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DTSTART;TZID=America/Los_Angeles:20250506T080000
DTEND;TZID=America/Los_Angeles:20250507T120000
DTSTAMP:20260513T123608
CREATED:20221207T205036Z
LAST-MODIFIED:20250204T123800Z
UID:612-1746518400-1746619200@juicehaccp.com
SUMMARY:Virtual Juice HACCP - May 6 & 7
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nInternational HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n12 hours of active participation split into 2 days with 1/2-hour lunch break per day\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\n\nJuice HACCP Course Agenda: \nDay 1 \nWelcome & Introductions \n\nChapter 1 – Introduction to Food Safety and the HACCP System\nChapter 2 – Hazards – Biological\, Chemical\, and Physical\nChapter 3 – Prerequisites to HACCP\nChapter 4 – Commercial Processing Example\nBreakout Session I\nBreakout Session I Reports\n\nLunch \n\nChapter 5 – Hazard Analysis & Preventive Measures (Principle 1)\nChapter 6 – Identification of Critical Control Points (Principle 2)\nBreakout Session II\nBreakout Session II Reports\nChapter 7 – Establishment of Critical Limits (Principle 3)\nChapter 8 – Critical Control Point Monitoring (Principle 4)\n\nAdjourn \nDay 2 \nWelcome & Review \n\nChapter 9 – Corrective Actions (Principle 5)\nBreakout Session III\nBreakout Session III Reports\nChapter 10 – Verification (Principle 6)\nChapter 11 – Record-Keeping Procedures (Principle 7)\nBreakout Session IV (The Overall HACCP Plan)\n\nLunch \n\nBreakout Session IV Reports\nChapter 12 – The Regulation\nChapter 13 – Sources of Information on Preparing HACCP Plans\nReview & Q&A\n\nAdjourn
URL:https://juicehaccp.com/course/virtual-juice-haccp-may-6-7-2/
CATEGORIES:Juice HACCP,Virtual
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250306T080000
DTEND;TZID=America/Los_Angeles:20250307T120000
DTSTAMP:20260513T123608
CREATED:20211014T192514Z
LAST-MODIFIED:20250204T123207Z
UID:505-1741248000-1741348800@juicehaccp.com
SUMMARY:Virtual Juice HACCP - March 6 & 7
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nInternational HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n12 hours of active participation split into 2 days with 1/2-hour lunch break per day\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\n\nJuice HACCP Course Agenda: \nDay 1 \nWelcome & Introductions \n\nChapter 1 – Introduction to Food Safety and the HACCP System\nChapter 2 – Hazards – Biological\, Chemical\, and Physical\nChapter 3 – Prerequisites to HACCP\nChapter 4 – Commercial Processing Example\nBreakout Session I\nBreakout Session I Reports\n\nLunch \n\nChapter 5 – Hazard Analysis & Preventive Measures (Principle 1)\nChapter 6 – Identification of Critical Control Points (Principle 2)\nBreakout Session II\nBreakout Session II Reports\nChapter 7 – Establishment of Critical Limits (Principle 3)\nChapter 8 – Critical Control Point Monitoring (Principle 4)\n\nAdjourn \nDay 2 \nWelcome & Review \n\nChapter 9 – Corrective Actions (Principle 5)\nBreakout Session III\nBreakout Session III Reports\nChapter 10 – Verification (Principle 6)\nChapter 11 – Record-Keeping Procedures (Principle 7)\nBreakout Session IV (The Overall HACCP Plan)\n\nLunch \n\nBreakout Session IV Reports\nChapter 12 – The Regulation\nChapter 13 – Sources of Information on Preparing HACCP Plans\nReview & Q&A\n\nAdjourn
URL:https://juicehaccp.com/course/virtual-juice-haccp-march-6-7/
CATEGORIES:Juice HACCP,Virtual
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250220T080000
DTEND;TZID=America/Los_Angeles:20250221T120000
DTSTAMP:20260513T123608
CREATED:20210521T011852Z
LAST-MODIFIED:20250204T123433Z
UID:469-1740038400-1740139200@juicehaccp.com
SUMMARY:Virtual Juice HACCP - February 20 & 21
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nInternational HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n12 hours of active participation split into 2 days with 1/2-hour lunch break per day\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\n\nJuice HACCP Course Agenda: \nDay 1 \nWelcome & Introductions \n\nChapter 1 – Introduction to Food Safety and the HACCP System\nChapter 2 – Hazards – Biological\, Chemical\, and Physical\nChapter 3 – Prerequisites to HACCP\nChapter 4 – Commercial Processing Example\nBreakout Session I\nBreakout Session I Reports\n\nLunch \n\nChapter 5 – Hazard Analysis & Preventive Measures (Principle 1)\nChapter 6 – Identification of Critical Control Points (Principle 2)\nBreakout Session II\nBreakout Session II Reports\nChapter 7 – Establishment of Critical Limits (Principle 3)\nChapter 8 – Critical Control Point Monitoring (Principle 4)\n\nAdjourn \nDay 2 \nWelcome & Review \n\nChapter 9 – Corrective Actions (Principle 5)\nBreakout Session III\nBreakout Session III Reports\nChapter 10 – Verification (Principle 6)\nChapter 11 – Record-Keeping Procedures (Principle 7)\nBreakout Session IV (The Overall HACCP Plan)\n\nLunch \n\nBreakout Session IV Reports\nChapter 12 – The Regulation\nChapter 13 – Sources of Information on Preparing HACCP Plans\nReview & Q&A\n\nAdjourn
URL:https://juicehaccp.com/course/virtual-juice-haccp-february-20-21/
CATEGORIES:Juice HACCP,Virtual
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20241128T080000
DTEND;TZID=America/Los_Angeles:20241129T170000
DTSTAMP:20260513T123608
CREATED:20221208T061925Z
LAST-MODIFIED:20240801T151200Z
UID:633-1732780800-1732899600@juicehaccp.com
SUMMARY:Virtual Juice HACCP - November 28 and November 29
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nInternational HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n16 hours of active participation split into 2 days with 1-hour lunch break per day\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\n\nJuice HACCP Course Agenda: \nDay 1 \nWelcome & Introductions \n\nChapter 1 – Introduction to Food Safety and the HACCP System\nChapter 2 – Hazards – Biological\, Chemical\, and Physical\nChapter 3 – Prerequisites to HACCP\nChapter 4 – Commercial Processing Example\nBreakout Session I\nBreakout Session I Reports\n\nLunch \n\nChapter 5 – Hazard Analysis & Preventive Measures (Principle 1)\nChapter 6 – Identification of Critical Control Points (Principle 2)\nBreakout Session II\nBreakout Session II Reports\nChapter 7 – Establishment of Critical Limits (Principle 3)\nChapter 8 – Critical Control Point Monitoring (Principle 4)\n\nAdjourn \nDay 2 \nWelcome & Review \n\nChapter 9 – Corrective Actions (Principle 5)\nBreakout Session III\nBreakout Session III Reports\nChapter 10 – Verification (Principle 6)\nChapter 11 – Record-Keeping Procedures (Principle 7)\nBreakout Session IV (The Overall HACCP Plan)\n\nLunch \n\nBreakout Session IV Reports\nChapter 12 – The Regulation\nChapter 13 – Sources of Information on Preparing HACCP Plans\nReview & Q&A\n\nAdjourn
URL:https://juicehaccp.com/course/november-28-and-november-29/
CATEGORIES:Juice HACCP,Virtual
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20241003T080000
DTEND;TZID=America/Los_Angeles:20241004T170000
DTSTAMP:20260513T123608
CREATED:20221208T040411Z
LAST-MODIFIED:20240801T154033Z
UID:627-1727942400-1728061200@juicehaccp.com
SUMMARY:Virtual Juice HACCP - October 3 & 4
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nInternational HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n16 hours of active participation split into 2 days with 1-hour lunch break per day\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\n\nJuice HACCP Course Agenda: \nDay 1 \nWelcome & Introductions \n\nChapter 1 – Introduction to Food Safety and the HACCP System\nChapter 2 – Hazards – Biological\, Chemical\, and Physical\nChapter 3 – Prerequisites to HACCP\nChapter 4 – Commercial Processing Example\nBreakout Session I\nBreakout Session I Reports\n\nLunch \n\nChapter 5 – Hazard Analysis & Preventive Measures (Principle 1)\nChapter 6 – Identification of Critical Control Points (Principle 2)\nBreakout Session II\nBreakout Session II Reports\nChapter 7 – Establishment of Critical Limits (Principle 3)\nChapter 8 – Critical Control Point Monitoring (Principle 4)\n\nAdjourn \nDay 2 \nWelcome & Review \n\nChapter 9 – Corrective Actions (Principle 5)\nBreakout Session III\nBreakout Session III Reports\nChapter 10 – Verification (Principle 6)\nChapter 11 – Record-Keeping Procedures (Principle 7)\nBreakout Session IV (The Overall HACCP Plan)\n\nLunch \n\nBreakout Session IV Reports\nChapter 12 – The Regulation\nChapter 13 – Sources of Information on Preparing HACCP Plans\nReview & Q&A\n\nAdjourn
URL:https://juicehaccp.com/course/virtual-juice-haccp-october-3-4-2/
CATEGORIES:Juice HACCP,Virtual
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240923T080000
DTEND;TZID=America/Los_Angeles:20240924T170000
DTSTAMP:20260513T123608
CREATED:20220718T175737Z
LAST-MODIFIED:20240801T151109Z
UID:572-1727078400-1727197200@juicehaccp.com
SUMMARY:Virtual Juice HACCP - September 23 & 24
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nInternational HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n16 hours of active participation split into 2 days with 1-hour lunch break per day\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\n\nJuice HACCP Course Agenda: \nDay 1 \nWelcome & Introductions \n\nChapter 1 – Introduction to Food Safety and the HACCP System\nChapter 2 – Hazards – Biological\, Chemical\, and Physical\nChapter 3 – Prerequisites to HACCP\nChapter 4 – Commercial Processing Example\nBreakout Session I\nBreakout Session I Reports\n\nLunch \n\nChapter 5 – Hazard Analysis & Preventive Measures (Principle 1)\nChapter 6 – Identification of Critical Control Points (Principle 2)\nBreakout Session II\nBreakout Session II Reports\nChapter 7 – Establishment of Critical Limits (Principle 3)\nChapter 8 – Critical Control Point Monitoring (Principle 4)\n\nAdjourn \nDay 2 \nWelcome & Review \n\nChapter 9 – Corrective Actions (Principle 5)\nBreakout Session III\nBreakout Session III Reports\nChapter 10 – Verification (Principle 6)\nChapter 11 – Record-Keeping Procedures (Principle 7)\nBreakout Session IV (The Overall HACCP Plan)\n\nLunch \n\nBreakout Session IV Reports\nChapter 12 – The Regulation\nChapter 13 – Sources of Information on Preparing HACCP Plans\nReview & Q&A\n\nAdjourn
URL:https://juicehaccp.com/course/virtual-juice-haccp-september-23-24/
CATEGORIES:Juice HACCP,Virtual
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20211207T080000
DTEND;TZID=America/Los_Angeles:20211208T170000
DTSTAMP:20260513T123608
CREATED:20210521T005749Z
LAST-MODIFIED:20211129T172944Z
UID:463-1638864000-1638982800@juicehaccp.com
SUMMARY:Virtual Juice HACCP - December 7 & 8
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nInternational HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n16 hours of active participation split into 2 days with 1-hour lunch break per day\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\n\nJuice HACCP Course Agenda: \nDay 1 \nWelcome & Introductions \n\nChapter 1 – Introduction to Food Safety and the HACCP System\nChapter 2 – Hazards – Biological\, Chemical\, and Physical\nChapter 3 – Prerequisites to HACCP\nChapter 4 – Commercial Processing Example\nBreakout Session I\nBreakout Session I Reports\n\nLunch \n\nChapter 5 – Hazard Analysis & Preventive Measures (Principle 1)\nChapter 6 – Identification of Critical Control Points (Principle 2)\nBreakout Session II\nBreakout Session II Reports\nChapter 7 – Establishment of Critical Limits (Principle 3)\nChapter 8 – Critical Control Point Monitoring (Principle 4)\n\nAdjourn \nDay 2 \nWelcome & Review \n\nChapter 9 – Corrective Actions (Principle 5)\nBreakout Session III\nBreakout Session III Reports\nChapter 10 – Verification (Principle 6)\nChapter 11 – Record-Keeping Procedures (Principle 7)\nBreakout Session IV (The Overall HACCP Plan)\n\nLunch \n\nBreakout Session IV Reports\nChapter 12 – The Regulation\nChapter 13 – Sources of Information on Preparing HACCP Plans\nReview & Q&A\n\nAdjourn
URL:https://juicehaccp.com/course/virtual-juice-haccp-december-7-8/
CATEGORIES:Juice HACCP,Virtual
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210315T070000
DTEND;TZID=America/Los_Angeles:20210316T160000
DTSTAMP:20260513T123608
CREATED:20201204T071513Z
LAST-MODIFIED:20201206T072312Z
UID:303-1615791600-1615910400@juicehaccp.com
SUMMARY:Virtual Juice HACCP - March 15 & 16
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. \nInternational HACCP Alliance Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n16 hours of active participation split into 2 days with 1-hour lunch break per day\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nStudent Information sheet filled out before class\n\nJuice HACCP Course Agenda: \nDay 1 \nWelcome & Introductions \n\nChapter 1 – Introduction to Food Safety and the HACCP System\nChapter 2 – Hazards – Biological\, Chemical\, and Physical\nChapter 3 – Prerequisites to HACCP\nChapter 4 – Commercial Processing Example\nBreakout Session I\nBreakout Session I Reports\n\nLunch \n\nChapter 5 – Hazard Analysis & Preventive Measures (Principle 1)\nChapter 6 – Identification of Critical Control Points (Principle 2)\nBreakout Session II\nBreakout Session II Reports\nChapter 7 – Establishment of Critical Limits (Principle 3)\nChapter 8 – Critical Control Point Monitoring (Principle 4)\n\nAdjourn \nDay 2 \nWelcome & Review \n\nChapter 9 – Corrective Actions (Principle 5)\nBreakout Session III\nBreakout Session III Reports\nChapter 10 – Verification (Principle 6)\nChapter 11 – Record-Keeping Procedures (Principle 7)\nBreakout Session IV (The Overall HACCP Plan)\n\nLunch \n\nBreakout Session IV Reports\nChapter 12 – The Regulation\nChapter 13 – Sources of Information on Preparing HACCP Plans\nReview & Q&A\n\nAdjourn
URL:https://juicehaccp.com/course/virtual-juice-haccp-march-15-16/
CATEGORIES:Juice HACCP,Virtual
END:VEVENT
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