• Categories HACCP
  • Total Enrolled 1
  • Last Update May 6, 2023


This Training meets the requirements of 21 CFR 120

Only an individual who has met the requirements of paragraph (b) of this section shall be responsible for the following functions:

(1) Developing the hazard analysis, including delineating control measures, as required by § 120.7.

(2) Developing a Hazard Analysis and Critical Control Point (HACCP) plan that is appropriate for a specific processor, in order to meet the requirements of § 120.8;

(3) Verifying and modifying the HACCP plan in accordance with the corrective action procedures specified in § 120.10(b)(5) and the validation activities specified in §§ 120.11(b) and (c); and 120.7;

(4) Performing the record review required by § 120.11(a)(1)(iv).

(b) The individual performing the functions listed in paragraph (a) of this section shall have successfully completed training in the application of HACCP principles to juice processing at least equivalent to that received under standardized curriculum recognized as adequate by the Food and Drug Administration, or shall be otherwise qualified through job experience to perform these functions. Job experience may qualify an individual to perform these functions if such experience has provided knowledge at least equivalent to that provided through the standardized curriculum. The trained individual need not be an employee of the processor.

Once you complete all the videos, quizzes, Practical Exercise, Final Exam, and Student Information Form please email them to david@safefoodtest.com for review.

David Rosson, Lead Instructor for the International HACCP Alliance, will verify the Student Information Form and Student records and Practice HACCP Plan

After verifying the completion of the required exercises you will be issued a certificate from the International HACCP Alliance via email and USPS. The certificate will include the authentic International HACCP Alliance gold seal.

Topics for this course

13 Lessons

Introduction to HACCP

Introduction to HACCP00:10:09
Introduction to HACCP

Hazards: Biological, Chemical, and Physical

Prerequisite Programs, Title 21 Part 117, and Preliminary Steps

Commercial Processing Example: Refrigerated Pasteurized Apple Juice

Principle 1: Conduct a Hazard Analysis

Principle 2: Determine The Critical Control Points

Principle 3: Establish Critical Limits

Principle 4: Critical Control Point Monitoring

Principle 5: Corrective Action

Principle 6: Verification Procedures

Principle 7: Record Keeping Procedures

The Juice HACCP Regulation Title 21 Part 120

Resources for Developing a HACCP Plan

Final Exam

About the instructor

David Rosson

Lead Trainer

David L.A. Rosson is a seasoned professional in food safety and training, serving as the Lead Trainer for SafeFoodTest.com. With extensive expertise and credentials, David is recognized as a leader in his field. He holds lead trainer certifications from prestigious organizations including the Food Safety Preventive Controls Alliance (FSPCA), International HACCP Alliance, and Seafood HACCP Alliance.

David's dedication to promoting safe food practices extends to his role as an approved trainer for Food Handler training in both Illinois and Texas. Through his dynamic training sessions, David empowers individuals and organizations to adhere to the highest standards of food safety, ensuring the well-being of consumers and the success of businesses in the food industry.

With a passion for education and a commitment to excellence, David LA Rosson continues to make significant contributions to the field of food safety through his training initiatives and leadership at SafeFoodTest.com.

5.00 (3 ratings)

10 Courses

880 students


SafeFoodTest.com provides these trainings: Seafood HACCP, Juice HACCP, Meat & Poultry HACCP, Basic Food HACCP, GMP, SSOP, Food Protection Manager, and Food Handler