The FDA has mandated regulations to ensure safe and sanitary processing of fruit and vegetable juices, including implementation of a validated food safety program based upon the principles of Hazard Analysis and Critical Control Point (HACCP). HACCP is a preventive system of hazard control that meets the requirement of the Juice HACCP Regulation and the Food Safety Moderization Act of 2010.
2-day Juice HACCP Training based upon FDA recognized curriculum.
Curriculum was written by the Juice HACCP Alliance
Fulfills all state and federal requirements for operational juice production and sale.
Prepares students to safely process and package vegetable and fruit juices in accordance with FDA guidelines
Provides clear understanding of HACCP Principles.
Training center and instructor are certified by the International HACCP Alliance to deliver the training materials.
Includes both class lecture and workshop exercises.
Includes a Certificate of Training.
Check out our training schedule or call Cathy at 908-295-1691 or e-mail firstname.lastname@example.org
Highlights of the Juice HACCP Regulation:
* Both interstate and intrastate juice processors must implement an effective control program of food safety based upon HACCP principles,
*Juice HACCP requirements have been in effect since January 20, 2002, January 21, 2003, or January 22, 2004 depending upon the size of your business,
*The juice regulation requires processors to follow existing requirements for Current Good Manufacturing Practices (GMPs) which are codified in 21 CFR 11,
* Your written HACCP plan and other records of your sanitation standard operating procedures (SSOPs) and HACCP monitoring records must be available for offical inspection and copying,
* Employees involved in developing or in certain aspects of implementing a HACCP plan for juice processing, must be trained in HACCP principles.
"I don't measure a man's success by how high he climbs, but how high he bounces when he hits bottom" Gen. George S. Patton