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HACCP Training for the Animal Food IndustryApril 21-22, 2015 • Des Moines, Iowa
“Preparing an Animal Food Safety Program”Trainers: Henry Turlington, American Feed Industry Association
& Alan Baumfalk, Eurofins Food Safety Systems Eurofins Scientific, a global leader in analytical testing as well as auditing and training for
food safety, is partnering with the American Feed Industry Association to conduct Hazard Analysis and Critical Control Points training for the animal food industry.
Accredited by the International HACCP Alliance, this course focuses on providing easy to understand steps to implementing a HACCP system. The course will use examples from the animal feed industry to help participants apply the information to animal feed or feed ingredient production.
Eurofins is recognized for its efforts and capabilities in the field of food safety across all areas of the feed industry. Its staff is committed to providing course participants with expert knowledge, excellent customer service and increased quality.
AFIA is the world’s largest organization devoted exclusively to representing the business, legislative and regulatory interests of the U.S. animal feed industry and its suppliers. AFIA represents all types of companies involved in the feed manufacturing industry. One of AFIA’s primary founding purposes was to promote and assure feed safety throughout the industry, which is still honored today.
The program hours are 8:30 a.m. - 5:00 p.m. (CST), both days.Registration information available at www.afia.org.
Course size is limited to 25 participants. Register early.
WHO SHOULD ATTEND?This is an interactive course that focuses on the development of an animal food safety plant, or a HACCP plan, for all sectors of the feed industry. Participants will include anyone within the feed industry who is interested in learning more about HACCP principles.This course focuses on providing easy to understand steps toward implementation of an animal food safety plan based on the principles of HACCP. Eurofins training is based on the Codex Alimentarius HACCP guidelines, which formed the foundation for future Global Food Safety Initiative (GFSI) approved food safety schemes.
LEARNING OBJECTIVES:• Understand the seven principles of HACCP• Learn how to conduct a hazard analysis effectively
• Learn the basics for developing an animal food safety plan within the feed industry
DETAILS:DoubleTree by Hilton Des Moines Airport6800 Fleur Drive, Des Moines, IA 50321Tel: (515) 285-7777Rate: $105/night + tax; Mention “Eurofins/AFIA”Web: www.heartofamericahotels.com Early-bird rate: $550 for AFIA members; $650 for non-members, register by March 24Regular rate: $650 for AFIA members; $750 for non-membersLimited attendance – only 25 seats available For further course information, contact Dr. Henry Turlington, AFIA director of quality and manufacturing regulatory affairs, at [email protected] or (703) 650-0146, or for registration questions, contact Katharine Gausmann, AFIA meetings and events specialist, at [email protected] or (703) 558-3573.
Training You Need from the Experts You Trust
AgendaTUESDAY, APRIL 21, 2015
8:30 a.m. Welcome and Introductions
8:45 a.m. Module One: Introduction to HACCP
10:15 a.m. Module Two: Food Safety Hazards
12:00 p.m. Lunch
1:00 p.m. Module Three: Setting up a HACCP Program (5 Steps)
2:00 p.m. Module Four: Principle 1 - Hazard Analysis
3:00 p.m. Exercise 1-Completion of a Hazard Analysis
5:00 p.m. End of Day One
WEDNESDAY, APRIL 22, 20158:30 a.m. Module Five: Principle 2-Determination of Critical Control Points
9:00 a.m. Exercise 2-Finalizing Hazard List and Determining CCPs
10:15 a.m. Module Six: Principle 3-Determination of Critical Limits
10:30 a.m. Module Seven: Principle 4-Monitoring of CCPs
10:45 a.m. Module Eight: Determination of Corrective Actions (Principle 5)
11:00 a.m. Exercise 3-Establishing Critical Limits (Principle 3), Monitoring (Principle 4), for Each CCP and Corrective Actions (Principle 5)
12:00 p.m. Lunch
1:00 p.m. Module Nine: Principle 6-Verification of HACCP Plans
1:30 p.m. Module Ten: Principle 7-Record Keeping
2:00 p.m. Exercise 4-Establishing Verification Strategy for HACCP Plan (Principle 6) and Record Keeping Require-ments (Principle 7)
3:00 p.m. HACCP Examination
4:00 p.m. HACCP Test Review and Final Discussions on HACCP