{home_description}
Share

Entries tagged with: Gap


Georgia, United Fresh offer HACCP course

United Fresh is once again partnering with University of Georgia on the “Developing & Implementing GAPs and GMPs for HACCP-based Food Safety for the Fresh Produce Industry” course in Athens, Georgia. The three-day course, June 11-13, will teach participants how to develop and document good agricultural practices, standard operating procedures, sanitary standard operating procedures, and good management practices for farm and field operations, packing facilities, cold storage operations and produce shippers. Break-out sessions will use…  » Read more

Ready Pac plant earns SQF certification

Ready Pac Foods announced that its Swedesboro, N.J. fresh foods processing facility received SQF (Safe Quality Food) Level 3 certification, the highest certification possible. This achievement means that all of Ready Pac’s processing facilities have satisfied the certification’s rigorous food safety and quality requirements. “Ready Pac implemented the stringent SQF certification program system-wide to develop standardized and harmonized quality systems that align with our customers’ food safety and quality needs,” said Tristan Simpson, director of…  » Read more
California Leafy Greens updates food safety practices

California Leafy Greens updates food safety practices

The California Leafy Green Products Handler Marketing Agreement has posted updates to its food safety practices, also known as leafy green standards, metrics or good agricultural practices. After reviewing recommendations from the LGMA Technical Committee, the LGMA Advsory Board met and accepted 21 of the proposed changes to the LGMA food safety practices. Find out more by clicking here.