Application of HACCP Principles to Juice Processing-ONLINE
TBA
Background:
FDA regulations specify that certain critical jobs in juice processing must be performed by individuals trained in Hazard Analysis and Critical Control Points (HACCP). This course will provide participants with knowledge and tools to develop and implement HACCP plans specific to the juice industry.
Who Should Attend?
- Production, QA/QC, and sanitation personnel in facilities that manufacture fruit or vegetable juices, purees, or concentrates
- Regulatory personnel tasked to evaluate HACCP plans and practices for the juice industry; and
- Any individual interested in learning about the application of HACCP principles to juice processing.
About the Juice HACCP course:
COURSE OUTLINE
1. Introduction to Food Safety and the HACCP System
2. The Juice HACCP Regulation
3. Hazards in Juice Processing
4. Prerequisites of HACCP
5. Commercial Processing Examples
6. Hazard Analysis & Preventive Measures (Principle 1)
7. Identification of Critical Control Points (Principle 2)
8. Establishment of Critical Limits (Principle 3)
9. Critical Control Point Monitoring (Principle 4)
10. Corrective Actions (Principle 5)
11. Verification (Principle 6)
12. Recordkeeping Procedures (Principle 7)
13. Validation of Antimicrobial Interventions
14. Sources of Information
Benefits of Attending:
Participants will gain an understanding of the Juice HACCP regulation and how to safely process and package vegetable and fruit juices in accordance to FDA guidelines. The course has multiple opportunities for discussion and ample time allocated for questions, examples, and case studies. At the end of the course, participants will receive a “Certificate of Completion” with the seal of the International HACCP Alliance. Only individuals that attend the two full days and participate actively in the course will be given a certificate.
WHEN:
TBA - Not currently scheduled.
WHERE:
Remote. Zoom link will be shared after registration.
COST:
$450.00/person. Limit of 12 participants. All materials will be shared electronically. Certificates of Course Completion will be mailed after the course.
INSTRUCTOR:
Byron D. Chaves, PhD.
Assistant Professor and Food Safety Extension Specialist Department of Food Science and Technology
University of Nebraska-Lincoln
byron.chaves-elizondo@unl.edu
(402) 472 2196
COURSE POLICY:
To successfully complete the course and receive a certificate of completion, participants must be present for the entire delivery and actively participate in the exercises. If a participant misses portions of the course, his/her certificate will not be issued.
Sponsored by:
