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  • Food Science
  • Cornell AgriTech

Juice HACCP commonly refers to the use of HACCP plans to minimize food safety risks in the juice processing, packaging, and transportation industries. HACCP stands for Hazard Analysis Critical Control Point. Significant hazards for a particular juice, puree, or concentrate are identified based upon scientific information. The steps at which these hazards can be controlled within the process are identified, and the critical limits at each of the key process steps are set. Monitoring procedures are implemented to evaluate conformance with these critical limits. The HACCP plan relies on extensive verification and documentation to assure that food safety has not been compromised. Thus, HACCP provides a structure for assessing risks or what could go wrong, and for putting the controls in place to minimize such risks.

Under the federal Juice HACCP rule published in 2001, juice processors must comply with two requirements: (1) Subpart A of the rule requires use of HACCP principles and systems in their operations; (2) Subpart B of the rule requires that processors implement treatment(s) to reduce a theoretical population of “pertinent” microorganisms in the juice by 99.999%or 5-log cycles. The “pertinent” microorganism is defined as the most resistant microorganism of public health significance that is likely to occur in the juice.

Juice processors that meet the definition of “retail” establishments are not covered by the federal juice HACCP regulation but must comply with other federal and state rules that regulate juice production. Retail establishments are manufacturers that prepare and provide all of their juice production directly to consumers and do not sell or distribute (wholesale) juice to other businesses.

This 1.5 day Juice HACCP Certification Course includes:

•    Introduction to food safety and the HACCP system
•    The regulation
•    Hazards
•    Prerequisites to HACCP
•    Commercial processing example
•    Hazard Analysis & Preventative Measures (Principle 1)
•    Identification of Critical Control Points (Principle 2)
•    Establishment of Critical Limits (Principle 3)
•    Critical Control Point Monitoring (Principle 4)
•    Corrective Actions (Principle 5)
•    Verification (Principle 6)
•    Record Keeping Procedures (Principle 7)
•    Sources of info

This certification course will be in-person and take place in 216 Jordan Hall, Classroom #1, 630 W North St, Geneva, NY.

Date & Time

July 20, 2022 - July 21, 2022
8:00 am - 5:00 pm

More information about this event.

Contact Information

Ms. Sarah Lincoln

Speaker

Dr. Randy Worobo, Professor

Dr. Ann Charles Vegdahl, Extension Associate

Departments

Food Science

Institute of Food Safety

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