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HACCP for Fresh Fruit and Vegetable Packinghouses
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11/19/2018 to 11/20/2018
When: November 19-20, 2018
Where: UF/IFAS Southwest Florida Research and Education Center
2685 SR 29 North
Immokalee, Florida  34142
United States
Contact: Sarah McCoy
863 -956 -8632

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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), the workshop will cover the elements of putting together a comprehensive food safety program. The hands on course will teach participants how to develop and document a food safety management program based on the principles of Hazard Analysis and Critical Control Point (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. The 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.

The fee for the course is $400 for industry participants; additional participants from one facility/farm (up to the maximum of 2) may register for a fee of $100. A reduced fee of $250 is available for government/academic employees who make prior arrangements. Registration will be limited to the first 36 registrants. Registration includes the course materials, two lunches, coffee breaks and certificate of completion. Participation for the entire 2 days is required for the certificate. Click here to register online. 

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