Interactive Event Calendar

IDFA's Advanced HACCP Short Course

October 27-29, 2009

McCormick Place | Chicago, IL



Overview

IDFA's Advanced Hazard Analysis and Critical Control Points (HACCP) Short Course for Dairy & Juice Products will use team exercises and extensive reference materials including dairy and juice models. The course will also use expert presentations to provide comprehensive instruction on the development of HACCP food safety programs within all dairy and juice operations. The short course is designed to meet the training requirements established for Grade A dairy plants as well as the Food and Drug Administration's juice HACCP regulation.

 

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Agenda

Day One
Tuesday, October 27, 2009

7:30 a.m. 

Registration and Continental Breakfast

8:00 a.m. Welcome & Introductions & IDFA HACCP Certification Overview
  • HACCP Document Review
  • HACCP Fact or Fiction
9:00 a.m. Why Dairy HACCP? Overview of Cutting-Edge Programs
  • NCIMS voluntary HACCP dairy program
  • FDA?s juice HACCP regulation & guidance documents
  • Dairy & juice program comparisons
  • New Federal Legislation
10:30 a.m.

Question and Answer Break

10:45 a.m. HACCP Program: Getting Started
  • Assemble your team
  • Describe the product
  • Defining product use and consumer groups
  • Create the flow diagram
  • Verify the flow diagram
11:15 a.m. Exercise #1
  • Developing a HACCP Team
  • Getting Started
12:00 p.m.

Group Luncheon

12:45 p.m.

Environmental Testing Programs:
Neogen Corporation's Rob Soule, Territory Manager-Dairy Solutions will demonstrate AccuPoint ATP testing instrument and software.

1:15 p.m.

Environmental Testing Programs:

Charm Science's Gerard Ruth, Vice President of Sales will explain & demonstrate how environmental ingredient & product testing fit into HACCP

1:45 p.m. IDFA's HACCP Program: The Building Blocks
  • Prerequisites:*Sanitation Standard Operating Procedures
  • Good Manufacturing Practices
  • Examples of prerequisites and associated record keeping
3:00 p.m.

Exercise #2: Prerequisite Programs

4:30 p.m. HACCP Plan Principles 1 & 2
  • Hazard Identification, Evaluation & Hazard Analysis
  • NCIMS Dairy Hazards Guide & FDA Juice Hazards Guide
  • Review of specific examples of written
5:15 p.m. Exercise #3:
  • Hazard Analysis
  • HACCP Plan Summary Table
  • Corrective Action Plan
5:30 p.m.

Questions & Answers

Day Two
Wednesday, October 28, 2009

8:00 a.m. Presentation of Exercise #3
8:45 a.m. HACCP Plan Principles
  • Establishing Critical Limits
  • Critical Control Point monitoring
  • Corrective Actions
  • Recordkeeping - what and how much
  • Review of pasteurization model
9:45 a.m. Exercise #4
  • HACCP Plan Summary Table
  • Corrective Action Plan
10:00 a.m. Question & Answer Break
10:45 a.m.

Magnet & Metal Detection Technology

Oscar Jeter, National Sales Manager, Mettler-Toledo Safeline will demonstrate and explain magnets & metal detection calibration and how these fit into a robust HACCP program

11:30 a.m. HACCP Plan
  • HACCP verification/validation
  • Review of specific examples
12:15 a.m. Exercise #5: Verification/Validation Plans

Day Three
Thursday, October 29, 2009

8:00 a.m. Review of Exercise #5
8:15 a.m. Internal Auditing of Plant HACCP Systems
  • Basic auditing concepts & auditing mechanics
  • Internal auditing of plant HACCP systems
9:00 a.m.

HACCP Software Demonstration

Geoff Parker, Nicheware System will demonstrate HACCPPlan.net, IDFA's recommended HACCP software for dairy & juice processors

10:00 a.m. Question & Answer Break
10:15 a.m. HACCP & Related Food Safety/Quality Systems: An Interrelationship You Need to Understand
11:00 p.m. HACCP Team Jeopardy
11:45 p.m. Review of IDFA HACCP Forms, HACCP Manual Table of Contents and HACCP Records Summary Page
12:00 p.m. Wrap-up, Questions and Answers, Parting Comments, Tests, Passing Out Attendance Certificates & Attendees Critique Completion

 

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Travel Information

Getting There By Air:

Chicago is served by the Chicago O'Hare International Airport (ORD) and the Chicago Midway Airport (MDW). We are pleased to announce American, Continental, Delta/Northwest, JetBlue and United Airlines as our official carriers for the 2009 Worldwide Food Expo. The following promotions are available:

American Airlines offers a 5 percent discount off published fares, which applies to all applicable fares that are available for your date and time of travel. To make a reservation, visit www.aa.com and use the authorization number A53H9AA as the aa.com promotion code. Or call the American Airlines Meeting Services Desk at 800-433-1790.

Continental Airlines offers discounts of 2 to 10 percent off published fares off zone fares. When you book your reservations online at www.continental.com, you'll receive an additional 3 percent discount off the published fares. Just choose your flight times and access meeting discounts by inserting ZF0HDPK31N in the offer code box. Or call your travel professional or Continental MeetingWorks at 800-468-7022 and refer to Z Code ZF0H and agreement code DPK31N.Delta/Northwest

Delta and Northwest Airlines are pleased to offer discounted airfares. Use WorldFile/Ticket Designator NY295 to purchase your tickets online and discounts from 2% - 7% will be applied. Individuals should go to www.nwa.com, and travel agents should go to www.worldagentdirect.com . Northwest will provide reservations and ticketing assistance at 1-800-328-1111.

JetBlue Airways offers a 5% discount on the lowest available fare by simply booking online! To make a reservation, visit www.jetblue.com/promo and use WWFE2009 as the promotion code.

If you have any questions just contact our dedicated Meetings Desk at 1-888-JETBLUE (538-2583), option 4 or jetblueconventions@jetblue.com

United Airlines offers 5 to 10 percent off published fares. To make a reservation please visit www.united.com and use the meeting ID 586MT as the united.com promotional code.

Or call the Meetings Plus reservation service at 800-521-4041

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How To Register

 

Registration for this meeting has closed.

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