The Microbiological Environmental Monitoring Program course is designed to meet the USDA HACCP and FDA HACCP and FSMA requirements for environmental pathogens controls. It has also been expanded to cover CORONAVIRUS control program for food processing establishments to meet compliance with CDC and OSHA requirements.

Juice HACCP Virtual Live and Self-Paced Classes are available now.

All Juice HACC classes are based upon the Standard Curriculum recognized by FDA. It also covers the overlap between Juice HACCP and FSMA regulations, including the new FDA CGMP. Upon completion, the International HACCP Alliance Certificate will be presented. Self-Paced Juice HACCP course is also using the standard curriculum recognized by FDA and issuing a certificate accredited by the International HACCP Alliance. The duration for completion of this course is 60 days. Successful completion of this course meets the training requirements under Juice HACCP Regulation (21 CFR Part 120).

Please contact Alex, the lead instructor, or email Alex at alexkashef@geosda.com for any questions.

HACCP LOGO

Option One:
Two Days Virtual Live with Alex using ZOOM

January 28 and 29, 2021 8:00 A.M. to 5:00 P.M. PST
March 22 and 23 , 2021 8:00 A.M. to 5:00 P.M. PST
May 24 and 25 2021 8:00 A.M. to 5:00 P.M. PST
July 1 and 2, 2021 8:00 A.M. to 5:00 P.M. PST
September 9 and 10, 2021 8:00 A.M. to 5:00 P.M. PST
November 18 and 19 , 2021 8:00 A.M. to 5:00 P.M. PST

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

– 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

Registration

Link to:
ZOOM Tutorials

HACCP LOGO

Option two:
Self-paced online for 60 days. Alex is available for questions.
The comprehensive manual and exercise workbook are free and will be shipped free of charge after registration.

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

– 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

Registration


HACCP LOGO

Option Three:
Onsite Training
This option will be available when public health authorities allow onsite training.

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

– 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

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