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Professional Juice Education – Comprehensive Course Guide

Learn how to create a successful juicing business. The course is based on Steve Prussack’s over 10 years of experience building 6- and 7-figure wellness businesses.

Philosophically, JUICE is motivated by Freire’s argument for ‘education as freedom’ and the student-centred teaching promoted by Carl Rogers. Teaching creatively liberates thinking, challenges conventions and allows students to develop original ideas that transform their world.

Preparation & Cleaning

The preparation of juice is a juicing course that involves cleaning, sanitizing and slicing various ingredients to create the desired beverage. This course will provide students with the necessary knowledge to perform this task safely and efficiently. The course will cover topics including food safety, sanitation, equipment and procedures. The course is ideal for those who want to improve their skills or those who are new to the field. The course will be taught by a qualified trainer and will include an assessment at the end.

The HACCP regulation requires that all manufacturers of juice establish a risk-based plan to identify and control potential hazards. Hazards that are reasonably likely to occur pose a significant threat of injury or illness and require the implementation of control measures, typically at CCPs (specific points in a process) identified in the HACCP plan. For example, the hazard of cuts to a worker’s mouth from ingestion of glass container fragments is a reasonably likely occurrence, and therefore, should be addressed with appropriate physical contaminant controls (e.g., a requirement that workers wear gloves when handling raw produce).

Another potentially serious hazard of juice is the introduction of enteric microbial pathogens such as E. coli O157:H7, Salmonella species and the protozoan parasite Cryptosporidium parvum into juices, which may cause serious illness in humans. These microorganisms are present in the intestinal tracts of animals that can contaminate produce through direct contact or when the animals ingest manure and/or feces, which then contaminates the produce. Illness outbreaks from the consumption of contaminated juices containing these microorganisms have occurred, some of them with severe long-term health consequences such as chronic arthritis and severe chronic illness.

For this reason, it is important for a processor to implement appropriate food safety controls, such as implementing rigorous SSOPs and ensuring that all processing equipment is thoroughly cleaned before using it to make juice from fruits and vegetables that may contain these organisms.

Juice processors also should consider the possibility of introducing substances into their juice that may cause an adverse reaction in some individuals with allergies to those substances. For instance, inadvertent introduction of milk protein into a juice can result in a serious and possibly life-threatening allergic reaction in some people. Juice processors must ensure that their equipment is thoroughly cleaned before processing juice from produce containing milk and other food ingredients that can trigger these reactions in some people.

Recipe Creation

Developed by Registered Dietitian and Chef Raeanne Sarazen, this resource packs everything you need to take your first step into recipe development or hone your existing skills. Using real-world recipes, this book walks through the ins and outs of nutrition-focused recipe writing and publishing.

This course is designed for learners of all academic levels, as there are no specific educational entry requirements. However, you will need access to a laptop/desktop/tablet and a fast internet connection.

Daily collections of news stories and research resources fuel student curiosity about the world around them. Short articles, definitions of difficult vocabulary words, and background info on key topics increase learning potential. Multiple-choice questions offer minimal assessment, and a teacher account gathers data on student participation and quiz results.

Learn how to build a successful wellness business and command the higher fees that expertise and specialization bring. This course contains nearly three decades of experience in creating 6- and 7-figure wellness businesses by leading medical doctors, juicing experts and wellness leaders to pass their knowledge on to you.

Nutrition & Supplements

Whether students are interested in improving their own health or seeking to become smoothie and juice chefs, this course offers valuable insights and practical skills for all levels of experience. From fruity blends to green powerhouses, students learn about how to set up their kitchen for efficient juicing and blending as well as how to create a variety of recipes.

The course also covers the fundamentals of nutrient density and explores food labels, nutritional balancing, and healthy weight management strategies. In addition, students will gain an understanding of the benefits and key ingredients of a plant-based diet as a foundation for overall wellness.

This course will help students explore contemporary nutrition trends, offering a comprehensive understanding of how nutritional beliefs and practices have evolved. Through a mix of historical context, current research, and future directions, students will be able to differentiate between research-supported hope and marketing hype.

Additionally, students will dive deeper into major nutritional supplements, exploring their beneficial effects, various forms, and indications for use. Lastly, students will learn about therapeutic juicing, smoothies, and elixir prescriptions.

In addition, this course will cover the basics of herbal medicine, exploring medicinal mushrooms, their beneficial effects, dosages, and different preparations available as well as learning about bee medicine, its beneficial effects, suitable dosages, and different preparations for use. Students will also explore a wide range of common drug-nutrient interactions as well as how to mitigate them.

In addition, this course provides an opportunity to engage in critical thinking and enhance media literacy, as each day’s collection includes links to a variety of reliable sources that can be used to verify the content. Students can use these sources as additional homework or classwork assignments, and teachers can easily track student participation through the multiple-choice questions. The daily collections can also be used as a weekly assignment and can serve as a great way to incorporate social-emotional topics into other subjects, such as history or English.

Marketing

Juiceman and juicing expert Steve Prussack has over 3 decades of wellness and juicing business experience and helps entrepreneurs get their juice businesses up and running. His online program is designed for anyone who wants to take control of their health and build a profitable, successful business that they love.

The course covers juicing basics, the benefits of juicing, a comprehensive list of recipes and tips on setting up a juice business. It also provides detailed advice on nutrition and hydration, which are essential for optimal health. It is taught by leading Medical Doctors, juicing experts and wellness leaders and combines their decades of expertise and experience into a single program.

The course has no academic entry requirements, but learners should have a laptop/desktop computer or tablet and a good internet connection to complete the course. During the course, learners answer multiple-choice questions (MCQs) to assess their understanding of the material.

A hazard is an identifiable, significant food safety risk that you, as the processor of juice, act to reduce to acceptable levels or prevent, by establishing and carrying out controls at CCPs identified in your HACCP plan. It may be a physical or chemical hazard, such as the presence of glass container fragments in finished juice, or a biological contaminant, such as E. coli O157:H7 or the protozoan parasite Cryptosporidium parvum, which have caused serious illness outbreaks in juice and resulted in hospitalizations and deaths.

Additionally, you must consider hazards arising from cross-contact with other foods that contain allergenic food ingredients. For example, milk protein may be introduced into your juice if equipment used for processing dairy-based products has not been properly cleaned after use with other foods. The presence of such allergens in juice could pose a severe health risk to individuals with milk allergies.

In addition to the requirements in this section, you must follow the guidance provided in FDA’s Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables, which applies to juice processors and is available on the FDA website. The guide explains what CGMPs are and how they relate to the juice HACCP regulation.