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Hazard Analysis and Critical Control Points (HACCP) for Fresh Fruit and Vegetable Packinghouses

October 25 @ 8:00 am - October 26 @ 5:00 pm UTC+0

$475
Apples in spray washing equipment

Food safety is key to fresh produce industry. It is important that employees who are involved in the development and implementation of food safety programs receive foundational training in order to accurately identify hazards and develop programs to effectively mitigate risk.

The Hazard Analysis and Critical Control Points (HACCP) workshop will help packers of fruits and vegetables learn about the HACCP principles and have an opportunity to apply this knowledge with oversight of instructors that are experts in this field. Through hands-on learning, participants will be able to practice identifying food safety hazards, developing control measures, and determining approaches for documenting and verifying their actions. Course content and examples will be geared towards fresh fruit and vegetable packers.

Who should attend?

​Individuals who are working with fresh fruit and vegetable packers, especially those with food safety, quality assurance, or quality compliance roles.

Details

Start:
October 25 @ 8:00 am
End:
October 26 @ 5:00 pm
Cost:
$475
Event Category:
Event Tags:
Website:
http://foodsafety.wsu.edu/training-programs/haccp/

Organizer

Cathy Blood
Email:
blood@wsu.edu

Venue

Holiday Inn
802 East Yakima Ave
Yakima, WA 98901 United States
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