- This event has passed.
April 13th – 16th, daily from 1:00 pm – 5:00 pm EST
Due to the COVID-19 pandemic, this training is being offered temporarily via remote delivery. In order to participate, individuals must have video and audio capability, and will be required to have both operating during the entire training.
Participants will be monitored to verify attendance and engagement. Participants will only be eligible for the HACCP Certificate of Course Completion if they are present for all modules of the course. The training will take place via Zoom, which does not require special software. Zoom does have system requirements, which can be found here: https://support.zoom.us/hc/en-us/articles/201362023-System-Requirements-for-PC-Mac-and-Linux Please make sure that your system meets the requirements for Zoom meetings.
There is limited space available.
*** IMPORTANT NOTES FOR REGISTRATION ***
Training materials will be mailed to registrants prior to the training – please be sure that the shipping address you provide at the time of registration is current (especially if working from home or remotely) and capable of receiving packages. Please use an email address where you can be reached, as evaluations and a Zoom link for the training will be sent in a confirmation email prior to the training date.
For general registration questions, contact Sarah McCoy at firstname.lastname@example.org. For questions about the training, contact Taylor Langford at email@example.com.
Food Safety is critical to the fresh produce industry. In addition to being a major public health issue, food safety issues have had an adverse economic impact on growers, packers, processors and shippers of fresh produce.
In addition to a discussion of current and proposed legislation, the latest research on produce safety, and Good Manufacturing Practice (GMPs), this workshop will cover the elements of putting together a comprehensive food safety program.
This course will teach participants how to develop and document a food safety management program based on the principles of Hazard Analysis and Critical Control Points (HACCP) for their specific operations.
Breakout sessions are structured to teach participants how to identify and prevent food safety hazards, monitor hazard reduction procedures, develop control measures, and methods to document and verify the results of their efforts.
This workshop, accredited by the International HACCP Alliance, is targeted to produce packers, to assist in the development and customization of food safety programs for their facilities, using a HACCP-based approach.
**Please note: NO substitutions, transfers, or refunds will be issued after registration closes
The fee for this course is $250. Registration includes the course materials and a certificate of completion. Participation for the entire training is required for the certificate.
Registration will be limited to the first 20 registrants.