Department of Food Science Stocking Hall, Cornell University Ithaca, NY 14853-7201 Telephone: 607 255-2893 Email: scm4@cornell.edu To: Dairy Processors June 16, 2015 From: Dairy Foods Extension Team Re: HACCP/Food Safety Systems Workshop for the Dairy Industry; - A Combined On-Line and On-Campus Training Course in Ithaca, NY -- Following On-Line, Self-Paced Instruction The Institute of Food Science at Cornell University is pleased to offer a Hazard Analysis and Critical Control Point (HACCP) /Food Safety Systems Workshop for the dairy industry that will include on-line, self-paced instruction followed by 1.5 days of hands-on instruction and exercises. This workshop is designed to provide comprehensive instruction on the development of HACCP based food safety programs for dairy operations that should apply to juice and other foods. The on-line portion will provide self-paced instruction on the preliminary steps to HACCP; prerequisite and other supporting programs; and the seven principles of HACCP used to build a food safety system. The hands-on instruction at Cornell University will include a review of the on-line materials followed by team exercises designed to provide participants with a working knowledge of the procedures and tools used in building a HACCP based food safety system. The on-site instruction will also provide an overview HACCP based regulations including the proposed HACCP-based Preventative Controls Rule under FDA s Food Safety Modernization Act (FSMA - please note the rule is not yet final). An overview of how Quality Analysis Critical Quality Point (QACQP) programs are developed using the HACCP format, will also be offered. This course is based on the core training requirements of the NCIMS Voluntary Dairy HACCP Program. FDA Juice HACCP requirements will be covered as appropriate. Successful completion of this workshop should provide attendees with the tools necessary to build new or update outdated HACCP/Food Safety Programs. It should also serve as a foundation for the Global Food Safety Initiative s 3rd party certification schemes such as SQF, BRC & FSSC 22000. A full agenda is included in this mailing. Preregistration is Required. Enrollment is limited to 30 participants. The early registration fee is $500 per person for NY companies and $600 for those out-of-state. Registration fees paid after August 3 will be higher. Materials, breaks & lunches are included. On-line registration requires that each attendee complete the form. If you have difficulty paying on line, please contact Louise Felker (lmf226@cornell.edu). To Register On-Line, Go To: http://dairyextension.foodscience.cornell.edu/content/food-safety-plans-based-haccp-principles 1. Fill in all required information (to be done separately for each attendee) and click submit. 2. When your registration is received, you will be sent an automatic e-mail confirming your registration form has been received, and the payment link for credit card payments. If you do not receive this following submission of your registration form, contact Louise Felker (lmf226@cornell.edu). 3. Once you receive the payment link, fill out all required information and click submit. You should receive a receipt of payment by e-mail within minutes. 4. Once payment is received, confirmation of attendance will be sent by Cornell Staff via e-mail. Attendance will not be confirmed until payment is received; unpaid spots will be released to others. Cancellation Policy: No refunds can be given if not cancelled by COB August 3. Substitute registrants will be accepted at any time, but doing so before the August 3 rd deadline is appreciated. The Course will be held in Food Science Conference Center, Room 148 Stocking Hall, Cornell University, Ithaca, NY.

Cornell University, Department of Food Science On-Line Program To Be Completed Before Attending the On-Campus Course, August 19-20 MODULE 1 HACCP Overview & Background - HACCP Defined - NACMCF Document - HACCP in the Regulatory System Dairy/Juice/other - Food Safety Modernization Act (FSMA) overview - HACCP & Food Safety Systems in GFSI overview MODULE 2 MODULE 3 MODULE 4 MODULE 5 MODULE 6 MODULE 7 MODULE 8 MODULE 9 MODULE 10 Hazards in Dairy and other Foods Why HACCP? - Foodborne Illness and Injury - Biological, Chemical and Physical hazards HACCP Program Development Preliminary Steps - Assemble Your Team - Describe Each Product, Its Use & Consumer Base - Create & Verifying a Flow Diagram Prerequisites to HACCP Supporting Programs - Prerequisite Programs (PRP), Required 8 & more - Monitoring PRP and Record Other Supporting Programs - GFSI Third Party Certification Requirements The Seven Principles of HACCP 1. Conduct a Hazard Analyses (HA) 2. Determine Critical Control Points (CCP) 3. Establish Critical Limits for the CCPs 4. Establish Monitoring Procedures 5. Establish Corrective Action Procedures 6. Establish Verification Procedures 7. Establish Record-Keeping & Documentation Procedures GMPs-Employee Health & Hygiene GMPs-Plant and Premises Regulations and Regulatory Agencies Inspections & Audits Cornell Dairy Foods Extension Programs are supported by the NY State Milk Promotion Order

Room 148 Stocking Hall, Cornell University, Department of Food Science, Ithaca, NY On-Campus Program Wednesday, August 19, 2015 8:00 am Registration & Coffee Staff Instructor 8:15 am Overview of On-Line Training Materials - purpose of HACCP/Food Safety Systems - hazards and controls defined - questions & answers - Case Study Interactive Discussion & Staff 9:00 am Preliminary Steps to HACCP - Review K. Bukowski 9:15 am Team Exercise Preliminary Steps to HACCP - plant & process narratives - form the HACCP Team (Step 1) - develop a Product Description Form (Steps 2 & 3) - verify a Flow Diagram (Steps 4 & 5) 10:30 am Perquisite and Supporting Programs - Review S. Murphy 10:45 am Team Exercise Documentation of PRP/SSOP - written summary of PRP/SSOP - development of monitoring records 11:45 pm Lunch (provided) 12:30 pm Team Presentations - Preliminary Steps - Documentation of PP/SSOP 1:30: pm HACCP Principles 1 & 2, Review: Hazard Analysis & Critical Control Point - hazard identification, evaluation, controls & Staff S. Murphy 1:45 pm Team Exercise Hazard Analysis 2:45 pm Team Presentation Hazard Analysis & Staff 3:45 pm HACCP Principles 3 7, Review: - Critical Limits, Monitoring, Corrective Actions, Verification, Records 4:00 pm Team Exercise HACCP Plan Summary - hazards, controls, critical limits, monitoring, verification, records K. Bukowski 5:00 pm Adjourn

Room 148 Stocking Hall, Cornell University, Department of Food Science, Ithaca, NY On-Campus Program Thursday, August 20, 2015 Instructor 8:00 am Coffee & Questions & Staff 8:15 am Team Presentations HACCP Plan Summary & Staff 9:15 am Model CCP Summary Tables S. Murphy 9:30 am Overview of Regulated HACCP/Food Safety Systems - NCIMS Dairy HACCP/FDA Juice HACCP - Hazard Analysis Risk Based Preventive Controls or HARPC - Preventive Controls Rule under FSMA 10:15 am Quality Analysis Critical Quality Points (QACQP) - Developing Quality Plan based on HACCP principles - Requirements for SQF Level 3 and GFSI - Things to consider when auditing a Quality Plan S. Murphy K. Bukowski 11:15 am Questions & Answers Final Exam 12:30 pm Adjourn This course meets the HACCP Requirement of the Dairy Foods Certificate Program. If you have not already enrolled and are interested please contact Louise at: 607-255-7098 (lmf226@cornell.edu); or go to: http://dairyextension.foodscience.cornell.edu/programs/certificate-program This program is based on the NCIMS HACCP Core Curriculum, developed and supported by the NCIMS HACCP Implementation Committee and meets the NCIMS Voluntary HACCP Training Requirements. Cornell Dairy Foods Extension Programs are supported by the NY State Milk Promotion Order.

OVERVIEW: - Hazard Analysis and Critical Control Point - HACCP for the Dairy Industry Cornell University, Department of Food Science, 148 Stocking Hall Program Outline This course is designed to provide a broad-based, practical approach to developing HACCP based food safety systems for dairy, juice and other food operations. It is targeted at those who need an introduction to HACCP as a comprehensive food safety system, but is designed to provide more advanced perspectives. For those who have not had recent training stressing current HACCP concepts and requirements, this workshop will serve as an updated refresher and as a source of new ideas to revitalize your HACCP system. Based on the National Conference of Interstate Milk Shipments (NCIMS) Hazard Analysis and Critical Control Point (HACCP) Training Core Curriculum, this workshop covers the core HACCP concepts as outlined in the Hazard Analysis and Critical Control Point Principles & Application Guidelines developed by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF, 1997); Appendix K of the PMO; and the Juice HACCP regulation. Throughout the course, specific examples will be provided and the participants will conduct practical team exercises designed to provide experience in the steps required to develop strong prerequisite programs and effective HACCP plans. Addressed within the course are the HACCP based requirements of the FDA Food Safety Modernization Act (FSMA) of 2011 as described in the proposed Preventive Controls rule issued 01-04-13 and Supplement issued 09-29-14 (note - the rule is not final). Successful completion of this workshop should also meet the HACCP training requirements for the Global Food Safety Initiative (GFSI) schemes (e.g., Safe Quality Food; British Retail Consortium). The goal of this program is to provide activities where attendees gain the knowledge and tools needed to build new or enhance existing HACCP programs and to serve as effective members of the HACCP team. INSTRUCTORS: Steven C. Murphy, Sr. Extension Associate Steve Murphy has an active training role in the Department s Milk Quality Improvement Program. He is directly involved in planning, organizing and implementing educational programs designed for all segments of the dairy industry and in developing written informational materials and peer-reviewed publications. Areas of expertise include dairy microbiology & safety; fluid milk quality and shelf-life; plant GMP and HACCP procedures; and regulatory testing under the NCIMS laboratory program. Steve is a member of the NCIMS HACCP Implementation Committee (HIC) and is chair of the HIC training sub-committee. Kimberly Bukowski, Dairy Foods Extension Professional Kimberly Bukowski has been in the Dairy and Food Industry her entire career, with roles in quality and plant management in the ice cream and milk industries. As manager of the Cornell Dairy Plant she developed and implemented a HACCP system modeled under the NCIMS HACCP program. Kim has expertise in dairy processing, plant auditing, and food safety and quality programs and is certified in Better Processing Controls. She has worked as a consultant to several food companies and is a certified SQF auditor in categories 10, 15 & 16. Kim is a member and past-president of NY State Association for Food Protection. Steve Murphy Sr. Extension Associate 607-255-2893 scm4@cornelll.edu Kim Bukowski Dairy Foods Extension Specialist 607-254-3313 krb14@cornell.edu