Many in the food industry around the world, including producers, processors, and food service, now use a working HACCP program to demonstrate their commitment to a high level of consumer protection by delivering safe foods. HACCP is also increasingly required in providing fair practice in international trade of food and agricultural products. This course discusses HACCP as a proactive management tool designed to incorporate food safety into the product and the process of manufacture.

 This course will be held in St. John 10 A&B (3190 Maile Way, Honolulu, HI 96822) on August 12-13, 2010. The course starts with the Prerequisite Programs to HACCP where most violations and errors in food safety occur. The course will then proceed with defining food hazards, assembling the HACCP Team, and constructing a flow diagram specific to your products. These preliminary steps will then be followed with the development of a HACCP Plan by covering the seven principles of HACCP. The course will be highly interactive involving exercises to demonstrate the construction of a HACCP Plan.

This HACCP course follows the guidelines established for HACCP systems described in the “Recommended International Code of Practice General Principles of Food Hygiene” developed by the Codex Commission on Food Hygiene and by the National Advisory Committee for Microbiological Criteria for Foods. The course materials are accredited by the International HACCP Alliance and the instructors are HACCP trainers certified by the GMA Science and Education Foundation (formerly the Food Processors Institute), The International Meat and Poultry HACCP Alliance, Association of Food and Drug Officials (AFDO), and the Seafood HACCP Alliance. Participants who complete the 2-day course will receive a “Certificate of Course Completion” from the University of Hawaii with a seal from the International HACCP Alliance. 

Registration is $550/person until July 30, 2010 and $600/person thereafter, payable to the Research Corporation of the University of Hawaii (RCUH) Project #1139. The fee includes the cost of instruction, use of facilities, morning and afternoon snacks, and all workshop materials. Lodging and meals are not included. Please note that online registration is not yet available. To enroll, please email your name, address, email address, and telephone number to Dr. Aurora A. Saulo at aurora@hawaii.edu. For additional information, please consult the course brochure http://www.ctahr.hawaii.edu/aurora/downloads/Brochure%20HACCP10.pdf or contact Dr. Saulo at 808-956-6564, her cell 808-226-1950, or her assistant Ryan Bruno at 808-956-8588.