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www.cpe.rutgers.edu/food
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2010 Development for Fee: $895 Multi fee: $845 Late fee: $945 (after 11/3/10) Course code: LF0403CA11
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Hands-on workshop! With massive food recalls in the news, no company can afford Under the guidance of Donna Schaffner, a gifted and seasoned
(HACCP) plan. Just how good is yours? learn how to gather and organize the information you need, so
Please register me for the following:
intelligent and effective HACCP plan. Because you learn HACCP Over the course of three days, you will learn these key insights:
2010 Control School
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planning best by doing it, you will actually write a plan in class.
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• Define your methods for verifying your system is working • Organizing the information needed for your plan
102 Ryders Lane New Brunswick, NJ 08901-8519
• Create methods for validating that your product is safe • Recognizing the key difference between verification
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You can face the most rigorous challenges of the modern food • Clarify the necessary components for a successful plan and validation
Rutgers, The State University of New Jersey
• Develop implementation procedures for your plan • The importance of producing safe food products for
is the right place to get it! Today’s food industry professionals need
Ph: 732.932.9271 Fax: 732.932.8726
consumer consumption
a good balance of skills and practical knowledge in order to remain
Email: ocpe@njaes.rutgers.edu
Donna Schaffner is a Food Microbiologist who earned B.S. and M.S. degrees in Food Science from the University of Georgia (UGA), starting
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Office of Continuing Professional Education professionals from all over the world, and has developed customized training programs for food processors throughout the US. She is also
a provider of quality auditing and food safety problem solving services to the food processing industry.
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Better Process Control School December 14 - 17, 2010 Practical Food Microbiology January 27 - 28, 2011
Fee: $995 Multi fee: $945 Late fee: $1,095 (after 11/30/10) Course code: LF0703CA11 Fee: $695 Multi fee: $645 Late fee: $725 (after 1/13/11) Course code: LF0401CA11
Are your canned food products vulnerable to contamination? Better Process Control School is specifically designed for Understanding the what, how, when & why of food pathogens Microbial Ecology: Food safety depends on understanding what
supervisors, quality control technicians and line workers involved conditions encourage microbial growth and what inhibits it.
Attend our Better Process Control School (BPCS), and learn how If you develop, process, distribute or sell food for a living, there is a
in thermal processing, acidification, retort operations, aseptic Pathogens – Gram-negative: The FDA/USDA are hustling
you can reduce your susceptibility and minimize your liability. bare minimum you need to know about food micro:
processing and packaging and container closure evaluation to better understand Shiga-toxin producing E. coli (STEC) and
According to FDA regulations, each processor of low-acid and programs at facilities that produce or handle low-acid and acidified • Which pathogens are most likely to cause trouble in your Salmonella.
acidified low-acid canned foods, including pet foods, must operate canned foods. food;
• When and why do they threaten the safety of your product Pathogens – Gram-positive: Listeria monocytogenes has plagued
with a trained supervisor on hand at all times. Similar USDA/FSIS many food manufacturers. We focus on ecology and control.
regulations and training requirements are in place for thermally and customers; and,
processed meat and poultry products. These regulations are Applicable FDA/USDA/FSIS regulations • How to best manage and control the risks posed by these Spoilage: Yeast and mold are major culprits in food spoilage. Learn
designed to prevent public health problems in these types of food Effective May 15, 1979 organisms. how to detect and identify them in food processing facilities.
products. • 21 CFR 108 - Emergency Permit Control If you have never taken a food micro class, we will teach you the Current Food Safety Issues: Get the latest on the worst outbreaks
• 21 CFR 113 - Thermally Processed Low-Acid Foods most critical points for food safety applications. Even if you have, to hit the news and consumers’ GI tracts.
Our BPCS teaches the practical applications of the principles
Packaged in Hermetically Sealed Containers you will learn when and how to use powerful – but often abused
underlying these regulations, including: Testing: A good test done wrong can be more dangerous than no
• 21 CFR 114 - Acidified Foods and misunderstood -- tests, tools and models that were not on
• Aseptic processing and packaging systems testing at all. Know the uses and abuses of microbial testing.
the market just five years ago. Learn to make better choices by
• Retort operations Effective June 19, 1987 understanding the limits and applicability of data produced as well Predictive Models & Quantitative Risk Assessment: Tools of
• 9 CFR 318.300 - Entry into Official Establishments; as the danger of starting with ill-considered assumptions! quantification are continually expanding in power and applicability.
• FDA Guidelines and regulation compliance Reinspection and Preparation of Products
• Microbiology of thermally processed foods • 9 CFR 381.300 - Poultry Products Inspection Regulations
• Principles of thermal processing - FOUR CONVENIENT WAYS TO REGISTER -
Phone: 732.932.9271, M-F 8AM - 4:30PM. Please have your Visa, Payment Policy - All students must have prearranged for payment to be
• Food plant sanitation admitted to the class (purchase order, check, VISA, Mastercard, American
Mastercard or AMEX number ready.
• Container closure evaluations Upon successful completion of the course, which includes multiple Express or money order).
exams (requiring a minimum passing score of 70%), you will be
granted a certificate of training from Rutgers University - an FDA-
Fax: 732.932.8726, 24 Hours. Please include credit card information
or copy of your check, money order or purchase order with your fax. Refunds - You may withdraw from this course with a full refund (minus a
“[Better Process Control School] provides a solid foundation processing fee) provided our office is notified at least three (3) full working
for any professional involved in thermal processing!” approved training provider. days prior to the start of the course. Beyond that time, registrants may be
Mail: Registration Desk, NJAES Office of Continuing Professional
Education, Rutgers University, 102 Ryders Lane, New Brunswick, NJ responsible for the full registration fee. Substitutions are welcomed.
08901-8519. Please make check payable to: Rutgers University
Better Process Control School and Practical Food Microbiology are taught by Dr. Donald Schaffner and Dr. Karl Matthews - NOTE - Continental breakfast and lunch as well as course materials are included
respected professors from the Rutgers University, Department of Food Science - along with experts from the food industry. Web: Please visit our website at: www.cpe.rutgers.edu for information. in your registration fee(s).