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.

The major sources of foods for humans and animals globally are plant-based. Safe plant-based food is full of nutrients, but contaminated plant-based foods are causing millions of illnesses and deaths all around the world. This course examines in depth the routes of contamination of plant-based foods all the way from seeds formation, seed harvesting and treating to growing, harvesting, packing, holding, processing and transporting produce using the most current scientific and technical understanding of safe production of plant-based foods. It also examines myriad laws and regulations promulgated to assure the safety of plant-based foods for both humans and animals.

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

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

Link to Registration

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

Link to Registration

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