AIB

Agenda

Agenda is subject to change. Please review our dress code

Day 1

Time Activity
8:00 a.m. Introductions
9:00 a.m. HACCP Discussion
Robin Amsbary, AIB International
  • History of HACCP
  • HACCP Overview
10:00 a.m. Break
10:15 a.m. Modernization Act
Dr. Kantha Channaiah, Director of Microbiology, AIB International
11:15 a.m. Hazards: Chemical and Physical
Robin Amsbary, AIB International
12:00 p.m. Lunch (Provided)
1:00 p.m. Overview of the Flour Milling Process
Mark Fowler, IGP Associate Director, Kansas State University
2:00 p.m. Tour of Hal Ross Flour Mill
Review of Sanitary design
Identification of potential CCPs

IGP/AIB/IAOM Staff
3:30 p.m. Break
3:45 p.m. Prerequisite Programs, SSOPs
Robin Amsbary, AIB International
5:00 p.m. Adjourn
Hotel-sponsored reception at the Holiday Inn immediately following the course.

Day 2

Time Activity
8:30 a.m. Biological Hazards
Dr. Kantha Channaiah, Director of Microbiology, AIB International
10:00 a.m. Break
10:15 a.m. HACCP Workshop
Robin Amsbary, AIB International
A step-by-step process to implement a food safety system. Seminar participants will work in teams of 5 or 6 to develop a model HACCP program based on the seven principles of HACCP with the guidance of the AIB staff.
12:00 p.m. Lunch (Provided)
1:00 p.m. Tour of AIB International
AIB Staff
2:00 p.m. HACCP Workshop (continues) (15 minute break around 3:30 p.m.)
5:00 p.m. Adjourn

Day 3

Time Activity
8:30 a.m. HACCP Workshop (Continues)
10:00 a.m. Break
10:15 a.m. Discussion
Robin Amsbary, AIB International
  • Deviations
  • Validation
  • Manual Recommendations
11:30 a.m. Exam, Summary and Q&A
12:00 p.m. Seminar Concludes
Box Lunch to Go

Successful completion of this course earns the participant a certificate of completion and Continuing Education Units.

Learning objectives

  • Identify key parts of wheat kernel, including parts that are removed during milling.
  • Identify the typical steps in wheat milling, the associated equipment for each step, and the interrelationship of those steps.
  • Identify common sanitary design flaws in mills and make recommendations for correction.
  • Communicate to company associates why the Food Safety Modernization Act was implemented and what are its key elements.
  • Prepare your company to comply with regulations that are written and those that are pending as a result of the Food Safety Modernization Act.
  • Describe the history and background of HACCP.
  • Identify foods that fall under US HACCP Regulations.
  • Identify and classify food safety hazards as related to cereal grains.
  • Identify Prerequisite Programs and their specific components that control food safety hazards in the milling industry.
  • Apply the 12 steps of Codex to a grain milling operation to create a HACCP Plan.
  • Compile a HACCP Manual.

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