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Food Made with Cultured Animal Cells HACCP Course

(Meat-Poultry-Seafoods, other species)

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Course 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

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

Online

 

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.  Info@professionalfoodsafety.com
773-251-5646

Or
Email
Info@professionalfoodsafety.com

505 North Lake Shore Unit 714

(Lake Point Tower)

Chicago IL 60611

More Information and Syllabus

In 2019, the Food and Drug Administration (FDA) and The United States Department of Agriculture (USDA) FSIS signed an agreement about the oversight of food made using cultured animal cells. The agreement explains the applicable laws and regulations related to cell-cultured meat under both FDA and USDA, specifically applicable HACCP regulations and the FDA Food Safety Modernization Act (FSMA) and the FDA New Era of Smarter Food Safety. Recently, UPSIDE Food Company and the Good Food Institute (GFI) cell-cultured chicken meat (Gallus gallus species) was recognized by FDA and USDA to be safe to enter the US commerce and is in compliance with all applicable laws and regulations.  This HACCP course explains sciences, technologies, laws and regulations of manufacturing, processing, packing and holding of foods from cultured animal cells of livestock, poultry, seafood  and all allowed animal species. The course covers meat, poultry, egg, and seafood HACCPs, FDA FSMA Seven Foundation Rules, the FDA New Area of Smarter Food Safety four core elements, labelling and packaging and other applicable laws and regulations of making food from cultured animal cells. The focus , however, is on identifying biological, chemical and physical hazards of food from cultured animal cells, determining risks and controlling hazards using the most current regulatory, scientific, and technical understanding of the safe manufacturing, processing, packing and holding of the food from cultured animal cells. In addition. the course covers procedures to follow under USDA and FDA to determine if any food from cultured animal cells can enter in U.S. commerce, both domestic and imported. Upon completion of the course, you will be able to write a HACCP plan for food from cultured animal cells from any animal allowed by FDA and USDA.

Table of Contents:

Table of Contents
Module 1. Introduction, History of Food Safety Hazards and Controls and History of Cell Cultures
Module 2. The FDA and USDA Agreement about Food Made Using Cultured Animal Cells
Module 3. Cell Biology, Cell Differentiation, Stem Cells and Food Made from Cultured Animal Cells
Module 4. Bioreactors, Histology, Tissue Engineering, Developmental Biology and Food Made from Cultured Animal Cells
Module 5. The FDA Food Safety Modernization Act (FSMA) and Food Made from Cultured Animal Cells
Module 6. The FDA New Era of Smarter Food Safety, And Food Made from Cultured Animal Cells
Module 7. USDA FSIS Regulations of Meat, Poultry, Eggs, Fish and Human Food Made Using Cultured Animal Cells (Meat-Poultry and Siluriformes Fish)
Module 8. The FDA and USDA Packaging and Labelling Regulations and Food Made from Cultured Animal Cells
Module 9. Genomics, Metagenomics, Transcriptomics, Proteomics, Metabolomics, other Omics and Food Made from Cultured Animal Cells
Module 10. The FDA Inventory of Completed Pre-Market Consultations for Human Food Made with Cultured Animal Cells
Module 11. Biological Hazards and Controls for Foods Made from Cultured Animal Cells  (Adventitious Agents)         
Module 12. Chemical Food Safety Hazards and Hurdle and Emerging Technologies
Module 13. HACCP, Prerequisite Programs, and Food Made From Cultured Animal Cells
Module 14. Preliminary Steps: FDA Scientific Memorandum
Module 15. The First Principle of HACCP – Conduct a Hazard Analysis
Module 16. The Second Principle of HACCP – Determine Critical Control Points (CCPs)
Module 17. The Third Principle of HACCP – Determine Critical Limits
Module 18. The Fourth Principle of HACCP – Establish Monitoring Procedures
Module 19. The Fifth Principle of HACCP – Establish Corrective Action Procedures
Module 20. The Sixth Principle of HACCP – Establish Verification Procedures
Module 21. The Seventh Principle of HACCP – Establish Record-Keeping and Documentation Procedures
Module 22. Development, Implementation, Maintenance and Reassessments of HACCP Plan and Systems

CONTACT US

Phone 773-821-1943

email  info@professionalfoodsafety.com

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