cGMP & HACCP
Part 1: Current Good Manufacturing Practices (cGMP),
Pre-HACCP & Introduction to FSMA

Overview: Current Good Manufacturing Practices (cGMPs) are a U.S. regulation, and are globally accepted conditions that are followed for producing safe and wholesome foods. The regulation provides guidelines for preventing product adulteration. By establishing cGMPs as a foundation of their Prerequisite Programs, food manufacturers can develop food safety programs that are concise and manageable.

Objectives: This course will review 1) the current GMPs, 2) implementation of cGMPs, 3) how they are useful in the development of HACCP programs, and 4) the newest updates and information on FDA’s Food Safety Modernization Act (FSMA). Upon successful completion of the cGMP course, participants will receive certificates of attendance.

Who Should Attend: Those who are new to HACCP, or experienced processors who want a refresher course in cGMP basics are encouraged to attend. This includes plant managers and supervisors, QA/QC personnel, HACCP auditors, and government regulators.

Part 2: Hazard Analysis & Critical Control Point (HACCP)

Overview: HACCP is a globally recognized food safety system that can be applied from ‘farm to fork’ in all types of food industries. The principles are science-based approaches used to identify and evaluate potential hazards, and identify those points in the process where control is vital to prevent or eliminate the hazards. In addition to being required by U.S. federal regulations for specific foods, HACCP-based food safety programs are being required by many customers, Global Food Safety Initiative (GFSI) standards such as SQF and BRC, and serve as a basis for the new preventative controls required by FSMA.

Objectives: This hands-on workshop is designed to teach the basic HACCP concepts through lectures and presentations, followed by interactive small group exercises where participants learn to apply HACCP principles to different types of food products. This workshop is accredited and certificates of course completion will have the seal of the International HACCP Alliance.

Who Should Attend: Those who are new to HACCP, or experienced processors who want a refresher course in HACCP basics are  encouraged to attend. This includes plant managers and supervisors, QA/QC personnel, HACCP auditors, and government regulators.

Instructors
Meet the Instructors:

Nina Parkinson is currently a food industry consultant, and works part time at the UC Laboratory for Research in Food Preservation (UCLRFP) in Dublin, CA. She is an expert in evaluating food safety issues, assessing the microbiological integrity of prepared foods and performing audits of food processing facilities. She has international experience in the development and evaluation of HACCP plans at a variety of facilities. She has taught numerous courses on food microbiology, Good Manufacturing Practices, sanitation, Prerequisite Programs, HACCP, Better Process Control School and the Howard mold count procedure in both English and Spanish. She has also co-authored several chapters in food safety textbooks.

Julie Gonzalez has over 8 years of experience working in the tomato industry.  During that time, she has focused her attention on conducting sanitation inspections and GMP audits to assure compliance.  She has helped to develop SSOPs and has worked as a Food Safety auditor.  She has taught sanitation and GMP workshops in English and Spanish.

Full Course Agenda
Day 1: Good Manufacturing Practices (cGMPs)
Wednesday, May 30th, 2018
 7:30 – 8:00 AM Registration & Continental Breakfast
 8:00 – 8:30 AM Welcome, Introductions & Course Objectives
 8:30 – 9:15 AM Overview of GMPs, HACCP & FSMA
 9:15 –10:15 AM Documentation & Recordkeeping
 10:15 – 10:30 PM Coffee Break & Networing
 10:30 – 11:15 AM GMPs: Foundation for Food Safety
 11:15 – 12:00 PM Personnel & Employee Hygiene
 12:00 – 1:00 PM Lunch
 1:00 – 2:00 PM Buildings & Facilities
Equipment & Utensils
Production & Process Controls
Warehousing & Distribution
Day 1: Pre-HACCP & Introduction to FSMA
Wednesday, May 30th, 2018
 2:00 – 3:15 PM Biological Hazards & Controls
 3:15 – 3:30 PM Afternoon Refreshments
 3:30 – 4:15 PM Chemical & Radiological Hazards & Controls
 4:15 – 4:30 PM Physical Hazards & Controls
 4:30 – 5:00 PM Current Updates with the Food Safety Modernization Act (FSMA)
 5:00 PM Adjourn for the Day
Day 2: Basic HACCP
Thursday, May 31st, 2018
 7:30 – 8:00 AM Continental Breakfast
 8:00 – 9:00 AM Announcements, Course Objectives & Pre-Quiz
 9:00 – 12:00 PM Review of Prerequisite Programs and Sanitation SSOPs;
Discussion of Initial Tasks, How to do a Hazard Analysis and
Identifying the Critical Control Points.
 12:00 – 1:00 PM Lunch
 1:00 – 5:00 PM Working Groups/Reports (Principles #1 and #2)
Day 3: Basic HACCP
Friday, June 1st, 2018
 7:30 – 8:00 AM Continental Breakfast
 8:00 – 12:00 PM Critical Limits, Monitoring & Corrective
Actions, Working Groups/Reports (Principles #3, #4 and #5)
 12:00 – 1:00 PM Lunch
 1:00 – 4:30 PM Verification/Validation, Documentation/Recordkeeping, Working
Groups/Reports (Principles #6 and #7),
Implementation & Management
of HACCP
 4:30 – 5:00 PM Questions, Comments, Post-Quiz & Conclusion of Workshop
HACCP ONLY
Hazard Analysis & Critical Control Point (HACCP)**

Overview: HACCP is a globally recognized food safety system that can be applied from ‘farm to fork’ in all types of food industries. The principles are science-based approaches used to identify and evaluate potential hazards, and identify those points in the process where control is vital to prevent or eliminate the hazards. In addition to being required by U.S. federal regulations for specific foods, HACCP-based food safety programs are being required by many customers, Global Food Safety Initiative (GFSI) standards such as SQF and BRC, and serve as a basis for the new preventative controls required by FSMA.

Objectives: This hands-on workshop is designed to teach the basic HACCP concepts through lectures and presentations, followed by interactive small group exercises where participants learn to apply HACCP principles to different types of food products. This workshop is accredited and certificates of course completion will have the seal of the International HACCP Alliance.

Who Should Attend: Those who are new to HACCP, or experienced processors who want a refresher course in HACCP basics are  encouraged to attend. This includes plant managers and supervisors, QA/QC personnel, HACCP auditors, and government regulators.

**Pre-requisite Requirement: All attendees who are interested in enrolling in the HACCP ONLY Workshop must have successfully completed a cGMP course, offered at AEMTEK or by another reputable trainer, by the date of the HACCP ONLY workshop.

Agenda:
Day 1: Pre-HACCP & Introduction to FSMA
Wednesday, May 30th, 2018
 2:00 – 3:15 PM Biological Hazards & Controls
 3:15 – 3:30 PM Afternoon Refreshments
 3:30 – 4:15 PM Chemical & Radiological Hazards & Controls
 4:15 – 4:30 PM Physical Hazards & Controls
 4:30 – 5:00 PM Current Updates with the Food Safety Modernization Act (FSMA))
 5:00 PM Adjourn for the Day
Day 2: Basic HACCP
Thursday, May 31st, 2018
 7:30 – 8:00 AM Continental Breakfast
 8:00 – 9:00 AM Announcements, Course Objectives & Pre-Quiz
 9:00 – 12:00 PM Review of Prerequisite Programs and Sanitation SSOPs; Discussion of
Initial Tasks, How to do a Hazard Analysis and Identifying the Critical
Control Points.
 12:00 – 1:00 PM Lunch
 1:00 – 5:00 PM Working Groups/Reports (Principles #1 and #2)
Day 3: Basic HACCP
Friday, June 1st, 2018
 7:30 – 8:00 AM Continental Breakfast
 8:00 – 12:00 PM Critical Limits, Monitoring & Corrective
Actions, Working Groups/Reports (Principles #3, #4 and #5)
 12:00 – 1:00 PM Lunch
 1:00 – 4:30 PM Verification/Validation, Documentation/Recordkeeping, Working
Groups/Reports (Principles #6 and #7), Implementation & Management
of HACCP
 4:30 – 5:00 PM Questions, Comments, Post-Quiz & Conclusion of Workshop
cGMP ONLY
Current Good Manufacturing Practices (cGMP)

Overview: Current Good Manufacturing Practices (cGMPs) are a U.S. regulation, and are globally accepted conditions that are followed for producing safe and wholesome foods. The regulation provides guidelines for preventing product adulteration. By establishing cGMPs as a foundation of their Prerequisite Programs, food manufacturers can develop food safety programs that are concise and manageable.

Objectives: This course will review 1) the current GMPs, 2) implementation of cGMPs, 3) how they are useful in the development of HACCP programs, and 4) the newest updates and information on FDA’s Food Safety Modernization Act (FSMA). Upon successful completion of the cGMP course, participants will receive certificates of attendance.

Who Should Attend: Those who are new to HACCP, or experienced processors who want a refresher course in cGMP basics are encouraged to attend. This includes plant managers and supervisors, QA/QC personnel, HACCP auditors, and government regulators.

Agenda:
Day 1: Good Manufacturing Practices (cGMPs)
Wednesday, May 30th, 2018
 7:30 – 8:00 AM Registration & Continental Breakfast
 8:00 – 8:30 AM Welcome, Introductions & Course Objectives
 8:30 – 9:15 AM Overview of GMPs, HACCP & FSMA
 9:15 –10:15 AM Documentation & Recordkeeping
 10:15 – 10:30 PM Coffee Break & Networing
 10:30 – 11:15 AM GMPs: Foundation for Food Safety
 11:15 – 12:00 PM Personnel & Employee Hygiene
 12:00 – 1:00 PM Lunch
 1:00 – 2:00 PM Buildings & Facilities
Equipment & Utensils
Production & Process Controls
Warehousing & Distribution

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Date/Time
Date(s) - May 30 - Jun 01
8:00 am - 5:00 pm

Location
AEMTEK

Bookings

Ticket Type Price Spaces
BOTH cGMP & Basic HACCP Course $940.00
*Basic Hazard Analysis & Critical Control Point (HACCP) Course ONLY $795.00
Good Manufacturing Practices (cGMP) Course ONLY $245.00
Ticket Booker Information

Terms & Conditions
AEMTEK, Inc. reserves the right to determine eligibility of any company and/or individual to attend course, and reserves the right to reject or prohibit any company and/or individual, with or without giving cause. AEMTEK, Inc. also reserves the right to modify or cancel any training course or workshop. In the event of a cancellation, all attendees will be informed as soon as possible, and receive a full reimbursement of course fees only.

Cancellation Terms
Any refund requests received at least 10 days prior to the training course will be fully refunded, minus a processing fee. No refunds will be issued if notice is given less than 10 days prior to course. The attendee's registration may be transferred to a colleague with written notification