Course Description

This exciting offering from JANAAC looks at imparting the necessary knowledge to clearly understand and interpret the requirements criteria found within the Code of Federal Regulations (CFR) 21 Chapter 1-Subchapter A-Part 1-Subpart M and FDA guidance documents. It provides participants with the knowledge required to strengthen food safety management systems operations and prepare HACCP plans with application to juice processing.

Learning Outcomes and Topical Outline

• Understand the FDA Requirements and identify the parts included in the HACCP plan;

• Understand the principles to strengthen food safety management systems operation;

• Understand and apply the 5 Preliminary Steps of HACCP with application to juice processing;

• Understand and apply the 7 Principles of HACCP with application to juice processing; and

• Knowledge of FDA’s Juice HACCP Regulation (21 CFR Part 120) and related FDA guidance documents.

Pre-requisites

Basic/Fundamental knowledge of good laboratory practices. Basic knowledge of quality management systems is an asset.

Target Attendees

· HACCP Coordinators

· Juice Processors

· Quality Management team within entities seeking accreditation or a part of an already accredited entity

· Consultants

Areas of Focus

i. The Benefits of Accreditation

ii. Biological, chemical and physical hazards

iii. The 7 Principles of Hazard Analysis in application to Juice Processing

iv. Determining the Critical Control Points and Establishing Critical Limits

v. Critical Control Point Monitoring

vi. Applicability of Current Good Manufacturing Practices and Sanitation Standard Operating Procedures

vii. The Juice HACCP Regulation Sources of Information on Preparing HACCP Plans

viii. FDA’s Juice HACCP Regulation (21 CFR Part 120) and related FDA guidance documents.