HACCP for Food Processors

Event Date

Tuesday, March 28 -
Wednesday, March 29, 2023

Event Time

8:00 AM - 4:30 PM

Event Cost

$275.00

Location

ALOFT Hotel Green Bay
465 Pilgrim Way
Green Bay, WI 54304
920-884-0800

Contact Information

7 seats remaining. Register Now.

Course Overview

This IACET and International HACCP Alliance accredited training program is designed to provide you a thorough understanding of the concepts and application of the Hazard Analysis Critical Control Point (HACCP) method for assessing, identifying and controlling hazards. In this course, you will gain the knowledge, confidence and skills to apply the Codex 12 steps to HACCP to develop, implement and maintain a HACCP-based food safety management system.

This course is a combination of lecture and interactive group exercises which provides participants with step-by-step instruction in preparing a written HACCP Plan.  Participants will leave this course with a completed HACCP plan model along with HACCP tools and templates they can utilize in the work place.  The course is structured to promote interaction among class members and allows time for questions and review.

Required Course Prerequisites

  • Strong understanding of Prerequisite Programs and Good Manufacturing Practices
  • Employment at a food manufacturing facility 


Recommended Course Prerequisites

  • Prerequisite Programs Short Course 
    • Please send a copy of your prerequisite programs short course certificate (if available) to abrock@wisconsindairy.org. 


Course Technology Requirements

This course will be held in person. A computer is required for the course. 

Course Attendance

You must be present and engaged for at least 95% of the course to obtain your certificate at the end of the course.
 
Course Assessment 

An 80-question multiple-choice, on-line exam follows the conclusion of the course. You will have 10 business days to complete the exam, upon completion of the course. Upon successful completion of the course requirements (attendance and passing score of 70% or greater) participants will receive an NSF Certificate of Accomplishment. You must obtain a score of 70% of higher in order to receive credit towards the Dairy Food Safety & Quality Certificate

Continuing Education Credits

Contact hours for this course can be applied toward a number of professional certifications including those offered by the American Society for Quality (ASQ), Institute of Food Technologists (IFT), National Environmental Health Association (NEHA) and many other organizations. If you are looking to utilize these credit hours for a professional certification, please let us know and we will provide a formal letter of contact hours and an agenda.

If you achieve a 70% or greater on the final assessment and meet the attendance requirements, this course will count toward the Dairy Food Safety & Quality Certificate Program.

Course Details:

This in-person course will be held on March 28th and March 29th, 2023 at The ALOFT Hotel in Green Bay, Wisconsin. This two (2.0) day course is open to all Wisconsin dairy industry employees. Attendance will be limited to the first 25 registrants, so please register early. The course will begin at 8:00 AM and will end no later than 4:30 PM. 

Cost:

Cost to attend the short course is $275.00 per student. The cost includes registration, materials, breakfast, lunch and breaks for each day.

Hotel Details:

A block of rooms has been reserved at the ALOFT Hotel Green Bay. Please call the hotel at 920-884-0800 and ask for the “DFW Food Safety” rate or use the link below to secure a room. Note: short course attendees are responsible for their own lodging.

Book your group rate for Dairy Farmers of Wisconsin

Parking Options:

There is no cost for parking at the ALOFT Hotel in Green Bay. 

Dining Options:

Green Bay has a wide variety of dinner options available for those looking to stay over for a night. If you’re looking for some great dining options, please check out the link below:

www.greenbay.com/restaurants/

Registration

(Please submit a new registration form for each attendee)

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