Virtual Juice HACCP – March 6 & 7

Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary.

International HACCP Alliance Certificate issued after completion of the course.

Virtual Class Requirements:

• 12 hours of active participation split into 2 days with 1/2-hour lunch break per day
• Computer microphone or phone for audio participation during the virtual class
• Webcam required for video participation during the virtual class
• Student Information sheet filled out before class

Juice HACCP Course Agenda:

Day 1

Welcome & Introductions

• Chapter 1 – Introduction to Food Safety and the HACCP System
• Chapter 2 – Hazards – Biological, Chemical, and Physical
• Chapter 3 – Prerequisites to HACCP
• Chapter 4 – Commercial Processing Example
• Breakout Session I
• Breakout Session I Reports

Lunch

• Chapter 5 – Hazard Analysis & Preventive Measures (Principle 1)
• Chapter 6 – Identification of Critical Control Points (Principle 2)
• Breakout Session II
• Breakout Session II Reports
• Chapter 7 – Establishment of Critical Limits (Principle 3)
• Chapter 8 – Critical Control Point Monitoring (Principle 4)

Adjourn

Day 2

Welcome & Review

• Chapter 9 – Corrective Actions (Principle 5)
• Breakout Session III
• Breakout Session III Reports
• Chapter 10 – Verification (Principle 6)
• Chapter 11 – Record-Keeping Procedures (Principle 7)
• Breakout Session IV (The Overall HACCP Plan)

Lunch

• Breakout Session IV Reports
• Chapter 12 – The Regulation
• Chapter 13 – Sources of Information on Preparing HACCP Plans
• Review & Q&A

Adjourn