Wholesale & Retail Food Alliance

Wholesale & Retail Food Alliance-sponsored
On-premises HACCP Workshops / Training Schedule
for Wholesale or Retail Food Operations (and others)

Class Schedule for 2010 | January 2011
(classes meet Wednesday-Friday unless otherwise noted)

Wholesale and Retail Food Alliance Class Schedule, 2010
FSE Employee Certification for Wholesale and Retail Operations	FSC Food Safety Certificaton for the Manager, Supervisor and Chef	HACCP 1 Basic Wholesale and Retail with HACCP plan Models and Tools	HACCP 2 Advanced Process Control and HACCP Plan, and Inspection Models and Tools
$50.00 USD Student and Corporate Discounts Contact form	$100.00 USD With Proctored CPFM Exam $150.00 Details: Contact form	$500.00 USD 3 or more ea $395.00 RFA only Re-cert. $250.00 Contact form	$685.00 USD Re-certification $495.00 RFA only Re-cert. $250.00 Contact form
	August 25 Portland, Oregon	August 26 Portland, Oregon	August 27 Portland, Oregon
	September 22 Florence, Oregon	September 23 Florence, Oregon	September 24 Florence, Oregon
	October 27 Portland, Oregon	October 28 Portland, Oregon	October 29 Portland, Oregon
Call 1-541-999-1199 for details and student / corporate discounts	November 17 Portland, Oregon	November 18 Portland, Oregon	November 19 Portland, Oregon
	December 28 Palm Springs California	December 29 Palm Springs California	December 30 Palm Springs California
		Jan. 26, 2011 Portland, Oregon	Jan. 27, 2011 Portland, Oregon
FDA Food Safety Training for the Home and Children Basic Principles for Events, and everyday common sense	Train the Trainer December 31, 2010 Palm Springs, California Call 1-541-999-1199 for details, or Contact form	HACCP 3 Seafood Simple Process and Transport, Retail and Wholesale Available soon	HACCP 4 Seafood Process HACCP, Advanced Processing Retail and Wholesale Available soon
FREE	$250.00 USD	$TBA	$TBA

Comments about HACCP 1 and 2 Workshop Schedule

For the remainder of 2010 we will hold our workshops in either Florence or Portland, Oregon. This is because some international travelers or business clients may prefer not to have to travel to the coast from the Eugene airport. The Portland location/s have restaurants within walking distance. However, since our workshops include a continental breakfast and lunch, you will not need to travel other than to the location of the workshop.

We are also giving one workshop (December 2010) in Palm Springs, California for those California customers who cannot make it to Oregon or St. Paul, Minnesota.

NOTE: Train the Trainer certification will also be available in Palm Springs on December 31st, the day after the 3-day class for Food Safety, HACCP 1 and HACCP 2 training is held.

Train the trainer certification is available, by request. Contact Steven, the instructor, to schedule a class. Train the Trainer is not available in St. Paul, Minnesota at this time.

Note: If you are in Oregon and have at least 5 students who want to attend, we can have the workshop at your location. Call 1-541-999-1199 for details.

Comparing Apples to Oranges to RFA

What makes Wholesale & Retail Food Alliance different from other HACCP training and certification programs?

Well, it's like comparing apples to apples and oranges to oranges . . . to Wholesale & Retail Food Alliance! There's no comparison.

Find out why by viewing RFA's PDF file (or MS Word document format).

What will I learn in the HACCP 1 Workshop?

This intensive training class is designed to train you or your staff using a total quality management approach to HACCP Certification. It will bring you up to date on current food codes and what RFA believes is forthcoming.

During the workshop, RFA will introduce you to a fantastic new HACCP process that can combine many of your separate HACCP plans into a more comprehensive format. You will learn HACCP principles through total quality management. All of these principles are given through practical professional culinary principles.

You will learn the basics of Due Diligence and how to make the HACCP recipe (formula) work for you. This will save you time and money on unnecessary paperwork and expensive consulting bills, and simplifies new food items as you add them to your establishment. You will receive complete food safety training for manager, chef and supervisor level, including basic HACCP, overview and quiz.

RFA's interactive training gives you a chance to be involved with the group to help you achieve your goal of writing or updating your HACCP plan. This is your final test. When completed, you will be graded on a "pass or fail" basis to receive your HACCP Certification.

What is included in the training?

Action

There will be demonstrations, videos, PowerPoint and hands-on presentations on hand washing, sanitizing, temperature taking and other important concepts.

Interaction and networking

This class allows you to be on a different level with competitors or potential clients. I have seen many bonds formed in my classes and workshops.

Tools

You will be given a thermister thermometer, surgeon's brush with nail brush (we sell these to medical offices across the country), printed materials to help with forms, procedures, and other HACCP related information. Includes access to online resources.

Letter of completion

After the workshop, you will be given a letter of completion stating that you have completed the workshop in accordance with Wholesale & Retail Food Alliance Protocols.

Certification

Upon completing your HACCP plan, either alone or as a team, you will be issued a certificate from the Wholesale & Retail Food Alliance.

Membership

Membership for one year in the Wholesale & Retail Food Alliance Training Programs and access to HACCP tools.

Food

Continental Breakfast, beverages all day, light lunch and snacks in the afternoon are included.

Who should take this course?

Anyone who needs to know HACCP principles and protocol. The workshops are most commonly directed at the management or supervision level of knowledge, such as owners, managers, supervisors, chefs, and food service employees. Although they are all great candidates to attend these workshops, the course is also great for many other segments of the food service industry. Some of the people who will benefit from this comprehensive HACCP training:

meat and poultry processing plants
food production facilities
restaurants
espresso carts
special events coordinators
private chefs
home canners
health care workers who prepare food
chefs
cooks
food service workers
quality assurance personnel
farmers
dairies
churches

If you attend our workshop, you will be able to understand how to make your wholesale or retail food facility, home or organization a much safer place to prepare food for anywhere from a few to thousands of people.

What will I learn in the HACCP 2 Workshop?

HACCP2, Wholesale & Retail Food Alliance’s Advanced HACCP Course, is for those who already have HACCP certification, work with HACCP Plans in industry, or need to inspect, oversee, maintain or understand HACCP systems or plans. It includes training in Inspections and Audits. The course requires previous HACCP certification or a working knowledge of HACCP and its controls.

The course is great if you want to refine processes or understand new and different process controls, making YOU the process authority. It is good for Health Inspectors, not limiting inspection to just floors, walls and ceilings. Most audits are not as focused on processes, so this course will make you a professional and confirm your processes through these audits. It will help you to not only pass inspections but also provide you with the tools leading to continual improvement through 0 defects, making YOU the HACCP authority.

Highlights:

Quality Training and Certification since 1982
Author of coursework: O. Peter Snyder, Ph.D., one of the founders of HACCP
Learn HACCP History, Progression, and where HACCP is going
Learn state of the art Process Controls being used in Industry today
Learn using Models and Flowcharts being used in the Global Industry
Overview of all the Controls you need to use in keeping food safe
Basic control overview of Acidity, Time, Temperature, Oxygen and Moisture
Participate or learn about demonstrations that help you train others
Standard Operating Procedures outlin
Get an overview of Simple Seafood HACCP and learn basic transport and storage for seafood. (Process control and Retail Seafood HACCP programs available soon.)
Support is provided for questions, concepts or challenges you find
Interaction with the Instructor including online/correspondence courses
Employee training tools
Official Certificate provided at end of course
Recommended for RFA re-certification; recommended for Retail and Wholesale Food Alliance students for RFA re-certification
Good for both USDA, FDA, State and Local Health Inspectors and HACCP Auditors

What is included in the training?

Training in Inspections and Audits. Learn how to perform internal and external audits. We will teach you how to use model inspection forms, both from the Internet and our own forms, which will give you the tools and knowledge to create your own.
Learn how to have 0 defects for internal inspections and how to be constructive when improvement is needed.
Learn how to eliminate major rewrites. HACCP plans can be written many ways and still have the 7 basic principles, thus eliminating major rewrites requested by auditors and inspectors. Portions of the HACCP program may include a separate SSOP manual and other related HACCP documents.

Who should take this course?

Food and Beverage Processors
Quality Control and Quality Assurance Management and Staff
Product Development
Commissaries
Large Cook Chill Operators
Transport Companies
Farm Processors
Wine Production and Bottling
Seafood Transport
Food Manufacturing
Centralized Food Production Operators

HACCP 2 provides demonstrations you can use to help train employees or new HACCP team members or associates. It re-enforces the basic controls you need to use in everyday HACCP and keeps you up to date on the current food code. We have and share several models of HACCP plans that may simplify or improve your current plan. We also provide interaction with the instructor and other people who are attending the workshop.

Over and Above HACCP Training—Train the Trainer

The train-the-trainer course may be taken and given individually to persons that complete and are certified by the Wholesale & Retail Food Alliance in HACCP. This will allow you to train others in basic HACCP principles. It will give you the tools and materials to train your staff in all they need to know about HACCP and Food Safety for the Manager, Chef and Supervisor. Comment by Dave Rose, Emmert Buxton Meat Company: "I thought this class was going to be a dry and boring two days. I actually enjoyed myself and would recommend this to others!"

HACCP Workshop Location and Cost

Location

Florence, Oregon [ view map ]

or

Food Innovation Center (FIC), Portland, Oregon

Directions to FIC-PDF format

Directions to FIC-MS Word format

Palm Springs, California directions forthcoming.

These locations are convenient to Canada, Alaska, Washington, Idaho, Nevada, California and other western states. Our workshops are available to individuals not only in this country but worldwide.

Cost

To enroll in and pay for an upcoming HACCP workshop:

HACCP 1 $500.00 USD per person; 3 or more ea $395.00 USD, or
HACCP 2 $685.00 USD per person.

Purchase via credit card, company check, government check, certified check, or bank transfer only. Major credit cards accepted: Visa, MasterCard, Discover, American Express, and PayPal.

Payment must be received in advance of the scheduled training date. Upon receipt of your payment, you must allow up to 10 additional days for payment to clear and for you to be considered registered for the workshop.

When registering, please select the class entitled "HACCP 1 Workshop certification - Florence/Other Location." or "HACCP 2 Advanced Process Control Workshop certification - Florence/Other Location".