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Summary: Fresh-cut HACCP Agenda
MAY 17-19, 2011
DAY 1 - Tuesday 8:00 - 5:00
Food Safety Issues Facing Fresh Produce and Fresh-cut
Industry
GAPs on the Farm
HACCP Pre-requisites: GMPs & SSOPs
Food Safety Hazards Associated with Fresh Produce
Applying the Seven Principles of HACCP
Defining Your Process, Product and Assessing Hazards;
Development of Process Flow Diagrams, Product
Description and Hazard Analysis (HACCP Principle 1)
DAY 2 - Wednesday 8:00 - 5:00
Distinguishing Critical Control Points from Process
Control Points (HACCP Principle 2)
Determining Critical Limits; Monitoring Methods and
Corrective Action; Definition, Method, Responsibility
(HACCP Principles 3, 4 & 5)
Using Microbial Tools to Audit and Verify Your Sanitation
Program (Hands-on Lab)
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