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HACCP for Southeastern Fresh Fruit and Vegetable Packinghouses

Tuesday, September 11, 2018   (0 Comments)
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October 1-2, 2018
November 19-20, 2018

Sponsored by:
UF/IFAS Citrus Research and Education Center
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
  • Jessica Lepper, Food Safety Coordinator, UF/IFAS FSHN
  • Angela Valadez, Produce Food Safety Coordinator, Publix Supermarkets, Inc.
October 1 - 2, 2018
UF/IFAS NFREC - Suwannee Valley
8202 County Road 417
Live Oak, FL 32060
Click HERE for more information 
November 19 - 20, 2018
UF/IFAS Southwest Florida Research and Education Center
2685 SR 29 North
Immokalee, FL 34142
Click HERE for more information.

GFVGA | P.O. Box 2945 | LaGrange GA 30241 | 706-845-8200