Virtual Juice HACCP – January 20 – 23, 2025 – Registration is now closed. Class is full!
This comprehensive course is designed to equip professionals in the juice industry with the knowledge and skills necessary to implement effective Hazard Analysis and Critical Control Point (HACCP) systems. Participants will learn to identify potential hazards in juice production, establish critical control points, and develop preventive measures to ensure product safety. The course meets the FDA Juice HACCP curriculum (21 CFR Part 120), providing participants with the training required for regulatory compliance.
This Juice HACCP Certification Course includes:
- Introduction to food safety and the HACCP system
- The regulation
- Hazards
- Prerequisites to HACCP
- Commercial processing example
- Hazard Analysis & Preventative Measures (Principle 1)
- Identification of Critical Control Points (Principle 2)
- Establishment of Critical Limits (Principle 3)
- Critical Control Point Monitoring (Principle 4)
- Corrective Actions (Principle 5)
- Verification (Principle 6)
- Record Keeping Procedures (Principle 7)
- Sources of info
Who should attend?
Individuals who are processing juice, especially those with food safety, quality assurance, or quality compliance roles.
Upcoming Training Times and Dates
| Date | Time | Location |
| 1/20/26 – 1/23/26 | 10 am – 2 pm PST, daily | Virtual -Zoom |
Virtual Training logistics
Fee is $500 per person. Registration is limited to 20 participants. Registration will close by January 8, 2025 so manuals can be shipped out.
All participants will need to have access to a laptop or desktop with the following:
- An internet connection – broadband wired or wireless (4G/LTE or 5G)
- Speakers and a microphone – built-in or USB plug-in or wireless Bluetooth
- A webcam or HD webcam – built-in or USB plug-in
- For security purposes, you must have a Zoom account. Please create a login.
- This virtual meeting experience will be more enjoyable on a laptop or desktop. It is more challenging on a mobile phone and not recommended.
*** IMPORTANT NOTES FOR REGISTRATION ***
Training materials will be mailed to registrants prior to the training – please be sure that the shipping address you provide at the time of registration is current (especially if working from home or remotely) and capable of receiving packages. Please use an email address that you can be reached at, as evaluations and a Zoom link for the training will be sent in a confirmation email prior to the training date.
Virtual Juice HACCP Training is now full!
Additional Information
- For questions related to registering for of the content of the training, please contact Dr. Claire Murphy by email.
- Please email Cathy Blood, blood@wsu.edu, if you wish to join our email distribution list to be notified about our trainings.
Virtual Packinghouse HACCP – March 23 – 26, 2026
Fee is $250 per person, limited to 20 people
Food safety is key to fresh produce industry. Employees who are involved in the development and implementation of food safety programs must receive foundational training to accurately identify hazards and develop programs to effectively mitigate risk.
The Hazard Analysis and Critical Control Point (HACCP) for Fruit and Vegetable Packinghouses workshop will help packers of fruits and vegetables learn about the HACCP principles and have an opportunity to apply this knowledge with the oversight of instructors who 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.
Completion of this course includes a certificate (with gold HACCP seal upon request).
All participants will need to have access to a laptop or desktop with the following:
- An internet connection – broadband wired or wireless (4G/LTE or 5G)
- Speakers and a microphone – built-in or USB plug-in or wireless Bluetooth
- A webcam or HD webcam – built-in or USB plug-in
- For security purposes, you must have a Zoom account. Please create a login.
- This virtual meeting experience will be more enjoyable on a laptop or desktop. It is more challenging on a mobile phone and not recommended.
Who should attend?
Individuals who are working with fresh fruit and vegetable packers, especially those with food safety, quality assurance, or quality compliance roles.
*** IMPORTANT NOTES FOR REGISTRATION ***
Training materials will be mailed to registrants prior to the training – please be sure that the shipping address you provide at the time of registration is current (especially if working from home or remotely) and capable of receiving packages. Please use an email address that you can be reached at, as evaluations and a Zoom link for the training will be sent in a confirmation email prior to the training date.
| Date | Time | Location |
| 03/23/26 – 03/26/26 | 10 am – 2 pm PST, daily | Virtual, live on Zoom |
Additional Information
- For questions related to registering for of the content of the training, please contact Dr. Claire Murphy by email.
- Please email Cathy Blood, blood@wsu.edu, if you wish to join our email distribution list to be notified about our trainings.