All HACCP, FSMA and Micro classes can be arranged privately in addition to scheduled courses. Please contact Alex by calling 310-694-1544 or send an email to alexkashef@geosda.com.

Basic HACCP class virtual live, self-paced, and onsite is available now.

HACCP LOGO

Option One:
Virtual Live with Alex using Zoom
Available Now

September 13 and 14 2021 – 8:00 A.M. to 4 P.M.
October 11 and 12. 2021 – 8:00 A.M. to 4 P.M.
November 8 and 9 2021 – 8:00 A.M. to 4:00 P.M.
December 6 and 7, 2021 – 8:00 A.M. to 4 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

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Option two:
Self-Paced –
60 Days
Work at your own convenience

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

Link to Registration

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Option Three:
Onsite in Hermosa Beach, Los Angeles, California

2021
October 21 and 22, 2021


November 1 and 2, 2021

December 2 and 3, 2021

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