HACCP for Juice Processors Program Outline

HACCP

Hazard Analysis and Critical Control Point

Thursday, February 26, 2015
8:00am Registration
8:30am Welcome
Chapter 1 - Introduction to Food Safety and the HACCP System
Chapter 2 - Hazards
Chapter 3 - Prerequisites to HACCP
Chapter 4 - Commercial Processing Example
Breakout Session I
Breakout Session I Reports
Lunch
Chapter 5 - Hazard Analysis & Preventive Measures (Principle 1)
Chapter 6 - Identification of Critical Control Points (Principle 2)
Breakout Session II
Breakout Session II Reports
Chapter 7 - Establishment of Critical Limits (Principle 3)
Chapter 8 - Critical Control Point Monitoring (Principle 4)
5:30pm Adjourn

Friday, February, 2015
8:00am Coffee
8:15am Review
Chapter 9 - Corrective Actions (Principle 5)
Breakout Session III
Breakout Session III Reports
Chapter 10 - Verification (Principle 6)
Chapter 11 - Record Keeping Procedures (Principle 7)
Breakout Session IV (the Overall HACCP Plan)
Lunch
Breakout Session IV Reports
Review and Q
Chapter 12 - The Regulation
Chapter 13 - Sources of Info
Q&A and Certificate Distribution
4:00pm Adjourn