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.

Virtual Live, Self-Paced, and Onsite Basic HACCP Classes

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Option One:
Virtual Live with Alex using Zoom
Available Now

September 8 and 9, 2020 – 8:00 A.M, .to 5 P.M
October 12 and 13, 2020 – 8:00 A.M.to 5 P.M
November 19 and 20, 2020 – 8:00 A.M. to 5 P.M.
December 22 and 23, 2020 – 8:00 A.M. to 5 P.M.
The manual and the Exercise Workbook will be shipped free of charge after registration

Development and Implementation of HACCP for Food Processors and Food Related Industries
Introduction
History
Prerequisite Programs
Good Agricultural Practices
Good Manufacturing Practices
Other Prerequisite Programs
Five Preliminary Steps:
1. Assemble the HACCP Team
2. Describe the Food and Its Distribution
3. Describe the Intended use and the Consumers of the Food
4. Develop a Flow Diagram which describes the Process
5. Verify the Flow Diagram
Seven Principles of HACCP
1. Conduct a Hazard Analysis
2. Determine the Critical Control Points (CCPs)
3. Establish Critical Limits
4. Establish Monitoring Procedures
5. Establish Corrective Actions
6. Establish Verification Procedures
7. Establish Record-Keeping and Documentation Procedures

Appendices:
– National Advisory Committee on Microbiological

Criteria for Foods (NACMCF)
– 21 CFR 117 Subpart B: Current Good

Manufacturing Practices, Hazard Analysis, and
Risk-Based Preventive Controls for Human
Food
– Blank Forms
– Hazard Analysis and Risk Assessment

Registration

Zoom Tutorials

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Option two:
Self-Paced –
60 Days
Coming Soon

This option would be self-paced to be finished within 60 days. Alex is available to answer questions. The course will be very interactive and multimedia is used.
The manual and the Exercise Workbook will be shipped free of charge.

Development and Implementation of HACCP for Food Processors and Food Related Industries
-Introduction
-History
-Prerequisite Programs
-Good Agricultural Practices
-Good Manufacturing Practices
-Other Prerequisite Programs
Five Preliminary Steps:
1. Assemble the HACCP Team
2. Describe the Food and Its Distribution
3. Describe the Intended use and the Consumers of the Food
4. Develop a Flow Diagram which describes the Process
5. Verify the Flow Diagram
Seven Principles of HACCP
1. Conduct a Hazard Analysis
2. Determine the Critical Control Points (CCPs)
3. Establish Critical Limits
4. Establish Monitoring Procedures
5. Establish Corrective Actions
6. Establish Verification Procedures
7. Establish Record-Keeping and Documentation Procedures

Appendices:
– National Advisory Committee on Microbiological Criteria for Foods (NACMCF)
– 21 CFR 117 Subpart B: Current Good Manufacturing Practices,
-Hazard Analysis, and Risk-Based Preventive Controls for Human Food
– Blank Forms
– Hazard Analysis and Risk Assessment

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Option Three:
Onsite in Los Angeles
When it is Allowed

Tentatively scheduled, waiting for permission from L.A. Public Health Authorities:
November 2 and 3, 2020 – 8:00 A.M, .to 5 P.M
December 7 and 8, 2020 – 8:00 A.M, .to 5 P.M
Location:
Holiday Inn Express and Suites
125 Pacific Coast Highway
Hermosa Beach, CA  90254

Development and Implementation of HACCP for Food Processors and Food Related Industries
Introduction
History
Prerequisite Programs
Good Agricultural Practices
Good Manufacturing Practices
Other Prerequisite Programs
Five Preliminary Steps:
1. Assemble the HACCP Team
2. Describe the Food and Its Distribution
3. Describe the Intended use and the Consumers of the Food
4. Develop a Flow Diagram which describes the Process
5. Verify the Flow Diagram
Seven Principles of HACCP
1. Conduct a Hazard Analysis
2. Determine the Critical Control Points (CCPs)
3. Establish Critical Limits
4. Establish Monitoring Procedures
5. Establish Corrective Actions
6. Establish Verification Procedures
7. Establish Record-Keeping and Documentation Procedures

Appendices:
– National Advisory Committee on Microbiological Criteria for Foods (NACMCF)
– 21 CFR 117 Subpart B: Current Good Manufacturing Practices, Hazard Analysis, and Risk-Based Preventive Controls for Human Food
– Blank Forms
– Hazard Analysis and Risk Assessment

Registration

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