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Wholesale & Retail Food Alliance


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.

Reminder: The latest you can register for a class is five days before the first day of the scheduled class. To request an exception, either call 1-541-997-7737 weekdays between 9 am - 8 pm Pacific Time or use our contact form.

Class Schedule for 2017

(classes meet Tuesday-Thursday unless otherwise noted)

WARFA food safety training in Florence, Oregon  WARFA food safety training in Eugene, Oregon  WARFA food safety training in Portland, Oregon

Wholesale and Retail Food Alliance Class Schedule, 2016-2017
FSE



Employee Certification
for Wholesale and Retail Operations





Included with Train the Trainer
FSC



Food Safety Certificaton for the Manager, Supervisor and Chef
HACCP 1
includes FSC


Basic Wholesale and Retail with HACCP plan Models and Tools

Train the Trainer allows you to train to this level.
HACCP 2
includes FSC and HACCP 1

Advanced Process Control and HACCP Plan, and Inspection Models and Tools

Included in Train the Trainer
$50.00 USD
Student and Corporate Discounts
Contact form
$100.00 USD
With Proctored CPFM Exam $150.00 Details:
Contact form
$500.00 USD
Volume, Military & Sanitarian discounts available
WARFA only Re-cert. $250.00
Contact form
$750.00 USD
Re-certification $495.00
WARFA only Re-cert. $250.00
Contact form
2017


Closes 1 Week Prior
January 24
Florence, Oregon
January 25
Florence, Oregon
January 26
Florence, Oregon

Closes 1 Week Prior

NOTE DATE CHANGE
March 7
Eugene, Oregon
or Online/Skype
March 8
Eugene, Oregon
or Online/Skype
March 9
Eugene, Oregon
or Online/Skype

Closes 1 week prior
May 23
Florence, Oregon
May 24
Florance, Oregon

May 25
Florance OR
or Online/Skype


Class Closes 1 Week Prior
June 27
Portland, Oregon area)
June 28
Portland, Oregon area)
June 29
Portland, Oregon area)


Class Closes 1 Week Prior
July 18
Florence, Oregon
or Online/Skype
July 19
Florence, Oregon
or Online/Skype
July 20
Florence, Oregon
or Online/Skype


Class Closes 1 Week Prior
August 29
Eugene, Oregon
or Online/Skype
August 30
Eugene, Oregon
or Online/Skype
August 31
Florence, Oregon
or Online/Skype


Class Closes 1 Week Prior
September
23
Portland, Oregon area)
September 24
Portland, Oregon area)
To Be Determined

or Online/Skype


Class Closes 1 Week Prior
November 7
Florence, Oregon
or Online/Skype
November 8
Florence, Oregon
or Online/Skype
November 9
Florence, Oregon
or Online/Skype


Class Closes 1 Week Prior
December 5
Florence, Oregon
or Online/Skype
December 6
Florence, Oregon
or Online/Skype
December 7
Florence, Oregon
or Online/Skype
FDA Food Safety Training for the Home and Children
Basic Principles for Events, and everyday common sense
Train the Trainer

Upon request.

Call 1-541-997-7737 for details, or
Contact form
HACCP 3
Seafood Simple Process and Transport, Wholesale and Retail. Includes online FSC training & preHACCP course (individually taught).
Course Outline
Call 1-541-997-7737 for details, or
Contact form
HACCP 4
Seafood Process HACCP, Advanced Processing Wholesale and Retail

Available soon
FREEIncludes FSC, HACCP 1 and HACCP 2 Certification (total of $2,000.00 USD)$785.00 USD$TBA
Skype online training
online classes can be taught via Skype


Comments about HACCP 1 and 2 Workshop Schedule


For 2017 we will hold our workshops in Florence, located on the coast and a little over an hour from the Eugene airport and the Portland, Oregon area. These locations 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.

NOTE: Train the Trainer certification may also be available in Florence and Portland 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.

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
  • packaging and food grade container companies
  • 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 outline
  • 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 ]

Portland, Oregon ( contact us for location and directions )

These locations are convenient to Canada, Alaska, Washington, Idaho, Nevada, Oregon, 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
( Volume, Military & Sanitarian discounts available Contact form ),
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".

register for HACCP Workshop class

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
( Volume, Military & Sanitarian discounts available Contact form )
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".

register for HACCP Workshop class

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.
 
 
Location:   Oregon
USA
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Telephone: 1-541-997-7737
Hours: Tuesday-Friday, 9 am - 8 pm Pacific Time, USA
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