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HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) TRAINING COURSE

Antonio Alcaraz · December 5, 2023 ·

VIRTUAL COURSE

December 5 @ 12:00 pm – December 7 @ 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

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HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) TRAINING COURSE

Antonio Alcaraz · October 10, 2023 ·

VIRTUAL COURSE

October 10 – October 12

AT THE CONCLUSION, PARTICIPANTS WILL

HACCP Instructors

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Hepatitis A Outbreak Associated Frozen Strawberries

Ryan Maus · May 23, 2023 ·

By Ryan Maus

A new outbreak of hepatitis A virus has been associated with frozen organic strawberries and sickened five people (with two hospitalizations) from the state of Washington. The strawberries were distributed to numerous retail locations across the country, sometimes comingled with other fruit products. This has led to numerous recalls of products with best by dates as far away as November 2024. The ongoing outbreak serves as a reminder of the hazard viruses can present for certain ingredients and the subsequent products (such as smoothies and juice) in which they are often used.

Outbreaks of hepatitis A are generally reported after epidemiological evidence points to a common food or water source. The virus replicates inside human host cells and is shed in human feces. The virus does not multiply in or on foods but can be transmitted by food and water contaminated with human fecal material. Several fecal-oral scenarios leading to an outbreak include contaminated irrigation or wash water, sick field workers during harvest, or ready-to eat products contaminated by sick food handlers. The current outbreak strain of hepatitis A virus is genetically identical to the hepatitis A strain found in fresh organic strawberries that caused an outbreak in 2022. Organic strawberries in both outbreaks were sourced from farms located in Baja California, Mexico.

Hepatitis A Foodborne Outbreaks (Source FDA and CDC)

Year	Product	Virus	Illness
2023 2022 2019 2017 2016 2016 2013	Frozen Strawberries Frozen Strawberries Fresh Blackberries Frozen Tuna Frozen Strawberries Raw Scallops Pomegranate Seeds	Hepatitis A Hepatitis A Hepatitis A Hepatitis A Hepatitis A Hepatitis A Hepatitis A	5 (currently) 18 20 Unknown 143 292 162

Berries contaminated with hepatitis A can also pose a hazard when processed into products such as fresh fruit smoothies or juice. A recent warning letter was issued to a juice manufacturer that used contaminated strawberries in the formulation of a high pressure processed (HPP) juice product. The manufacturer did not validate that the HPP treatment would produce the required minimum 5-log reduction to control the target pathogen (hepatitis A virus). Generally, cooking food until it’s at a
temperature of 190˚F in the middle for at least 1½ minutes or boiling food in water for at least 3 minutes inactivates the virus. However, if present, the virus is very hardy and can survive on food, in water, and on environmental surfaces for extended periods of time. Hepatitis A illness usually begins about 2-4 weeks after exposure causing symptoms of fever, low appetite, nausea, vomiting, diarrhea, muscle aches, and jaundice. The virus can clear on its own within a week or two.

However, in some instances, the infection can last up to 6 months and cause inflammation and damage to the liver. Although the virus cannot grow in the
environment, it is considered to be extremely stable under a wide range of environmental conditions, including freezing, heat, desiccation, and chemicals. Concentrations of disinfectants commonly used against pathogenic bacteria might not be effective. A vaccine for the virus has provided a reasonable control measure to prevent the spread of hepatitis A. Preventive measures generally include good food handler hygiene, supplier verification programs, use of potable water, thermal processing, and proper sanitation.