ConnectFood and Institute for Food Safety and Health

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Certified HACCP Class at IFSH

Please join ConnectFood and Institute for Food Safety and Health for a two day HACCP class at the newly constructed food safety innovation center at Moffett Campus on October 26-27, 2015.

HACCP is a management system in which food safety is addressed through the analysis of processes and procedures with the intent of controlling biological, chemical, and physical hazards. This “HACCP” process follows a product from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

The goal in any facility is to make sure best practices are in place and are repeatable in any HACCP system. Join us to learn about, Good Manufacturing practices, Standard Sanitation Operating Procedures and the seven basic principles that are used in the development of HACCP plans. These principles include hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation. We will also discuss what occurs if a deviation indicating that control has been lost, the deviation is detected and appropriate steps are taken to reestablish control. When this class is concluded the student will have an understanding of how to implement a food safety and HACCP plan in a facility best utilizing their facilities personnel and assets.

This HACCP class will be in accordance with the National Academy of Sciences recommendation; the HACCP system must be developed by each food establishment and tailored to its individual product, processing and distribution conditions. Also, for a successful HACCP program to be properly implemented, management must be committed to a HACCP approach. A commitment by management will indicate an awareness of the benefits and costs of HACCP and include education and training of employees. Benefits, in addition to enhanced assurance of food safety, are better use of resources and timely response to problems.

Meet Your Instructors

Matthew Botos, CEO ConnectFood

Matthew Botos is the President and CEO of ConnectFood. ConnectFood is a risk management and food safety knowledge exchange platform that connects industry, experts, and regulatory professionals to assist companies start, run, grow and safely produce new food products.

Matthew Botos is the former Director of the Illinois Center for Food Safety and Technology, a non-profit consortium of Illinois food companies, regulatory personnel and academics focused on food safety and the advancement of science and technology for both local and global food sources. As Director, Mr. Botos managed and administered statewide outreach programs involving the training and education of industry, regulatory, and academic institutions.

Concurrent with his responsibilities as Director of the Illinois Food Safety Center, he was also Executive Director of the Illinois Biotechnology Industry Organization (IBIO). As Executive Director, Mr. Botos assisted public and private organizations navigate state and federal issues ranging from genetically modified crops to stem cell research and drug pricing.

Mr. Botos brings extensive experience in aseptic manufacturing and extended shelf-life products, packaging products, and heat exchanger systems. Mr. Botos received his Bachelors of Science in Agricultural and Biological Engineering from Purdue University with an emphasis in thermodynamics and kinetic modeling of foods and pharmaceuticals.

George Sadler, Ph.D, CTO PROVE IT, LLC

A 25 year academic career in Food Chemistry and Packaging has specialized in investigating the chemistry and regulatory issues limiting FDA acceptance of novel food processing and packaging innovations. Much of this work examined the interaction between packaging and foods treated by conventional (thermal) and novel (ionizing radiation, ultra high pressure, UV, ohmic heating, and pulse electric field) processing techniques. Research developed various novel (active and intelligent) food packaging and novel (magnetic induction and in-line electrical resistance) food processing technologies. Research resulted in "active" or otherwise unique packaging structures tailored to specific processing technology or to improved food performance. Where required, innovations culminated in successful self-drafted and collaboratively-drafted regulatory submissions to FDA. Currently-Founded and served as CTO of PROVE IT, LLC (2006-Present). PROVE IT (Packaging Regulation, Optimization, Validation and Education for Innovative Technologies). PROVE IT operates from its research facilities in Geneva, IL. During its 6 years of operation, PROVE IT has developed and tested a magnetic induction heating replacement for steam (with or without an in-line resistance heating booster). The induction unit is up to 95% efficient in converting electric energy to in-the-food heat. It offers a milder than steam heating with additional advantages of portability, small size, superior temperature control and overall operating cost compared to current thermal processing with steam. NASA-SBIR-related work developed inexpensive oxygen scavenging packaging, and packages which are self-sterilizing, lactose-removing, oxygen-sensing and which map remaining shelf life.

Agenda

Day 1 8:00 - 8:30 am Building Security Processing and Registration 8:30 - 10:00 am Course Introduction and Introduction: HACCP and U.S. Food Safety Regulations 10:00 - 10:15 am Break 10:15 - 12:00 pm Prerequisite Programs 12:00 - 1:00 pm Lunch 1:00 - 2:30 pm The Hazard Analysis and HACCP 2:30 - 2:45 pm Break 2:45 - 4:30 pm Flow Diagram of CCPs and Breakout Group Exercise 1 Day 2 8:00 - 8:30 am Building Security Processing 8:30 - 10:00 am Exercise 1 - Group Reports 10:00 - 10:15 am Break 10:15 - 12:00 pm Managing HACCP Records and Verification of the HACCP System 12:00 - 1:00 pm Lunch 1:00 - 2:00 pm Verification of the HACCP System (continued) 2:00 - 4:30 pm Breakout Group Exercise 2