IDFA's Advanced HACCP Short Course for Dairy & Juice Products will use team exercises and 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.

Course Outline

DAY ONE — Monday, October 22, 2007
7:30 a.m	Registration and Continental Breakfast
8:00 a.m.	Welcome, Introductions and IDFA HACCP Certification Overview
8:20 a.m.	NACMF HACCP Document Review
8:30 a.m.	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
10:00 a.m.	Question-and-Answer Break
10:15 a.m.	IDFA's HACCP Program: Getting Started Assemble Your Team Describe the Product Defining Product Use and Consumer Groups Create the Flow Diagram Verify the Flow Diagram
10:45 a.m.	Exercise #1 - Developing a HACCP Team and Getting Started
11:15 a.m.	IDFA's HACCP Program: The Building Blocks Prerequisites (PPs) * Sanitation Standard Operating Procedures (SSOPs) GMP's Examples of PPs and Associated Record Keeping
12:00 pm	Exercise #2: Prerequisite/SSOP Program Development
12:15 pm	Group Luncheon - IDEXX Drug Residue and Water Testing
1:30 pm	Review of Exercise #1 & #2: Presentations
2:00 pm	HACCP Plan Principles 1 and 2 Hazard Identification, Evaluation and Hazard Analysis (HA) NCIMS Dairy Hazards Guide and FDA Juice Hazards Guide Review of Specific Examples of Written HA
3:15 pm	Question-and-Answer Break
3:30 pm	HACCP Plan Principles 3, 4, 5 and 7 Establishing Critical Limits (CL) Critical Control Point (CCP) Monitoring Corrective Actions (CA) Record Keeping - What and How Much Review of Pasteurization Model
4:45 pm	HACCP Software Demonstration
5:15 pm	Exercise #3: Hazard Analysis, HACCP Plan Summary Table and Corrective Action Plan
6:00 pm	Questions and Answers
DAY TWO — Tuesday, October 23, 2007
8:00 a.m.	Review of Exercise #3
9:00 a.m.	Drug Residue Testing - Charm Sciences
9:30 a.m.	HACCP Plan Principle 6 HACCP Verification/Validation Review of Specific examples
10:15 a.m.	Question-and-Answer Break
10:30 a.m.	Exercise #4: Verification/Validation Plans
11:00 a.m.	Review of Exercise #4
11:15 a.m.	Internal Auditing of Plant HACCP Systems Basic Auditing Concepts and Auditing Mechanics Internal Auditing of Plant HACCP Systems
12:00 pm	Group Luncheon - Neogen Allergen Testing
1:00 pm	HACCP, ISO 22000 and Related Auditing Systems: An Interrelationship You Need to Understand
2:00 pm	HACCP Team Jeopardy
3:15 pm	Review of IDFA HACCP Forms, HACCP Manual Table of Contents and HACCP Records Summary Page
3:45 pm	Next Steps: What to do when you get back to the plant
4:00 pm	Wrap-up, Questions and Answers, Parting Comments, Pass Out Certificates and Attendees Complete Critiques

HOW TO REGISTER

Registration fees for the IDFA HACCP Short Course are $1,995 for members and $2,995 for nonmembers. There are special rates for additional participants from the same plant as the first registrant! To register:

1. Register online
2. Call IDFA's registrar at (202) 220-3557
3. Fax the registration form to (202) 331-7820
4. Email IDFA's registrar at register@idfa.org
5. Mail the registration form and check to IDFA, 1250 H St, NW, Ste. 900, Washington, D.C., 20005.

As soon as we receive your payment and registration for this workshop, you will receive your complimentary registration form for Worldwide Food Expo, the dairy event of the year! Worldwide Food Expo, the largest food technology event in the North America, features one million square feet of exhibit space and over 45 educational sessions. For more information on Expo, visit www.worldwidefood.com.

Questions about registration? Contact Lauren Ledermann at 202-220-3557 or lledermann@idfa.org.