FOOD SAFETY PROGRAM FOR MICHIGAN CIDER MAKERS

March 10, 2009, 8:30 am – 5 pm

March 11, 2009, 8:30 am – 2 pm

Kellogg Center, Room #106, East Lansing

MSU’s Dept. of Food Science and Human Nutrition and MDA’s Food and Dairy Division have come together to prepare an exceptional 1 ½ day program to bring Cider Makers up-to-date on cider-specific food safety standards. Fall of 2009 will bring enforcement of Section 7106 of HB-4956 for all Michigan cider makers. Each establishment pressing cider will be required to have at least 1 active employee who has completed a recognized program.

Join Dr. Les Bourquin, MSU Associate Professor of Food Science and Human Nutrition and Food Safety Specialist, and Mike Lally, Inspector, Michigan Department of Agriculture as they conduct this course supported through the Michigan Apple Association to help Michigan’s progressive Cider Makers stay ahead of industry standards.

Students will be asked to take an examination at the end of the program. Upon successful completion of the program a three year certificate will be issued for display at the Cider Mill in the retail sales area.

Module 1 – Introduction

Course Introduction
Foodborne Illness Outbreaks Associated with Apple Cider and Juice Products
Relevant Food Laws and Regulations

Module 2 – Food Safety Hazards

Biological Hazards
Chemical Hazards
Physical Hazards
Hazards of Concern for Apple Cider and Juice

Module 3 – Pre- and Post-Harvest Food Safety for Apples

Introduction to Good Agricultural Practices for Fruits and Vegetables
Water
Manure, Compost, Municipal Biosolids
Worker Health and Hygiene
Sanitary Facilities
Field Sanitation
Packing Facility Sanitation
Chemical Use
Post-Harvest Handling

Module 4 – Sanitary Facilities and Utensils

Processing Facility Layout and Design
GMPs Related to Facilities and Utensils
Restroom and Handwashing Facilities

Module 5 – Cleaning and Sanitizing

Cleaning and Sanitizing Chemicals
Procedure for Cleaning and Sanitizing Equipment and Utensils
Clean-in-Place and Clean-out-of-Place

Module 6 – Worker Health and Hygiene

Worker Hygiene
Foodborne Illness – Worker Exclusion Criteria
Handwashing Procedures

Module 7 – Control of Food Safety Hazards, Processing Technologies

Controls for Biological, Chemical and Physical Hazards
Thermal Processing
UV Light Processing
Other Non-Thermal Processing Approaches for Hazard Control
Fruit Washing, Hurdle Technology

Module 8 – HACCP and other Food Safety Management Systems

Introduction to Food Safety Management Systems
HACCP
Preliminary Steps
HACCP Principles
Legal Requirements

THE STATE LAW THAT THIS TRAINING PROGRAM ADDRESSES

Section 7106 of House Bill-4956 (As Passed Michigan Senate, October 9, 2007) states the following:

SEC.7106. (1) ALL PROCESSORS OF JUICE SHALL COMPLY WITH THE REGULATIONS OF THE U.S. FOOD AND DRUG ADMINISTRATION IN 21 CFR PART 120.

(2) AN ESTABLISHMENT THAT PRESSES APPLE CIDER SHALL HAVE AT LEAST 1 ACTIVE EMPLOYEE CURRENTLY CERTIFIED UNDER A PROGRAM DESCRIBED IN SECTION 2129 OR HAVING COMPLETED A CURRENT COURSE RECOGNIZED BY THE DEPARTMENT AS PERTINENT TO SAFE CIDER PRODUCTION.

FACILITY/HOTEL ROOM BLOCK

Kellogg Center Hotel and Conference Center

Michigan State University

55 South Harrison Road

East Lansing, MI 48824-1022

(517) 432-4000; 1-800-875-5090

To make overnight reservation call the Kellogg Center at 1-800-875-5090 before February 8. Refer to the “MAA Food Safety Program for Michigan Cider Makers” to get a special rate ($85 for single or double). Rate includes complimentary parking. Rate also includes use of on-site fitness and cardio facility and complimentary use of nearby IM (Intramural) West facility with indoor track and weights.

COST

Cost includes lunch both days, refreshments, and approx. 300 page take-home manual

*for this rate only one manual will be prepared per orchard. Be sure to provide names of additional employees.

First Employee		Additional Employees *
$250 Out-of-State Grower		$220
$210 Michigan Grower		$180
$190 Michigan Grower who belongs to MAA		$160
$140 Michigan Grower who belongs to MAA and MI Cider Guild		$160

Mills wishing to send more than one employee may deduct $30 for additional employees. Only one manual will be provided. Be sure to provide additional names.

Quick Info