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United Fresh Offers Recall Training Online

By Dan Flynn and Suzanna Schreck

The United Fresh Produce Association Foundation will offer its popular course, "Training for a Recall, Communicating Under Fire" as a six-part online webinar.
The course, presented through the trade group's Center for Food Safety and Quality, consists of six hour-long weekly sessions beginning March 11.
Representatives from FDA and legal professionals, as well as crisis communication and food safety experts, will help participants gain a firm grasp on a company's rights and responsibilities during a recall, how to limit liability and manage customer expectations, and the steps involved in guiding a company through a product recall.
According to United's Senior Vice President of Member Services Victoria Backer, turnout was good for the in-person version of the course, but space was limited.  The new online series provides a cost-effective opportunity way to reach a much broader audience, "bringing the same industry-leading concepts and exercises from the recall course right to the participant's desk," Backer said.
Program presenters include Larry Howell, recall and emergency coordinator for the FDA's Center for Food Safety and Applied Nutrition; David Durkin of Olson, Frank & Weeda; United Fresh Senior Vice President of Food Safety and Technology Dr. David Gombas; and Ray Gilmer, United's vice president of communications.
"A product recall can be devastating to a company's bottom line and reputation," said Gilmer. "The companies that are best prepared can weather the storm and minimize the impact of a recall. This course helps companies ensure that each person on their staff knows how to work together to properly handle a recall."
Registration for the course is $495 for United Fresh members; $695 for non-members, and registration can be done online at www.unitedfresh.org/recallcourse.
For more information, contact United Fresh Education Manager Julie Jacocks at 202-303-3400, ext. 405, or at jjacocks@unitedfresh.org.

Full post as published by Food Safety News on February 15, 2011 (boomark / email).