Preventive Controls for Human Foods-Dairy Processing Fall 2020

Class starts at 8:00 a.m. and will conclude by 5:00 p.m. each day with the exception of the last day which ends at 3:00 p.m. and the first day which begins at 8:00 a.m.

Day One 8:30 a.m. - 5:00 p.m.

Supplement     Introduction to FSMa
Chapter 1        Introduction to Course and Preventive Controls
Supplement     Introduction to Food Safety Modernization Act (FSMA)
Chapter 2        Food Safety Plan Overview
Supplement     PMO HACCP & FSMA Preventive Controls
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 8:00 a.m. - 5:00 p.m.

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 8:00 a.m. -3:00 p.m.

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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