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and preventing allergen<br />
cross-contamination throughout<br />
production will be emphasized.<br />
$79 AAF-100-01<br />
Fri., Nov. 9, 9 am–12 pm<br />
Spanish<br />
$79 AAF-100-02<br />
Fri., Nov. 30, 9 am–12 pm<br />
HACCP Certification<br />
Who Should Participate? Food industry<br />
managers; companies seeking SQF or<br />
similar certification.<br />
This two-and-a-half day course covers<br />
information that management personnel<br />
need in order to write Hazard Analysis<br />
Critical Control Point (HACCP) plans<br />
or to conduct the annual re-assessment<br />
and re-validation of their company’s<br />
pre-existing HACCP plans. Basic<br />
information needed for conducting<br />
a hazard analysis will be discussed,<br />
along with recommendations on how<br />
to differentiate between Control Points<br />
and Critical Control Points, how to<br />
choose Critical Limits, set up monitoring<br />
programs and implement corrective<br />
actions when deviations occur.<br />
Documentation for all aspects of the<br />
HACCP program, along with monitoring<br />
and prerequisite activities and the required<br />
records review procedures will be covered<br />
in this course. Participants receive a copy<br />
of the referenced textbook and handouts<br />
and complete a written exam at the end of<br />
the course. Those satisfactorily completing<br />
the HACCP Exam receive HACCP<br />
Certification<br />
$539 HFM-100-01<br />
Wed. & Thur., Oct. 24 & 25, 8:30 am–5 pm<br />
Fri., Oct. 26, 8:30 am–12:30 pm<br />
HACCP Annual Reassessment<br />
Who Should Participate? Food industry<br />
managers and those responsible for<br />
following and creating a Hazard Analysis<br />
and Critical Control Point (HACCP) plan.<br />
How adequate and effective is your<br />
current HACCP plan? Attend this seminar<br />
to determine if your HACCP plan<br />
effectively controls the identified critical<br />
hazards. In addition, we will assist you in<br />
reviewing the details of your current plan<br />
to determine if any changes are needed<br />
since your last annual review. We will<br />
also address steps for implementation<br />
of identified changes.<br />
$89 HAR-100-01<br />
Fri., Dec. 14, 9 am–12 pm<br />
Food Science Training<br />
ServSafe© — Food Safety Manager Training<br />
Who Should Participate? Individuals working in any type of food-service business<br />
including restaurants, day care centers, schools, etc.<br />
This semester a two-day, 8-hour total ServSafe© training session is being offered. Just<br />
like the traditional 16-hour session, this condensed, 8-hour session prepares participants<br />
to take the official ServSafe© certification exam which is offered at the conclusion of the<br />
training. The training is now being offered in two 4-hour sessions for a total of eight<br />
training hours. Self-study is incumbent on the student’s successful passing of the exam.<br />
The exam is provided at the end of the second session. The participant’s cost of<br />
$225 includes two, 4-hour training sessions, the ServSafe© book and the exam.<br />
We provide the book for you — no need to purchase it ahead.<br />
ServSafe© meets the needs of New Jersey food laws and regulations and recognizes<br />
program completers as certified Food Safety Managers. The ServSafe© Program was<br />
developed by restaurant and food-service experts for food-safety professionals. It sets the<br />
standard with comprehensive food-safety training and an accredited certification exam.<br />
$199<br />
SST-100-01 Fri., Sept. 14 & 21, 8:30 am–12:30 pm<br />
SST-100-02 Mon., Nov. 12 & 19, 8:30 am–12:30 pm<br />
Spanish<br />
SST-100-03 Fri., Nov. 9 & 16, 8:30 am–12:30 pm<br />
ServSafe© – Food Safety Manager EXAM ONLY – $65<br />
(Provides exam/proctor only, not the textbook or training course)<br />
The exam provides an opportunity for individuals to retest for the Certified ServSafe©<br />
Food Safety Manager certificate. This does not include training or textbook.<br />
Pre-registration is required. Please call 856-464-5226 to pre-register for the exam.<br />
SSE-100-01 Fri., Sept. 21, 12–3 pm<br />
SSE-100-02 Mon., Nov. 19, 12–3 pm<br />
Spanish<br />
SSE-100-03 Fri., Nov. 16, 12–3 pm<br />
Food Safety Training Online<br />
If you are a food manufacturer or if your employees serve or handle food, your<br />
first responsibility is the safety of your products. Gloucester County College can<br />
help you achieve that priority by ensuring a well-trained staff. Our online training<br />
courses give you access to state-of-the-art food safety training programs designed<br />
for all of your employees.<br />
Our training courses include:<br />
• Good Manufacturing Practices (GMPs)<br />
• Personal Hygiene and PPE<br />
• Safety and Security<br />
• Allergen Awareness for Food Processors<br />
• HACCP Introduction<br />
• Food Safety Manager Refresher Course<br />
Also:<br />
• All courses available in English and Spanish (Food Safety Manager<br />
also available in Mandarin)<br />
• All courses except Food Safety Manager Refresher, cost $25 per course/<br />
per person<br />
• Food Safety Manger Refresher (four-part course) cost $60 per person<br />
For additional information or questions contact:<br />
Allen Magid, Sales Manager CE 856-468-5000, Ext. 5503 or amagid@gccnj.edu<br />
food sCienCe<br />
To Register by phone: 856-415-2217 17
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