In January 2001, the FDA issued juice regulations based on the principles of Hazard Analysis and Critical Control Points (HACCP). The FDA issued these regulations to ensure safe processing and importing of juice. These regulations specify that certain critical jobs in juice processing must be performed by individuals trained in HACCP. These persons are responsible for developing and modifying the HACCP plan and reviewing records. This course contains the information necessary for you or a team to meet the HACCP training requirements. It is also designed to provide inspectors with the knowledge they need to evaluate HACCP plans and practices.

Space is limited so register early!