HACCP - A Certificate Training Including Juice Certification

Date: February 20, 2018 - February 21, 2018
Time: 8 a.m. to 5 p.m.
Location: Michigan State University Crop and Soil Science Teaching and Research (Agronomy Farm), 4450 Beaumont Rd., East Lansing, MI 48825
Contact: ANR Event Services,517-353-3175 or events@anr.msu.edu

There is a registration fee of $450 per person which includes resource material handouts, all workshop supplies, lunches and refreshments for both days.


No refunds will be issued unless we can fill your space or the class is cancelled.

Tentative Schedule

Feb. 20
7:30-8 a.m. - Registration
8 a.m. - Welcome and Introductions; Overview and Objectives of the Workshop
8:15 a.m. - HACCP Overview: Why HACCP is Needed
8:30 a.m. - Regulatory HACCP Requirements
9:15 a.m. - Team Building; Assignment of Teams
9:30 a.m. - Initial Tasks in Developing a HACCP Plan
10 a.m. - BREAK (15 min)
10:15 a.m. - Team Meeting 1: Developing a Product Description and Flow Chart
11 a.m. - Team Presentations and Discussion from Team Meeting 1
12 p.m. - LUNCH
12:45 p.m. - Prerequisite Programs; GMPs and SOPs
1:45 p.m. - Introduction to Farm and Produce Safety
2:15 p.m. - Biological Hazards
2:45 p.m. - BREAK (15 min)
3 p.m. - Chemical and Physical Hazards
3:30 p.m. - Principle 1 – Conduct a Hazard Analysis
4 p.m. - Principle 2 – Identify Critical Control Points
4:30 p.m. - Team Meeting 2:
                  1) Conduct a Hazard Analysis
                  2) Identify the CCPs
5:30 p.m. - Questions and adjourn Day 1

Feb. 21
8 a.m. - Team Presentations and Discussion from Team Meeting 2
9 a.m. - Principle 3 – Determine Critical Limits
             Principle 4 – Determine Monitoring Procedures
             Principle 5 – Determine Corrective Actions
9:50 a.m. - BREAK (15 minutes)
10:05 a.m. - Team Meeting 3:
                    1) Determine Critical Limits
                    2) Determine Monitoring Procedures
                    3) Determine Corrective Actions
10:55 a.m. - Team Presentations and Discussion from Team Meeting 3
11:45 a.m. - Principle 6 – Validation and Verification Procedures
12:15 p.m. - LUNCH
1 p.m. - Principle 7 – Record Keeping Procedures
1:30 p.m. - Team Meeting 4:
                  1) Verification Procedures
                  2) Record Keeping Procedures
2:20 p.m. - Team Presentations and Discussion from Team Meeting 4
3:10 p.m. - BREAK (15 minutes)
3:25 p.m. - Recall Strategies
4:15 p.m. - Questions and Discussion      
4:45 p.m. - Course Evaluation and Present Certificates       
5 p.m. - Adjourn Workshop

Enrollment is limited to 25 participants. Register now!

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