This 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.

This training is offered via remote delivery. To
participate, individuals must have video and
audio capability, and will be required to have
both operating during the entire training.
Training materials will be mailed to registrants
prior to the training – please be sure that the
shipping address you provide at the time of
registration can receive USPS shipments.
Participants will only be eligible for the HACCP
Certificate of Course Completion if they are
present for all modules of the course.

Hosted by the University of Florida alongside
experts from academia and private industry.