Virtual Juice HACCP - January 15 & 16
2025-01-15 08:00 - 2025-01-16 17:00 (America/Los_Angeles)
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:

16 hours of active participation split into 2 days with 1-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

Virtual Juice HACCP - February 20 & 21
2025-02-20 08:00 - 2025-02-21 12:00
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

Virtual Juice HACCP - March 6 & 7
2025-03-06 08:00 - 2025-03-07 12:00

Virtual Juice HACCP - April 3 & 4
2025-04-03 08:00

Virtual Juice HACCP - May 6 & 7
2025-05-06 08:00 - 2025-05-07 12:00

Virtual Juice HACCP June 2 & 3
2025-06-02 08:00 - 2025-06-03 12:00

Virtual Juice HACCP - July 24 & 25
2025-07-24 08:00 - 2025-07-25 12:00

Virtual Juice HACCP - January 8 & 9
2026-01-08 08:00 - 2026-01-09 17:00

Virtual Juice HACCP - March 18 & 19
2026-03-18 08:00 - 2026-03-19 17:00

Virtual Juice HACCP - April 29 & 30
2026-04-29 08:00 - 17:00
