Hazard Analysis and Critical Control Points (HACCP)

Currently, there are no upcoming trainings for Hazard Analysis and Critical Control Point (HACCP) for Fruit and Vegetable Packinghouses.  Please check back for updates.


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.

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