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.

Raw and Processed Produce HACCP is a two days course and is coming soon.

Safety of of Fresh Cut and Raw Fruits and Vegetables and Applicable Regulations

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The FDA Draft Guidance for the Control of Listeria monocytogenes in Ready-to-Eat Foods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 AssociationUnited
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