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.

Retail and Food Service HACCP

The FDA New Era of Smarter Food Safety has four core components: 1. Tech-enabled Traceability 2. Smarter Tools and Approaches for Prevention and Outbreak Response 3. New Business Models and Retail Modernization 4. Food Safety Culture. The FDA Food Code 2022 defines Food Establishments as an operation that (a) stores, prepares, packages, serves, vends FOOD directly to the CONSUMER, or otherwise provides FOOD for human consumption such as a restaurant; satellite or catered feeding location; catering operation if the operation provides FOOD directly to a CONSUMER or to a conveyance used to transport people; market; vending location; conveyance used to transport people; institution; or FOOD bank; and (b) relinquishes possession of FOOD to a CONSUMER directly, or indirectly through a delivery service such as home delivery of grocery orders or restaurant takeout orders, or delivery service that is provided by common carriers. This International HACCP Alliance accredited course is designed to assist the last line of defense in the food supply chain, retail and food service industry, to prevent, eliminate or reduce food safety hazards using HACCP, FSMA, the FDA New of Smarter Food Safety and other current scientific, technical and regulatory understanding of good retail and food service practices.

On Zoom

Other dates and times can be arranged on Zoom

2024

January 4, 2024, 8:00 AM to 4:00 PM – PST (Private)
January 5, 2024, 8:00 AM to 4:00 PM – PST
(Private)
March 29, 2024, 8:00 AM to 4:00 PM – EST
March 30, 2024, 8:00 AM to 4:00 PM – EST

May 31, 2024, 8:00 AM to 4:00 PM – PST
June 1, 2024, 8:00 AM to 4:00 PM – PST

August 1, 2024, 8:00 AM to 4:00 PM – EST
August 2, 2024, 8:00 AM to 4:00 PM – EST

October 7, 2024, 8:00 AM to 4:00 PM – PST
October 8, 2024, 8:00 AM to 4:00 PM – PST

Table of Contents

Module 1. Introduction, History, Definitions

Module 2. The FDA Food Code 2022

Module 3. Applying HACCP Principles to Retail and Food Service using Process Approach – Annex 4 and the FDA Operator Manual

Module 4. Retail and Food Service HACCP – Annex 4

Module 5. HACCP Inspection by Regulatory Authorities – Annex 5

Module 6. Food Processing in Retail and the Food Code (Annex 6) – Reduced Oxygen Packaging (ROP)

Module 7. Smoking, Curing and Clostridium botulinum in Food Retail Establishments (Variance)

Module 8. The FDA Retail Program Standards

Module 9. The FDA New Era of Smarter Food Safety, Traceability and Retail Modernization

Module 10. Food Safety Hazards

Module 11. Prerequisite Programs

Module 12. Preliminary Steps

Module 13. Conduct a Hazard Analysis – The First Principle of HACCP

Module 14. Determine Critical Control Points – The Second Principle of HACCP

Module 15- Establish Critical Limits – The Third Principle of HACCP

Module 16. Establish Monitoring Procedures – The Fourth Principle of HACCP

Module 17. Establish Corrective Action Procedures- The Fifth Principle of HACCP

Module 18. Establish Verification Procedures – The Sixth Principle of HACCP

Module 19. Establish Record-Keeping and Documentation Procedures – The Seventh Principle of HACCP

Module 20. The Implementation, Maintenance and Reassessment of the HACCP Plans and Systems

Registration

Self-Paced

To be completed in 60 Days.

Table of Contents

Module 1. Introduction, History, Definitions

Module 2. The FDA Food Code 2022

Module 3. Applying HACCP Principles to Retail and Food Service using Process Approach – Annex 4 and the FDA Operator Manual

Module 4. Retail and Food Service HACCP – Annex 4

Module 5. HACCP Inspection by Regulatory Authorities – Annex 5

Module 6. Food Processing in Retail and the Food Code (Annex 6) – Reduced Oxygen Packaging (ROP)

Module 7. Smoking, Curing and Clostridium botulinum in Food Retail Establishments (Variance)

Module 8. The FDA Retail Program Standards

Module 9. The FDA New Era of Smarter Food Safety, Traceability and Retail Modernization

Module 10. Food Safety Hazards

Module 11. Prerequisite Programs

Module 12. Preliminary Steps

Module 13. Conduct a Hazard Analysis – The First Principle of HACCP

Module 14. Determine Critical Control Points – The Second Principle of HACCP

Module 15- Establish Critical Limits – The Third Principle of HACCP

Module 16. Establish Monitoring Procedures – The Fourth Principle of HACCP

Module 17. Establish Corrective Action Procedures- The Fifth Principle of HACCP

Module 18. Establish Verification Procedures – The Sixth Principle of HACCP

Module 19. Establish Record-Keeping and Documentation Procedures – The Seventh Principle of HACCP

Module 20. The Implementation, Maintenance and Reassessment of the HACCP Plans and Systems

Registration

On site:

125 Pacific Coast Highway,

Hermosa Beach, CA 90254
or your site

Table of Contents

Module 1. Introduction, History, Definitions

Module 2. The FDA Food Code 2022

Module 3. Applying HACCP Principles to Retail and Food Service using Process Approach – Annex 4 and the FDA Operator Manual

Module 4. Retail and Food Service HACCP – Annex 4

Module 5. HACCP Inspection by Regulatory Authorities – Annex 5

Module 6. Food Processing in Retail and the Food Code (Annex 6) – Reduced Oxygen Packaging (ROP)

Module 7. Smoking, Curing and Clostridium botulinum in Food Retail Establishments (Variance)

Module 8. The FDA Retail Program Standards

Module 9. The FDA New Era of Smarter Food Safety, Traceability and Retail Modernization

Module 10. Food Safety Hazards

Module 11. Prerequisite Programs

Module 12. Preliminary Steps

Module 13. Conduct a Hazard Analysis – The First Principle of HACCP

Module 14. Determine Critical Control Points – The Second Principle of HACCP

Module 15- Establish Critical Limits – The Third Principle of HACCP

Module 16. Establish Monitoring Procedures – The Fourth Principle of HACCP

Module 17. Establish Corrective Action Procedures- The Fifth Principle of HACCP

Module 18. Establish Verification Procedures – The Sixth Principle of HACCP

Module 19. Establish Record-Keeping and Documentation Procedures – The Seventh Principle of HACCP

Module 20. The Implementation, Maintenance and Reassessment of the HACCP Plans and Systems

Contact Alex to arrange the date and time:
Phone: 310-694-1544 – Email: alexkashef@geosda.com

The U. S. Food and Drug Administration (FDA) publishes the Food Code, a model that assists food control jurisdictions at all levels of government by providing them with a scientifically sound technical and legal basis for regulating the retail and food service segment of the industry (restaurants and grocery stores and institutions such as nursing homes). Local, state, tribal, and federal regulators use the FDA Food Code as a model to develop or update their own food safety rules and to be consistent with national food regulatory policy. Between 1993 and 2001, the Food Code was issued in its current format, every two years. With the support of the Conference for Food Protection (CFP), FDA decided to move to a four-year interval between complete Food Code editions. During the interim period between full editions, FDA may publish a Food Code Supplement that updates, modifies, or clarifies certain provisions. The 2005 Food Code was the first full edition published on the new four-year interval, and it was followed by the Supplement to the 2005 Food Code, which was published in 2007. The 2022 Food Code is the most recent full edition published by FDA. (The above Image is by FDA)