Retail Food Alliance

Retail Food Alliance-sponsored
On-premises HACCP Workshops / Training Schedule
for Wholesale or Retail Food Operations (and others)

Comparing Apples to Oranges to RFA

What makes Retail Food Alliance different from other HACCP training and certification programs?

Well, it's like comparing apples to apples and oranges to oranges . . . to Retail Food Alliance! There's no comparison.

Find out why by viewing RFA's PDF file (or MS Word document format).

HACCP 1 Workshop - Monthly Schedule

In 2010 we will start having some of our workshops in Eugene, Oregon. This is because some international travelers or business clients may prefer not to have to travel to the coast from the Eugene airport. The Eugene 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 one workshop in December 2010 for those California customers who cannot make it to Oregon or St. Paul, Minnesota.

For most of our Oregon customers, the Florence location works well; however, sometimes the weather is not the best to travel to the coast. So we will host these workshops in Eugene for our customers' convenience.

Train the trainer certification is available, by request, on the third day of each workshop. This class will need to be scheduled with Steven, instructor. 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 1-541-999-1199 for details.

Class Schedule for 2010

(classes meet Thursday-Friday)

February 25 and 26
FLORENCE, OR

March 25 and 26
FLORENCE, OR

April 22 and 23
EUGENE/SPRINGFIELD, OR

May 19 and 20 (WEDNESDAY & THURSDAY)
FLORENCE, OR

June 24 and 25
FLORENCE, OR

July 29 and 30
FLORENCE, OR

August 26 and 27
FLORENCE OR

September 23 and 24
FLORENCE, OR

October 25 - 29
HACCP EXPO
25 - 29 ISO LEVEL HACCP CERTIFICATION or HACCP 2
27 - 28 HACCP 1 WORKSHOP
29 - In the morning TRAIN THE TRAINER
29 - In the afternoon HACCP TOUR
FLORENCE, OR

November 18 and 19
EUGENE/SPRINGFIELD, OR

December (date to be determined)
For California customers who cannot make it to Oregon or St. Paul, Minnesota

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 wholesale or retail food 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 ] or Eugene/Springfield, Oregon

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

$500.00 per person (credit card purchase only; major credit cards accepted) We accept Visa, MasterCard, Discover, American Express, and PayPal.

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.

When registering, please select the class entitled "HACCP 1 Workshop certification - Florence/Other Location."