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.