Hazard Analysis and Critical Control Point
This course, based on the standardized Juice HACCP Alliance curriculum and led by Alliance team members, will be held at the University of Florida’s Citrus Research & Education Center. The target audience is technical and managerial personnel from juice processing, packing, transportation or allied companies; a familiarity with food safety principles is necessary to succesfully complete the course. The fee for the course is $360 for industry participants. A reduced fee of $260 is available for government/academic employees that make prior arrangements.
Please register early, as course size will be limited to the first 36 registrants due to the interactive nature of the workshop.
Registration includes: course materials, including the standardized Juice HACCP Curriculum, two lunches, coffee breaks and certificate of completion. Participation for the entire 2 days is required for the certificate.
Lake Alfred is easily accessible from either the Orlando or Tampa airport, and is located at 700 Experiment Station Rd., Lake Alfred, FL 33850. You can access a map, the updated agenda and more information about the Center at the following URL: www.crec.ifas.ufl.edu
The registration form for the workshop, and tentative agenda, follow on the next pages. Note that the format of the course will be presentations by the instructors interspersed with hands-on group exercises. The instructor team for this course is comprised of University of Florida Food Science & Human Nutrition faculty and Juice HACCP Alliance and industry trainers.