Cornell Dairy Foods Extension Program Syllabus Hazard Analyses & Critical Control Point Program (HACCP)

Transcription

1 Cornell Dairy Foods Extension Program Syllabus Hazard Analyses & Critical Control Point Program (HACCP) Instructors: Course Organizer - Steve Murphy, Sr. Extension Associate; scm4@cornell.edu; phone: (607) Instructors and contributors to this course include the organizer and may include other dairy extension staff or outside industry experts. Course Contact: Steve Murphy; scm4@cornell.edu; phone: (607) Overview: This course provides instruction on HACCP based systems for the dairy and food industries modeled after the National Advisory Committee on the Microbiological Criteria for Foods (NACMCF) guidance document. It includes hands-on and group exercises designed to give participants practical skills in HACCP development. The course is based on the National Conference on Interstate Milk Shipments (NCIMS) Core Curriculum and meets the training requirement for those responsible for HACCP program development and specific verification activities required under the Pasteurized Milk Ordinance (PMO) HACCP Alternative. It also fulfills the HACCP training requirement for those enrolled in the Dairy Foods Extension Fluid Milk Certificate Program (see attached). The workshop can be taken as a stand-alone program and should meet the HACCP training needs (e.g., under GFSI certification) for those in any dairy or juice operation, and can be further applied to other foods. It is a 2.5 day course, offered once a year on the Cornell campus. The course may be offered at other locations; interested parties should contact Steve Murphy for further information on course dates, locations and registration fees. A course program outline follows. Learning Outcomes: This course will provide attendees with information in the key program areas listed below. Hazards Associated with Dairy Products and Other Foods; Participants Will: - Learn about the basic categories of hazards associated with dairy and other foods and how they are controlled such that the risk of food borne illness or injury is eliminated or reduced. Prerequisite Programs and Good Manufacturing Practices; Participants Will: - Understand the importance of prerequisite programs, sanitation standard operating system and good manufacturing practices in supporting the HACCP plan and their role in the Hazard Analysis and Critical Control Point determinations. - Be able to develop written prerequisite programs that can be monitored for effectiveness in order to support the HACCP system. HACCP Plan Development; Participants Will: - Be able to develop comprehensive product descriptions, flow diagrams, hazard analyses, and HACCP plans that will help ensure the safety of food products made under such a system. HACCP Based Regulations; Participants Will: - Learn the regulatory requirements of the NCIMS HACCP Alternative and FDA Juice HACCP Programs and understand how they relate to classic HACCP development based on the NACMCF guidance document. Evaluation: A pre-test will be administered to determine the incoming knowledge base of course participants on HACCP concepts. A post-test will be given at the end of the course addressing materials covered in the training. Participants must receive a passing grade on the post-test in order to receive a Certificate of Completion. Test questions include multiple choice, short answer, and true/false questions. A Certificate of Completion for this workshop is required to meet the HACCP course requirement for all those enrolled in a Cornell Dairy Foods Fluid Milk Certificate Program. As part of the Certificate Program, questions pertaining to materials covered in this course will be asked in the required final exam given after all certificate criteria have been met.

2 - Hazard Analysis and Critical Control Point - HACCP for the Dairy, Juice & Food Processing Industries Cornell University, Department of Food Science Draft Program Day 1 Instructors 8:00 am Registration Welcome and Introductions Course Objectives HACCP Overview & Background - HACCP Defined - NACMCF Document - HACCP in the Regulatory System Dairy/Juice - Food Safety Modernization Act (FSMA) overview Hazards in Dairy, Juice & Other Foods Why HACCP? BREAK HACCP Program Development Preliminary Steps - Assemble Your Team - Describe Each Product, Its Use & Consumer Base - Create & Verifying a Flow Diagram Team Exercise Product Description & Flow Diagram Participants & 12:15 pm Lunch (provided) Team Exercise Continued Prerequisites to HACCP Supporting Programs - Prerequisite Programs (PP s), Required 8 & more - Sanitation Standard Operating Proc. (Juice SSOP s) - Monitoring PP s and Records Participants & Break Prerequisites to HACCP (continued) - Review of Model Written PP s - FSMA Preventative Measures - GFSI Third Party Certification PP Requirements Team Exercise Documentation of PP/SSOP s Team Presentations: Prod. Descrip./Flow Diagram/PPs Participants & Participants & 5:15 pm Questions & Answers/ Adjourn This program meets the requirements of the NCIMS HACCP Core Curriculum, developed and supported by the NCIMS HACCP Implementation Committee Cornell Dairy Foods Extension Programs are Supported by the NY State Milk Promotion Order

3 Day 2 HACCP for the Dairy, Juice & Food Processing Industries Program (Cont ) Instructor 8:15 am Day 1 Overview; Questions & Answers Hazard Analyses (HA) & Critical Control Points (CCP) - HA at Each Step of the Flow Diagram (Principle 1) - Defining Reasonably Likely to Occur & using prerequisites & other programs in HA justification - Determining CCP s (Principle 2) - Hazards & Control Guide for Dairy Foods HACCP HA Forms & Tools Matrixes and Decision Trees Break Team Exercise HA & CCP Determinations Team Presentations HA & CCP Determinations Participants & 12:15 pm Lunch (provided) CCP s the HACCP Plan Summary - Establishing Critical Limits (CL) (Principle 3) - Establishing Monitoring Procedures (Principle 4) CCP s the HACCP Plan Summary - Corrective Actions for CL Deviations (Principle 5) - Record Keeping (Principle 7) CCP s the HACCP Plan Summary - NCIMS Pasteurization CCP Model, others models Working Break/Team Exercise HACCP Plan Summary - CCP s, CL s and Monitoring Procedures - Corrective Actions for CL Deviations - Record Keeping Team Presentations HACCP Plan Summary Questions & Answers Participants & Participants & 5:15 pm Adjourn This program meets the requirements of the NCIMS HACCP Core Curriculum, developed and supported by the NCIMS HACCP Implementation Committee Cornell Dairy Foods Extension Programs are Supported by the NY State Milk Promotion Order

4 Day 3 HACCP for the Dairy, Juice & Food Processing Industries Program (Cont ) Instructor 8:15 am Review Days 1-2: Questions & Answers Verification & Validation (Principle 6) - Comparisons of Terminology & Practice - Verification & Validation Schedules Group Discussion Verification/Validation Activities Break NCIMS HACCP Program Overview - Review of Appendix K Requirements - FDA Web Site forms and information FDA Juice HACCP & Food Safety Modernization Act - Recap of key concepts & requirements HACCP Review Interactive Questioning Program Summary, Questions & Answers; QUIZ 1:00 pm Adjourn Class Certificates

5 Cornell Dairy Foods Extension Certificate Program Core Competencies & Learning Objectives Basic Dairy Sanitation & Safety Certificate (3-day course): Basic Dairy Microbiology/Food Safety Overview Good Manufacturing Practices / Dairy Sanitation Milk Composition & Unit Processing Operations Dairy Regulations/Food Safety Modernization Act *Required Prerequisite Course for Dairy Foods Extension Certificate Programs. Offered as a stand-alone GMP training program. Fluid Milk Processing for Quality & Safety Certificate Core Competencies: Regulations for Grade A Milk Milk Microbiology from Farm to Table Factors Influencing Raw Milk Quality Unit Operations for Processing & Packaging Fluid Milk Quality & Shelf-life of Fluid Milk Evaluating Milk Shelf-life & Quality; Trouble Shooting Defects Procedures to Improve & Maintain Optimum Shelf-life Ensuring Product Safety through HACCP and GMP Principles Yogurt and Fermented Dairy Products (Basic/Advanced Certificate) Core Competencies (Basic): Milk Quality & Basic Chemistry Basic Dairy Microbiology Starter Cultures for Fermented Products Product Processing & Formulation Product Evaluation & Defects Product Safety & Protection Record Keeping/Observations Dairy Sanitation Core Competencies (Advanced*): Advanced Applications in Fermented Milk Processing Technology Product Development Product Evaluation & Quality Assurance Cheese and Cheese Products (Basic/Advanced Certificate) Core Competencies (Basic): Milk Quality & Basic Chemistry Basic Dairy Microbiology Starter Cultures for Cheese Varieties Standardization & Processing Options Curd Handling Techniques Molding, Brining & Curing Record Keeping/Observations Dairy Sanitation Core Competencies (Advanced*): Advanced Concepts in Cheese Manufacture Cheese Grading & Quality Assurance Microbiology & Biochemistry of Cheese Manufacture & Aging

6 Cornell Dairy Foods Extension Certificate Program Curriculum & Requirements Fluid Milk Processing for Quality & Safety Certificate Yogurt and Fermented Dairy Products Certificates Cheese and Cheese Products Certificates Curriculum & Requirements: Required Prerequisite - Basic Dairy Science & Sanitation Course (3 days) HTST Pasteurization (2.5 days) or Vat Pasteurization Course (1.5 days) HACCP for Dairy (2.5 days) Fluid Milk Processing for Quality & Safety (2 days) Written Test Basic Curriculum & Requirements: Required Prerequisite - Basic Dairy Science & Sanitation Course (3 days) HTST Pasteurization (2.5 days) or Vat Pasteurization Course (1.5 days) Cornell s Basic Cultured Products Workshop (2.5 days) Advanced Curriculum & Requirements*: Must Complete the Basic Certificate Requirements Proven Experience with Fermented Milk Products (2+ years) Cornell s Advanced Cultured Products Workshop (3 days) Written Test & Oral Review Basic Curriculum & Requirements: Required Prerequisite - Basic Dairy Science & Sanitation Course (3 days) HTST Pasteurization (2.5 days) or Vat Pasteurization Course (1.5 days) Cornell s Basic Cheese Making Workshop (2 days) Advanced Curriculum & Requirements*: Must Complete the Basic Certificate Requirements Proven Experience with Cheese Products (2+ years) Cornell s Advanced Cheese Products Workshop (3 days) Written Test & Oral Review To obtain a Dairy Foods Extension Certificate, candidates must successfully complete all curriculum requirements and tests. All training courses offered by the CU Dairy Foods Extension Program may be taken as stand-alone programs. Cornell University Dairy Foods Extension Certificate Program For more detailed information or to enroll in the program contact: Janene Lucia Department of Food Science jgg3@cornell.edu Stocking Hall Ithaca, NY This Certificate Program is offered by the Cornell University Department of Food Science Dairy Foods Extension Team. The program is designed to provide trained personnel for the dairy industry and is open to all interested parties.