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HACCP Course Aims to Aid Organic Businesses

By Dan Flynn and Suzanna Schreck

The Organic Trade Association (OTA) and NSF International's Training and Education division are joining forces to offer a two-day HACCP (Hazard Analysis and Critical Control Points) course aimed to help the organic sector maintain both certified organic and food safety standards.

The two-day training course will be offered March 9-10, 2011, as a prequel to Natural Products Expo West 2011, in Anaheim, California, and April 4-5, 2011 in Washington, D.C., right before the OTA Spring Policy Conference and Capitol Hill Visit Days.

According to a joint release, "The two-day professional course provides instruction in the seven principles of HACCP and how they relate to organic certification programs, and will teach participants how to write HACCP Plans and implement HACCP in organic food environments. It is designed for individuals responsible for organic and food safety programs in small- to medium-sized processing facilities and those responsible for the communications messaging of the facilities. It is specifically relevant for organic and food safety program professionals, communications professionals, certifiers, and inspectors."

"With the passage of the recent food safety bill and food safety issues in the news almost daily, it is imperative that organic companies understand the impact of the new legislation and invest time and resources for their employees so they may have a clear understanding of HACCP principles and how they align with organic standards," said Christine Bushway, OTA's Executive Director.

Additional information for the training "HACCP for the Organic Professional" courses in 2011 is available on the Organic Trade Association's website.

Full post as published by Food Safety News on January 21, 2011 (boomark / email).