AIB

Agenda

Agenda is subject to change. Please review our dress code.

Day 1

Time Activity
7:45 a.m. Registration/Introduction
8:00 a.m.  Standards, Acts, Laws and Customer/Facility Requirements
9:30 a.m. Inspection, Auditing and Root Cause Analysis (RCA)
10:00 a.m. Break 
10:15 a.m. Inspection, Auditing and Root Cause Analysis (RCA)(Cont.)
10:30 a.m. Allergen Preventive Controls
12:00 p.m. Lunch (On Your Own)
1:00 p.m. Allergen Preventive Controls (Cont.)
1:15 p.m. Microbiological Controls
2:45 p.m. Developing and Organizing a Sanitation Program
3:00 p.m. Break
3:15 p.m. Developing and Organizing a Sanitation Program (Cont.)
4:45 p.m. Questions and Answers
5:00 p.m.  Adjourn

Day 2

Time Activity
8:00 a.m. Developing and Organizing A Sanitation Program (Cont.)
9:45 a.m. Chemical and Control for Product Protection
10:00 a.m. Break
10:15 a.m. Chemical and Control for Product Protection (Cont.)
10:45 a.m. Maintenance and Temporary Repairs 
11:45 a.m. Integrated Pest Management
12:00 p.m. Lunch (On Your Own)
1:00 p.m. Integrated Pest Management (Cont.) 
2:45 p.m. Evaluating Your GMPS
3:00 Break
3:15 p.m. Evaluating Your GMPS (Cont.)
3:45 p.m. Review and Post-Test 
5:00 p.m. Adjourn

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

Learning objectives

  • Identify the prerequisite programs and regulations that support safe, legal food production.
  • Describe “violative/unsanitary” conditions and the food safety management systems to correct them.
  • Recognize equipment and facility design flaws that affect food safety.
  • List the “Big 8” allergens and best practices for preventing cross-contact.
  • Describe and apply the elements of an effective sanitation program.
  • Describe integrated pest management best practices that can be employed at your facility.
  • Use case studies, workshops and discussions to identify areas of weakness in food safety programs and apply corrective action methodology.

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