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Summary: HACCP for Nut Processors
Workshop Agenda
April 19-21, 2011
DAY 1 - Tuesday 8:00 - 5:00
Update on Proposed Food Safety Regulations
Safety Concerns in the Pre- and Post-Harvest
Environment of Peanuts and Pecans
Safety Concerns in the Pre- and Post-Harvest
Environment of Almonds
HACCP Pre-requisites for Processing Plants:
GMPs, SOPs & SSOPs
Food Safety Hazards Associated with Nuts
DAY 2 - Wednesday 8:00 - 5:00
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)
Establishing Critical Control Points (HACCP
Principle 2)
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