Training

• Food Safety Modernization Act (FSMA) Gap Analysis
• Hazard Analysis and Critical Control Points (HACCP)
• Write your FSMA compliant food safety plan with the Idaho Food Safety Cooperative
• Food safety program development and audits
• Microbiological testing
• FSMA certified curriculums for human and animal food, foreign suppliers, product safety and seafood

The Idaho Food Safety Cooperative (IFSC) course will give you the knowledge, templates, training and coaching needed to create a food safety plan that puts you in compliance with new regulations of the Food Safety Modernization Act. The $2,400 cost of this program will be waived if you complete the program and your food safety plan.

Funded by a grant for a limited time, the IFSC program is worth nearly $10,000 to each participant. The program includes:

• Free food safety gap assessment of your operation
• Free attendance at one of our Preventive Controls Qualified Individual (PCQI) human food courses
• Free training and templates needed to create your FSMA compliant food safety plan
• Six hours of one-on-one consulting to help you put the finishing touches on your food safety plan

Who is eligible?

• Small food processing companies with fewer than 500 employees
• Each company team of up to three people must include at least one person with PCQI training (attend one of our PCQI courses free of charge)
• Each company must complete a free TechHelp Food Safety Gap Assessment before class
• Companies are welcome to enroll up to three people in the course. At least one person must attend each session

Workshops

IFSC cohorts meet in a small, comfortable classroom setting from 1-5 p.m. Between sessions, you will apply learnings from class to your company as you build the segments of your food safety plan.

Course schedule:

• Workshop 1 — Food Safety Program Management
• Workshop 2 — Food Safety Program Basics
• Workshop 3 — Assessing Food Safety Risk
• Workshop 4 — Building Your Food Safety Plan
• Workshop 5 — Building Your Food Safety Plan
• Workshop 6 — Building a Recall Plan

Hazard Analysis and Critical Control Points (HACCP) is an internationally recognized method of identifying and managing food safety-related risk and, when central to an active food safety program, can provide your customers, the public and regulatory agencies assurance that a food safety program is well managed.

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. 

HACCP plans are prepared for each process or product, and identify possible hazards and ensure controls are in place to reduce the hazards to an acceptable level or eliminated. 

Who would benefit?

• Anyone who requires IHA certified curriculum
• Plant HACCP team members
• Plant management teams
• Corporate executives
• Anyone whose job function will impact the facility HACCP plan

IHA Certified — Eight-hour course

Identify hazards associated with raw materials and process steps and assign controls.

• Understand the five pre-steps and seven principles in HACCP
• Determine the likelihood and severity of raw material hazards and process hazards
• Identify critical control points (CCPs) and define critical limits
• Evaluate monitoring and verification procedures for CCPs

Leadership and technical

• Computer driven, learning management system
• Training within industry
• Management and facilitation skills
• Sensory program setup
• Experimental design and statistics
• Six Sigma Green Belt
• Job aids and SOP creation

FSMA regulations require every processing facility to have a trained resource person or “Preventive Controls Qualified Individual” (PCQI) who has completed a specialized training course such as this one that was developed by the Food Safety Preventive Controls Alliance (FSPCA). The PCQI oversees the implementation of the facility’s food safety plan and other key tasks.

We recommend having at least one trained PCQI per shift in your facility. The more you have, the easier it may be to manage your food safety programs. In complex operations you may choose to have the leads of each department trained. This gives them autonomy and allows them to manage all the food safety oversight in their respective departments. It also gives your facility peace of mind when you have workforce turnover, illness and vacation time.

What do your course fees cover?

• All course materials including an FSCPA manual
• An AFDO certificate of completion
• A high-quality training environment and opportunities for individual attention
• Interactive team exercises that enhance your learning and comprehension
• Continental breakfast each morning, lunch, snacks, coffee, soda and tea

Preventive Controls for Human Food Course

• Chapter 1 — Introduction to Course
• Chapter 2 — Food Safety Plan Overview
• Chapter 3 — Good Manufacturing Practices and Other Prerequisite Programs
• Chapter 4 — Biological Food Safety Hazards
• Chapter 5 — Chemical, Physical, and Economically Motivated Food Safety Hazards
• Chapter 6 — Preliminary Steps in Developing a Food Safety Plan
• Chapter 7 — Hazard Analysis and Preventive Controls Determination
• Chapter 8 — Process Preventive Controls
• Chapter 9 — Food Allergen Preventive Controls
• Chapter 10 — Sanitation Preventive Controls
• Chapter 11 — Supply Chain Preventive Controls
• Chapter 12 — Verification and Validation Procedures
• Chapter 14 — Record-keeping Procedures
• Chapter 15 — Recall Plan

Suggested prerequisites

• Previous training in Food Safety & HACCP

Registration

The workshop fee is $700/each for two or more people from the same company registering at the same time or $750/individual. $10 discount for those who choose the electronic version of the course manual.

Product and process development

• Commissioning equipment and processing lines
• Scale-up assistance benchtop — pilot plant — factory
• Ingredient sourcing
• Market research, sensory and consumer science
• New product development
• Quality improvements