Controlling food safety risks is a critical task for all food producers and processors. Extensive evidence and regulatory adoption have shown the system known as Hazard Analysis Critical Control Point (HACCP) is a fundamentally sound way to develop a food safety process. The HACCP system is based on five preliminary tasks and seven principles. This course is designed to provide the tools to help trainees become important partners in the food safety system.
This short course provides the basics behind food safety control systems to the extent that trainees will be valuable team members on the food safety team and will recognize and help ameliorate food safety hazards throughout the entire production process, from receiving of materials through to shipment of goods. This course is designed to provide the tools to help trainees become important partners in the food safety system.
Students will progress through a series of modules that address the following subject matters:
The intended audience for this course includes:
Dr. Gene Bartholomew joined IEH as Vice President of Technical Services in 2019. He earned an M.S. and Ph.D. in microbiology from Cornell University and a B.S. in biology from Bucknell University. Dr. Bartholomew began his professional career at International Paper in 1983 as a research scientist. During his 15 years there, he commercialized and validated an aseptic packaging system, managed a beverage pilot plant and its laboratory, started taste panel testing for the company, and advanced to manage several products, and development groups. Dr. Bartholomew then joined Smithfield Foods Packaged Meats. He started in the John Morrell Group as the corporate director of food safety for 7 meat processing and slaughter facilities and 1 spice plant. He later took on the role of Senior Director of Corporate Food Safety, during which he was responsible for 14 meat processing plants and several FDA-regulated plants. Throughout his 20-year career at Smithfield, he led HACCP plan design and validation, thermal processing, regulatory compliance, sanitation, allergen control, and environmental pathogen monitoring. He also managed a corporate microbiology laboratory and its accreditation, has certifications in HACCP training, BRC, and SQF schemes, and is a Preventive Controls Qualified Individual. Dr. Bartholomew was a founding member of the North American Meat Institute Listeria Control Workshop and has taught numerous courses to members of the food industry.
