In 1996 the USDA/FSIS issued its landmark rule, Pathogen Reduction/HACCP Systems. The rule focuses on the prevention and reduction of microbial pathogens on raw meat and poultry products that can cause illness. #1HACCPClass covers USDA HACCP regulations requirements covered in 9CFR416
& 417. These regulations require that someone is trained and or educated with experience to manage these systems. #1HACCPClass offers courses to help individuals meet the training requirements of USDA regulations.
On December 18, 1995 , the FDA published its final regulations (21 CFR part 123) that require processors of fish and fishery products to develop and implement HACCP systems for their operations. Those regulations became effective on December 18,1997. Both interstate and intrastate juice processors must evaluate their processing operations using HACCP principles. Effective dates for the regulation are January 20, 2002, January 21, 2003, or January 22, 2004, depending upon the size of your business. Class #1HACCPClass offers courses to help individuals meet the training requirements of FDA regulations.
A preventive controls qualified individual is someone who has successfully completed certain training in the development and application of risk-based preventive controls or is otherwise qualified through job experience to develop and apply a food safety system. The written food safety plan required of food facilities must be prepared, or its preparation overseen, by one or more preventive controls qualified individuals. And the preventive controls qualified individual is charged with overseeing the validation that preventive controls are capable of controlling identified hazards and the records review. #1HACCPClass offers courses to help individuals meet the training requirements of FDA regulations.
16 hour Basic Seafood HACCP Course. Materials and books provided. Lunch is not provided. 7am- 4pm
Seafood HACCP Segment 2 is to be completed after completing Segment 1 through Cornell University 9am-4pm Hilton Garden Dallas Market Center Please bring a printout of your Cornell completion and your Fish and Fishery Products Hazards and Controls Guidance Digital or Hard Copy be sure you have the August 2019 Edition. Lunch is on your own
International HACCP Alliance course covers Seafood, Juice and Meat & Poultry 16 hour seat time Books and Materials
20 hour Preventive Control Qualified Individual (PCQI) Virtual/Online. Digital books and materials provided. 04/14-04/16 Download course materials
Location: Chefs Center 45 N San Gabriel Blvd Pasadena, CA 91107
Time: 7am-4pm Daily