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Online, Virtual Live or
Onsite In-Plant


Egg HACCP Options


Option One:

Virtual Live - Instructor Led

On ZOOM It can also be arranged at other times.


Option Two

Onsite In-Plant at Your Facilities or In-Plant with In-Plant Live Virtual with ZOOM

Call for more Information

Option Three

Online Self Paced

60 Days to Complete

Work at your convenience


In Plant and On site Trainings

In-house training provides cost-effective and convenient answers for delivering training solutions for small to large groups. Our instructors are qualified leaders in their field, and ensure that all course content builds on the industry’s best practices. We offer a full range of training courses across Quality, Environment, Food Safety plus a range of other courses across Business Improvement and Professional Development. On-Site Training



This option would be self-paced to be finished within 60 days. Alex is available to answer questions. The course will be very interactive and multimedia is used.

The manual and the Exercise Workbook will be shipped free of charge.

                Experience Counts

We have had over 20,000 attendees since Professional Food Safety LTD since 1995. Be it HACCP, PCQI, GFSI, Primuslabs, BRC, and ISO22000. We are auditors, consultants, and trainers.

Please feel to Call directly.


505 North Lake Shore Unit 714

(Lake Point Tower)

Chicago IL 60611

More Information and Syllabus

All Juice HACCP classes are based upon the Standard Curriculum recognized by FDA. It also covers the overlap between Juice HACCP and FSMA regulations, including the new FDA CGMP. Upon completion, the International HACCP Alliance Certificate will be presented. Self-Paced Juice HACCP course is also using the standard curriculum recognized by FDA and issuing a certificate accredited by the International HACCP Alliance. The Option one is on Zoom and is completed in two days. The secon option is self-paced and the duration for completion of this course is 60 days. Successful completion of these courses meets the training requirements under Juice HACCP Regulation (21 CFR Part 120)

Course Agenda


Day One
– Welcome
– Introduction to the Course and HACCP
– Hazards-Biological, Chemical, and Physical
– Prerequisite Programs a
nd Preliminary Steps
Break Out Session:
– Exercise One, Prerequisite Programs and Preliminary Steps
– Team Presentations and Class Discussion
– Commercial Processing Example: Refrigerated Pasteurized – Apple Juice.
– Principle 1. Hazard Analysis
Break Out Session: Exercise Two. Hazard Analysis
– Team Presentation and Class Discussion on Exercise Two
– Principle 2. Determine the Critical Control Points
– Principle 3. Establish Critical Limits
– Principle 4. Critical Control Point Monitoring
– Principle 5. Corrective Actions
Break Out Session:
Exercise Three. Critical Control Points
– Team Presentations and Class Discussion
– Principle 6. Verification Procedures
– Principle 7. Record-Keeping Procedures
Break Out Session: Exercise Four.
The HACCP Plan
– Team Presentations and Class Discussion- The Juice HACCP Regulation
– Sources of Information on Preparing HACCP Plans


Phone 773-821-1943


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