Packing House HACCP

This course will teach participants how to develop and document a food safety management program based on Hazard Analysis and Critical Control Point (HACCP) principles for their specific operations. 

The workshop, accredited by the International HACCP Alliance, is targeted at produce packers. It will assist them in developing and customizing food safety programs for their facilities using a HACCP-based approach. Breakout sessions are structured to teach participants how to identify and prevent food safety hazards, monitor hazard reduction procedures, and develop control measures and methods to document and verify the results of their efforts. 

This training is offered via remote delivery. To participate, individuals must have video and audio capability, and will be required to have both operating during the entire training. Training materials will be mailed to registrants before the training –  please be sure that the shipping address you provide at the time of registration can receive USPS shipments.  Participants will only be eligible for the HACCP Certificate of Course Completion if they are present for all course modules. 
The University of  Georgia hosts it alongside experts from academia and private industry. 

Cost:  $250  

Please register by 09/19/2024

For questions, contact Sabrina Buck at efs [at] uga.edu (efs[at]uga[dot]edu)