Course Registration
REG-013277

选项卡

Course Type
Human Food (v1.2)
Currency
USD
Total Contact Hours
20
Payment for $60 certificate
Group Pay
Is This Course Public or Invitation Only
Invitation only
Maximum Number of Particpants
15
Cost to Participants
$650.00
Country
United States
Include $60 certificate fee?
Yes
State
Hawaii
Lead Instructor's Name
Lauren Tamamoto
City
HONOLULU
Lead Instructor's Certificate Number
e80a9b7b
Address
1345 Ala Aolani st.
Assistant 1 Instructor's Name
Postal Code
96819
Assistant 2 Instructor's Name
Planned Modification to course?
With Modifications
Assistant 3 Instructor's Name
Describe with modifications
The course will be broken into five 4-hour days and will be taught synchronously online via Zoom.
Interaction between students will involve breakout rooms for discussion and group work and then coming together as a group to discuss as week as polling.
Google Suite will be used for group work for participants to work off shared files in Google Docs and Slides to fill in forms to discuss and share using the screen share function. After completing breakout room sessions, groups will reconvene and share their work with the rest of the class.
Participants will be required to keep their video on at all times and parts of the course will be recorded.
This course will be run in conjunction with Innovate Hawaii and the Hawaii Technology Development Center (HTDC). There will be a representative from Innovate Hawaii online during all the trainings and there to help with technical issues.
Agenda with modifications
October 12-16, 2020
(five 4 hour days)

Chapter Timeframe for me:
Day 1
Chapter 1: Introduction to Course and Preventive Controls
Chapter 2: Food Safety Plan Overview
Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs
Chapter 4: Biological Food Safety Hazards
Chapter 5: Chemical, Physical, and Economically Motivated Food Safety Hazards


Day 2
Chapter 5 (continued): Chemical, Physical, and Economically Motivated Food Safety Hazards
Chapter 6: Preliminary Steps in Developing a Food Safety Plan
Chapter 7: Resources for Preparing Food Safety Plans (catch up time)
Chapter 8: Hazard Analysis and Preventive Controls Determination

Day 3
Chapter 8(continued): Hazard Analysis and Preventive Controls Determination
Chapter 9: Process Preventive Controls
Chapter 10: Food Allergen Preventive Controls


Day 4
Chapter 11: Sanitation Preventive Controls
Chapter 12: Supply Chain Preventive Controls
Chapter 13: Verification and Validation Procedures

Day 5
Chapter 14: Record-keeping Procedures
Chapter 15: Recall Plan
Chapter 16: Regulation Overview
Contact Phone Number
Web Address to Register
Minimum Number of Participants
8

Course Registration Name
REG-013277
Course Start Date
10/12/2020, 8:30 上午
创建人
FSPCA Site Guest User
FSPCA Site Guest User
, 9/15/2020, 11:46 下午
Course End Date
10/16/2020, 12:30 下午
Approval Status
Approved
Course Cancelled
Course Cancelled