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 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 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.
The fee for this course is $400 for industry participants; additional participants from the same facility/farm who do not require course materials may register for a fee of $100. A reduced fee of $250 is available for government/academic employees who make prior arrangements. Registration includes the course materials, two lunches, refreshments, and certificate of completion. Participation for the entire 2 days is required for the certificate.
Registration will be limited to the first 45 registrants.
Prefer to register by mail? Click here for the mail-in registration form: http://www.crec.ifas.ufl.edu/extension/events/pdf/2016_1019haccp.pdf
Orlando, FL is accessible from either the Orlando or Sanford airports. You can access a map and more information about the center at http://orange.ifas.ufl.edu
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