A hazard analysis that identifies and evaluates the known and reasonably foreseeable risks for a coffee processing, roasting and packaging facility.
Preventative controls must be identified and implemented in response to any risks identified in the hazard analysis to prevent or significantly minimize said risks.
Monitoring procedures must occur, be overseen and documented.
Verification activities must occur to ensure that preventative controls are effective.
Numbers 1 and 2 are what is referred to as a HACCP Plan, (Hazard Analysis and Critical Control Points).
Numbers 3 and 4 are part of GMP, (Good Manufacturing Procedures).
Number 5 is required for FDA and USDA.
$995.00 usd Member / $1250.00 usd Non-Member
This course will teach you how to be compliant with the FDA's Food Safety Modernization Act in the context of the coffee industry. We will offer special insight and consideration for how to manage the FSMA with cold brew coffee and also how to include roasters working more directly in the supply chain with producers.
This two day course provides instruction on the development of a Food Safety Plan as required by FDA as part of Food Safety Modernization Act. This course is recognized by the FDA to meet the training requirements found in the Preventive Controls for Human Food rule (21 CFR Part 117). Participants will learn the key elements of a food safety plan, how to conduct a hazard analysis for biological, chemical and physical hazards, and how to develop and implement risk-based preventive controls (process, sanitation, allergen, and supplier) along with the appropriate verification and validation procedures.
Here is a link to the FDA's law, rules and guidance. This 2-Day course will help you be able to provide for the bulleted points above and not be intimidated by the link in the previous sentence.
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