Hilton Garden Inn Milwaukee Park Place
11600 West Park Place, Milwaukee, Wisconsin, 53224
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.
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.
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.
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).