In this interactive web-based, live instructor-led training, we have incorporated several group activities that require us to utilize breakout rooms for group work and discussions. These types of activities reinforce better knowledge transfer and allow our learners to share experiences and knowledge. All participants will need to ensure they can join the web-based, live training via Zoom to participate in these activities.
Instructor: Dr. Lauren Tamamoto
- Training in hazard analysis, development, and application of risk-based preventive controls
- Upgrade the skills and knowledge of your food safety personnel through practical exercises in hazard analysis and Food Safety Plan development
Time: March 15-19, 2021, 4 hours x 5 days (see schedule below)
Location: Zoom online platform. After registering, you will receive the Eventbrite confirmation email that contains the Zoom sign-up link (you'll need to scroll down to "Additional Information"). Click on the Zoom registration link to receive the access information for this class.
Cost: $650. REGISTRATION REQUIRED. $325 for companies receiving the ETF 50% subsidy. Includes course materials and PCQI training certificate. $325 is due upfront to hold your seat for this class and covers full tuition for companies who have received DLIR ETF approval. Requests for ETF approval must be received by February 28.
Participants who have not received DLIR ETF approval will be invoiced for the remaining $325. Payment is due before the start of class.
This online course is limited to 15 participants. Course materials will be provided to all participants before the start of class.
What You Need
Each participant requires a connection to the internet, a computer with a built-in microphone and speakers (or headphones), as well as sufficient internet bandwidth. Zoom is also required and must be downloaded and installed to successfully participate in this, web-based, live training. Link to download Zoom client for meetings below: https://zoom.us/client/latest/ZoomInstaller.exe
Participant attendance and engagement will be monitored throughout the entire course. Course participants are only eligible for the FSPCA Participant Certificate of Training if they are present for all FSPCA modules, as confirmed by Lead Instructor and/or Course Monitor. The entire virtual delivery of the course will be recorded. The recording will be made available to the FSPCA upon request.
This course is taught by Lead Instructors trained by the FSPCA, who have been instructed in how to teach the FDA-recognized standardized curriculum.
Prerequisite(s): An understanding of Current Good Manufacturing Practices (cGMPs) will be beneficial.
Course Format
This virtual, instructor-led online training course is delivered over 5 days (total 20 contact hours) on consecutive training days as follows:
March 15: 8:00 am – 12:00 pm (HST)
March 16: 8:00 am – 12:00 pm (HST)
March 17: 8:00 am – 12:00 pm (HST)
March 18: 8:00 am – 12:00 pm (HST)
March 19: 8:00 am – 12:00 pm (HST)
Training Materials
Participants will receive a hard copy of the course materials for this program. Please confirm the mailing address where you would like the course materials to be sent by entering your mailing address in the Eventbrite registration order form, or email us at info@innovatehawaii.org no later than 7 business days before the course date to ensure the course material arrives on time for your course.
Questions? Contact us at info@innovatehawaii.org.
Additional Info
If you need an auxiliary aid/service or other accommodation due to a disability, contact Erin Furuichi at 808-539-3621 or erin@htdc.org. Requests made early will allow adequate time to fulfill your request. Upon request, this notice is available in alternate formats such as large print, Braille, or electronic copy.
This event may be photographed and/or recorded. By entering, you agree to the use of recordings of you in connection with editorial, promotional, and/or advertising materials relating to this event or our other events in any media. Please inform us immediately if you do not want your image used in this manner.
