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Published on 04/03/01

Fresh-cut Produce Training Set in Salinas

Food-safety hazards are everywhere as fresh produce moves from the field through the processing plant to the table. The people who grow, handle, move and process that healthful food must take care to keep it clean and safe all the way through.

A Hazard Analysis and Critical Control Point system is a good way to make sure fresh-cut produce stays safe. That's why the University of Georgia and the International Fresh-cut Produce Association will conduct a HACCP training May 23-25 at the National Steinbeck Center in Salinas, Calif.

UGA food scientists will conduct the training. The program will begin May 23 at 8 a.m. and end at 5 p.m. the next day.

A $550 fee will cover instruction materials, supplies, two lunches, breaks, a reception May 23, tuition and accreditation certificate.

Register On-line

Preregistration by May 4 is required. Register on-line at http://fsext-outreach.ces.uga.edu. (Click on "Workshops" and scroll down).

To learn more about the training or to get a registration form, contact the county Extension Service office. Or call Bill Hurst at (706) 542-2574. Or e-mail him at bhurst@arches.uga.edu.

Dan Rahn is a news editor with the University of Georgia College of Agricultural and Environmental Sciences.

Experts/Sources:
Bill Hurst
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