HACCP for Florida Fresh Fruit and Vegetable Packinghouses - Remote

February 24th-27th, daily from 1:00 pm - 5:00 pm EST

In order to participate, individuals must have video and audio capability, and will be required to have both operating during the entire training.

Participants will be monitored to verify attendance and engagement. Participants will only be eligible for the HACCP Certificate of Course Completion if they are present for all modules of the course. The training will take place via Zoom, which does not require special software. Zoom does have system requirements, which can be found here: https://support.zoom.us/hc/en-us/articles/201362023-System-Requirements-for-PC-Mac-and-Linux Please make sure that your system meets the requirements for Zoom meetings.

Google Docs will be used during breakout sessions. More information will be sent on Google Docs prior to the course.

There is limited space available.

*** 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.

Questions?

For general registration questions, contact Sarah McCoy at [email protected].

For questions about the training, contact Taylor O'Bannon at [email protected].

ABOUT

Food Safety is critical to the fresh produce industry. In addition to being a major public health issue, food safety issues have had an adverse economic impact on growers, packers, processors and shippers of fresh produce.

In addition to a discussion of current and proposed legislation, the latest research on produce safety, and Good Manufacturing Practice (GMPs), this workshop will cover the elements of putting together a comprehensive food safety program.

This course will teach participants how to develop and document a food safety management program based on the principles of Hazard Analysis and Critical Control Points (HACCP) for their specific operations.

Breakout sessions are structured to teach participants how to identify and prevent food safety hazards, monitor hazard reduction procedures, develop control measures, and methods to document and verify the results of their efforts.

This workshop, accredited by the International HACCP Alliance, is targeted to produce packers, to assist in the development and customization of food safety programs for their facilities, using a HACCP-based approach.

REGISTRATION

**Please note: NO substitutions, transfers, or refunds will be issued after registration closes

The fee for this course is $250. Registration includes the course materials and a certificate of completion. Participation for the entire training is required for the certificate.

Registration will be limited to the first 20 registrants.

Click here for a printable flyer.

An Equal Opportunity Institution. The University of Florida is committed to providing universal access to all of our events. For disability accommodations such as sign language interpreters, listening devices, and alternate forms of written material, please contact the event organizers at least 1 week in advance. Advance notice is necessary to arrange for some accessibility needs.

Host or Publisher UF/IFAS Food Science and Human Nutrition Department and the UF/IFAS Citrus Research and Education Center