Food safety hazards abound in the path fresh produce travels from the field to the table. To help keep that healthful food clean and safe all the way through, the University of Georgia has planned a HACCP (Hazard Analysis and Critical Control Point) training for processors.
Anyone in the fresh-cut produce industry could benefit from the training Dec. 1-3 at the Holiday Inn Airport North in Atlanta.
UGA food scientists will conduct the training. The program will begin Dec. 1 at 8 a.m. It will end at noon Dec. 3.
A $450 fee will cover tuition and accreditation certificate, as well as all materials, supplies, two lunches, refreshment breaks, a reception Dec. 1 and dinner Dec. 2.
Preregistration is required. A block of rooms will be held until Nov. 16 at a $90 rate. Call the hotel at (404) 762-8411 for reservations.
To learn more about the training, contact the county Extension Service office. Or call Bill Hurst at (706) 542-2574. Or e-mail him at bhurst@arches.uga.edu.
Published on 10/15/99
Fresh-Produce HACCP Training Set Dec. 1-3
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