Division Of Continuing Education - Gloucester County College

Foodd SScience
Gloucester County
College is pleased
to continue offering
training to employees
of businesses in the
Food Production
Industry. All of our
coursework is offered
at a reduced rate, thanks to funding by
the US Department of Labor, Community-
Based Job Training Grant. This FITS (Food
Industry Training & Science) grant allows
us to provide the food industry with
quality training programs and skills
enhancement.
The courses indicated below will be
held at Gloucester County College’s Fire
Academy located in Clarksboro, NJ.
Complete directions to the Fire Academy
are available on our Web site:
www.gccnj.edu. Don’t delay, space is limited
— sign up today!
Registration is available online at
https://conted.gccnj.edu — just click on
the FITS Grant logo!
For more information on these
programs, contact Mary Coombs or
Tracy Keen at 856-468-5000, Ext. 5516.
NEW!
Front Line Food
Safety
Who should participate? Anyone handling
food in the food processing industry — from
front line workers to supervisors needing a
refresher should attend. Also, vendors and
temps who enter the food production floor
will benefit from this excellent seminar.
This 3-hr. seminar covers the basic
elements of food safety as applied to front
line food handlers. Topics include personal
hygiene and sanitation, bacteria and
microorganisms, cross contamination, food
borne illness, and allergens. Also, principles
of HACCP and auditing will be introduced.
Cost: $15
FFS-100-01
Tuesday, February 10, 2009
9:00 AM to 12:00
Location: Fire Training Academy
Instructor: Staff
NEW!
Food Processing
Orientation – 6 hours
Who Should Participate? Individuals new to
the food processing or production industries
or those needing a refresher in all aspects of
plant production.
This program introduces participants to
the regulatory requirements, safety practices,
and production monitoring of the food
processing industry. Participants will gain a
better understanding of the food manufacturing
environment, how they are an integral
part of the business, and how their role is vital
to the company and their own livelihood.
The course provides an overview of
10 major topics as follows:
1. Environmental Awareness
2. Good Manufacturing Practices (GMP)
3. Food Safety — Sanitation
4. HACCP
5. Awareness of Allergens
6. Ingredient Yield
7. Impact of Defects & Downtown
8. Problem Solving
9. Manufacturing Costs
10. Measurement/Calibration
Cost: $50
FPO-100-01
Tuesdays, February 17 & 24, 2009
9:00 am to 12:00 each day
Location: Fire Training Academy
Instructor: Donna Schaffner
NEW!
Traceability and
Record Keeping for the
Food Processing Plant
Who should participate? Anyone involved
in Quality Control or Quality Assurance, as
well as other positions in Food Production.
This session covers records needed for
conducting day-to-day business in the Food
Processing Plant and “How to Pass an Audit.”
Suggestions will be offered to help make
record keeping easier, and improve the traceability
of your product from an incoming
ingredient to finished product. Examples
will also be given of what NOT to do and
how to avoid common mistakes.
Attend this session for higher audit
scores! Because traceability depends on good
record keeping throughout your facility, this
lecture could benefit anyone in a Quality
Control/Quality Assurance Department as
well as any other lead or management
position in production, warehousing or
shipping/receiving areas.
Cost: $15
TRK-100-01
Tuesday, March 10, 2009 – 9:00 to 11:00 am
Location: Fire Training Academy
Instructor: Donna Schaffner
To Register by phone: 856-468-5000, Ext. 5516
FREE AND GRANT-FUNDED TRAINING
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