Wholesale & Retail Food Alliance

WARFA food safety training in Florence, Oregon

WARFA food safety training in Palm Springs, California

WARFA food safety training in Portland, Oregon

Wholesale & Retail Food Alliance-sponsored

On-premises HACCP Workshops / Training Schedule

for Wholesale, Processors, Government, Schools, Inspectors and others

These training programs meet GFSI standards and are based on Codex. These classes meet requirements for both FDA and USDA food codes that require one person on each shift to be HACCP certified. These classes are being used to meet BRC, AIB and many other international HACCP Audit requirements. Please contact us for any questions you may have or register to enroll now.

Class Schedule for 2012-2013

(classes meet Tuesday-Thursday unless otherwise noted)

Wholesale and Retail Food Alliance Class Schedule, 2012-2013
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 WARFA only Re-cert. $250.00 Contact form	$750.00 USD Re-certification $495.00 WARFA only Re-cert. $250.00 Contact form
	January 24 Florence, Oregon	January 25 Florence, Oregon	January 26 Florence, Oregon
	February 21 Portland, Oregon	February 22 Portland, Oregon	February 23 Portland, Oregon
	March 27 Florence, Oregon	March 28 Florence, Oregon	March 29 Florence, Oregon
	April 24 Portland, Oregon	April 25 Portland, Oregon	April 26 Portland, Oregon
	May 22 Florence, Oregon	May 23 Florence, Oregon	May 24 Florence, Oregon
	June 26 Florence, Oregon	June 27 Florence, Oregon	June 28 Florence, Oregon
	July 24 Florence, Oregon	July 25 Florence, Oregon	July 26 Florence, Oregon
	August 28 Florence, Oregon	August 29 Florence, Oregon	August 30 Florence, Oregon
	September 18 Florence, Oregon	September 19 Florence, Oregon	September 20 Florence, Oregon
	October 23 Florence, Oregon	October 24 Florence, Oregon	October 25 Florence, Oregon
	November 27 Portland, Oregon	November 28 Portland, Oregon	November 29 Portland, Oregon
2013	January 8 Palm Springs, California	January 9 Palm Springs, California	January 10 Palm Springs, California
FDA Food Safety Training for the Home and Children Basic Principles for Events, and everyday common sense	Train the Trainer Dates to be determined / upon request. Live online training is available. Call 1-541-997-7737 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 2012 we will hold our workshops in Florence, located on the coast and a little over an hour from the Eugene airport, or Portland, Oregon. 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 a workshop in January 2013 in Palm Springs, California which is for those California customers who cannot make it to Oregon or St. Paul, Minnesota.

NOTE: Train the Trainer certification may also be available in Florence, Portland, and Palm Springs (dates to be determined), the day after the 3-day class for Food Safety, HACCP 1 and HACCP 2 training is held. Train the Trainer classes are also available upon request. Live online training is also available.

Contact Steven, the Train the Trainer 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 1-541-997-7737 for details.

benefits of WARFA HACCP training programs

Comparing Apples to Oranges to WARFA

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 WARFA'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 WARFA believes is forthcoming.

During the workshop, WARFA 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.

WARFA'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 WARFA re-certification; recommended for Retail and Wholesale Food Alliance students for WARFA 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

PDF icon

Directions to FIC-PDF format

MS Word icon

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 $750.00 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".

Daily Schedule

Day 1
FSC/Food Safety Chef/Pre-HACCP (If needed),
and Re-certification

Schedule
8:30 - 10:00AM Continental Breakfast; Introductions and overview of workshop, Food Safety
10:00 - 10:15AM Break
10:15 - 12 Noon Food Safety training continues with Demonstrations and Multi Media
12:00 - 12:30PM Lunch provided
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 WARFA Test or CPFM Test (if needed). Letters of completion are given and students are dismissed.

Day 2
HACCP 1/Pre HACCP 2 (if needed), and Re-certification

Schedule*
8:30 - 10:00AM Continental Breakfast; Food Safety covering weak areas addressed from the food safety quizzes and introduction to HACCP
10:00 - 10:15AM Break
10:15 - 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. (when possible)
12:00 - 12:30PM Lunch provided
12:30 - HACCP teams work on plans with instructor's assistance. Break, Overview and Test.
4:30 Letters of completion are given and class dismissed.

Day 3
HACCP 2 and WARFA Re-certification

Schedule*
8:30 - 10:00AM Continental Breakfast; Food Safety and Basic HACCP overview
10:00 - 10:15AM Multimedia, demonstrations, HACCP History, where HACCP is going, and compliance issues.
10:15 - 12 Noon Understanding different processes and controls, plans and structures of plans.
12:00 - 12:30PM Lunch provided
12:30 - Using the controls, verification and Advanced process and multiple controls; also addressing individual issues; getting into a plan or plan segments and assistance with weak areas. Break and Overview of the materials and issues covered and testing.
4:30 Letters of completion are given and class dismissed

Train the Trainer. Days vary.

8:30 - 10:00AM Continental Breakfast; Food Safety and Employee Training
10:00 - 10:15AM Training tools, techniques, motivators and setting your style.
10:15 - 12 Noon How to deal with challenges.
12:00 - 12:30PM Lunch provided
12:30 - Using your training program and documentation. Break, Overview and address individual issues, concerns or needs.
2:30 Class dismissed; letters of completion and certificates are issued.

*Schedule time may vary depending upon the knowledge base or individual needs of the class.

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 $750.00 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".

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.

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Locations in: Florence, Oregon
and St. Paul, Minnesota
USA

Telephone: 1-541-997-7737
Hours: Tues-Fri, 9am - 8pm PDT
Contact form