Juice HACCP
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- Course level: Intermediate
Description
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.
10 Courses
816 students
$399.00
