This International HACCP Alliance accredited course discusses produce safety, Good Manufacturing Practices, and how to develop commodity and facility specific food safety programs based on the core principles of Hazard Analysis Critical Control Points (HACCP). Breakout sessions help participants identify and mitigate hazards, establish control measures, and maintain accurate records to verify their process are properly implemented. This course will be held in Athens, Georgia on May 3-4, 2023. Registration opens on February 2nd and the deadline to register is April 26th, 2022 at 4 pm.