|
Place: Holiday Inn Chicago O'Hare Hotel (Conference Room)
5615 North Cumberland Avenue, Chicago, Illinois 60631
TEL) 1-773-693-5800
Free Shuttle from OHare Airport to Hotel
April
8, 2014
Risk Assessment and Root Cause Analysis in Practice
Instructor: Joseph Iwan, President/Consultant,
Professionalfoodsafety Ltd.
(8:00AM - 5:00PM)
Program
Contents: How to Implement a Risk Assessment System
- Identify where the GFSI Schematics demands Risk Assessment
- Learn what the GFSI Schematics expects from Risk Assessment
- Application of different Risk Assessment models against common GFSI
Schematics non-conformities
Contents: Root Cause Analysis in Practice
- Defining Root Cause Analysis
- Root Cause Analysis and the Standard
- The importance of Root Cause Analysis
- Different methods to undertake Root Cause Analysis
- Perform a Root Cause Analysis
Summary Q&A
After training all attendee will receive a certificate.
Feedbacks
from Previous Attendees (November, 2013, Las Vegs Risk Assemssnet
Training)
David, TalkingRain Beverage Co,: Great
Content, Will have team meat year to attend
Tammi, Bellagio Hotel, Risk assessment
information was very very useful. The real world examples were excellent.
Mark, Prudential Overall Supply, I would recommend this to anyone.
Elizabeth, Shamrock Foods, Well done! Very informative and easy
to follow along, Love the team.
Jonathan, Microbac Laboratories, Risk Assessment and root cause
investigation class was excellent
Harlan, Sadex Corporation, The risk assessment and root course
analysis symposium was excellent.
Tiffany, Pregel America, I loved the combination of risk assessment
and root course.
Amin, University of Manitoba, It was an excellent course to
take, I learn so many things.
more and more...
April
9, 2014
Understanding
Certification and the GFSI Schemes
(BRC, FSSC 22000, PrimusGFS, SQF)
Instructor:
Eric
Toussaint, President/Consultant, GlobalCert Food Safety, LLC
(8:00AM - 5:00PM)
Outline for Presentation:
. Understanding the difference between certification and accreditation?
. What is the certification process and how do I get started?
. What is the role of the GFSI and how it was developed?
. What are the criteria that the GFSI schemes adhere to?
. Who make up the GFSI?
. Learn how to become an auditor.
. Understand how a HACCP Plan works hand in hand with a Quality Management
System.
. Identify the similarities of the 4 most popular schemes in the US.
. Identify the differences of the 4 most popular schemes in the US.
. We will breakdown each of the schemes so that you are better able
to determine which scheme is best for your organization.
. Learn skills to help you pass your audit.
. A brief overview of the Food Safety Modernization
Summary Q&A
After training all attendee will receive a certificate.
April
10, 2014
Control
Methods/Sanitation for Food Safety
Instructor: Professor. Dr. Arun Bhunia (Purdue University)
(8:00AM - 5:00PM)
Program
Antimicrobial Preservatives
Factors that affect antimicrobial activity
Current Sanitizers and antimicrobial agents
Organic acids
Parabenzoic acids
Nitrites
Phosphates
Sodium chloride
Disinfectants
Naturally occurring antimicrobials
Biologically Based Preservation
Bio preservation by controlled acidification
Bacteriocins
Physical Methods
of Food Preservation
Physical dehydration processes
Drying
Freeze-drying
Cool storage
Controlled-atmosphere storage
Modified-atmosphere packaging
Freezing and frozen storage
Preservation by heat treatments
Pasteurization, Sterilization, UHT
Thermobacteriology
Calculating heat processes for foods
Microwave heat treatment
Preservation
by irradiation
UV radiation
Ionizing radiation
Other non-thermal processes
Ohmic heating
PEF
Industrial Strategies for Ensuring Safe Food
Summary Q&A
After training all attendee will receive a certificate.
April
11, 2014
Predictive
Microbiology for Food Safety
Instructor: Dr. V.J. Juneja (USDA, ARS)
(8:00AM - 5:00PM)
Program
1. Workshop introduction
2. Quantitative microbiology in food manufacturing
a. Pathogens and food products of concern
b. Challenges in food safety
c. Existing and emerging technologies for food preservation
d. Food formulation and processing guidelines
e. Comprehensive Intervention strategies for pathogen control in foods
Hurdle concept
3. Fundamentals of predictive microbiology
a. Experimental design and data collection
b. Primary models: describe the microbial population with time (fitting
curves to data) - Growth, survival, inactivation; measuring parameter
values
Gompertz, Baranyi, Weibull, D value
c. Secondary models: describing changes in parameter values of primary
model with changes in environmental conditions (T, pH, aw, preservatives)
Square root growth, regression equations
d. Tertiary models (model interface): software tools to input data,
predict results, e.g., Pathogen Modeling Program (USDA)
4. Overview and demonstration of software tools
5. Regulatory perspective on the use of predictive microbiology
6. Case studies demonstrating their application
7. Hands-on demonstrations and training for proper use of the programs;
all participants will be provided with a laptop.
8. Close workshop: Evaluation sheet to obtain feedback from attendees.
After training all attendee
will receive a certificate.
|
