FOOD SAFETY PROGRAM FOR CIDER MAKERS
COURSE OUTLINE
Module 1-Overview
Acronym List
Definitions List
Intro to Food Safety & Quality
Foodborne Illness in the US
Foodborne Illness Outbreaks Associated with Cider & Juice Products
Laws & Regulations
Applicable to Juice
Processors and Michigan Cider Makers
Module 2-FS Hazards
What is a food safety hazard?
Biological hazards
Chemical hazards
Physical hazards
Apple cider-primary hazards of concern
Module 3-FS for Apples
Good Agricultural Practices
Manure and Compost Use Water in Production
Field Sanitation
Agricultural Chemical Use
Post-Harvest Fruit Handling
Post-Harvest Water Usage
Module 4-Facilities & Utensils
GMPs for Facilities
Handwashing Facilities
Food Contact Surfaces
Plumbing Requirements
Insecticides
Facility Layout
Utensils
Module 5-Cleaning
Importance of Cleaning & Sanitation
Cleaning Agents
Cleaning Procedures
Sanitizing Agents & Applications
Sanitation Standard Operating Procedures
Module 6-Worker Hygiene
Importance of worker hygiene
Worker hygiene requirements
Proper Handwashing
Reportable symptoms & diagnoses
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Module 7-Hazard Controls
Hazards Associated with Apple Cider
5-Log Reduction Technologies
Thermal Processing
Ultraviolet Light Treatment
Other Technologies to Control Pathogens
Patulin Controls
Module 8-FS Management
Cider GMP Issues Related to Packaging and Labeling
Introduction to Food Safety Management Systems and HACCP
HACCP Preliminary Steps
HACCP Principles
Legal Requirements- FDA Juice HACCP
Reference Materials
Good Manufacturing Practices (GMPs) For Michigan Apple Cider
FDA GMPs 21CFR110
FDA Juice HAACP 21CFR120
Article-Patulin Surveillance in Apple Cider and Juice Marketed
Article-Microbial Levels in Michigan Apple Cider and Their Association with Manufacturing Practices
Contacts
Contact information for lecture presenters
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
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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
Dr Les Bourquin
Course Author & Primary Speaker
Associate Professor & Extension Food Safety Specialist, Dept. of Food Science & Human Nutrition and National Food Safety and Toxicology Center, Michigan State University
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