For the first time we are offering a hands on, practical approach to developing Food Safety Systems for small artisan/farmstead processors. It is targeted to those who need help setting up a Food Safety System in their facility. You will be provided pre-reading materials to help prepare for the class. Basic HACCP principles and pre-requisite programs will be covered.
Throughout the course, we will break up into specific cheese groups and you will receive guidance in developing specific plans for your facility. At the end of the workshop you will have a good start to developing Food Safety Systems. We will also cover all the Food Safety Programs needed in your facility that would meet FSMA and 3rd party auditing requirements.
Successful completion of this workshop should meet the HACCP training requirements for the Global Food Safety Initiative (GFSI) schemes (e.g., Safe Quality Food – SQF Practitioners, British Retail Consortium – BRC). The goal of this program is that through active participation, attendees will gain the knowledge and tools needed to build new or enhance existing Food Safety Systems (HACCP programs) and serve as effective members of the plant’s Food Safety team.
It will be held at the NYS Dept. of Ag. & Mkts. facility at 10B Airline Dr., Albany on Dec.2 &3, 2014.
Please register online here.
http://dairyextension.foodscience.cornell.edu
