Hands-On HACCP Training For The Fresh-Cut Industry
The University of Georgia’s (UGA) Fresh-Cut HACCP (Hazard Analysis Critical Control Points) short course workshop will offer the fresh-cut produce industry the necessary tools to establish an in-plant HACCP program. This year, United Fresh members will gain extra value from an updated agenda that will address forthcoming Food Safety Modernization Act (FSMA) regulations and the proposed Preventive Control Rule as they relate to the fresh-cut produce industry.
The three-day course, held June 11-13 at University of Georgia’s Athens campus, will provide a unique program of lectures and work group discussions from a broad-based faculty of food microbiologists, HACCP experts, authorities from academia, industry, and government. The work group sessions provide interaction with HACCP authorities who have developed and implemented successful HACCP programs in fresh-cut processing plants.
In the hands-on laboratory participation, the participants will learn which microbial testing tools to use to document and verify their individual sanitation programs, how to interpret microbial results, and which standardized procedures are best for consistent microbial analysis in testing fresh-cut produce.
The goal of this program is to provide attendees with the skills and knowledge to design, implement, document, and maintain HACCP in a fresh-cut business. The program is open to owners, plant managers, quality assurance personnel, production supervisors, field inspectors, marketing directors, and anyone responsible for designing and implementing field and fresh-cut food safety programs.
In addition, this course is accredited by the International HACCP Alliance. Successful completion of the course and exam provides HACCP certification.
United Fresh members receive discounted registration. (Registration closes May 27.)