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Retail Food Alliance |
 | Retail Food Alliance-sponsored
On-premises HACCP Workshops / Training Schedule
Monthly Schedule
Because it is increasingly difficult to find accommodations in the Florence area during peak season, we decided in 2007 to have our workshops on Mondays and Tuesdays. This will allow our customers to save time and trouble getting weekend reservations.
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 1-541-997-7737 for details.
Class Schedule for 2008
(classes meet Thursday-Friday)
June 19-20
July 24-25
August 28-29
September 25-26
October - tba
November - tba
December - tba
What will I learn?
This two-day 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 Retail Food Alliance Protocols.
Certification
Upon completing your HACCP plan, either alone or as a team, you will be issued a certificate from the Retail Food Alliance.
Membership
Membership for one year in the 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 facility, home or organization a much safer place to prepare food for anywhere from a few to thousands of people.
Over and Above HACCP Training
The train-the-trainer course is a course that may be taken and given individually to persons that complete and are certified by the 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 ]
This location is 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
$500.00 per person (credit card purchase only; major credit cards accepted) We accept Visa, MasterCard, Discover, American Express, and PayPal.
Register (please read restrictions below before registering).
(Added value such as Food Safety Certification for Managers, Supervisors and Chefs is available for 3 or more persons from the same organization attending the same workshop. The value offer applies to individuals from FDA, USDA, Government, and other Sanitarians, non-profit organizations, and churches. Certain restrictions apply.)
Added Value Restrictions: Must be flexible on testing dates and be able to make possible schedule changes. Must have a minimum number of students per class (this varies). Must not use credit card to pay for the class. Certified Check, Cashier's Check, Company or Government Check, Money Order, personal check, or cash accepted. If paying by Company or Government or personal check, upon our receipt of payment, you must allow for up to 10 additional days to clear and for you to be considered registered for the workshop Cash may be used but under certain restrictions.
Daily Schedule
Monday Schedule
7:30 - 8:00AM
Continental Breakfast
8:00 - 10AM
Introductions and overview of workshop
Food Safety
10 - 10:15AM
Break
10:15AM - 12 Noon
Food Safety training continues
12 - 12:30PM
Light lunch included
12:30 - 2:00PM
Introduction to HACCP
2:00 - 2:10PM
Break
2:10 - 4:00PM
Finish up Food Safety,
Review
4:00 - 5:00PM
Quiz | Tuesday Schedule*
7:30- 8:00AM
Continental Breakfast
8:00 - 10AM
Food Safety covering weak areas addressed from the food safety quizzes
HACCP
10 - 10:15AM
Break
10:15AM - 12 Noon
Teams are formed and begin creating HACCP plans.
Students learn correct use of their thermometers.
Conference with "Pete" Dr. Peter Snyder, Ph.D.
12:00 - 12:30PM
Light lunch included
12:30 -
HACCP teams work on plans with instructor's assistance.
4:30PM
Letters of completion are given and class dismissed.
*Schedule varies depending upon the knowledge base so far in the class |
To enroll in and pay for an upcoming HACCP workshop:
$500.00 per person (credit card purchase only; major credit cards accepted). We accept Visa, MasterCard, Discover, American Express, and PayPal.
If you have questions or want to make arrangements for discounted payment, please contact us. Space is limited so get your reservations in as soon as possible. |
Locations in: Florence, Oregon
and St. Paul, Minnesota
USA |
Telephone: 1-541-997-7737
Hours: Tues-Fri, 9am - 8pm PDT
Contact form | | | |
![[ view map ]](../art/oregon_map.jpg){kind=link}