DAY ONE: Wednesday, January 31 Time Length Description Chapter 1 Introduction & Regulation Review 1 hour 30 min (Gary Huddleston) 1:00 PM 20 30 min Chapter 1 Exercise – 3:00 PM Break Chapter 2 Current Good Manufacturing Practices 1 hour (Paul Davis) 3:30 PM 20 30 min Chapter 2 Exercise – 5:00 PM Break Chapter 3 Animal Food Safety Hazards 1 hour (Gary Huddleston) 5:30 PM 20 30 min Chapter 3 Exercise – 7:00 PM End of Day One: Wrap-Up DAY TWO: Thursday, February 1 Time Length Description 6:30 AM Continental Breakfast Chapter 4 Overview of the Food Safety Plan 1 hour (Paul Davis) 7:00 AM 20 30 min Chapter 4 Exercise – 8:30 AM Break Chapter 5 Hazard Analysis and Preventive Controls 1 hour Determination 9:00 AM (Gary Huddleston) 20-30 min Chapter 5 Exercise 10:30 Break Chapter 6 Preventive Control Management 1 hour Components 11:00 PM (Paul Davis) 20 30 min Chapter 6 Exercise – 12:30 PM Lunch
DAY ONE: Wednesday, January 31 Time Length Description 1:00 PM 1 hour 30 min Chapter 1 Introduction & Regulation Review (Gary Huddleston) 20 – 30 min Chapter 1 Exercise 3:00 PM Break 3:30 PM 1 hour Chapter 2 Current Good Manufacturing Practices (Paul Davis) 20 – 30 min Chapter 2 Exercise 5:00 PM Break 5:30 PM 1 hour Chapter 3 Animal Food Safety Hazards (Gary Huddleston) 20 – 30 min Chapter 3 Exercise 7:00 PM End of Day One: Wrap-Up DAY TWO: Thursday, February 1 Time Length Description 6:30 AM Continental Breakfast 7:00 AM 1 hour Chapter 4 Overview of the Food Safety Plan (Paul Davis) 20 – 30 min Chapter 4 Exercise 8:30 AM Break 9:00 AM 1 hour Chapter 5 Hazard Analysis and Preventive Controls Determination (Gary Huddleston) 20-30 min Chapter 5 Exercise 10:30 Break 11:00 PM 1 hour Chapter 6 Preventive Control Management Components (Paul Davis) 20 – 30 min Chapter 6 Exercise 12:30 PM Lunch