QUICK LINKS: 

IDFA's HACCP Webinar Series will supply you and your staff with the practical application, examples and forms you need to produce compliant and effective HACCP programs for your products. The following webinar sessions will be interactive, allowing for participants' questions, and include hands-on exercises using homework to reinforce key concepts.

• Internal HACCP Verification, Validation and Records Systems
• Preparing for an SQF (Safe Quality Foods) or BRC (British Retail Consortium) Audit

These sessions are the second in a series of webinars that IDFA has adapted from its more comprehensive "Advanced Dairy & Juice HACCP Workshop." They will provide dairy plant HACCP teams, plant personnel and managers with practical dairy and juice HACCP training that can be easily accessed via phone and computer from the workplace or dairy plant. A properly developed, implemented and functioning HACCP program will improve the odds of achieving SQF or BRC certification. The second session will focus entirely on SQF and BRC program requirements for dairy and juice plants and auditor expectations for SQF and BRC plant certification.

IDFA Webinar Session 1 - HACCP Verification, Validation and Records Systems
Tuesday, March 2, 1:00 - 3:00 p.m. EST

This seminar will provide a practical approach for the plant's HACCP team to properly develop and implement a written verification and validation plan, based on techniques developed for the IDFA HACCP Certification Program. It will also demonstrate how to build, identify, manage and track a record-keeping system for your plant's HACCP Program. Although this session builds on the 2009 IDFA Webinar which covered Prerequisite Programs and the HACCP Plan, participation in the 2009 IDFA HACCP Webinar is not required for this program.

IDFA Webinar Session 2 - Preparing for an SQF or BRC Audit
Thursday, March 4, 1:00 - 3:00 p.m. EST

The second session of the webinar will provide an overview of the Safe Quality Foods (SQF) and British Retail Consortium (BRC) third-party certification programs, which are recognized by the Global Food Safety Initiative (GFSI). SQF and BRC are organized food safety and quality certification systems that are being required more frequently by dairy customers to ensure their food is safe, high quality, and consistent with national and international certification standards. SQF is based on HACCP with a number of enhancements. It is important that all dairy plants understand SQF elements so they can adapt their existing HACCP programs to meet SQF auditor expectations. This session will review the most important parts of SQF 2000 and provide practical advice on how to successfully navigate an audit by SQF-certified third party auditors.

Back To Top

Frequently Asked Questions

1. When is the IDFA HACCP Webinar being held?
IDFA's HACCP Webinar will be held on Tuesday, March 2 and Thursday, March 4, 2010 from 1:00 p.m. EST to 3:00 p.m. EST.

2. What is an IDFA Webinar?
An IDFA Webinar is a series of short seminars, using a conference call for audio and the Internet for video to link participants and trainers. Participants will listen to the presenter via the call, while viewing the slides online. Our presenters will be able to highlight important points and answer listener questions in real time via the Internet.

Each Webinar session is two hours in duration, with 105 minutes allotted for the presentation and 15 minutes for a question-and-answer period, although questions will also be taken during the presentation. The seminar is delivered over the telephone for reliable and clear sound quality. PowerPoint presentations may be accessed online during the seminar. All slides from the presentations can be easily downloaded for future reference. The question-and-answer session provides an opportunity for you to ask questions, as well as hear questions relating to issues that you may be currently facing or will face in the future.

3. Why is this HACCP Webinar of more value than others being offered?
IDFA has been at the forefront of HACCP development and implementation in the dairy and juice beverage industry since the early 1990s. The IDFA HACCP Certification Program, implemented in 2002 and continuously updated, is specific to the dairy industry and built on the collective knowledge of HACCP experts in academia, government, Codex and the dairy industry. It provides practical recommendations, model HACCP plans and large numbers of HACCP forms that make the development, implementation and maintenance of HACCP for dairy and juice beverages easier and more uniform across the industry. Allen Sayler, IDFA's nationally-known HACCP and SQF trainer, has 27 years of experience in all parts of the U.S. dairy industry and has led IDFA's HACCP Certification Program for the past 10 years.

4. Do I need HACCP training if I already had it in the past?
HACCP in the dairy and juice beverage industry is constantly evolving and changing. The wave of third-party certification programs (SQF, BRC, etc.) implemented by most dairy and juice beverage plants in the last two years are all based on HACCP. A fully functioning HACCP program takes constant nurturing and periodic updating to produce improvements in product safety and quality and to reduce product defects and market withdrawals. The nurturing and maintenance of a plant's HACCP program is the responsibility of a well-trained HACCP support team. By participating in this webinar, which is based on the IDFA HACCP Certification Program, you can modernize your company's HACCP Program using the latest thinking on HACCP. Anyone who has not taken intense HACCP training in the last three years should consider updating his or her HACCP knowledge as soon as possible.

5. Who participates in the HACCP Webinar?
This webinar is designed for employees who are responsible for plant or corporate HACCP teams, including plant managers, plant and corporate production supervisors, plant production shift supervisors, plant and corporate quality assurance/quality control managers, plant and corporate laboratory supervisors, plant and corporate distribution and warehouse supervisors, plant and corporate engineers and preventive maintenance staff, and plant and corporate SQF teams.

6. Will this webinar give me an IDFA Individual HACCP certification?
No, this webinar is an information and short-update session. It does not cover all aspects of dairy and juice HACCP and does not qualify as IDFA Individual HACCP certification training. You will receive a certificate of completion at the end of the series. If you need a certification, contact IDFA meetings and education department at 202-220-3557 or training@idfa.org for more information.

7. What is the schedule for the HACCP Webinar?
The agenda with program and activities schedule is available online. Please note that the program schedule is subject to change.

8. What if I have technical difficulties trying to log on to the webinar or during the webinar?
If you are having technical difficulties the day of the webinar, send an email to idfa@commpartners.com for immediate assistance.

9. How do I register for the HACCP Webinar?
The fastest and easiest way to register is online.
You may also email your registration to registrar@idfa.org, fax it to (202) 331-7820 or mail it to IDFA Registrar, 1250H St, NW, Suite 900, Washington, D.C. 20005.

10. What is the registration fee?
The HACCP Webinar registration fee is based on membership. If you are a member, the registration fee is $495, and if you are not a member, the fee is $595. If you have questions about membership, send an email to membership@idfa.org.

11. What does my registration fee include?
Your registration fee includes access to the webinar, answers to submitted questions, copies of the slides on both days, feedback on submitted homework and electronic copies of IDFA's Dairy HACCP and Juice HACCP Manuals.

12. Will I receive a confirmation of my registration?
Yes, you will receive a confirmation for your registration via email or fax. It will contain more detailed information about the webinar.

13. What is the registration cancellation/refund policy?
Full refunds will be granted for written cancellations received up to three weeks before the meeting. Cancellations received one to three weeks before the meeting will be eligible for a 50 percent refund. No registration refunds will be granted after February 23, 2010. All cancellations must be received in writing. Substitutions may be made without penalty.

14. My question is not here! Who should I contact?
If you have further questions about the IDFA HACCP Webinar, please contact Kellie Bland, Meetings Assistant and Registrar at (202) 220-3557 or kbland@idfa.org.

Back To Top

How to Register

Registration for this event is closed.

Back To Top