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.

Dietary Supplements HACCP

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.

On Zoom:
Instructor-Led
Other dates can be arranged.

Registration

2024

February 5, 2024, 08:00 AM to 4 PM – PST
February 6, 2024, 08:00 AM to 4 PM – PST

May 23, 2024, 08:00 AM to 4 PM – EST
May 24, 2024, 08:00 AM to 4 PM – EST

July 25, 2024, 08:00 AM to 4 PM – PST
July 26, 2024, 08:00 AM to 4 PM – PST

September 19, 2024, 08:00 AM to 4 PM – EST
September 20, 2024, 08:00 AM to 4 PM – EST

Table of contents

Preface

Module 1. Introduction and History of Food Safety Hazards and Controls

Module 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

Exercise Workbook

Registration

Self-Paced:
To be completed in 60 days

Registration

Table of contents

Preface

Module 1. Introduction and History of Food Safety Hazards and Controls

Module 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

Exercise Workbook

Registration

On Site:
To be arranged onsite or in
Hermosa Beach, Los Angeles, California
Holiday Inn
125 Pacific Coast Highway
Hermosa Beach, CA 90254



Table of contents

Preface

Module 1. Introduction and History of Food Safety Hazards and Controls

Module 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

Exercise Workbook