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Food Additives, Preservatives and Color Additives HACCP Course     

I would like to warmly welcome you to the Food Safety Training Institute and the Food Additives, Preservatives and Color Additives HACCP Course. This course comprehensively explains all the FDA and USDA laws and regulations related to what we add to our foods and biological, chemical, radiological and physical hazards that reasonably can occur when using additives and how to use the seven principles of HACCP to control them. This course is designed not just for those who manufacture, process, pack, hold and distribute food additives, preservatives and color additives, but also for food processors that add the additives to their foods for human consumption. Furthermore, this course is designed for food package manufacturers and all those who manufacture food contact substances that are used to make food containers, tools, , utensils, food processing machinery, ovens, pasteurizers, knives, cutting boards and anything that directly or indirectly can come in contact with the foods. Finally, this course is designed for those drug and cosmetic manufacturers who are using human food additives in their products. This course is designed to prevent, eliminate and reduce the number of illnesses and deaths associated with what we add to our foods. 
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)  




Please contact Alex to arrange
for On Zoom classes:

Phone: 310-694-q544
Email: alexkashef@geosda.com 















Please contact Alex for any
questions.

Phone: 310-694-q544
Email: alexkashef@geosda.com


 

Table of Contents

Module 1. INTRODUCTION TO FDA FOOD ADDITIVE REQUIREMENTS
Module 2. THE FOOD ADDITIVE REGULATION (PART 170)
Module 3. THE PETITION FOR FOOD ADDITIVE RULE (21 CFR PART 171)
Module 4. FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION (21 CFR Part 172) Module 5. THE INDIRECT FOOD ADDITIVE REGULATION (21 CFR PART 174)
Module 6. THE INDIRECT FOOD ADDITIVES ADHESIVES AND COMPONENTS OF COATINGS REGULATION (21 CFR PART 175) Module 7. INDIRECT FOOD ADDITIVES PAPER AND PAPERBOARD COMPONENTS (21 CFR Part 176)
Module 8. INDIRECT FOOD ADDITIVES POLYMERS (21 CFR PART 177)
Module 9. INDIRECT FOOD ADDITIVES ADJUVANTS, PRODUCTION AIDS, AND SANITIZERS (21 CFR PART 178)
Module 10. FOOD PACKAGE MANUFACTURING LAWS AND REGULATIONS
Module 11. IRRADIATION IN THE PRODUCTION, PROCESSING AND HANDLING OF FOOD (21 CFR PART 179)
Module 12. FOOD ADDITIVES PERMITTED IN FOOD OR IN CONTACT WITH FOOD ON AN INTERIM BASIS PENDING ADDITIONAL STUDY (21 CFR PART 180)
Module 13. PRIOR-SANCTIONED FOOD INGREDIENTS (21 CFR PART 181)
Module 14. SUBSTANCES GENERALLY RECOGNIZED AS SAFE 21 (21 PART 182) Module 15. DIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE (21 CFR PART 184)
Module 16. INDIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE (21 CFR PART 186)
Module 17. SUBSTANCES PROHIBITED FROM USE IN HUMAN FOOD (21 CFRPART PART 189)
Module 18. DIETARY SUPPLEMENTS (21 CFR -PART 190)
Module 19. COLOR ADDITIVES AND FDA REGULATIONS
Module 20. COLOR ADDITIVES (21 CFR PART 70)
Module 21. COLOR ADDITIVE PETITIONS (21 CFR PART 71)
Module 22. LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION (21 CFR PART 73)
Module 23. LISTING OF COLOR ADDITIVES SUBJECT TO CERTIFICATION (21 CFR PART 74)
Module 24. COLOR ADDITIVE CERTIFICATION (21 CFR PART 80)
Module 25. GENERAL SPECIFICATIONS AND GENERAL RESTRICTIONS FOR PROVISIONAL COLOR ADDITIVES FOR USE IN FOODS, DRUGS, AND COSMETICS (21 CFR PART 81)
Module 26. LISTING OF CERTIFIED PROVISIONALLY LISTED COLORS AND SPECIFICATIONS (21 PART 82)
Module 27: Introduction to HACCP, Definitions and History
Module 28. Prerequisite Programs
Module 29. Food Safety Hazards (Biological, Chemical and Physical)
Module 30. Food Safety Hazards (Biological, Chemical and Physical) (Continued)
Module 31. Preliminary Steps in Developing HACCP Plans
Module 32. How to Conduct Hazard Analysis Using the Hazard Analysis Worksheet
Module 33. How to Determine Critical Control Points Using the Hazard Analysis Worksheet and other Tools and Sources
Module 34: Establish Critical Limits
Module 35: Establish Monitoring Procedures
Module 36: Establish Corrective Actions procedures
Module 37: Establish Verification Procedures
Module 38: Establish Record-Keeping and Documentation Procedures
Module 39: Implementation, Maintenance and Reassessment of HACCP plans and HACCP Systems
Module 40. Resources and Appendices
Link to Registration Link to Self-Paced Registration Link to Onsite Registration