United Fresh Offering Recall Training Program Online

In response to overwhelming demand, the United Fresh Produce Association Foundation has announced that it is offering its popular “Training for a Recall, Communicating Under Fire” course in an online webinar format. The course, presented through the United Fresh Foundation’s Center for Food Safety and Quality, consists of six weekly, hour-long sessions beginning March 11.

The six-part course features representatives from FDA and legal professionals, as well as crisis communication and food safety experts, helping participants gain a firm grasp on a company’s rights and responsibilities during a recall, how to limit liability and manage customer expectations, and the steps involved in guiding a company through a product recall as smoothly as possible.

“We’ve received a fantastic turnout for each in-person version of this course, but space was limited,” said United’s Senior Vice President of Member Services Victoria Backer. “This new online series provides a cost-effective opportunity for us to reach a much broader audience, bringing the same industry-leading concepts and exercises from the recall course right to the participant’s desk.”

Program presenters include Larry Howell, recall and emergency coordinator for the FDA’s Center for Food Safety and Applied Nutrition, David Durkin of Olson, Frank & Weeda, United Fresh senior vice president of Food Safety and Technology Dr. David Gombas, and Ray Gilmer, United’s vice president of communications.

“A product recall can be devastating to a company’s bottom line and reputation,” said Gilmer. “The companies that are best prepared can weather the storm and minimize the impact of a recall. This course helps companies ensure that each person on their staff knows how to work together to properly handle a recall.”

Registration for the course is $495 for United Fresh members; $695 for non-members, and registration can be done online at www.unitedfresh.org/recallcourse. For more information, contact United Fresh education manager Julie Jacocks at 202-303-3400, ext. 405, or at [email protected]

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