HazardAnalysisandCriticalControlPoint(HACCP)Systems
PrinciplesofFoodProtectionDates:November11-12,2019
Times:8am-5pmVenue:LaSalleroomabovethePagodaRestaurant
1525RycroftStreet,Honolulu,HI96814(validatedparkingattheRossparkingstructureonKanunuStreet)
Instructor:Dr.AuroraA.SauloSponsoredbythe:
CooperativeExtensionServiceFoodTechnologyProgramCollegeofTropicalAgriculture&HumanResources
UniversityofHawai‘iatMa`noa
Thistwo-dayworkshopwillstartwiththePrerequisiteProgramsforfoodsafety,thevitalfoundationofsoundHACCP-basedsystems,fromtheenvironmentalconditionsandbasicoperationsthatsupportfoodsafety,includingagriculture-basedproduction,tofoodprocessing,foodpreparation,foodservice,anddistribution.ItiscriticalthatalltheseprerequisiteprogramsbeinplacebeforeattemptingthedevelopmentandimplementationofaHACCPoranyfoodsafetyplan.Thefirstdaywillendwithpresentationsofdifferentfoodsafetystandardsandschemes,andthekeyrequirementstocomplywiththeFoodSafetyModernizationActandtomeetthecurrentregulatoryHACCPs:Juice(21CFR120),Seafood(21CFR123),andMeatandPoultry(9CFR304).
TheseconddaywillcontinuewiththepreliminarystepstoHACCP.ThesevenHACCPprinciplesnecessarytodevelopaHACCPplanasapplicabletoanyfoodwillthenfollow,combiningdiscussions,lectures,andgroupexercises.
ThisHACCPcoursefollowstheguidelinesestablishedforHACCPsystemsdescribedinthe“RecommendedInternationalCodeofPracticeGeneralPrinciplesofFoodHygiene” developedbytheCodexCommissiononFoodHygieneandbytheNationalAdvisoryCommitteeforMicrobiologicalCriteriaonFoods(NACMCF).ThecoursematerialsareaccreditedbytheInternationalHACCPAlliance.TheUniversityofHawai‘iatMa`noawillawardacertificatewithasealfromtheInternationalHACCPAlliancetothosewhoattendallthesessionsandsatisfactorilycompleteallrequirements.Thecertificateswillbesenttothedesignatedmailingaddressesapproximately4-6weeksafterthecourse.
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WhoMayAttendTheintendedaudienceincludesthoseinthefoodindustry,suchasfarmers,retailers,wholesalers,supervisors,mid- levelmanagers,technicalandnon-technicalpersonnel,qualityprofessionals,productionpersonnel,marketingprofessionals,salespersons,andthoseintheexport/importbusiness.AthoroughknowledgeofyourfoodoperationsisimportanttothedevelopmentofyourfoodsafetyprogramandHACCPPlan.
CourseofInstructionThiscurriculumincorporatesrecommendationsandconceptsfromtheNationalAdvisoryCommitteeonMicrobiologicalCriteriaforFoodsandmeetstheeducationalrequirementscitedintheFDAregulationsrequiringHACCP.
ReadingProficiencyEnglishwillbethemediumofinstruction.Notranslationassistancewillbeavailable.
ProgramFacultyTheinstructorisaHACCPtrainercertifiedbytheGMAScienceandEducationFoundation(formerlyFoodProcessorsInstitute),TheInternationalMeatandPoultryHACCPAlliance,AssociationofFoodandDrugOfficials(AFDO),andtheSeafoodHACCPAlliance.
CourseVenueHACCPSystems– PrinciplesofFoodProtectionwillbeconductedattheLaSalleroomabovethePagodaRestaurant,1525RycroftStreet,Honolulu,HI96814.ValidatedparkingisattheRossparkingstructureonKanunuStreet.
Daytimetemperaturesaverageinthelowtomid30sCelsius.Althoughsummerwearisacceptableinmostpublicareas.Itisrecommended,however,tobringasweater orajacket.
RegistrationPleasecompletetheattachedregistrationformandemailittoaurora@hawaii.edu.YoumayalsoregisteronlineatFoodSafetyHawaii.org/Events.Enrollmentwillbeacceptedonafirst-paid basisandwillbelimitedinnumberduetogroupexercises.RegistrationfeeisUSD600perpersonforthe2-dayworkshopwhenpaymentsarereceivedby12noononOct.28,2019.Theregistrationfeeincludesthecostofinstruction,useoffacilities,allworkshopmaterials,continentalbreakfast,andlunch.Lodgingisnotincluded.AfterOct.28,2019,theregistrationfeewillbe$650perperson.Ifwedonotreceiveyourregistrationfeebythedeadline,pleasecallfirst(8082261950)todetermineifspaceisavailable.
Thereisnoonlineorcreditcardpayment.Onlybankchecks,cashier’schecksandmoneyorderspayabletoRCUH001139willbeaccepted.Yourenrollmentwillbeconfirmedafterwereceiveyourpaymentofregistrationfeeatc/0Dr.AuroraA.Saulo,TPSSDept,UHManoa,3190MaileWay,StJohn102,Honolulu,HI96822.Nowalk-insandnopaymentsatthedoorwillbeaccepted.Noobserverswillbeallowed.
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CourseAgendaDay17:45– 8:00 Registrationandcontinentalbreakfast8:00– 8:15 Welcome;IntroductiontotheCourse;CourseObjectives,Content,&Format8:15– 8:30 HACCP– MythsandFacts8:30– 9:30 HACCP&PreventiveControlsSystems– ABriefHistory10:00–12:00 PrerequisiteProgramsforHACCPSystems12:00– 1:00 Lunch1:00– 2:00 FoodHazards2:00– 3:00 PreliminaryStepstoHACCP(withexercises)
HACCPPrinciples– AnIntroductionAssemblingtheHACCPTeamDescribingtheProduct:IntendedUseandDistributionConstructingandVerifyingaFlowDiagram
3:30– 5:00 PreliminaryStepstoHACCP(withexercises)– continued
Day27:45– 8:00 Sign-inandcontinentalbreakfast8:00– 9:30 DevelopingHACCPPlan(withexercises)
Principle1. ConductingaHazardAnalysisPrinciple2. DeterminingCriticalControlPointsPrinciple3. EstablishingCriticalLimitsPrinciple4. CriticalControlPointMonitoringPrinciple5. CorrectiveActionsPrinciple6. VerificationProceduresPrinciple7. RecordkeepingProcedures
10:00--12:00 DevelopingHACCPPlan(withexercises)– continued12:00– 1:00 Lunch1:00– 3:00 DevelopingHACCPPlan(withexercises)– continued3:30– 4:15 DevelopingHACCPPlan(withexercises)– continued4:15– 4:30 HowtoImplementYourHACCPPlaninYourFacility4:30– 5:00 Evaluation,Exam,Questions/Answers;CertificateDistribution;Adjournment
Note:Pleasemakeplanstobepresentinclassuntil5pmofeachday.Ifyoudonotcompletethecourse,youwillnotobtainacertificate.
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Cancellation/SubstitutionPolicyDeadlineforcancellationisOct.28,2019at12noonHawaii.AllcancellationsmustbeinwritingandwillentailahandlingfeeofUSD50perregistration.Cancellationsreceivedafterthedeadlinearesubjecttotheentiretuitioncharge.Substitutionsmaybemadebeforetheworkshop.
TheUniversityofHawai‘imaycancelthisworkshopfourteen(14)dayspriortothefirstdayofthecourseifthereisinsufficientenrollment.
Questionsregardingprogramcontent,certificationrequirements,anddisabilityaccommodations,andothersshouldbedirectedtome.
Dr.AuroraA.SauloProfessorandExtensionSpecialistinFoodTechnologyCooperativeExtensionService3190MaileWay,St.John102,Honolulu,HI96822USACell18082261950Email:[email protected] [email protected]
ParticipantFullName(toappearonthecertificate)
CompanyNameandMailingAddress
EmailaddressoftheParticipant(notthepayer)fordownloadingoftheFSPCAcertificate
CellPhoneNumber/LandlineNumberoftheParticipant (notthepayer)
Mealrestriction(pleasecheck)oFoodAllergy(pleasespecify)_________oVegetarianpreferred__________SeafoodOK_________
USD600/personifreceivedbyOct.28,2019;USD650/personifreceivedafterOct.28,2019
The University of Hawai‘i at Ma`noa is an equal opportunity/affirmative action institution and is committed to a policy of nondiscrimination on the basis ofrace, sex, age, religion, color, national origin, ancestry, disability, marital status, arrest and court record, sexual orientation, and veteran status. This policycovers admission and access to, and participation, treatment and employment in the University’s programs, activities, and services. Sexual harassment isprohibited under this policy. UHM recognizes its obligation to provide program accessibility for persons with disabilities. Contact the KOKUA (disabledstudent services) Program to obtain information as to the existence and location of services, activities, and facilities that are accessible to and usable bypersons with disabilities: 956-7511(V/T).
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