Description
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.
Who should attend?
Individuals who are working with fresh fruit and vegetable packers, especially those with food safety, quality assurance, or quality compliance roles.
Upcoming Training Times and Dates
| Date | Time | Location |
| November 4th – 7th, 2024 | 9am – 1pm PST, daily | Virtual -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.