Cornell University Offers HACCP Training Course for Dairy Industry
Cornell University’s Department of Food Science is offering an Advanced Hazard Analysis and Critical Control Point (HACCP) Workshop for the dairy industry, Jan. 25-27, 2011 in Ithaca, N.Y.
This workshop is designed to provide comprehensive instruction on the development of HACCP-based food safety programs in dairy operations (e.g., pasteurized and aseptic dairy and juice beverages, cream/sour cream products, yogurt, cottage cheese, cheese, ice cream, butter and powder).
For Grade “A” processors, this course will incorporate the core training requirements of the NCIMS Voluntary HACCP program alternative for dairy plants, including the NCIMS HACCP training modules. FDA Juice HACCP compliance requirements and advanced HACCP topics will also be covered. Successful completion of this workshop will equip attendees with the tools necessary to build a new or re-invigorate an outdated HACCP program that should meet NCIMS HACCP and FDA Juice HACCP requirements. It should also serve as a foundation for the Global Food Safety Initiative’s third-party certification schemes such as SQF, BRC, IFS and FSSC 22000.
Primary instructors for the program will be Allen Sayler (vice president of food safety, technology and regulatory solutions for Randolph and Associates, Inc. and member of NCIMS HACCP Committee, SQF & BRC Technical Advisory Committees) and Steve Murphy (Milk Quality Improvement Program, Cornell University; NCIMS HACCP Committee).
Pre-registration is required. Enrollment is limited to 35 participants and will be on a first-come, first-serve basis. The registration fee is $375 for the first registrant, with a sliding scale for each additional person per plant/company location. Materials, breaks and lunch are included. Be sure to complete all sections of the form and to mark the space if you need a parking permit (required if driving to campus).
Please return registration forms by Jan. 10, 2011 to Janene Lucia, Department of Food Science, 172 Stocking Hall, Cornell University, Ithaca, NY 14853 or fax to 607/255-7619.
Confirmation of registration and requested parking permits will be mailed on Jan. 13, 2011.
The course will be held in B82 Morrison Hall on the Cornell University Campus.
OVERVIEW:
This course, while based on the National Conference of Interstate Milk Shipments (NCIMS) Hazard Analysis and Critical Control Point (HACCP) Training Core Curriculum, is designed to provide a broad-based, practical approach to developing HACCP systems for dairy operations. It is targeted at those who need an introduction to HACCP as a comprehensive food safety system, but is designed to provide more advanced concepts. For those who have not had recent training stressing current HACCP concepts and requirements, this workshop should serve as an updated, detailed refresher and as a source of new ideas.
The course will cover the core HACCP concepts as outlined in the Hazard Analysis and Critical Control Point Principles and Application Guidelines developed by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF- adopted Aug. 14, 1997) and the requirements of the NCIMS Voluntary HACCP Program as spelled out in Appendix K of the Pasteurized Milk Ordinance (PMO). The FDA Juice HACCP regulations that apply to operations bottling juice will also be covered. Throughout the course, specific examples will be provided and the participants will conduct practical team exercises designed to provide experience in the steps required to develop strong prerequisite programs and effective HACCP plans. The goal is that, through active participation, attendees will gain the knowledge and tools needed to build new or enhance existing HACCP programs and serve as effective members of the plant’s HACCP team. The program for the two and a half day course follows.
INSTRUCTORS:
Allen R. Sayler, vice president of food safety, technology and regulatory solutions
Randolph and Associates, Inc.
Sayler joined Randolph and Associates, Inc. (RAI) in August. Before moving to RAI he served as vice president of regulatory affairs and international standards for the International Dairy Foods Association (IDFA), where he coordinated their dairy and juice HACCP task forces. He was the editor and a contributor to the IDFA Dairy & Juice HACCP manuals, and had the role of lead instructor for the IDFA Advanced HACCP Workshops since 1998. His exposure to HACCP began while working at the Food & Drug Administration, where he attended domestic and international HACCP training and served as a national trainer for the Retail Food Code. He also completed the first draft of a model HACCP program for use by USDA’s Dairy Grading Branch. Allen has been an active member of the NCIMS HACCP Implementation Committee since 1997, and has been a key trainer for the NCIMS HACCP program.
Steven C. Murphy, senior extension associate
Department of Food Science, Cornell University
Murphy has an active training role in the department’s Milk Quality Improvement Program. He is directly involved in planning, organizing and implementing educational programs designed for all segments of the dairy industry and in developing written informational materials and peer-reviewed publications. Areas of expertise include dairy microbiology and safety; fluid milk quality and shelf-life; plant GMP and HACCP procedures; and regulatory testing under the NCIMS laboratory program. Murphy is a member of the NCIMS HACCP Implementation Committee (HIC) and is chair of the HIC training sub-committee.
Tuesday, Jan. 25, 2011
8:00 am Registration
8:30 am Welcome and Introductions – Course Objectives S. Murphy/A. Sayler
9:00 am HACCP Overview & Background
- HACCP Defined - The NACMCF Document
- HACCP in the Regulatory System – Dairy/Juice
- HACCP Fact or Fiction; a Pre-Test A. Sayler
9:45 am Hazards in Dairy Foods – Why HACCP? S. Murphy
10:30 am BREAK
10:45 am HACCP Program – Preliminary Steps
- Assemble Your Team
- Describe Each Product, Its Use & Consumer Base
- Create & Verifying a Flow Diagram S. Murphy
11:30 am Team Exercise – Product Description & Flow Diagram Staff
12:15 pm Lunch (provided)
1:00 pm Team Presentations – Product Description & Flow Diag. Participants & Staff
1:45 pm Prerequisites to HACCP – Supporting Programs
- Prerequisite Programs (PP’s), “Required 8” & more
- Sanitation Standard Operating Proc. (Juice SSOP’s) - Good Manufacturing Procedures (cGMP)
- Monitoring PP’s and Records S. Murphy/ A. Sayler
2:30 pm Break
2:45 pm Prerequisites to HACCP (continued)
- Review of Model Written PP’s - Finding/Preventing Weaknesses in PP/SSOP’s
- GFSI Third Party Certification PP Requirements A. Sayler
3:30 pm Team Exercise/Presentations – Documentation of PP/SSOP’s Staff
5:00 pm Questions & Answers/ Adjourn Staff
Wednesday, Jan. 26, 2011
8:15 am Day 1 Overview; Questions & Answers Staff
8:45 am Hazard Analyses (HA) & Critical Control Points (CCP)
- HA at Each Step of the Flow Diagram (Principle 1)
- Defining “Reasonably Likely to Occur” & using prerequisites & other programs in the HA justification
- Determining CCP’s (Principle 2)
- Dairy hazard analysis models and the NCIMS Hazards & Control Guide for Dairy Foods HACCP S. Murphy
9:45 am HA Tools – Matrixes and Decision Trees A. Sayler
10:00 am Break
10:15 am Team Exercise – HA & CCP Determinations Staff
11:30 am Team Presentation – HA & CCP Determinations Participants & Staff
12:15 pm Lunch
1:15 pm CCP’s – the “HACCP Plan Summary”
- Establishing Critical Limits (CL) (Principle 3)
- Establishing Monitoring Procedures (Principle 4) S. Murphy
1:45 pm CCP’s – the “HACCP Plan Summary”
- Corrective Actions for CL Deviations (Principle 5)
- Record Keeping (Principle 7) A. Sayler
2:15 pm CCP’s – the “HACCP Plan Summary”
- NCIMS Pasteurization CCP Model, others models S. Murphy
2:30 pm Working Break/Team Exercise – “HACCP Plan Summary”
- CCP’s, CL’s and Monitoring Procedures
- Corrective Actions for CL Deviations
- Record Keeping Staff
3:30 pm Team Presentations – “HACCP Plan Summary” Participants & Staff
4:30 pm Questions & Answers Participants & Staff
5:00 pm Adjourn (Optional HACCP Software Demonstration) A. Sayler
Thursday, Jan. 27, 2011
8:15 am Review Days 1-2: Questions & Answers Staff
8:45 am Verification & Validation (Principle 6)
- Comparisons of Terminology & Practice
- Verification & Validation Schedules A. Sayler
9:30 am Group Exercise – Verification Plans Staff
10:00 am Break
10:15 am NCIMS HACCP Program Overview
- Review of Appendix K Requirements
- FDA Web Site – forms and information S. Murphy
10:45 am FDA Juice HACCP Regulations A. Sayler
11:15 am HACCP Auditing
- Organization & Maintenance
- Regulatory Audits under the NCIMS Program
- Internal and External Audits A. Sayler
11:45 am HACCP Jeopardy Staff
12:30 pm Program Summary, Questions & Answers Staff
1:00 pm Adjourn – Class Certificates Staff
INSTRUCTOR CONTACT INFORMATION:
Steven Murphy, senior extension associate
607/255-2893
scm4@cornell.edu
Department of Food Science, Stocking Hall
Cornell University, Ithaca, N.Y.
Allen Sayler, vice president of food safety, technology and regulatory solutions
202/841-1029
allen.sayler@raiconsult.com
Randolph & Associates, Inc.
Washington, D.C.
Please call Steve (607/255-2893) or Janene (607/255-2892) for further questions.
This workshop is designed to provide comprehensive instruction on the development of HACCP-based food safety programs in dairy operations (e.g., pasteurized and aseptic dairy and juice beverages, cream/sour cream products, yogurt, cottage cheese, cheese, ice cream, butter and powder).
For Grade “A” processors, this course will incorporate the core training requirements of the NCIMS Voluntary HACCP program alternative for dairy plants, including the NCIMS HACCP training modules. FDA Juice HACCP compliance requirements and advanced HACCP topics will also be covered. Successful completion of this workshop will equip attendees with the tools necessary to build a new or re-invigorate an outdated HACCP program that should meet NCIMS HACCP and FDA Juice HACCP requirements. It should also serve as a foundation for the Global Food Safety Initiative’s third-party certification schemes such as SQF, BRC, IFS and FSSC 22000.
Primary instructors for the program will be Allen Sayler (vice president of food safety, technology and regulatory solutions for Randolph and Associates, Inc. and member of NCIMS HACCP Committee, SQF & BRC Technical Advisory Committees) and Steve Murphy (Milk Quality Improvement Program, Cornell University; NCIMS HACCP Committee).
Pre-registration is required. Enrollment is limited to 35 participants and will be on a first-come, first-serve basis. The registration fee is $375 for the first registrant, with a sliding scale for each additional person per plant/company location. Materials, breaks and lunch are included. Be sure to complete all sections of the form and to mark the space if you need a parking permit (required if driving to campus).
Please return registration forms by Jan. 10, 2011 to Janene Lucia, Department of Food Science, 172 Stocking Hall, Cornell University, Ithaca, NY 14853 or fax to 607/255-7619.
Confirmation of registration and requested parking permits will be mailed on Jan. 13, 2011.
The course will be held in B82 Morrison Hall on the Cornell University Campus.
OVERVIEW:
This course, while based on the National Conference of Interstate Milk Shipments (NCIMS) Hazard Analysis and Critical Control Point (HACCP) Training Core Curriculum, is designed to provide a broad-based, practical approach to developing HACCP systems for dairy operations. It is targeted at those who need an introduction to HACCP as a comprehensive food safety system, but is designed to provide more advanced concepts. For those who have not had recent training stressing current HACCP concepts and requirements, this workshop should serve as an updated, detailed refresher and as a source of new ideas.
The course will cover the core HACCP concepts as outlined in the Hazard Analysis and Critical Control Point Principles and Application Guidelines developed by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF- adopted Aug. 14, 1997) and the requirements of the NCIMS Voluntary HACCP Program as spelled out in Appendix K of the Pasteurized Milk Ordinance (PMO). The FDA Juice HACCP regulations that apply to operations bottling juice will also be covered. Throughout the course, specific examples will be provided and the participants will conduct practical team exercises designed to provide experience in the steps required to develop strong prerequisite programs and effective HACCP plans. The goal is that, through active participation, attendees will gain the knowledge and tools needed to build new or enhance existing HACCP programs and serve as effective members of the plant’s HACCP team. The program for the two and a half day course follows.
INSTRUCTORS:
Allen R. Sayler, vice president of food safety, technology and regulatory solutions
Randolph and Associates, Inc.
Sayler joined Randolph and Associates, Inc. (RAI) in August. Before moving to RAI he served as vice president of regulatory affairs and international standards for the International Dairy Foods Association (IDFA), where he coordinated their dairy and juice HACCP task forces. He was the editor and a contributor to the IDFA Dairy & Juice HACCP manuals, and had the role of lead instructor for the IDFA Advanced HACCP Workshops since 1998. His exposure to HACCP began while working at the Food & Drug Administration, where he attended domestic and international HACCP training and served as a national trainer for the Retail Food Code. He also completed the first draft of a model HACCP program for use by USDA’s Dairy Grading Branch. Allen has been an active member of the NCIMS HACCP Implementation Committee since 1997, and has been a key trainer for the NCIMS HACCP program.
Steven C. Murphy, senior extension associate
Department of Food Science, Cornell University
Murphy has an active training role in the department’s Milk Quality Improvement Program. He is directly involved in planning, organizing and implementing educational programs designed for all segments of the dairy industry and in developing written informational materials and peer-reviewed publications. Areas of expertise include dairy microbiology and safety; fluid milk quality and shelf-life; plant GMP and HACCP procedures; and regulatory testing under the NCIMS laboratory program. Murphy is a member of the NCIMS HACCP Implementation Committee (HIC) and is chair of the HIC training sub-committee.
Tuesday, Jan. 25, 2011
8:00 am Registration
8:30 am Welcome and Introductions – Course Objectives S. Murphy/A. Sayler
9:00 am HACCP Overview & Background
- HACCP Defined - The NACMCF Document
- HACCP in the Regulatory System – Dairy/Juice
- HACCP Fact or Fiction; a Pre-Test A. Sayler
9:45 am Hazards in Dairy Foods – Why HACCP? S. Murphy
10:30 am BREAK
10:45 am HACCP Program – Preliminary Steps
- Assemble Your Team
- Describe Each Product, Its Use & Consumer Base
- Create & Verifying a Flow Diagram S. Murphy
11:30 am Team Exercise – Product Description & Flow Diagram Staff
12:15 pm Lunch (provided)
1:00 pm Team Presentations – Product Description & Flow Diag. Participants & Staff
1:45 pm Prerequisites to HACCP – Supporting Programs
- Prerequisite Programs (PP’s), “Required 8” & more
- Sanitation Standard Operating Proc. (Juice SSOP’s) - Good Manufacturing Procedures (cGMP)
- Monitoring PP’s and Records S. Murphy/ A. Sayler
2:30 pm Break
2:45 pm Prerequisites to HACCP (continued)
- Review of Model Written PP’s - Finding/Preventing Weaknesses in PP/SSOP’s
- GFSI Third Party Certification PP Requirements A. Sayler
3:30 pm Team Exercise/Presentations – Documentation of PP/SSOP’s Staff
5:00 pm Questions & Answers/ Adjourn Staff
Wednesday, Jan. 26, 2011
8:15 am Day 1 Overview; Questions & Answers Staff
8:45 am Hazard Analyses (HA) & Critical Control Points (CCP)
- HA at Each Step of the Flow Diagram (Principle 1)
- Defining “Reasonably Likely to Occur” & using prerequisites & other programs in the HA justification
- Determining CCP’s (Principle 2)
- Dairy hazard analysis models and the NCIMS Hazards & Control Guide for Dairy Foods HACCP S. Murphy
9:45 am HA Tools – Matrixes and Decision Trees A. Sayler
10:00 am Break
10:15 am Team Exercise – HA & CCP Determinations Staff
11:30 am Team Presentation – HA & CCP Determinations Participants & Staff
12:15 pm Lunch
1:15 pm CCP’s – the “HACCP Plan Summary”
- Establishing Critical Limits (CL) (Principle 3)
- Establishing Monitoring Procedures (Principle 4) S. Murphy
1:45 pm CCP’s – the “HACCP Plan Summary”
- Corrective Actions for CL Deviations (Principle 5)
- Record Keeping (Principle 7) A. Sayler
2:15 pm CCP’s – the “HACCP Plan Summary”
- NCIMS Pasteurization CCP Model, others models S. Murphy
2:30 pm Working Break/Team Exercise – “HACCP Plan Summary”
- CCP’s, CL’s and Monitoring Procedures
- Corrective Actions for CL Deviations
- Record Keeping Staff
3:30 pm Team Presentations – “HACCP Plan Summary” Participants & Staff
4:30 pm Questions & Answers Participants & Staff
5:00 pm Adjourn (Optional HACCP Software Demonstration) A. Sayler
Thursday, Jan. 27, 2011
8:15 am Review Days 1-2: Questions & Answers Staff
8:45 am Verification & Validation (Principle 6)
- Comparisons of Terminology & Practice
- Verification & Validation Schedules A. Sayler
9:30 am Group Exercise – Verification Plans Staff
10:00 am Break
10:15 am NCIMS HACCP Program Overview
- Review of Appendix K Requirements
- FDA Web Site – forms and information S. Murphy
10:45 am FDA Juice HACCP Regulations A. Sayler
11:15 am HACCP Auditing
- Organization & Maintenance
- Regulatory Audits under the NCIMS Program
- Internal and External Audits A. Sayler
11:45 am HACCP Jeopardy Staff
12:30 pm Program Summary, Questions & Answers Staff
1:00 pm Adjourn – Class Certificates Staff
INSTRUCTOR CONTACT INFORMATION:
Steven Murphy, senior extension associate
607/255-2893
scm4@cornell.edu
Department of Food Science, Stocking Hall
Cornell University, Ithaca, N.Y.
Allen Sayler, vice president of food safety, technology and regulatory solutions
202/841-1029
allen.sayler@raiconsult.com
Randolph & Associates, Inc.
Washington, D.C.
Please call Steve (607/255-2893) or Janene (607/255-2892) for further questions.
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