Comprehensive HACCP Training for Wisconsin Food Processors and Manufacturers

may, 2024

wednesdaymay08Comprehensive HACCP Training for Wisconsin Food Processors and ManufacturersLearn and apply proven methods to standardize processes and documentation for your food safety plan.8:30 am - 4:30 pm M3 Insurance, 828 John Nolen DriveCategory:Certification & Standards Event TagsCertification,Compliance,Food Safety

Time

(Wednesday) 8:30 am - 4:30 pm

Location

M3 Insurance

828 John Nolen Drive

Organizer

Tammy SchwarzbauerWMEP Client Services Specialist/Event Manager920.915.2582

This training is offered in proud partnership with M3 Insurance

Early Bird Discount - Register before April 12th for just $125
The price goes up to $145 after April 12th


Join us for an accredited training session tailored specifically for Wisconsin Manufacturers, covering the essential seven principles of Hazard Analysis and Critical Control Points (HACCP). This comprehensive session is designed to equip participants with the knowledge and skills necessary to develop effective HACCP plans and play a vital role in enhancing food safety within their organizations.

Throughout the session, participants will delve into each of the seven principles of HACCP, gaining a deep understanding of their significance in identifying and controlling food safety hazards. From hazard analysis to establishing critical control points, attendees will learn practical strategies for implementing HACCP principles seamlessly into their manufacturing processes.

Moreover, this training emphasizes active participation, providing attendees with hands-on experience in creating HACCP plans tailored to their specific manufacturing environments. Through interactive workshops and case studies, participants will learn how to assess risks, establish critical limits, and implement monitoring procedures effectively.

Furthermore, the session will highlight the importance of teamwork and collaboration in maintaining food safety standards. Participants will discover their role within the food safety team and learn how to contribute effectively to ongoing efforts to safeguard product quality and consumer health.

Key Learning Objectives:
*Gain a comprehensive understanding of the seven principles of HACCP and their application in manufacturing settings.
*Learn how to conduct hazard analysis and identify critical control points within the production process.
Acquire practical skills in developing and implementing HACCP plans tailored to specific manufacturing environments.
*Understand the importance of monitoring, verification, and documentation in ensuring the effectiveness of HACCP systems.
*Explore strategies for active participation within the food safety team and contribute to a culture of continuous improvement.

Featured Speaker- Peg Dorn, WMEP Food Safety Consultant

Peg brings over twenty years of experience in the food industry as a Quality Systems Manager. Duties included performing internal auditing, writing SOPs, writing an approving corrective actions, preparing export documentation, and participation in food and pharmaceutical audits. Peg spent two years as a third party auditor for NSF international.

She is a lead assessor for ISO 9001(quality) and ISO 13485 (medical devices) standards. She can assist with training, auditing, and implementation of the standards.

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