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.

Completion of this course includes a certificate (with gold HACCP seal upon request).

For more information and to register, visit the event website at this link.

• Date: December 14-17
• Cost: $250 per person
• Location: Virtual (zoom)