Fresh-cut News
Fresh-cut HACCP Workshop
The University of Georgia-Athens (UGA) is hosting a special Fresh-cut HACCP Workshop May 18-20 at the Extension Food Science Training Facility in Athens, Ga.
The course is under the direction of the UGA’s Dr. William C. Hurst and includes such instructors as Dr. Jim Gorny of the International Fresh-cut Produce Association, Dr. Darbie M. Granberry, Dr. Joseph Frank, Dr. Mark A. Harrison, Dr. A. Estes Reynolds and Dr. James A. Daniels. Most serve on the UGA faculty. Also participating will be a recall compliance officer with the Federal Drug Administration.
Cost for the three-day workshop is $500, if registered before April 15; $550, if after that. The cutoff date for registering is May 6.
Participants are responsible for their own lodging. A block of rooms will be held until April 25 at the Holiday Inn Express, 513 West Broad Street, in downtown Athens. Call (706) 546-8122 or 1-800-HOLIDAY and use Group Rate Code “FSH” to get the special rate of $72 per night (single or double). The rate includes a continental breakfast.
For more information, contact Marian at the UGA at (706) 542-2574 or e-mail [email protected].
Warehouse Sanitation Seminar
A special seminar, “Principles of Warehouse Sanitation,” will be held Feb. 21-22 in Manhattan, Kan. Sponsored by AIB, the seminar is designed to assist warehouse managers and their employees understand and comply with applicable laws and maintain effective food safety programs.
Participants will learn about the history of U.S. food regulations; how to meet the challenges of food security issues; how to organize a sanitation program for warehouses and distribution centers; warehouse insect control strategies; rodent identification and control; bird control strategies; contracted pest management services and recent OSHA warehouse requirements.
A hands-on workshop includes a virtual self-inspection where participants work in groups to assess issues and develop corrective action plans.
The cost to attend the seminar is $550. For more information, contact the AIB at (785) 537-4750 or visit www.aibonline.org.
Del Monte Revamps Dallas Site to Supply Fresh-cut
Del Monte Fresh Produce NA Inc. has its new processing facility in Dallas up and running to better supply fresh-cut products to the Southwest.
The Coral Gables, Fla.-based company began shipping its cut pineapple chunks and slices, melons and fruit and vegetable party trays to retail and foodservice customers in late December. The company converted part of its Dallas distribution center into a top-of-the-line fresh-cut processing facility. The multi-million-dollar fresh-cut project took a year to construct, according to Paul Rice, Del Monte’s vice president of North American operations.
Aunt Mid’s Receives ‘Superior’ AIB Rating
Aunt Mid’s, Detroit, Mich., recently received a “superior” rating from the independent auditors of AIB (American Institute of Baking) on its processing facility.
Superior is the highest possible rating of five scoring categories (superior, excellent, satisfactory, unsatisfactory or failure). AIB has consistently awarded Aunt Mid’s its top ratings.
The judgment is made on food safety programs, best operational methods, best personnel practices, maintenance for food safety and sanitation practices.
AIB International is committed to providing food safety and hygiene education, training, and audit services to food processors around the world. Its professional staff provides independent, third-party audits and reviews based on recognized and industry appropriate standards.
Last Call for Fresh-cut Basic Training Course
Time is running out to register for IFPA’s Fresh-cut Technology: Basic Training course to be held Feb. 17 at the Best Western Inn Suites in Yuma, Ariz.
The course is designed to meet the employee training needs of the entire fresh-cut produce industry, from small local and regional processors to large businesses with nationwide distribution.
Cost is $195 for IFPA members and $295 for nonmembers. For more information, contact the association at (703) 299-6282 or visit www.fresh-cuts.org.
2005 Dietary Guidelines for Americans Released
The U.S. Department of Health and Human Services and the U.S. Department of Agriculture have released the 2005 Dietary Guidelines for Americans. The guidelines provide authoritative advice for people two years and older about how good dietary habits can promote health and reduce risk for major chronic diseases. They also serve as the basis for federal food and nutrition education programs.
In general, the sixth edition of Dietary Guidelines for Americans places stronger emphasis on reducing calorie consumption and increasing physical activity, according to the Produce Marketing Association. Specific to produce consumption, the Guidelines reinforce the importance of fruit and vegetable intake in several recommendations.
Emerging Trends in Foodservice
Ronnie De La Cruz, PMA’s vice president of training, will present “Emerging Trends in Foodservice” March 25 at the Southeast Produce Council Expo in Lakeland, Fla. He will discuss the role fruits and vegetables play in the evolving foodservice segment and highlight findings from PMA’s “FreshTract 2003: A Menu of Opportunity” research report that focused on produce and foodservice exclusively.
© 2005 Columbia Publishing
