Cultured Meat HACCP Course
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.
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| Option One: On Zoom - Instructor-Led |
Option Two Self-Paced To be completed within 60 Days |
Option Three" On site in Hermosa Beach California (to be arranged) |
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Please contact Alex to make arrangements for Zoom Class. Phone: 310-694-1544 Email: alexkashef@geosda.com |
Please contact Alex for any questions. Phone: 310-694-q544 Email: alexkashef@geosda.com |
Table of ContentsModule 1. Introduction, History of Food Safety Hazards andControls 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 |
| Link to Registration | Link to Self-Paced Registration | Link to Onsite Registration |