A Certificate Training Including Juice Certification
September 29-30, 2016
January 9-10, 2017
East Lansing Area
Final Locations To Be Determined Based on Class Size
No refunds will be issued unless we can fill your space or the class is cancelled.
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
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
Lodging options are available at www.lansing.org for the Sept. Class.
A block of rooms has been reserved at the Kellogg Hotel and Conference Center in East Lansing for the January Class. To book rooms, call 800-875-5090 and use group code 1701HACCPR to receive the $105 rate. This special rate is available through Dec. 16, 2016.
Enrollment is limited to 25 participants for each set of dates. Register now!
Online registration for Development and Implementation of HACCP and Prerequisite Programs is open.
The last date for online registration is January 3, 2017.
Online registration closes at 11:59 p.m. on the Registration End Date.
Michigan State University is committed to providing equal opportunity for participation in all programs, services and activities. Accommodations for persons with disabilities may be requested by contacting the event contact two weeks prior to the start of the event. Requests received after this date will be honored whenever possible.
For more information contact ANR Event Services at 517-353-3175 or firstname.lastname@example.org