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UID:1bf879e4-20b9-4df1-b158-533f915c699f@nexttoyou
DTSTAMP:20261105T160425Z
DTSTART:20261105T124500Z
DTEND:20261105T220000Z
SUMMARY:Juice HACCP Certification Course
LOCATION:Cornell AgriTech G34 Food Research Lab\, 665 W North St.\, Geneva
 \, NY 14456
DESCRIPTION:Juice HACCP commonly refers to the use of HACCP plans to minim
 ize food safety risks in the juice processing\, packaging\, and transport
 ation 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 h
 azards can be controlled within the process are identified\, and the crit
 ical limits at each of the key process steps are set. Monitoring procedur
 es are implemented to evaluate conformance with these critical limits. Th
 e HACCP plan relies on extensive verification and documentation to assure
  that food safety has not been compromised. Thus\, HACCP provides a struc
 ture for assessing risks or what could go wrong\, and for putting the con
 trols in place to minimize such risks.\n\nUnder the federal Juice HACCP r
 ule published in 2001\, juice processors must comply with two requirement
 s: (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” m
 icroorganism is defined as the most resistant microorganism of public hea
 lth significance that is likely to occur in the juice.\n\nJuice processor
 s that meet the definition of “retail” establishments are not covered by 
 the federal juice HACCP regulation but must comply with other fe\n\nhttp:
 //next-to-u.app/events/1bf879e4-20b9-4df1-b158-533f915c699f
URL:http://next-to-u.app/events/1bf879e4-20b9-4df1-b158-533f915c699f
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