HazardAnalysisandCriticalControlPoint(HACCP)Systems

PrinciplesofFoodProtectionDates:November11-12,2019

Times:8am-5pmVenue:LaSalleroomabovethePagodaRestaurant

1525RycroftStreet,Honolulu,HI96814(validatedparkingattheRossparkingstructureonKanunuStreet)

Instructor:Dr.AuroraA.SauloSponsoredbythe:

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).

TheseconddaywillcontinuewiththepreliminarystepstoHACCP.ThesevenHACCPprinciplesnecessarytodevelopaHACCPplanasapplicabletoanyfoodwillthenfollow,combiningdiscussions,lectures,andgroupexercises.

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

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

CourseofInstructionThiscurriculumincorporatesrecommendationsandconceptsfromtheNationalAdvisoryCommitteeonMicrobiologicalCriteriaforFoodsandmeetstheeducationalrequirementscitedintheFDAregulationsrequiringHACCP.

ReadingProficiencyEnglishwillbethemediumofinstruction.Notranslationassistancewillbeavailable.

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

CourseVenueHACCPSystems– PrinciplesofFoodProtectionwillbeconductedattheLaSalleroomabovethePagodaRestaurant,1525RycroftStreet,Honolulu,HI96814.ValidatedparkingisattheRossparkingstructureonKanunuStreet.

Daytimetemperaturesaverageinthelowtomid30sCelsius.Althoughsummerwearisacceptableinmostpublicareas.Itisrecommended,however,tobringasweater orajacket.

RegistrationPleasecompletetheattachedregistrationformandemailittoaurora@hawaii.edu.YoumayalsoregisteronlineatFoodSafetyHawaii.org/Events.Enrollmentwillbeacceptedonafirst-paid basisandwillbelimitedinnumberduetogroupexercises.RegistrationfeeisUSD600perpersonforthe2-dayworkshopwhenpaymentsarereceivedby12noononOct.28,2019.Theregistrationfeeincludesthecostofinstruction,useoffacilities,allworkshopmaterials,continentalbreakfast,andlunch.Lodgingisnotincluded.AfterOct.28,2019,theregistrationfeewillbe$650perperson.Ifwedonotreceiveyourregistrationfeebythedeadline,pleasecallfirst(8082261950)todetermineifspaceisavailable.

Thereisnoonlineorcreditcardpayment.Onlybankchecks,cashier’schecksandmoneyorderspayabletoRCUH001139willbeaccepted.Yourenrollmentwillbeconfirmedafterwereceiveyourpaymentofregistrationfeeatc/0Dr.AuroraA.Saulo,TPSSDept,UHManoa,3190MaileWay,StJohn102,Honolulu,HI96822.Nowalk-insandnopaymentsatthedoorwillbeaccepted.Noobserverswillbeallowed.

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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– ABriefHistory10:00–12:00 PrerequisiteProgramsforHACCPSystems12:00– 1:00 Lunch1:00– 2:00 FoodHazards2:00– 3:00 PreliminaryStepstoHACCP(withexercises)

HACCPPrinciples– AnIntroductionAssemblingtheHACCPTeamDescribingtheProduct:IntendedUseandDistributionConstructingandVerifyingaFlowDiagram

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

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

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

10:00--12:00 DevelopingHACCPPlan(withexercises)– continued12:00– 1:00 Lunch1:00– 3:00 DevelopingHACCPPlan(withexercises)– continued3:30– 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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Cancellation/SubstitutionPolicyDeadlineforcancellationisOct.28,2019at12noonHawaii.AllcancellationsmustbeinwritingandwillentailahandlingfeeofUSD50perregistration.Cancellationsreceivedafterthedeadlinearesubjecttotheentiretuitioncharge.Substitutionsmaybemadebeforetheworkshop.

TheUniversityofHawai‘imaycancelthisworkshopfourteen(14)dayspriortothefirstdayofthecourseifthereisinsufficientenrollment.

Questionsregardingprogramcontent,certificationrequirements,anddisabilityaccommodations,andothersshouldbedirectedtome.

Dr.AuroraA.SauloProfessorandExtensionSpecialistinFoodTechnologyCooperativeExtensionService3190MaileWay,St.John102,Honolulu,HI96822USACell18082261950Email:aurora@hawaii.edu StudentAssistantEMAILFSTSA@Hawaii.edu

ParticipantFullName(toappearonthecertificate)

CompanyNameandMailingAddress

EmailaddressoftheParticipant(notthepayer)fordownloadingoftheFSPCAcertificate

CellPhoneNumber/LandlineNumberoftheParticipant (notthepayer)

Mealrestriction(pleasecheck)oFoodAllergy(pleasespecify)_________oVegetarianpreferred__________SeafoodOK_________

USD600/personifreceivedbyOct.28,2019;USD650/personifreceivedafterOct.28,2019

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).