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: This International HACCP Alliance Accredited course is about the Development, Implementation, Maintenance, and Reassessment of HACCP Plans and Systems based on the United States NATIONAL ADVISORY COMMITTEE ON MICROBIOLOGICAL CRITERIA FOR FOODS (NACMCF)’ HACCP Principles and Application Guidelines and the HACCP under the United Nations Codex Alimentarius, FDA, and USDA. In addition, the course covers the FDA CGMP 21 CFR Part 117, Subpart B; USDA 9 CFR Part 416, Sanitation; 9 CFR Part 430, the Listeria rule; and the overlap regulation of the FDA Juice and Seafood HACCPs and the FDA Food Safety Modernization Act (FSMA), and much more.

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Option One:

Virtual – Instructor – Led

On Zoom

Virtual Live – EST Jan 15 and 16, 2024

Virtual Live – EST Mar 18 and 19, 2024

Virtual Live – PST Apr 22 and 23, 2024

Virtual Live – EST May 13 and 14, 2024

Virtual Live – PST June 17 and 18, 2024

Virtual Live – EST July 8 and 9, 2024

Virtual Live – PST Aug 19 and 20, 2024

Virtual Live – EST Sept 16 and 17, 2024

Virtual Live – PST Oct 21 and 22, 2024

Virtual Live – EST Nov 4 and 5, 2024

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 Zoom Tutorial:

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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

Location: Holiday Inn

125 Pacific Coast Highway

Hermosa Beach, CA  90254


2024

January 8 and 9, 2024

March 4 and 5, 2024

May 6 and 7, 2024

July 15 and 16, 2024

September 3 and 4, 2024

November 18, 19, 2024


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