Packinghouse HACCP

This training is offered through remote delivery via Zoom daily from September 30th - October 3rd, 1-5 p.m. The course will teach participants how to develop and document a food safety management program based on the principles of Hazard Analysis and Critical Control Point (HACCP) for their specific operations. The 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. 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.

University of Georgia is an Equal Opportunity, Affirmative Action, Veteran, Disability Institution. If you need a reasonable accommodation or language access services, reach out using the contact information provided on this page, at least three weeks prior to the program date.