UF/IFAS Food Science and Human Nutrition Department
This 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.
Note: To ensure full compliance with current the PrimusGFS facility audit requirements, at least one member of the HACCP team should have a certificate of a formal HACCP training taken within the last 5 years. Down-scores on the HACCP risk assessment for the audit can lead to an automatic failure of the overall audit if all applicable hazards are not properly identified and monitored. Take this opportunity to reacquaint yourself with the principles of HACCP.
Michelle Danyluk, Associate Professor, UF/IFAS CREC
Travis Chapin, State Specialized Extension Agent, Food Safety
Matt Krug, State Specialized Extension Agent, Food Science