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DTSTART;TZID=America/Los_Angeles:20210113T070000
DTEND;TZID=America/Los_Angeles:20210114T160000
DTSTAMP:20260404T142954
CREATED:20201204T070739Z
LAST-MODIFIED:20201220T174007Z
UID:297-1610521200-1610640000@juicehaccp.com
SUMMARY:Virtual Juice HACCP - January 13 & 14
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-january-13-14/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210315T070000
DTEND;TZID=America/Los_Angeles:20210316T160000
DTSTAMP:20260404T142954
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
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210506T070000
DTEND;TZID=America/Los_Angeles:20210507T160000
DTSTAMP:20260404T142954
CREATED:20201204T071803Z
LAST-MODIFIED:20210415T184848Z
UID:306-1620284400-1620403200@juicehaccp.com
SUMMARY:Virtual Juice HACCP - May 6 & 7
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-may-6-7/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210603T080000
DTEND;TZID=America/Los_Angeles:20210604T170000
DTSTAMP:20260404T142954
CREATED:20210521T001520Z
LAST-MODIFIED:20210521T001520Z
UID:453-1622707200-1622826000@juicehaccp.com
SUMMARY:Virtual Juice HACCP - June 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-june-3-4/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210701T070000
DTEND;TZID=America/Los_Angeles:20210702T160000
DTSTAMP:20260404T142954
CREATED:20201204T072651Z
LAST-MODIFIED:20201207T070414Z
UID:309-1625122800-1625241600@juicehaccp.com
SUMMARY:Virtual Juice HACCP - July 1 & 2
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/juice-haccp-july-1-2/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210802T080000
DTEND;TZID=America/Los_Angeles:20210803T170000
DTSTAMP:20260404T142954
CREATED:20210514T201459Z
LAST-MODIFIED:20210706T153714Z
UID:442-1627891200-1628010000@juicehaccp.com
SUMMARY:Virtual Juice HACCP - August 2 & 3
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-august-2-3/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20210906T080000
DTEND;TZID=America/Los_Angeles:20210907T170000
DTSTAMP:20260404T142954
CREATED:20210514T201923Z
LAST-MODIFIED:20210514T202042Z
UID:445-1630915200-1631034000@juicehaccp.com
SUMMARY:Virtual Juice HACCP - September 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\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-6-7/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20211014T080000
DTEND;TZID=America/Los_Angeles:20211015T170000
DTSTAMP:20260404T142954
CREATED:20210521T001223Z
LAST-MODIFIED:20210921T222521Z
UID:450-1634198400-1634317200@juicehaccp.com
SUMMARY:Virtual Juice HACCP - October 14 & 15
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-14-15/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20211101T080000
DTEND;TZID=America/Los_Angeles:20211102T170000
DTSTAMP:20260404T142954
CREATED:20210521T004822Z
LAST-MODIFIED:20211005T202905Z
UID:460-1635753600-1635872400@juicehaccp.com
SUMMARY:Virtual Juice HACCP - November 1 & 2
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-november-1-2/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20211207T080000
DTEND;TZID=America/Los_Angeles:20211208T170000
DTSTAMP:20260404T142954
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:20220113T080000
DTEND;TZID=America/Los_Angeles:20220114T170000
DTSTAMP:20260404T142954
CREATED:20210521T011135Z
LAST-MODIFIED:20211005T203205Z
UID:466-1642060800-1642179600@juicehaccp.com
SUMMARY:Virtual Juice HACCP - January 13 & 14
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-january-13-14-2/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220330T080000
DTEND;TZID=America/Los_Angeles:20220331T170000
DTSTAMP:20260404T142954
CREATED:20211014T192935Z
LAST-MODIFIED:20220222T191033Z
UID:508-1648627200-1648746000@juicehaccp.com
SUMMARY:Virtual Juice HACCP - March 30 & 31
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-april-4-5/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220502T080000
DTEND;TZID=America/Los_Angeles:20220503T170000
DTSTAMP:20260404T142954
CREATED:20220203T202627Z
LAST-MODIFIED:20220203T202906Z
UID:532-1651478400-1651597200@juicehaccp.com
SUMMARY:Virtual Juice HACCP - May 2 & 3
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-may-2-3/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220530T080000
DTEND;TZID=America/Los_Angeles:20220531T170000
DTSTAMP:20260404T142954
CREATED:20220203T203209Z
LAST-MODIFIED:20220329T212411Z
UID:535-1653897600-1654016400@juicehaccp.com
SUMMARY:Virtual Juice HACCP - May 30 & 31
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-june-2-3/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220630T080000
DTEND;TZID=America/Los_Angeles:20220701T170000
DTSTAMP:20260404T142954
CREATED:20220203T203908Z
LAST-MODIFIED:20220203T203957Z
UID:538-1656576000-1656694800@juicehaccp.com
SUMMARY:Virtual Juice HACCP - June 30 & July 1
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-june-30-july-1/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20220801T080000
DTEND;TZID=America/Los_Angeles:20220802T170000
DTSTAMP:20260404T142954
CREATED:20220203T204619Z
LAST-MODIFIED:20220203T204619Z
UID:541-1659340800-1659459600@juicehaccp.com
SUMMARY:Virtual Juice HACCP - August 1 & 2
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-august-1-2/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20221003T080000
DTEND;TZID=America/Los_Angeles:20221004T170000
DTSTAMP:20260404T142954
CREATED:20220718T181639Z
LAST-MODIFIED:20220718T181639Z
UID:576-1664784000-1664902800@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/
CATEGORIES:Juice HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20221031T080000
DTEND;TZID=America/Los_Angeles:20221101T170000
DTSTAMP:20260404T142954
CREATED:20220718T182938Z
LAST-MODIFIED:20220718T182938Z
UID:579-1667203200-1667322000@juicehaccp.com
SUMMARY:Virtual Juice HACCP - October 31 & November 1
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-31-november-1/
CATEGORIES:Juice HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230131T080000
DTEND;TZID=America/Los_Angeles:20230201T170000
DTSTAMP:20260404T142954
CREATED:20220718T232410Z
LAST-MODIFIED:20220718T232410Z
UID:589-1675152000-1675270800@juicehaccp.com
SUMMARY:Virtual Juice HACCP - January 31 & February 1
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-january-31-february-1/
CATEGORIES:Juice HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230831T080000
DTEND;TZID=America/Los_Angeles:20230901T170000
DTSTAMP:20260404T142954
CREATED:20221208T035140Z
LAST-MODIFIED:20221208T035140Z
UID:624-1693468800-1693587600@juicehaccp.com
SUMMARY:Virtual Juice HACCP - August 31 and September 1
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-august-31-and-september-1/
CATEGORIES:Juice HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20231101T080000
DTEND;TZID=America/Los_Angeles:20231102T170000
DTSTAMP:20260404T142954
CREATED:20221208T060951Z
LAST-MODIFIED:20221208T060951Z
UID:630-1698825600-1698944400@juicehaccp.com
SUMMARY:Virtual Juice HACCP - November 1 & 2
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-november-1-2-2/
CATEGORIES:Juice HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240923T080000
DTEND;TZID=America/Los_Angeles:20240924T170000
DTSTAMP:20260404T142954
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:20241003T080000
DTEND;TZID=America/Los_Angeles:20241004T170000
DTSTAMP:20260404T142954
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:20241128T080000
DTEND;TZID=America/Los_Angeles:20241129T170000
DTSTAMP:20260404T142954
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:20241212T080000
DTEND;TZID=America/Los_Angeles:20241213T170000
DTSTAMP:20260404T142954
CREATED:20220718T214503Z
LAST-MODIFIED:20240801T152129Z
UID:582-1733990400-1734109200@juicehaccp.com
SUMMARY:Virtual Juice HACCP - December 12 & 13
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-12-13/
CATEGORIES:Juice HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250115T080000
DTEND;TZID=America/Los_Angeles:20250116T170000
DTSTAMP:20260404T142954
CREATED:20220718T231629Z
LAST-MODIFIED:20240801T152932Z
UID:585-1736928000-1737046800@juicehaccp.com
SUMMARY:Virtual Juice HACCP - January 15 & 16
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-january-15-16/
CATEGORIES:Juice HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250220T080000
DTEND;TZID=America/Los_Angeles:20250221T120000
DTSTAMP:20260404T142954
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:20250306T080000
DTEND;TZID=America/Los_Angeles:20250307T120000
DTSTAMP:20260404T142954
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:20250403T080000
DTEND;TZID=America/Los_Angeles:20250403T080000
DTSTAMP:20260404T142954
CREATED:20221207T203910Z
LAST-MODIFIED:20250204T123616Z
UID:607-1743667200-1743667200@juicehaccp.com
SUMMARY:Virtual Juice HACCP - April 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\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-april-3-4/
CATEGORIES:Juice HACCP
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250506T080000
DTEND;TZID=America/Los_Angeles:20250507T120000
DTSTAMP:20260404T142954
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
END:VCALENDAR