HazardAnalysisandCriticalControlPoint(HACCP)Systems

PrinciplesofFoodProtection

Dates:July8-9,2019Times:8am-5pm

Venue:PenthouseofthePagodaHotel1525RycroftStreet,Honolulu,HI96814(validatedparkingattheRoss

parkingstructureonKanunuStreet)Instructor:Dr.AuroraA.Saulo

Sponsoredbythe:CooperativeExtensionServiceFoodTechnologyProgramCollegeofTropicalAgriculture&HumanResources

UniversityofHawai‘iatMa`noa

Thistwo-dayworkshopwillstartwiththePrerequisiteProgramsforfoodsafety,thevitalfoundationofsoundHACCP-basedsystems,fromtheenvironmentalconditionsandbasicoperationsthatsupportfoodsafety,includingagriculture-basedproduction,tofoodprocessing,foodpreparation,foodservice,anddistribution.ItiscriticalthatalltheseprerequisiteprogramsbeinplacebeforeattemptingthedevelopmentandimplementationofaHACCPoranyfoodsafetyplan.Thefirstdaywillendwithpresentationsofdifferentfoodsafetystandardsandschemes,andthekeyrequirementstocomplywiththeFoodSafetyModernizationActandtomeetthecurrentregulatoryHACCPs:Juice(21CFR120),Seafood(21CFR123),andMeatandPoultry(9CFR304).

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TheseconddaywillcontinuewiththepreliminarystepstoHACCP.ThesevenHACCPprinciplesnecessarytodevelopaHACCPplanasapplicabletoanyfoodwillthenfollow,combiningdiscussions,lectures,andgroupexercises.

ThisHACCPcoursefollowstheguidelinesestablishedforHACCPsystemsdescribedinthe“RecommendedInternationalCodeofPracticeGeneralPrinciplesofFoodHygiene” developedbytheCodexCommissiononFoodHygieneandbytheNationalAdvisoryCommitteeforMicrobiologicalCriteriaonFoods(NACMCF).ThecoursematerialsareaccreditedbytheInternationalHACCPAlliance.TheUniversityofHawai‘iatMa`noawillawardacertificatewithasealfromtheInternationalHACCPAlliancetothosewhoattendallthesessionsandsatisfactorilycompleteallrequirements.Thecertificateswillbesenttothedesignatedmailingaddressesapproximately4-6weeksafterthecourse.

WhoMayAttendTheintendedaudienceincludesthoseinthefoodindustry,suchasfarmers,retailers,wholesalers,supervisors,mid- levelmanagers,technicalandnon-technicalpersonnel,qualityprofessionals,productionpersonnel,marketingprofessionals,salespersons,andthoseintheexport/importbusiness.AthoroughknowledgeofyourfoodoperationsisimportanttothedevelopmentofyourfoodsafetyprogramandHACCPPlan.

ApplicationofHACCPPrinciplesSothatyoumayapplytheprinciplestoyourownprocessingoperations,pleasebringthefollowingtothecourseforyourOWNuse:•Adescriptionofyourproduct,itsintendeduse,anddistribution•Adetailedflowsheetofhowyourproductisprepared

CourseofInstructionThiscurriculumincorporatesrecommendationsandconceptsfromtheNationalAdvisoryCommitteeonMicrobiologicalCriteriaforFoodsandmeetstheeducationalrequirementscitedintheFDAregulationsrequiringHACCP.

ReadingProficiencyEnglishwillbethemediumofinstruction.Notranslationassistancewillbeavailable.

ProgramFacultyTheinstructorisaHACCPtrainercertifiedbytheGMAScienceandEducationFoundation(formerlyFoodProcessorsInstitute),TheInternationalMeatandPoultryHACCPAlliance,AssociationofFoodandDrugOfficials(AFDO),andtheSeafoodHACCPAlliance.

CourseVenueHACCPSystems– PrinciplesofFoodProtectionwillbeconductedatthePenthouseofthePagodaHotel.TheaddressfromGoogleMapsis1525RycroftStreet,Honolulu,HI96814butpleaseenterPagodaHotelfromKanunuStreet.ValidatedparkingisavailableattheRossparkingstructurealsoonKanunuStreet.Pleaseusethecrosswalk--donotjaywalk! Fordisabilityaccommodations,pleasecontactme.

Daytimetemperaturesaverageinthelowtomid30sCelsius.Althoughsummerwearisacceptableinmostpublicareas.Itisrecommended,however,tobringasweater orajacket.

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CourseAgendaDay17:45– 8:00 Registrationandcontinentalbreakfast8:00– 8:15 Welcome;IntroductiontotheCourse;CourseObjectives,Content,&Format8:15– 8:30 HACCP– MythsandFacts8:30– 9:30 HACCP&PreventiveControlsSystems– ABriefHistory9:30–10:00 Break10:00–12:00 PrerequisiteProgramsforHACCPSystems12:00– 1:00 LunchBreak1:00– 2:00 FoodHazards2:00– 3:00 PreliminaryStepstoHACCP(withexercises)

HACCPPrinciples– AnIntroductionAssemblingtheHACCPTeamDescribingtheProduct:IntendedUseandDistributionConstructingandVerifyingaFlowDiagram

3:00– 3:30 Break3:30– 5:00 PreliminaryStepstoHACCP(withexercises)– continued

Day27:45– 8:00 Sign-inandcontinentalbreakfast8:00– 9:30 DevelopingHACCPPlan(withexercises)

Principle1. ConductingaHazardAnalysisPrinciple2. DeterminingCriticalControlPointsPrinciple3. EstablishingCriticalLimitsPrinciple4. CriticalControlPointMonitoringPrinciple5. CorrectiveActionsPrinciple6. VerificationProceduresPrinciple7. RecordkeepingProcedures

9:30–10:00 Break10:00--12:00 DevelopingHACCPPlan(withexercises)– continued12:00– 1:00 LunchBreak1:00– 3:00 DevelopingHACCPPlan(withexercises)– continued3:00– 3:30 Break3:30– 4:15 DevelopingHACCPPlan(withexercises)– continued4:15– 4:30 HowtoImplementYourHACCPPlaninYourFacility4:30– 5:00 Evaluation,Exam,Questions/Answers;CertificateDistribution;Adjournment

Note:Pleasemakeplanstobepresentinclassuntil5pmofeachday.Ifyoudonotcompletethecourse,youwillnotobtainacertificate.

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RegistrationPleasecompletetheattachedregistrationformandemailittofstsa@hawaii.edu.YoumayalsoregisteronlineatFoodSafetyHawaii.org/Events.Enrollmentwillbeacceptedonafirst-paid basisandwillbelimitedinnumberduetogroupexercises.RegistrationfeeisUSD600perpersonforthetwoday-workshopwhenpaymentsarereceivedby12noonon June24,2019.•Topaybycreditcard,pleaseindicateontheregistrationformandmystudentassistantwillcallyoutocompletetheregistrationprocess.•Nowalk-insandnopaymentsatthedoorwillbeaccepted.Noobserverswillbeallowed.•Wewillconfirmyourregistrationafterreceiptofpayment.

AfterJune24,2019,theregistrationfeewillbeUSD650perpersonandonlycreditcardpaymentswillbeaccepted.Theregistrationfeeincludesthecostofinstruction,useoffacilities,allworkshopmaterials,andcontinentalbreakfast,lunch,andafternoonsnacksforeachdayoftheworkshop.Lodgingisnotincluded.Ifwedonotreceiveyourregistrationfeebythedeadline,pleasecallfirst(808-956-8588)todetermineifspaceisavailable.

Cancellation/SubstitutionPolicyDeadlineforcancellationis12noonHawaii,June24,2019.AllcancellationsshouldbeinwritingandwillentailahandlingfeeofUSD50perregistration.Cancellationsreceivedafterthedeadlinearesubjecttotheentiretuitioncharge.Substitutionsmaybemadebeforetheworkshop.

TheUniversityofHawaiimaycancelthisworkshopfourteen(14)dayspriortothefirstdayofthecourseifthereisinsufficientenrollment.

Questionsregardingprogramcontent,certificationrequirements,disabilityaccommodations,andothersshouldbedirectedtome.

Dr.AuroraA.SauloProfessorandExtensionSpecialistinFoodTechnologyCooperativeExtensionService3190MaileWay,St.John102,Honolulu,HI96822USATel:+18089566564•Cell+18082261950•Email:aurora@hawaii.edu

AssistantstoDr.SauloTel:+18089568588Email:FSTSA@hawaii.edu

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CooperativeExtensionService,FoodTechnologyProgramHACCPSYSTEMS– PrinciplesofFoodProtection

Email this Registration Form to FSTSA@hawaii.eduOr, use the online Registration Form at

http://foodsafetyhawaii.org/event/hazard-analysis-and-critical-control-point-haccp-july-8-9-2019-honolulu/. No online payment.

ParticipantFullNameforthecertificate(PleaseuseCAPS)

CompanyName

CompanyAddress

Emailaddressofparticipant(oftheParticipant,notthePayer)

CellPhoneNumber/LandlineNumber(oftheParticipant,notthePayer)

Mealrestriction(pleasecheck)oFoodAllergy(pleasespecify)_________oVegetarianpreferred__________oSeafoodOK__________

USD600/personifreceivedbyJune24,2019;USD650/personifreceivedafterJune24,2019

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The University of Hawai‘i at Ma`noa is an equal opportunity/affirmative action institution and is committed to a policy of nondiscrimination on the basis ofrace, sex, age, religion, color, national origin, ancestry, disability, marital status, arrest and court record, sexual orientation, and veteran status. This policycovers admission and access to, and participation, treatment and employment in the University’s programs, activities, and services. Sexual harassment isprohibited under this policy. UHM recognizes its obligation to provide program accessibility for persons with disabilities. Contact the KOKUA (disabledstudent services) Program to obtain information as to the existence and location of services, activities, and facilities that are accessible to and usable bypersons with disabilities: 956-7511(V/T).