Virtual Live Interactive Instructor-Led class using ZOOM
Schedule:
Module One: Introduction, History, Definitions
Module Two: Prerequisite Programs (PRPs)
Module Three: Food Safety Hazards
Module Four: Preliminary Steps
Module Five: Conduct a Hazard Analysis – the First Principle of HACCP
Module Six – Establish Critical Control Point (CCPs) – The Second Principle of HACCP
Module Seven: Establish Critical Limits (s) – The Third Principle of HACCP
Module Eight: Establish Monitoring Procedures – The Fourth Principle of HACCP
Module 9: Establish Corrective Actions – The Fifth Principle of HACCP
Module 10: Establish Verification Procedures – The Sixth Principle of HACCP
Module Eleven: Establish Documentation and Record-Keeping Procedures
Module Twelve: Implementation, Maintenance, Reassessment of HACCP Plans and Systems
2024
August 15, 2024, 8:00 A.M. to 4:00 P.M. -PST
August 16, 2024, 8:00 A.M. to 4:00 P.M. -PST
October 23, 2024, 8:00 A.M. to 4:00 P.M. – EST
October 24, 2024, 8:00 A.M. to 4:00 P.M. -EST
2025 Classes
April 17, 18, 2025 – EST
August 14, 15, 2025 – PST
Self-Paced Online Class to be Completed within 60 Days. Work at your own convenience, any place, any time.
Schedule:
Module One: Introduction, History, Definitions
Module Two: Prerequisite Programs (PRPs)
Module Three: Food Safety Hazards
Module Four: Preliminary Steps
Module Five: Conduct a Hazard Analysis – the First Principle of HACCP
Module Six – Establish Critical Control Point (CCPs) – The Second Principle of HACCP
Module Seven: Establish Critical Limits (s) – The Third Principle of HACCP
Module Eight: Establish Monitoring Procedures – The Fourth Principle of HACCP
Module 9: Establish Corrective Actions – The Fifth Principle of HACCP
Module 10: Establish Verification Procedures – The Sixth Principle of HACCP
Module Eleven: Establish Documentation and Record-Keeping Procedures
Module Twelve: Implementation, Maintenance, Reassessment of HACCP Plans and Systems
Onsite Classes are available upon request.
Please call Alex at 310-694-1544 or email him using alexkashef@geosda.com
Schedule:
Module One: Introduction, History, Definitions
Module Two: Prerequisite Programs (PRPs)
Module Three: Food Safety Hazards
Module Four: Preliminary Steps
Module Five: Conduct a Hazard Analysis – the First Principle of HACCP
Module Six – Establish Critical Control Point (CCPs) – The Second Principle of HACCP
Module Seven: Establish Critical Limits (s) – The Third Principle of HACCP
Module Eight: Establish Monitoring Procedures – The Fourth Principle of HACCP
Module 9: Establish Corrective Actions – The Fifth Principle of HACCP
Module 10: Establish Verification Procedures – The Sixth Principle of HACCP
Module Eleven: Establish Documentation and Record-Keeping Procedures
Module Twelve: Implementation, Maintenance, Reassessment of HACCP Plans and Systems
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USDA Modernizes Egg Products Inspection
WASHINGTON, Sep. 09, 2020 – The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) today announced that it is modernizing egg products inspection methods for the first time since Congress passed the Egg Products Inspection Act (EPIA) in 1970. The Egg Products Inspection Regulations final rule aligns the egg products regulations to be consistent with current requirements in the meat and poultry products inspection regulations. “Requiring egg product plants to develop food safety systems and procedures similar to meat and poultry requirements is a significant milestone in modernizing our inspection system,” said FSIS Administrator Paul Kiecker. “FSIS is continuing to carry out its public health mission to prevent foodborne illness.” Under the new rule, federally inspected egg products plants are required to develop and implement Hazard Analysis and Critical Control Points (HACCP) systems and Sanitation Standard Operating Procedures (SSOPs). FSIS will continue to test for Salmonella and Listeria monocytogenes (Lm) in egg products. FSIS requires that plants produce egg products that meet food safety standards and are edible without additional preparation and nothing in the final rule changes those requirements.Under the HACCP system, plants will be able to tailor a food safety system that best fits their particular facility and equipment. Furthermore, by removing prescriptive regulations, egg products plants will have the flexibility and the incentive to innovate new means to achieve enhanced food safety.In addition, FSIS will be assuming regulatory authority over egg substitutes and freeze-dried egg products, which pose the same risk as egg products and will be inspected in the same manner, enhancing the existing food safety system.The agency has also realigned the regulations governing the importation and inspection of foreign egg products more closely with the regulations governing the importation of foreign meat and poultry products. FSIS will notify foreign countries of the regulatory changes. Countries that have ongoing equivalence and most countries that have requested initial equivalence for egg products already have HACCP implemented for egg products for their domestic products.
