Bessell took a course, “Developing and Implementing a Hazard Analysis – Risk-based Preventive Control Safety Plan for Fresh Produce,” sponsored by the United Fresh Produce Association and the University of Georgia College of Agricultural and Environmental Sciences.
HACCP experts, food microbiologists, and professionals from academia, industry and government backgrounds led the three-day course. According to a news release, the course included workshops and hands-on participation in a lab setting where participants learned to identify and prevent food safety hazards, set preventive/control measures and control limits, develop control and monitoring procedures, and document and verify results.
After Bessell passed the exam, he earned his HACCP certification.
The program is also sponsored by the Georgia Fruit & Vegetable Growers Association and the Southeast Produce Council.