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HACCP Plan Development for Food Processors

An International HACCP Alliance Approved Training Course

Course Code: LF0403CA15

HACCP Training

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Date & Time

October 15-17, 2014
9:00am - 4:30pm (Check in time on Day 1: 8:30am)

Description

Takeaways Shared
by Students:

"[Learned] how to conduct a
hazard analysis. I will be reviewing our current HACCP plan and make changes based upon my hazard analysis."

- QA Coordinator, 2009 attendee

"Learned the difference between validation and verification [and] how to identify critical control points."
- QA Leader, 2010 attendee

"As a production manager, I wanted to own food safety. This course is a starting point."
- Production Manager, 2010 attendee

"It will help you understand why HACCP is so important."
- Quality Assurance Specialist, 2010 attendee

Discover the basic concepts of the Hazard Analysis Critical Control Point (HACCP) system and learn what it takes to develop a thorough plan to better support you and your company.

Our hands-on, three-day workshop will take you through the steps and teach you how to create and implement a successful HACCP program. By implementing a successful plan, your facility can avoid the costs and liability associated with food contamination. HACCP principles help your employees understand the reasons behind your food safety controls, making it easier for them to do their job. It also leads to faster, more thorough product inspections, helping your facility earn a reputation for effective food safety.

This workshop meets the educational requirements cited in both the FDA regulation requiring HACCP for sea foods (21CFR123) and the USDA rule on Pathogen Reduction and HACCP (9CFR304 et al.). The HACCP strategies presented include those proposed by the National Advisory Committee on Microbiological Criteria for Foods.

Course Director Donna Schaffner has been certified as lead instructor with the International HACCP Alliance (IHA), and participants who successfully complete this program will receive a certificate of completion affixed with the IHA seal. Read the bios for the instructional team and see what past students say about Donna Schaffner.

Past participants appreciate:

  • Very thorough instruction that covered all aspects
  • How the course helped them understand how to build a successful HACCP plan
  • How valuable the prerequisite programs are to the overall HACCP plan

But don't take our word for it! See what attendees said about the course.

View Recertification Credits

Download Brochure (PDF)

Fees
Early Registration Fee
$945.00
Register on or before October 1, 2014 and save!
Registration Fee
$995.00
After October 1, 2014

Substitutions are permitted. View cancellation policy.

Meals

Continental breakfast and lunch will be provided to you at no additional cost.

NOTE: If you have any dietary restrictions or food allergies, please alert us at least one (1) week in advance of the course start date so that we can make reasonable accommodations. We cannot guarantee accommodations for special requests made after that time.

Location

GPS systems may not recognize campus addresses. Even if they take you to the correct building, they will not take you to the assigned parking lot. Therefore, we strongly recommend that you use the directions we provide.

Cook Campus Center
59 Biel Rd, New Brunswick, NJ 08901
Directions, Parking Information & Map

Parking permit required for this location (will be provided to registrants).

Note: Pre-registration is required. We're sorry, but we cannot guarantee a seat, materials or meals for walk-in registrants. Location is subject to change; registrants will be notified in the event of a change.

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Attention U.S. Veterans

All of the courses offered by the Rutgers Office of Continuing Professional Education are approved by the New Jersey State Approving Agency for Veterans Training for tuition reimbursement through the GI Bill. For more information about the GI Bill, click here.

About the Instructors
HACCP Training Instructor Donna Schaffner

Course Director Donna F. Schaffner, MS, is Associate Director of Food Safety, Quality Assurance & Training at Rutgers University - Food Innovation Center South in Bridgeton, NJ. Ms. Schaffner has extensive industry experience working in USDA and FDA processing plants with 20+ years working as a Food Safety Consultant and HACCP specialist, and has taught HACCP, Microbiology, Food Defense and other Food Safety-related classes at Rutgers University and other schools. Currently, Ms. Schaffner develops customized employee training programs for food processors to successfully implement HACCP plans, improve 3rd party audit scoring, and meet the increasing requirements of regulations. Ms. Schaffner also leads a team of food industry professionals who offer inspections, training & customized solutions to food safety problems in processing plants, and Chairs a monthly Q&A Roundtable meeting for the New Jersey Food Processors Association.

Bryan DiMenna, MS, is a Food Safety Microbiologist with experience helping many food companies resolve complex spoilage investigations, sanitation issues, and develop customized HACCP plans. Bryan is currently National Technical Sales Director for Eurofins, a state of the art food, pharmaceutical, dairy and environmental testing laboratory with locations all over the world. Utilizing his background in biology, chemistry & immunology, Mr. DiMenna has helped world class companies solve complex food safety issues, pioneered revolutionary developments in sanitation and has also taught classes in various New Jersey colleges for a number of years.

Richard M. Ritota, MS, is Program Manager of the Food and Drug Safety Program, New Jersey Department of Health and Senior Services. The Program regulates and inspects wholesale and retail foods, bottled water, dairy, seafood, shellfish, and wholesale drug manufacturing and distribution and conducts over 400 inspections annually for the USFDA under a cooperative agreement. The Program also has an active food emergency preparedness and response project and a community outreach project. Mr. Ritota is the author of over 36 publications and serves on several Councils, Committees and Commissions including the Toxics in Biota Committee, NJ Infrastructure Advisory Council, NJ Aquaculture Council, and the Interstate Environmental Commission.

What Students Say About Instructor, Donna Schaffner

"Very knowledgeable and patient. Able to keep interest and class on track."
-
John Upton, 2009 attendee

"The instructor was well experienced and knowledgeable."
- Food Scientist, 2010 attendee

"Made the class interesting and informative."
- Production professional, 2010 attendee

"Have this person teach more classes and I will come!"
- 2009 attendee

"She is very easy to understand, and she gets to the point...very energetic"
- Quality Assurance Technician, 2009 attendee

"Written materials were very good. Instructor was excellent and knowledgeable."

"It was a good, streamlined presentation."
- Plant QC Technologist, 2010 attendee

"Very informative and easy to relate to."
- Tim Siple, Production Supervisor, 2009 attendee

Here's What Attendees Said Were the Most Useful Aspects of the Class:

"How to develop a HACCP plan and follow through."
- Ezequiel Salazar, QA/QC Manager, 2010 attendee

"Learned the difference between validation and verification [and] how to identify critical control points."
- QA Leader, 2010 attendee

"HACCP plan building in groups."
- Tim Siple, Production Supervisor, 2009 attendee

"Group work and hazard analysis."
- Matt Petti, Food Product Developer, 2010 attendee

"Material was up-to-date and valuable to our operation."
- David Henninger, QC Team Leader, 2009 attendee

"Thorough understanding of the entire HACCP process."

"Increased knowledge of food micro."
-Jyota Gupta, Company President, 2010 attendee

"It will help you understand why HACCP is so important."
- Quality Assurance Specialist, 2010 attendee

"Food safety issues, and potential hazards that should not be overlooked. As a production manager, I wanted to own food safety. This course is a starting point."
- Production Manager, 2010 attendee

"The difference between a control point and a CCP [critical control point]; Practical experience and evaluations of our sample plans; The textbook [we got] to keep."
- QA Associate Scientist, 2009 attendee

"Learning about CCPs. Not all CPs are CCPs."

"I learned that I could possibly have more CCPs in my process which I had not considered as a CCP."
- QA Food Safety Manager, 2010 attendee

"Learn the process to prevent any kind of problems in my product."
- Aura Hejiz, 2009 attendee


"Comprehensive overview of what HACCP is and how to implement a HACCP plan. [Most useful aspect was] how to conduct a hazard analysis. I will be reviewing our current HACCP plan and make changes based upon my hazard analysis."
- QA Coordinator, 2009 attendee

"How crucial each step in a HACCP plan is and that there is more to HACCP then they think."
- QA Manager, 2009 attendee

"The difference between verification and validation."
- QC/QA Manager, 2009 attendee

"Interactions with different food manufacturing company [employees]."
- QA Supervisor, 2009 attendee

"The way it got me to rethink our process and look it things differently."
- Quality Assurance Manager, 2009 attendee

 

Recertification Credits

ATTENTION HEALTH OFFICERS AND REGISTERED ENVIRONMENTAL HEALTH SPECIALISTS:
Rutgers University, NJAES, Office of Continuing Professional Education has been approved by the New Jersey Department of Health as a provider of NJ Public Health Continuing Education Contact Hours (CEs). Participants who complete this education program will be awarded 18 NJ Public Health Continuing Education Contact Hours (CEs).

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Practical Food Microbiology

Better Process Control School

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