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
| 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 |
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