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Yakima Hazard Analysis and Critical Control Points (HACCP) for Fresh Fruit and Vegetable Packinghouses
October 25 @ 8:00 am - October 26 @ 5:00 pm
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.