Plant-Based Human and Animal Foods HACCP –
Raw and Processed Fruits and Vegetables, Sprouts, Mushrooms, Seeds, Grains, Feed (Raw and Processed) both Organic and Conventional
On Zoom Instructor-Led- Classes can also be arranged at other times.
2024
August 5, 2024, 8:00 AM to 4:00 PM- PST
August 6, 2024, 8:00 AM to 4:00 PM – PST
October 17, 2024, 8:00 AM to 4:00 PM – EST
October 18, 2024, 8:00 AM to 4:00 PM – EST
2025 Classes
January 30, 31, 2025 – EST
April 3, 4, 2025 – PST
August 21, 22, 2025 – EST
Module 1. Introduction, History, Definition
Module 2. Plant Food Science and Safety
Module 3. Laws and Regulations Related
to Plant-Based food for Human and Animals
Module 4. Organic Food Laws and Regulation
Module 5. Prerequisite Programs
Module 6. Food Safety Hazards
Module 7. Preliminary Steps
Module 8. Conduct Hazards Analysis
Module 9. Determine Critical Control Points
Module 10. Establish Critical Limits
Module 11. Establish Monitoring Procedures
Module 12. Establish Corrective Action procedures
Module 13. Establish Verification Procedures
Module 14. Establish Record-Keeping
and Documentation Procedures
Module 15. Implement, maintain,
and reassess HACCP plans and systems
Self-Paced, to be completed within 60 days
Module 1. Introduction, History, Definition
Module 2. Plant Food Science and Safety
Module 3. Laws and Regulations Related
to Plant-Based food for Human and Animals
Module 4. Organic Food Laws and Regulation
Module 5. Prerequisite Programs
Module 6. Food Safety Hazards
Module 7. Preliminary Steps
Module 8. Conduct Hazards Analysis
Module 9. Determine Critical Control Points
Module 10. Establish Critical Limits
Module 11. Establish Monitoring Procedures
Module 12. Establish Corrective Action procedures
Module 13. Establish Verification Procedures
Module 14. Establish Record-Keeping
and Documentation Procedures
Module 15. Implement, maintain,
and reassess HACCP plans and systems
Onsite Training can be arranged. Please contact Alex.
Module 1. Introduction, History, Definition
Module 2. Plant Food Science and Safety
Module 3. Laws and Regulations Related
to Plant-Based food for Human and Animals
Module 4. Organic Food Laws and Regulation
Module 5. Prerequisite Programs
Module 6. Food Safety Hazards
Module 7. Preliminary Steps
Module 8. Conduct Hazards Analysis
Module 9. Determine Critical Control Points
Module 10. Establish Critical Limits
Module 11. Establish Monitoring Procedures
Module 12. Establish Corrective Action procedures
Module 13. Establish Verification Procedures
Module 14. Establish Record-Keeping
and Documentation Procedures
Module 15. Implement, maintain,
and reassess HACCP plans and systems
Plant-Based Human and Animal Food HACCP
| The Food Safety Modernization Act (FSMA) FSMA |
| The FSMA Produce Safety Rule Produce Rule |
| The Produce Safety Alliance (Cornell University) PSA |
| PSA, USDA, FDA and FSMA Alliance |
| The Commodity Specific Food Safety Guideline for Lettuce and Leafy Greens Supply Chain Lettuce |
| Selected Sections of Food Safety Plan for Broccoli, Carrot and Pecan Salad FSP |
| The Outbreak Investigation of E. coli O157:H7 in Lettuce E. coli |
| The FDA Draft Guidance for the Control of Listeria monocytogenes in Ready-to-Eat Foods Guidance |
| Generic HACCP Models for Fresh Cut Vegetables By Canadian Government Models |
| United Fresh Produce Association United |
| The FDA Guidance Related to Safety for Fresh Cut Fruit and Vegetables FDA |
| A Chapter on Fresh Produce Safety Produce Safety |
| What to Expect from Fresh Cut Produce Processors Expectation |
| USDA Produce Safety Site USDA |
| Introduction to Using EPA-Labeled Sanitizers Sanitizers |
| The EPA Food Contact Sanitizing Solution Models FCSSM |
| The EPA Water Safety Rules EPA |
| The FDA and USDA Regulation of Ozone Use USDA and FDA |
| FDA Regulation of Ozone Use Ozone |
| Ozone Treatment of Fresh Fruits and Vegetables Ozonation |