The Advanced HACCP Short Course, to be held October 27-28, 2003 at the Chicago Hilton & Towers in Chicago, IL, is the cornerstone of IDFA's HACCP Certification Program. This comprehensive training program was designed to train juice and dairy professionals to develop, implement and maintain a HACCP program. Program elements are:

• IDFA's HACCP Management Software Program, including over 20 model HACCP programs for dairy & juice
• IDFA's Dairy HACCP Manual
• IDFA's Juice HACCP Manual
• Advanced Short Course Training

The First Step in Becoming HACCP Certified

The Certification Program is priced at $1,995 for IDFA members and $2,500 for nonmembers. To sign-up, please contact Tanika Manning at tmanning@idfa.org or (202) 220-3557.

Advanced HACCP Short Course Program:

Monday, October 27
7:30 am	Registration Opens
8:00 am	Welcome & Introductions
8:30 am	Why Dairy HACCP?   — NCIMS Pilot Program Why Mandatory Juice HACCP?   — FDA's Juice HACCP Regulation: What You Need to Know!
10:00 am	IDFA's HACCP Certification Program: Getting Started   — Assemble your team   — Describe the Product   — Defining product use and the consumer   — Create the flow diagram   — Verify the flow diagram   — Preliminary Steps
10:30 am	Team Exercise #1: Preliminary Steps
11:00 am	IDFA's HACCP Program: The Basics   — Prerequisites (PPs), Sanitation Standard Operating Procedures (SSOPs) and Good Manufacturing Practices (GMPs).
12:00pm	Group Luncheon
1:00 pm	Questions & Answers
1:15 pm	Team Exercise #2: Prerequisite Program Development
2:00 pm	Team Exercise #2 Presentation: PPs, GMPs & SSOPs
3:00 pm	HACCP Plan Development:   — Hazard Evaluation & Hazard Analysis for Dairy Products   — Establishing Critical Limits
3:45 pm	HACCP Plan Development:   — Hazard Evaluation & Analysis for Non-citrus Juices:   — Hazard Evaluation & Analysis for Citrus Juices   — Establishing Critical Limits
4:30 pm	HACCP Plan Development:   — CCP Monitoring   — Corrective Actions   — Recordkeeping Procedures
5:00 pm	Team Exercise #3: Hazard Analysis & HACCP Plan
Tuesday, October 28
8:00 am	Questions & Answers
8:30 am	Review of Team Exercise #3
9:45 am	HACCP Verification/Validation, Corrective Actions, and Recordkeeping
10:30 am	Team Exercise #4: Verification
11:15 am	Review of Team Exercise #4
12:00	Group Luncheon
1:00 pm	IDFA's HACCP Manuals, Models and Software Dairy HACCP Manual with PPs & Model programs (fluid milk, cottage cheese, yogurt, sour cream) Juice HACCP Manual with FDA's Juice Hazard Guide HACCP Software Demonstration
3:15 pm	HACCP Team Jeopardy
4:15 pm	Next Steps: What to do when you get back to the plant
4:30 pm	Distribute Take-Home Exams and Closing

PROGRAM LEADER:
The Advanced HACCP Short Course will be taught by Allen Sayler, Director, Regulatory Affairs and International Standards, International Dairy Foods Association. Sayler is a nationally recognized expert on HACCP systems and frequently consults with FDA and NCIMS on the development of HACCP regulations and guidelines. His responsibilities include leading IDFA's HACCP activities, monitoring international regulatory issues, and participating in NCIMS, the International Dairy Federation and the Codex Alimentarius Commission. Sayler joined IDFA from his position as a Dairy Products Marketing Specialist with USDA's Agricultural Marketing Service Dairy Programs Standardization Branch. Prior to his work at USDA, Sayler spent four years with the FDA's Milk Safety Branch, and 10 years with the North Dakota Department of Agriculture.

HOW TO REGISTER:
This HACCP Short Course is offered exclusively to participants in IDFA's HACCP Certification Program. For more information on Individual Certification or the products included in the program, click here to visit www.idfahaccp.org. The Individual Certification Program is priced at $1,995 for IDFA members and $2,500 for nonmembers. To sign-up, please contact Tanika Manning at tmanning@idfa.org or (202) 220-3557.