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.

The next 1 1/2 day workshop is March 22 - 23, 2016 in Ithaca, NY and will cover the following topics, contain break out sessions, and have a question and answer session.  The course runs 12:00 pm - 5 pm on the first day and 8:00 am - 5:00 pm the following day. The cost of the course is $420. The next offering will not be until late summer/early fall 2016.

Register Now for this Session of Juice HACCP

Introduction to Food Safety and the HACCP System

The Regulation

Hazards

Prerequisites to HACCP

Commercial Processing Example

Hazard Analysis & Preventative Measures (Principle 1)

Identification of Critical Control Points (Principle 2)

Establishment of Critical Limits (Principle 3)

Critical Control Point Monitoring (Principle 4)

Corrective Actions (Principle 5)

Verification (Principle 6)

Record Keeping Procedures (Principle 7)

Sources of Info