This 2-day course provides juice processors with the industry specific knowledge to develop and implement a Food Safety Plan based on the Hazard Analysis Critical Control Point (HACCP) method.

Learning Objectives:

• Gain practical knowledge to control food hazards in their process

• Know the components of a HACCP-based food safety system including prerequisite programs (PRPs) and a HACCP Plan

• Develop and maintain a HACCP-based Food Safety System

Agenda: Download

 

Who Should Attend:

Juice industry managers, supervisors, HACCP team members and industry members needing a better understanding of HACCP and food safety plan development.

Prerequisites:

None. This is a basic food safety training. Knowledge of Good Manufacturing Practices is recommended.

Related Trainings:

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Course Agenda:

Day One

- Welcome

- Introduction to the Course and HACCP

- Hazards - Biological, Chemical, and Physical

- Prerequisite Programs and Preliminary Steps

   Break Out Session:

- Exercise One, Prerequisite Programs and Preliminary Steps

- Team Presentations and Class Discussion

- Commercial Processing Example: Refrigerated Pasteurized Apple Juice.

- Principle 1. Hazard Analysis

  Break Out Session: Exercise Two. Hazard Analysis

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Day Two

- Team Presentation and Class Discussion on Exercise Two

- Principle 2. Determine the Critical Control Points

- Principle 3. Establish Critical Limits

- Principle 4. Critical Control Point Monitoring

- Principle 5. Corrective Actions

   Break Out Session: Exercise Three. Critical Control Points

- Team Presentations and Class Discussion

- Principle 6. Verification Procedures

- Principle 7. Record-Keeping Procedures

   Break out Session: Exercise Four. The HACCP Plan

- Team Presentations and Class Discussion- The Juice HACCP Regulation

- Sources of Information on Preparing HACCP Plans

- Final Discussion

- Course Evaluation and Examination

 

Who Should Attend:

Juice industry managers, supervisors, HACCP team members and industry members needing a better understanding of HACCP and food safety plan development.

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Prerequisites:

Knowledge of HACCP and/or Preventive Controls.