Hazard Analysis Critical Control Point Workshop for Apple Cider & Juice Processors

Workshop Follow up (Held on August 4-5, 2003)

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Powerpoint Presentations:

Luke LaBorde - Assistant Professor
Department of Food Science
lfl5@psu.edu

Berks County Agricultural Center
Leesport, Pennsylvania
Directions to center

WHO SHOULD ATTEND:

  • Cider makers and juice processors who are required by federal regulation (21 CFR, PART 120) to develop HACCP plans
  • Individuals who are responsible for developing and implementing a HACCP plan
  • Educators and industry representatives who wish to increase their knowledge of HACCP

AS A WORKSHOP PARTICIPANT YOU WILL………

  • Increase your knowledge of potential hazards in cider and juice facilities and methods for their control.
  • Learn about the FDA HACCP Juice HACCP regulation.
  • Learn how to develop a HACCP plan that will comply with federal regulations.
  • Understand food safety systems such as good agricultural practices (GAPs) and good manufacturing practices (GMPs).
  • Share strategies for implementing a HACCP plan in your operation.

Program Agenda: (View PDF File)

Day 1 (Start 8:00 am)
Food Safety Concerns in the Juice and Cider Industries
Overview of the Federal Juice HACCP Regulation
Introduction to the Seven Principles of HACCP
Potential Biological, Chemical, and Physical Hazards in Juice and Cider Production
HACCP Prerequisite Programs - Good Agricultural and Manufacturing Practices
Conducting a Hazard Analysis Group exercises
End 4:00 pm

Day 2 (Start 8:30 am)
Determining Critical Control Points
Critical Limits, Monitoring, and Corrective Actions
Record Keeping and HACCP Plan Verification
Group exercises
Training Resources and Programs
Evaluation and presentation of certificates
End 4:00 pm

For further information, contact:
Luke F. LaBorde Ph.D. Assistant Professor / Extension Specialist
Department of Food Science
Penn State University University Park, PA 16802
Tele: 814-863-2298
Fax: 814-863-6132
Email: lfl5@psu.edu

Juice HACCP Information