May 8-9 2008, University Park, PA Registration Information | 2008 Brochure | Map to Food Science Bldg | Where to Stay in State College
	Course Instructors
	Luke LaBorde PhD Associate Professor Department of Food Science Penn State University PH: 814-863-2298 FAX: 814-863-6132 E-mail:lfl5@psu.edu	Judith Paterson U.S. Food and Drug Administration LACF/HACCP/Seafood Specialist Philadelphia District PH:: 215-717-3719 FAX: 215-597-0875 E-mail: judith.paterson@fda.hhs.gov
This workshop is designed to provide juice and cider processors with the information they need to comply with US Food and Drug Administration (FDA) regulations that mandate development and implementation of HACCP plans (21 CFR, Part 120)

WHO SHOULD ATTEND:

• Juice and cider 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, regulators, 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 Juice HACCP regulation.
• Learn how to develop a HACCP plan that complies 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:

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. Associate 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