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.

Juice HACCP Virtual Live and Self-Paced Classes are available now.

All Juice HACCP classes are based upon the Standard Curriculum recognized by FDA. It also covers the overlap between Juice HACCP and FSMA regulations, including the new FDA CGMP. Upon completion, the International HACCP Alliance Certificate will be presented. Self-Paced Juice HACCP course is also using the standard curriculum recognized by FDA and issuing a certificate accredited by the International HACCP Alliance. The duration for completion of this course is 60 days. Successful completion of this course meets the training requirements under Juice HACCP Regulation (21 CFR Part 120).

Please contact Alex, the lead instructor, or email Alex at alexkashef@geosda.com for any questions.

HACCP LOGO

Option One:
Two Days Virtual Live with Alex using ZOOM
A comprehensive free eManual and eExercise Workbook will be accessible after registration.

September 9 and 10, 2021 8:00 A.M. to 5:00 P.M. PST
November 18 and 19 , 2021 8:00 A.M. to 5:00 P.M. PST

Course Agenda:
Day One
– Welcome
– Introduction to the Course and HACCP
– Hazards-Biological, Chemical, and Physical
– Prerequisite Programs and Preliminary Steps
Break Out Session:
– Exercise One, Prerequisite Programs and Preliminary Steps
– Team Presentations and Class Discussion
– Commercial Processing Example: Refrigerated Pasteurized – Apple Juice.
– Principle 1. Hazard Analysis
Break Out Session: Exercise Two. Hazard Analysis

– Team Presentation and Class Discussion on Exercise Two
– Principle 2. Determine the Critical Control Points
– Principle 3. Establish Critical Limits
– Principle 4. Critical Control Point Monitoring
– Principle 5. Corrective Actions
Break Out Session:

Exercise Three. Critical Control Points
– Team Presentations and Class Discussion
– Principle 6. Verification Procedures
– Principle 7. Record-Keeping Procedures
Break Out Session: Exercise Four.

The HACCP Plan
– Team Presentations and Class Discussion- The Juice HACCP Regulation
– Sources of Information on Preparing HACCP Plans

Link to Registration

Link to:
ZOOM Tutorials

HACCP LOGO

Option two:
Self-paced online for 60 days. Work at your own convenience.
A comprehensive free eManual and eExercise Workbook will be accessible after registration.

Course Agenda:
Day One
– Welcome
– Introduction to the Course and HACCP
– Hazards-Biological, Chemical, and Physical
– Prerequisite Programs and Preliminary Steps
Break Out Session:
– Exercise One, Prerequisite Programs and Preliminary Steps
– Team Presentations and Class Discussion
– Commercial Processing Example: Refrigerated Pasteurized – Apple Juice.
– Principle 1. Hazard Analysis
Break Out Session: Exercise Two. Hazard Analysis

– Team Presentation and Class Discussion on Exercise Two
– Principle 2. Determine the Critical Control Points
– Principle 3. Establish Critical Limits
– Principle 4. Critical Control Point Monitoring
– Principle 5. Corrective Actions
Break Out Session:

Exercise Three. Critical Control Points
– Team Presentations and Class Discussion
– Principle 6. Verification Procedures
– Principle 7. Record-Keeping Procedures
Break Out Session: Exercise Four.

The HACCP Plan
– Team Presentations and Class Discussion- The Juice HACCP Regulation
– Sources of Information on Preparing HACCP Plans

Link to Registration


HACCP LOGO

Option Three:
Onsite Training
This option will be available upon request.

Course Agenda:
Day One
– Welcome
– Introduction to the Course and HACCP
– Hazards-Biological, Chemical, and Physical
– Prerequisite Programs and Preliminary Steps
Break Out Session:
– Exercise One, Prerequisite Programs and Preliminary Steps
– Team Presentations and Class Discussion
– Commercial Processing Example: Refrigerated Pasteurized – Apple Juice.
– Principle 1. Hazard Analysis
Break Out Session: Exercise Two. Hazard Analysis

– Team Presentation and Class Discussion on Exercise Two
– Principle 2. Determine the Critical Control Points
– Principle 3. Establish Critical Limits
– Principle 4. Critical Control Point Monitoring
– Principle 5. Corrective Actions
Break Out Session:

Exercise Three. Critical Control Points
– Team Presentations and Class Discussion
– Principle 6. Verification Procedures
– Principle 7. Record-Keeping Procedures
Break Out Session: Exercise Four.

The HACCP Plan
– Team Presentations and Class Discussion- The Juice HACCP Regulation
– Sources of Information on Preparing HACCP Plans