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FDA Releases Produce Safety Inspection Information

FDA Releases Produce Safety Inspection Information

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The WSDA is set to begin inspecting the largest farms in Washington this growing season for compliance with the Produce Safety Rule. Last week the…

Hazard Analysis and Critical Control Points (HACCP)

Basic HACCP for Fresh Produce Packers

Description​

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.

Instructors

Dr. Faith Critzer: Associate Professor, WSU faith.critzer@wsu.edu or 509-786-9203

Dr. Laurel Dunn, Assistant Professor, UGA: Laurel.Dunn@uga.edu

Dates & Location:

April 9-10, 2019
Walter Clore Wine & Culinary Center
2140A Wine Country Rd
Prosser, WA 99350
(509) 786-1000

Fee: $475.00

Includes materials, certificate, refreshments and lunches.

Lead instructor:

Dr. Faith Critzer

Register for 2019 Prosser HACCP Training

Day 1
7:45 AM Check-in
8:00 AM Course and Instructor Introduction
Role of HACCP in Produce Packing
Microbiological, Chemical and Physical Hazards
Prerequisite Programs
Breakout Examples
Breakout Session 1
12:00 PM Lunch-Provided onsite
12:45 PM Breakout Session 1 Reports
Hazard Analysis (Principle 1)
Identification of Critical Control Points (Principle 2)
Breakout Session 2
Breakout Session 2 Reports
Day 2
8:00 AM Establishment of Critical Limits (Principle 3)
Critical Control Point Monitoring (Principle 4)
Corrective Actions (Principle 5)
Breakout Session 3
Breakout Session 3 Reports
Verification (Principle 6)
Validation
12:00 PM Lunch – Provided onsite
12:45 PM Recordkeeping
Breakout Session 4
Breakout Session 4 Reports
Measuring the Effectiveness of Your HACCP Plan
Review and Study for Exam
Exam
5:00 pm Test Results, Q&A

Please email Cathy Blood, blood@wsu.edu, if you wish to join our email distribution list to be notified about the training.


Cancellations Policy

Cancellations will be accepted until 10 days to the course, and the registration fee, less $75 will be refunded. After that time, no refunds will be made for cancellations.

Substitution Policy

Substitutions will be allowed at any time. For additional information please contact our office at 509-335-2845, blood@wsu.edu.

Payment Policy

Your registration is not final until full payment is received. Please send check payments prior to beginning of the course. Course materials will only be available for paid attendees. We accept Visa, MasterCard, and checks for payments.


If you have course content questions, please contact Faith Critzer via email: faith.critzer@wsu.edu

If you have problems with registration, please contact Cathy Blood via email: blood@wsu.edu