October 2018
Yakima Hazard Analysis and Critical Control Points (HACCP) for Fresh Fruit and Vegetable Packinghouses
$475.00
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.…
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