Dietary Supplements HACCP Course
The Dietary Supplement Health and Education Act (DSHEA) was signed by President Clinton in 1994 when it was estimated we had in the United States over 7,000 dietary supplements. The estimate today is over 80, 000. The Act defined dietary supplements as a vitamin, a mineral, an amino acid, an herb or other botanical, a dietary substance for use by man to supplement the diet by increasing the total dietary intake or a concentrate, metabolite, constituent, extract, or combination of any ingredient described above. The Act mandated the establishment of the Office of the Dietary Supplement in the National Institutes of Health (NIH) and the Dietary Supplement Current Good Manufacturing Practices regulation (21 CFR Part 111) (DSCGMP) to be implemented by the Food and Drug Administration (The FDA). Under the Nutritional Labelling and Education Act (NLEA) signed by President George H.W. Bush , the dietary supplements manufacturers are required to label their ingredients and under Food Allergen Labelling and Consumer Protection Act (FALCPA signed by President George W. Bush , dietary supplement manufacturers are required to label eight allergens and President Joseph Biden signed the Food Allergen Safety, Treatment Education and Research Act (FASTER) and added sesame to the list and now we have nine main allergens required to be labeled. The FDA Food Safety Modernization Act (FSMA) signed into law by President Obama on January 4, 2011. established seven foundational rules (Human Food Rule, Animal Food Rule, Produce Safety Rule, Foreign Supplier Verification Rule, Intentional Adulteration Rule, Transportation rule, and the Accredited Third-Party Certification Rule that has enormous implications for dietary ingredients and dietary supplements. This compressive Dietary Supplements HACCP course covers all applicable laws and regulations related to dietary supplement manufacturing, packing, holding, labeling, distributing and retailing and in depth biological, chemical, and physical hazard analysis to identify hazards, evaluate hazards and control hazards from sources to consumers using current scientific, technical and regulatory understanding of safe production and distribution of dietary supplements and dietary ingredients used to produce them.
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| Option One: On Zoom - Instructor-Led |
Option Two Self-Paced To be completed within 60 Days |
Option Three" On site in Hermosa Beach California (to be arranged) |
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Please contact Alex to make arrangemets for on Zoom class. Phone: 310-694-1544 Email: alexkashef@geosda.com |
Please contact Alex for any questions. Phone: 310-694-q544 Email: alexkashef@geosda.com |
Table of ContentsModule 1. Introduction and History of Food Safety Hazards and ControlsModule 2. The Federal Food and Drug Administration (FDA) and Dietary Supplements Module 3. The Dietary Supplement Health and Education Act (DSHEA) and the Office of Dietary Supplements Module 4. The FDA Dietary Supplement Good Manufacturing Practices (DS CGMP 21 CFR Part 111) Module 5. The FDA Food Safety Modernization Act (FSMA) and Dietary Supplements Module 6. The Dietary Supplements, Food Allergen and Bioengineered Food Labelling Laws and Regulations Module 7. Biochemistry of Nutrients and Dietary Supplements Module 8. Multiomics, Nutrigenomics and Dietary Supplements Module 9. Microbiological Food Safety Hazards, Microbiome and Microbiomics Module 10. Chemical Food Safety Hazards Control, Chemoinformatics and Hurdle Technologies Module 11. HACCP and Prerequisite Programs Module 12. The Five Preliminary Steps Module 13. The First Principle of HACCP – Conduct a Hazard Analysis Module 14. The Second Principle of HACCP – Determine Critical Control Points Module 15. The Third Principle of HACCP – Determine Critical Limits Module 16. The Fourth Principle of HACCP – Establish Monitoring Procedures Module 17. The Fifth Principle of HACCP – Establish Corrective Actions Module 18. The Sixth Principle of HACCP – Establish Verification Procedures Module 19. The Seventh Principle of HACCP – Establish Record-Keeping and Documentation Procedures Module 20. Development, Implementation, Maintenance and Assessment of the HACCP System |
| Link to Registration | Link to Self-Paced Registration | Link to Onsite Registration |