| Copyright (C) All rights reserved. FoodHACCP.com. For more information send email to info@foodhaccp.com FAX) 1-253-486-1936 |
| 1 |
Food Safety Micro. Course 25th - Baltimore MD - OPEN November 15-16, Baltimore, MD Training Place: TBA 24th - Las Vegas, NV - OPEN October 5-6, Las Vegas, NV Four Points by Sheraton 4055 Palos Verdes, Las Vegas, NV T:702 473 6400 23th - Chicago, IL - Completed July 6-7, Chicago, IL 22th - 1 day Short Course - Completed Nov. 14, 2016 (Las Vegas, NV) 21th - 2 day Short Course- Completed May 10-11, 2016 (Chicago, IL) 20th- 2 day Short course- Completed January 28-29, 2016 (Las Vegas, NV) 19th- 1 day Short course- Completed November 9, 2015 (San Francisco, CA) 18th- 2 day Short course- Completed August 27-28, 2015 (Las Vegas, NV) 17th- 2 day Short course- Completed May 21-22, 2015 (Hermosa Beach, LA, CA) 16th- 2day Short course- Completed Feb. 5-6, 2015 (Seattle, WA) 15th- 1day Short course- Completed January 25, 2015 (Chicago, IL) 14th- 2days Short course- Completed March 20-21, 2014 (LA, CA) 13th- 1day Short course- Completed December 30, 2013 (Seattle WA) 12th- 1day Short course- Completed November 4, 2013 (Las Vegas, NV) 11th- 2days Short course - Completed June 20-21, 2013 (Guam) 10th- 2days Short course- Completed Jan 31- Feb. 1, 2013 (Seattle WA) 9th- 1day Short course- Completed November 12 2012(Chicago IL) 8th- 2days Short course - Completed August 9-10 2012 (Las Vegas, NV) 7th- 2days Short course - Completed Feb. 2-3, 2012 (Seattle WA) 6th- 1day Short course- Completed November 7 2011 (Chicago IL) 5th- 2days Short course- Completed July 19-20, 2011 (Las Vegas, NV) 4th- 1day Short course - Completed April 18, 2011 (Seattle WA) 3rd- 1day Short course- Completed Feb. 4, 2011 (Las Vegas, NV) 2nd- 1day Short course - Completed December 21, 2010 (Las Vegas, NV) 1st- 1day Short course- Completed November 1 2010 (LA, CA) |
| Food Safety Microbiology Short Course Food Microbiology Training Since 2010 |
FoodHACCP Certified Food Micro Course Testimonials from Attendees Instructor has outstanding knowledge of subject and does a great job presenting. I highly recommend this course. I was impressed with the amount of topics instructor was able to cover. Instructor presented the course material in a concise easy to understand manner. James - The Hershey Company Very interesting information presented well. I learned a lot. I would recommned this seminar to others Robert- POM Wonderful A great Course that covers the most pertinent points of food microbiology as applied to food safety. Lots of real life examples are used to back up the information and opinions provided. The instructor does an Excellent job of highlighting the most important points. Kendon - Waters Corperation Instructor took his time to make sure everybody understand, he also used real life senarios to help present the course. Very interesting Dawn - Hilmar Cheese Company I found this is a great course and a wealth of knowledge. It is a very informative and many interesting topics are covered. Bick - Avure technologies Inc. Instrcutor was incredibly knowledgeable and clear in his lectures. Information was very detailed. Overall, this class was very informative and well structured. Eric - Red Robin Very Interesting and learned so much about the pathogen and food microbiology. It also helped cleared out some questions. Instructor is very knowledgeable. Teresa - JFC International Inc. Impossible to cover so many territory in 8 hours. However, this seminar was Excellent. John - StonePoint Great class and Great Presentation Kelli - Costco Good attention. Narrowed on topics that were helpful in understanding issues. -Annie - Costco I enjoyed the class.. Lot to cover - Lawrence - Food Protection services Excellent Presentation!!!. Instructor is an excellent presenter, both with material and presentation. Unlike other presenters, Instrocutor took his time to make sure everyone understand the complicate concepts. I would recommend this course for anyone who works in the food industries from harvesting to producers to food preparers. - Carol - Babcock Lab. Instructor did a great job covering a large amount of information in a short amount of time. -John- Ocean Spray I thought the overall class was Extremely informative and the presentation was easy to follow. - Kate- Ocean Spray Passionate!!! Concise !!! Well Educated -Tony - Hitching Post Products. A lot of relevant information presented. Instructor clearly knows the materials and delivers well. -Derek - Crestone Group Baking Company Excellent Course!!! Instructor is very knowledgable. Well Prepared and makes the class interesting. - Mavra Marti - Kerry Inc. Good Summary of Lots of materials in short period time. Good examples and visualization of pathogens and process. - Michael - Food Protection Services. Materials are helpful and several parts I will be able to use. Class is excellent for microbiology concept. - Frank - Frank O'Sullivan Consult Excellent Presentation, very informative. Instructor is very knowlegable of the Topic. - George - Basic Food Flavors Thank you.. Nice Class, Lots of information for 1 day course. Enthusiasm is great!!!!! - Tina - T.Price & Associates This is excellent course for People without a background of microbiology. Excellent Information. Good Answers for Questions - Fernando - Basic Food Flavors Very good review, Increased my information for Microbiology related to Food Safety/Quality - Fred - Outwest Meat Co. Instructor is obviously very knowledgable in his field, Great Job - Nicole - TARGET Instructor was great it is well organized and very informative - Nolberto - MICHELSON LAB. There was a lot of information covered very imformative - Monique - TACO BELL It was an excellent class - Yesinia - PERRICONE JUICES Instructor is well educated on food microbiology - Amanda - PRIMUS LABS and more... |
| More than 400 attendees successfully finished Food Safety Microbiology Training through FoodHACCP. All attendees received "Food Safety Microbiology certificate". |
| Program of Course First day of training (8:30AM - 5:00PM) Second day of training (8:30AM - 2:00PM) History of Food Microbiology Bacteria/Yeast/Mold/ Virus Growth Factors for microorganisms Instrinsic/Extrinsic Factors for microbial growth water activity/pH//Temp/Oxygen Gram Negative bacteria Coliforms/Fecal Coliforms Gram Positive bacteria Spore forming bacteria Lactic acid bacteria Importance of Spore forming bacteria in food Clostridium/Bacillus spores Details for Foodborne pathogens Pathogenesis and importance of Norovirus STEC and E. coli O157:H7 ETEC, EPEC, EHEC, EIEC, EAEC, DAEC Salmonella/Listeria monocytogenes/Staphylococcus aureus Vibrio/Yersinia/Shigella/Campylobacter Bacillus cereus/Clostridium spp./Alicyclobacillus Media preparation/Petrifilm Detection Methods FDA BAM methods Rapid Detection Methods DNA Based methods Immunoassay Based methods Total microorganisms Coliforms/E.coli Yeast/Mold Foodborne Pathogens Control Methods Sanitizers UV High pressure Microwave/RF Ozone Ohmic Superheated steam NIR Antimicrobial gas Natural Antimicroibial Bacteriocin Bacterophage and more... Hurdle Technology to control pathogens Text book will be provided. Coffee, Tea, (No lunch provided) |
Previous Food Safety Microbiology Short Course Attendees from Sun Pacific Reichel Foods, Inc. Annies, Inc. Nestle Purina Pet Care Hershey Company Manna Foods, llc NSF Surefish Lallemand Specialties Proliant Dairy Ingredients Panda Restaurant Group, Inc. Michelson Laboratories Inc. Universidad del Esta Costco DPI Specialty Foods ampm Safeway Inc. Roka Bioscience Baugher Ranch Organics POM Wonderful SAGE Food Safety Consultants, LLC Tampico Spice Co., Inc. Babcock Laboratories, Inc. Trident Seafoods The Morning Star Packing Company Firestone Pacific Foods StonePoint Global Brands Waters Corporation Freshwater Fish Marketing Corporation APC/Proliant United Sugars Corporation IFF Penn Dutch Food Center Paramount Farms LLC Innovaprep Panda Restaurant Group, Inc. Ocean Spray 360 Food Safety The Wendy's Company Trident Seafoods Co. Dole Hilmar Cheese Company Babcock Laboratories, Inc. Sanitation Specialists QFC - Commissary United Sugars Red Robin Gourmet Burgers POM Wonderful Tampico Spice Co., Inc. SK Food Group Madigan Healthcare system Moroni Feed Company manna foods, llc Wendy's Nippon Trends Food Service,INC. PRIMUS LABS Kentucky Food Safety Consulting bioventure centre pte ltd Avure Technologies Inc Panda Restaurant Group, Inc. Food Protection Services Tampico Spice Co., Inc. Target Independent Sanitation Specialists Crestone Group Baking Company US Army Curt Maberry Farm, inc. Rain Crow Ranch - American Grass Fed Beef Tanner's Fresh Fish Processing Diana Food USA Griffith Laboratories Amy's Kitchen Tetracore, Inc. Peeled Snacks Trident Seafoods Ocean Spray Costco Wholesale JFC International Inc. Tuskegee University Pizza Hut, Inc. / YUM! Brands Wrigley TECHLAB Inc. Indiana Packers Corporation Sealed Air Neogen Corporation Ceeram FlyingFoodGroup Kraft Foods Mars Chocolate Indiana Packers Corporation Sealedair SGS Life Technologies Leprino Foods 3M University of Surrey PepsiCo Micro Imaging technology, Inc Tate and Lyle BD Medical Products Pte Ltd Sargento Foods MARFOOD USA EnviroLogix Inc. Regal Springs Trading Bell Flavors & Fragrances, Inc. Baptista's Bakery, Inc. Greater Chicago Food Depository Addiction Foods Ltd. Regal Springs Trading Donlevy Laboratories Nellson Nutraceuticals Isola Imports, Inc. Regal Springs Trading Donlevy Laboratories Sokol & Company NEC Soft, Ltd. and more and more.. |
| Course Instructor Dr. Gulhan Unlu Professor Dept.Food Science University of Idaho She is the Chair of the Biotechnology Division in IFT |
| Onsite Training in Your Plant? Food Safety Microbiology Course Microbiology |
| FSMA |
| HACCP |
| Online |
| 1 |
PROGRAM First day (8:30AM - 5:00PM) Second day (8:30AM - 5:00PM) -Why the FSMA was enacted -Its scope and main objectives -How the FSMA impacts supply chains -Details of specific requirements, including deadlines for compliance -The steps needed to prepare for FSMA compliance -The difference between key Global Food Safety Initiative (GFSI) recognized manufacturing schemes and the FSMA -How to integrate FSMA requirements into other food safety management systems |
| 1 |
| Registration Form Registration Fee $560/person Registration fee includes Textbook and certificate fee. Seats are limited. Register today!! |
| Attendee's Name |
| Inst. Company |
| E-mail Address |
| TEL |
| Card Number |
| Expiration Date |
| Security Code |
| Cardholder Name |
| Billing Address |
| City |
| Prov./State |
| Credit Card |
| Country |
| Clicking the Submit button means that you are accepting our policy Payment Policy: Payment for public courses is due upon registration. Course registration is not official until payment is received. FoodHACCP accepts Visa, Mastercard, Discover, and American Express. If another method of payment is required, please contact info@foodhaccp.com. Travel Arrangements: Lodging and travel costs are not included in the course fee. The individual attending the course must make their own travel arrangements. Cancellation/Transfer Policy: Substitutions are welcome anytime; however please notify us as soon as possible to make the necessary changes Early Cancellations: More than two weeks, prior to the course date will be issued a refund less a 25% processing charge. Late Cancellations: Less than two weeks prior to the course date are not issued a refund Program Cancellation: FoodHACCP reserves the right to cancel or postpone a program due to unforeseen circumstances. Should this occur, you will be notified as soon as possible. All effort will be made to notify participants at least two weeks before the scheduled events. If FoodHACCP Training & Education cancels a course, your entire registration fee 100% will be refunded. |
| Comments |
| Training place |
| Zip/Postal Code |