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HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) TRAINING COURSE

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VIRTUAL COURSE

December 2 @ 12:00 pm – December 4 @ 12:00 pm

December 2 @ 12:00 pm – December 4 @ 12:00 pm

The Deibel Laboratories HACCP training program is designed to meet the USDA’s training requirements (9 CFR 417) and provides hazard analysis training for FDA regulated facilities that must have a FSMA mandated Food Safety Plan in place. Food Safety Plans must include an analysis of hazards with associated risk-based preventive controls. This course is accredited by the International HACCP Alliance. Participants receive a certificate with the HACCP Alliance seal upon completion of the course. The training program is conducted by our HACCP Alliance Lead Instructors.
Dr. Robert Deibel was one of the original pioneers of HACCP. He developed the HACCP concept from its original three HACCP principles to five, paving the way for the seven principles in place today. He also developed the first “HACCP Short Course” and pioneered training for industry leaders in the early 1970’s. We are proud of this history and continue this excellent tradition in the courses we teach today.

ABOUT THE COURSE
• This is a 2.5 day interactive virtual class that includes a HACCP Training Manual and a certificate with the HACCP Alliance seal.
• Participants will gain an understanding of HACCP systems and how they are used to manage and control the hazards encountered in food manufacturing facilities. This will include the development of a model HACCP plan
• Discussions will include how to perform a hazard analysis, conduct process validations, prepare for and develop HACCP plan audits, and establish pre-requisite program verifications.
• The integration of HACCP plans into FSMA mandated Food Safety Plans will also be discussed in relation to the FDA regulated food industry.

AT THE CONCLUSION, PARTICIPANTS WILL


• Understand the importance of HACCP Pre-requisite programs including GMPs, Pest Control and Sanitation.
• Be able to recognize the hazards that must be identified when conducting a hazard analysis.
• Learn how manage significant food safety hazards through the use of preventive controls and Critical Control Points (CCPs).
• Understand how to develop and implement a HACCP plan that manages identified hazards with associated controls, and maintains the effectiveness of those controls through verification and validation activities.

HACCP Instructors

HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) TRAINING COURSE

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VIRTUAL COURSE

September 16 @ 12:00 pm – September 18 @ 12:00 pm

September 16 @ 12:00 pm – September 18 @ 12:00 pm

The Deibel Laboratories HACCP training program is designed to meet the USDA’s training requirements (9 CFR 417) and provides hazard analysis training for FDA regulated facilities that must have a FSMA mandated Food Safety Plan in place. Food Safety Plans must include an analysis of hazards with associated risk-based preventive controls. This course is accredited by the International HACCP Alliance. Participants receive a certificate with the HACCP Alliance seal upon completion of the course. The training program is conducted by our HACCP Alliance Lead Instructors.
Dr. Robert Deibel was one of the original pioneers of HACCP. He developed the HACCP concept from its original three HACCP principles to five, paving the way for the seven principles in place today. He also developed the first “HACCP Short Course” and pioneered training for industry leaders in the early 1970’s. We are proud of this history and continue this excellent tradition in the courses we teach today.

ABOUT THE COURSE
• This is a 2.5 day interactive virtual class that includes a HACCP Training Manual and a certificate with the HACCP Alliance seal.
• Participants will gain an understanding of HACCP systems and how they are used to manage and control the hazards encountered in food manufacturing facilities. This will include the development of a model HACCP plan
• Discussions will include how to perform a hazard analysis, conduct process validations, prepare for and develop HACCP plan audits, and establish pre-requisite program verifications.
• The integration of HACCP plans into FSMA mandated Food Safety Plans will also be discussed in relation to the FDA regulated food industry.

AT THE CONCLUSION, PARTICIPANTS WILL


• Understand the importance of HACCP Pre-requisite programs including GMPs, Pest Control and Sanitation.
• Be able to recognize the hazards that must be identified when conducting a hazard analysis.
• Learn how manage significant food safety hazards through the use of preventive controls and Critical Control Points (CCPs).
• Understand how to develop and implement a HACCP plan that manages identified hazards with associated controls, and maintains the effectiveness of those controls through verification and validation activities.

HACCP Instructors

HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) TRAINING COURSE

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VIRTUAL COURSE

December 3, 2024 @ 12:00 pm – December 5, 2024 @ 12:00 pm

December 3, 2024 @ 12:00 pm – December 5, 2024 @ 12:00 pm

The Deibel Laboratories HACCP training program is designed to meet the USDA’s training requirements (9 CFR 417) and provides hazard analysis training for FDA regulated facilities that must have a FSMA mandated Food Safety Plan in place. Food Safety Plans must include an analysis of hazards with associated risk-based preventive controls. This course is accredited by the International HACCP Alliance. Participants receive a certificate with the HACCP Alliance seal upon completion of the course. The training program is conducted by our HACCP Alliance Lead Instructors.
Dr. Robert Deibel was one of the original pioneers of HACCP. He developed the HACCP concept from its original three HACCP principles to five, paving the way for the seven principles in place today. He also developed the first “HACCP Short Course” and pioneered training for industry leaders in the early 1970’s. We are proud of this history and continue this excellent tradition in the courses we teach today.

ABOUT THE COURSE
• This is a 2.5 day interactive virtual class that includes a HACCP Training Manual and a certificate with the HACCP Alliance seal.
• Participants will gain an understanding of HACCP systems and how they are used to manage and control the hazards encountered in food manufacturing facilities. This will include the development of a model HACCP plan
• Discussions will include how to perform a hazard analysis, conduct process validations, prepare for and develop HACCP plan audits, and establish pre-requisite program verifications.
• The integration of HACCP plans into FSMA mandated Food Safety Plans will also be discussed in relation to the FDA regulated food industry.

AT THE CONCLUSION, PARTICIPANTS WILL


• Understand the importance of HACCP Pre-requisite programs including GMPs, Pest Control and Sanitation.
• Be able to recognize the hazards that must be identified when conducting a hazard analysis.
• Learn how manage significant food safety hazards through the use of preventive controls and Critical Control Points (CCPs).
• Understand how to develop and implement a HACCP plan that manages identified hazards with associated controls, and maintains the effectiveness of those controls through verification and validation activities.

HACCP Instructors

Federal Agencies Publish A Joint National Strategy to Reduce U.S. Food Loss and Waste

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Food waste is estimated at between 30 to 40 percent of the food supply in the United States. This figure, based on estimates from USDA’s Economic Research Service of food loss at the retail and consumer levels, corresponded to approximately 133 billion pounds and $161 billion worth of food in 2010. Food is the single largest category of material placed in municipal landfills. The U.S. Department of Agriculture (USDA), the Environmental Protection Agency (EPA), and the Food and Drug Administration (FDA) jointly published a draft strategy to prevent the loss and waste of food and increase organic waste recycling. The Draft National Strategy for Reducing Food Loss and Waste and Recycling Organics outlines targeted actions by USDA, EPA and FDA to mitigate the economic and environmental repercussions of wasted food. The strategy is a step towards meeting the national goal of reducing food loss and waste by 50% by 2030.

The four objectives of the strategy are:

  • Preventing the loss of food where possible.
  • Preventing the waste of food where possible.
  • Increasing the recycling rate for all organic waste.
  • Supporting policies that incentivize and encourage food loss and waste prevention and organics recycling.

For each objective, the draft strategy highlights actions that USDA, EPA, and FDA could take. Some of the priority USDA actions include:

  • Investing $30 million in the Composting and Food Waste Reduction (CFWR) Cooperative
    Agreements.
  • Expanding partnerships with NIFA food system programs to further develop educational
    materials, research and outreach for food loss and waste prevention.
  • Funding research and development on innovative new packaging technology to extend the shelf life of food and prevent loss.

Comments are invited on the Draft National Strategy for Reducing Food Loss and Waste and Recycling Organics. The public comment period opened on December 5 for thirty days. Share comments through Regulations.gov, Docket ID No. EPA-HQ-OLEM-2022-0415.

For more information about Food Loss and Waste Reduction activities visit:

Multiyear Listeria Outbreak Attributed to Peaches, Plums, &Nectarines

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Whole peaches, plums, and nectarines (i.e. stone fruit) have been implicated in a multistate outbreak of Listeria monocytogenes infections. Initially, an epidemiological investigation indicated
people in this outbreak were 18 times more likely to eat peaches, plums, or nectarines. Subsequent sampling and testing of 2lb bagged peaches from the supplier were found positive by FDA and linked with whole genome sequencing to the outbreak strain. Further analysis indicates that this outbreak has led to one death and eleven illnesses occurring as far back as August 2018.


This is not the first outbreak associated with stone fruit. An outbreak involving Salmonella Enteritidis contaminated peaches occurred in 2020 causing 101 reports of illness. In a 2014 outbreak, the first cases of listeriosis involving contaminated stone fruit (i.e. whole peaches, nectarines, plums, and pluots) were reported. Pathogens generally persist on the contaminated fruit surface (i.e. skin) and can cause illness if not properly sanitized before consumption.

An investigation report for the 2020 outbreak published by FDA examined the potential sources and routes of Salmonella product contamination from associated peach orchards and packing lines. Environmental samples were collected from the packing houses, product samples (peaches) from the packing houses and orchards, and peach tree leaves from the orchards during the investigations. All tested negative for presence of the outbreak strain. This may have been due to subsequent cleaning/sanitization and review/update of food safety programs that occurred during the product recall. However, multiple Salmonella isolates from product and leaf sampling genetically resembled previous chicken and cattle isolates, not associated with any known foodborne illnesses. FDA hypothesized that the adjacent animal operations (both poultry and cattle) were a likely contributing factor to the Salmonella Enteritidis outbreak – with fugitive dust as one possible route of product contamination.

Similar to Salmonella, L. monocytogenes is ubiquitous in nature. It can spread from the growing
environment to harvesting and packing equipment, establishing itself in the processing environment if poor sanitation practices are used. A 2014 outbreak involving L. monocytogenes contaminated whole apples found numerous locations in a processing facility positive for the pathogen where environmental surfaces came into contact with product.


Whole fruits, such as peaches, are considered a raw agricultural commodity and need to comply with regulations set forth in the Produce Safety Rule for the safe growing, harvesting, packing, and holding of fruits and vegetables grown for human consumption. Guidance to meet these requirements is available from FDA.

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