Grain Milling Food Safety and HACCP Workshop, March 8-10
Grain milling professionals interested in learning more about food safety and hazard analysis critical control point (HACCP) programs specifically related to their industry can learn the latest developments at the Grain Milling: Food Safety and HACCP workshop, scheduled for March 8-10 at the International Grains Program (IGP) Conference Center at Kansas State University, Manhattan, Kan.
IGP, AIB International (AIB) and the International Association of Operative Millers (IAOM) are collaborating to put this workshop on for the second year.
“This workshop is the result of a natural partnership between K-State and AIB,” says Mark Fowler, workshop coordinator and IGP associate director. “AIB is a leader in food safety and sanitation programs for grain mills and all types of food plants, and Grain Science is a leader in grain processing. We are excited to develop a workshop that fits the food safety needs of our participants from the grain processing industry.”
During the workshop, participants will learn fundamentals of good manufacturing practices, sanitation schedules and HACCP programs specifically related to the flour milling industry, and then apply this knowledge in designing a HACCP program for the onsite Hal Ross Flour Mill.
“Since AIB, IGP and K-State are all in Manhattan, it is an excellent setting to conduct the training with the use of the Hal Ross Mill. We use hands on examples in conjunction with the workshop to get as much benefit as possible,” says Ed Hitch, workshop instructor and AIB director of food safety education.
The cooperation of the three organizations allows the workshop to reach a broad audience from the grain milling industry, according to Melinda Farris, IAOM executive vice president.
“IAOM has been a leading provider of continuing education and training in the milling industry for over a century. IAOM is highly regarded and has an extensive network within the industry,” she says.
The tuition fee is $975. To enroll, go to www.aibonline.org. The course is listed under the seminars and courses header. Those interested in registering can also call AIB at 800-242-2534.
For more information, contact Lisa Moser, IGP communications and marketing coordinator, 785-532-5932 or lmoser@ksu.edu.
IGP, AIB International (AIB) and the International Association of Operative Millers (IAOM) are collaborating to put this workshop on for the second year.
“This workshop is the result of a natural partnership between K-State and AIB,” says Mark Fowler, workshop coordinator and IGP associate director. “AIB is a leader in food safety and sanitation programs for grain mills and all types of food plants, and Grain Science is a leader in grain processing. We are excited to develop a workshop that fits the food safety needs of our participants from the grain processing industry.”
During the workshop, participants will learn fundamentals of good manufacturing practices, sanitation schedules and HACCP programs specifically related to the flour milling industry, and then apply this knowledge in designing a HACCP program for the onsite Hal Ross Flour Mill.
“Since AIB, IGP and K-State are all in Manhattan, it is an excellent setting to conduct the training with the use of the Hal Ross Mill. We use hands on examples in conjunction with the workshop to get as much benefit as possible,” says Ed Hitch, workshop instructor and AIB director of food safety education.
The cooperation of the three organizations allows the workshop to reach a broad audience from the grain milling industry, according to Melinda Farris, IAOM executive vice president.
“IAOM has been a leading provider of continuing education and training in the milling industry for over a century. IAOM is highly regarded and has an extensive network within the industry,” she says.
The tuition fee is $975. To enroll, go to www.aibonline.org. The course is listed under the seminars and courses header. Those interested in registering can also call AIB at 800-242-2534.
For more information, contact Lisa Moser, IGP communications and marketing coordinator, 785-532-5932 or lmoser@ksu.edu.
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