IEH Academy

Juice HACCP Training

Course details

Virtual & On-Site Training

16 hrs.

Dr. Gene Bartholomew

Dr. Robert Brackett

Preventive food safety plans are imperative to protect the consumer, the brand, and the food processor’s future. Hazard Analysis Critical Control Point (HACCP) is a fundamental preventive approach to food safety, that can be applied to all foods. In 2001, FDA promulgated a requirement that all juice products under FDA’s regulatory authority be processed under a HACCP principles. This two-part instructor-led virtual training provides participants the knowledge to contribute in a meaningful way to the implementation of a successful Juice HACCP Plan.

Interested in registering 10 or more participants for this course? Contact us for pricing and details

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Benefits and Learning Objectives

HACCP is a fundamentally scientific approach to food safety implementation that is applicable to all foods. Not everyone in a facility needs to be able to write a complete HACCP plan, or need to go through a HACCP certification course. However, everyone in a food facility should understand the fundamental principles behind HACCP and how a HACCP plan is structured.  

Participants in this course will learn all of the components required in a comprehensive HACCP Plan as it applies to juice, and understand how Prerequisite Programs set the foundation for a Juice HACCP Plan.

Additionally, participants will learn to:

  • Familiarize oneself with listing process steps and associated inputs and outputs.
  • Know the 3 categories of foodborne hazards and relate them to their process.
  • Determine where Critical Control Points are required in the process.
  • Understand what Critical Limits are and how they are derived.
  • Recognize the importance of monitoring and record-keeping.
  • Know the difference and importance of Validation and Verification.


  • Origination and purpose of HACCP
  • Review of the entire food safety program
  • Importance of prerequisite programs
  • The 5 preliminary steps of HACCP
  • The 7 principal steps of HACCP
  • The types of hazards typical in food production
  • Examples of forms used in HACCP programs.
  • Food Safety Plan update requirements
  • Comparison of HACCP and FDA’s Preventive Controls for Food (FSMA) requirements

Who Should Take this Course?

  • Food safety leads
  • All HACCP Team members
  • Personnel involved in monitoring and recordkeeping of food safety functions.
  • Lead Operators
  • Purchasing
  • Product R&D
  • Maintenance Supervisors
  • Shipping and Receiving Management
  • Sanitation Lead individuals

Meet the Instructor

Dr. Gene Bartholomew


Meet the Instructor

Dr. Robert Brackett