Welcome

to the Understanding HACCP-Based Food Safety Programs Website for the in-service to be held November 15-16,  2005

Understanding HACCP-Based Food Safety Programs is a systematic approach to the identification, evaluation, and control of food safety hazards.

This training program will provide comprehensive knowledge and a hands-on experience on the development and implementation of a HACCP-based food safety program using the USDA/FNS HACCP Curriculum as well as the FDA HACCP Manual.

Registration  is now closed.

Florida County Faculty should register using the IFAS In-service Training System.

Location:

Emerson Alumni Hall

1938 W. University Ave.
Gainesville FL 32604
Fax: (352) 392-8736

Map and Directions

Organizer:

Amy H. Simonne, Ph.D.
University of Florida
P.O. Box 110310
Gainesville, FL 32611-0310
E-mail: asimonne@ifas.ufl.edu

Collaborator:

Cathy Reed, MS, RD, LD
Program Director
Food and Nutrition Management
FL Dept. of Education
(850) 245-5044

Program Committee

The University of Florida IFAS Extension Nutrition, Food Safety, and Health focus team (Goal V) members, Dr. Ron Schmidt, Department of Food Science and Human Nutrition, IFAS, University of Florida.