COLLEGE STATION – Companies interested in having their Hazard Analysis Critical Control Point plans evaluated and improved by experts in the field should plan to attend a “Beyond Basics” workshop May 24-25 on the campus of Texas A&M University in College Station, according to organizers.
The Texas A&M department of animal science is hosting the workshop beginning at 8:30 a.m. at the Kleberg Animal and Food Sciences Center in Room 023. Those attending can expect to build confidence in their ability to support and defend their food safety programs, according to organizers.
The course will be taught by Dr. Jeff Savell, regents professor of meat science and Texas AgriLife Research meat scientist, and Dr. Kerri Harris, associate professor of meat science and hazard analysis coordinator.
“Do you have decision-making documentation for your HACCP plan?” Harris said. “Can you justify and defend your critical control points or critical limits? Do you have all of your scientific supporting documentation on file? Can you support the frequency of your monitoring and verification activities? Is the Food Safety and Inspection Service asking for information that you don’t have? Are you ready for an FSIS review team visit? If you answered ‘no’ to any of these questions, then you need to attend this workshop and we’ll help you find the answers.”
Participants are asked to bring their company’s raw and/or cooked-product control point plan/plans to the workshop for optimal one-on-one.
“This course allows us to focus on the establishment’s actual food safety programs and to provide one-on-one interaction to ensure their programs are properly designed and comply with regulatory requirements,” Harris said.
Registration is $500 and can be made online at http://bit.ly/JKviE7. For additional information, please contact Tiffany Mooney at 979-862-3643.