Don’t miss “HACCP for the Organic Professional,” a two-day food safety workshop offered this spring in Anaheim, CA, by OTA and NSF International. While there are myriad educational options for food safety pros, only this course focuses on the principles of HACCP – the gold standard approach for identifying and eliminating the factors that contribute to foodborne illness – while addressing the unique requirements of certified organic products and ingredients. The hands-on course will include a briefing on the recent developments with the Food Safety Modernization Act. It is geared toward individuals responsible for organic and food safety programs in small- to medium-sized processing facilities, as well as certifiers, inspectors, and those responsible for the communications messaging of these facilities. Class size is limited to ensure a quality learning experience. Register now, or contact Angela Jagiello for more information.
Food safety training workshop
January 22, 2013 in Opportunities
All Things Organic Annual Awards Gala Annual Fund Arsenic Benefits BioFach Canada Consumer Deals COTA Cotton Dairy Equivalency Expo East Exports and Imports Expo West Farm Bill Farming FDA Food Safety Genetic Engineering Government Affairs & Policy HACCP Health and Environment Concerns IFOAM International Trade Just Label It Leadership Award NOP NOSB Organic Industry Survey Organic PAC Organic Production Organic Products Organic Report Organic Research Organic Sector Organic Week OTA OTA Board OTA Policy Conference Research & Promotion Program Resources Standards The Organic Center USDA