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. The certificate will include the authentic International HACCP Alliance gold seal.