FSPCA Preventive Controls for Human Food Course

Industrial Microbiology in a GMP Laboratory Environment

Oct 11-13th 2016

Hilton Garden Inn Milwaukee Park Place
11600 West Park Place, Milwaukee, Wisconsin, 53224
414-359-9823

Introduction to FSPCA Preventive Controls for Human Food Course

The new FSMA regulation requires that every processing facility have at least one individual trained by the Food Safety Preventive Controls Alliance (FSPCA) overseeing the implementation of the facility’s food safety plan and other key tasks. This person is called a ‘Preventive Controls Qualified Individual’. This course will prepare individuals to receive FSPCA certification.
Course Info

Jeff Kronenberg, MS

    Jeff Kronenberg

  • Jeff Kronenberg has an MS in Food Science and Microbiology from Cornell University
  • HACCP certifications through the Association of Food and Drug Officials, the American Society for Quality, International HACCP Alliance, and Safe Quality Food Institute.
  • Member of the Institute of Food Technologists, and the International Association for Food Protection.
  • Boise newspaper, Idaho Statesman, crowned him the “King of Idaho Food Safety.”

Jeff Kronenberg has over 30 years driving operations and corporate quality, productivity, food safety, HACCP, and Health & Safety. His resume includes global giants like Frito-Lay, the J.R. Simplot Company, PowerBar, AIB International, and The University of Idaho.
Course Info

Dr Mark Daeschel, PhD, MS

Microorganisms
    Mark Daeschel

  • Mark Daeschel has a PhD in Food Science from North Carolina State University
  • MS in Microbiology from University of Tennessee
  • BA in Biology from the State University of New York
  • Authored more than 100 papers, holds seven patents, and makes award-winning wines.

A professor in the Department of Food Science and Technology at Oregon State University as well as a Certified Food Scientist with the Institute of Food Technologists, Dr. Mark Daeschel delivers subject matter expertise, research, and teaching in the safe production, processing, and handling of foods. Teaching ‘Food Safety and Sanitation,’ Mark was instrumental in starting Oregon State’s popular Fermentation science program.
Course Info

Dr Jeff Kornacki, PhD, MS

    Jeff Kornacki

  • Jeff Kornacki has a PhD in Food Science and Microbiology from the University of Wisconsin-Madison
  • IAFP Sanitarian award, 2010
  • Chairman of IAFP’s Food & Hygiene Professional Development Group, 2011 – 2013
  • Editor and Co-Author of Principles of “Microbiological Troubleshooting in the Industrial Food Processing Environment” (Springer, 2010)
  • Co-Editor and Co-Author of “The Microbiological Safety of Low Water Activity Foods and Spices” (Springer, 2014).

Solving food microbiology problems for over 30 years, Dr Jeff Kornacki has provided strategic assistance to industry-leading companies in the midst of FDA and USDA product recalls. With over 700+ troubleshooting-related plant visits in his career, Jeff proudly serves numerous companies across a broad spectrum of food processing industries. Jeff remains adjunct faculty at UGA Department of Food Science (where he was once full-time faculty) and is an active member of IAFP (International Association for Food Protection).
Course Info