Preventive Controls for Human Foods – Dairy Foods Processing

Class starts at 8:30 am and will conclude by 5 pm each day.

Day One

Chapter 1        Introduction to Course and Preventive Controls
Supplement     PMO Appendix K HACCP & FSMA Preventive Controls
Chapter 2        Food Safety Plan Overview
Chapter 3        Good Manufacturing Practices and Other Prerequisite Programs
Chapter 4        Biological Food Safety Hazards
Chapter 5        Chemical, Physical and Economically Motivated Food Safety Hazards
Supplement     Dairy Hazards
Chapter 6        Preliminary Steps in Developing a Food Safety Plan

Day Two

Chapter 7        Resources for Preparing Food Safety Plans
Chapter 8        Hazard Analysis and Preventive Controls Determination
Chapter 9        Process Preventive Controls
Chapter 10      Food Allergen Preventive Controls
Chapter 11      Sanitation Preventive Controls

Day Three

Chapter 12      Supply-chain Preventive Controls
Chapter 13      Verification and Validation Procedures
Chapter 14      Record Keeping Procedures
Chapter 15      Recall Plan
Chapter 16      Regulation Overview – cGMP, Hazard Analysis, and Risk-Based
                      Preventive Controls for Human Food     
Wrap Up

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