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.
Preregistration by May 4 is required. Register on-line at http://fsext-outreach.ces.uga.edu. (Click on "Workshops" and scroll down).
(Dan Rahn is a news editor with the University of Georgia College of Agricultural and Environmental Sciences.)