan model.
To be eligible to attend the one-day Segment Two certification course, students must register here for the Segment Two course and send their e-mail notification of Segment One Internet training course completion, from the Cornell University/New York Sea Grant Program, to the course contact listed below.
Students who complete the Segment Two course will receive their AFDO Certificate of Course Completion for the basic seafood HACCP training as required by Federal regulations.
Fee
$175
Class limit
50 participants
Course contact
Laura Van Wagenen-Birdsill
303.692.3649
Reduced Oxygen Packaging/
Intended for regulators and industry, the objective of this pre-conference workshop is to become knowledgeable about ROP Cook-Chill/
When
Monday, May 20, 2013
8:00 a.m. – 4:30 p.m.
Where
Rocky Mountain Food Safety Preconference Workshop
Johnson and Wales University
Academic Center (Building 8)
7150 Montview Blvd.
Denver, Colorado
Fee
$75
Class limit
30 participants
Course contact
Mario Seminara, R.S.,
FDA Regional Retail Food Specialist
303.236.3026
ServSafe Workshop and Certification Exam
This ServSafe workshop will prepare you for the ServSafe Food Protection Manager Certification exam, which will be administered at the conclusion of the workshop. Training covers these concepts:
- The importance of food safety
- Good personal hygiene
- Time and temperature control
- Preventing cross-contamination
- Cleaning and sanitizing
- Safe food preparation
- Receiving and storing food
- Methods of thawing, cooking, cooling and reheating food
- HACCP (Hazard Analysis and Critical Control Points)
- Food safety segulations
- And more . . .
When
Monday, May 20, 2013
8:00 a.m. – 4:30 p.m.
Where
Rocky Mountain Food Safety Preconference Workshop
Johnson and Wales University
Academic Center (Building 8)
7150 Montview Blvd.
Denver, Colorado
Fee
$125
Class limit
30 participants
Course contact
Bob Roncaglia, King Soopers
FDA Regional Retail Food Specialist
303.778.3192
