Food Safety and HACCP for Fresh Produce Producers

Q: Registration conditions

Please complete one registration form per person wishing to attend course(s). Your booking will be confirmed on receipt of payment. The following cancellation fees will apply and invoiced after registration is confirmed: Within ten working days of the training date: 50% of the training cost. Within five working days of the training date: 75% of the training cost. On the day of training: 100% of the training cost. Notifications of cancellations must be in writing. (i.e. E-mail)

Training location : Virtual

Training start date : 12 February 2024

Training duration : 2 day(s)

Course Overview :

This course teaches you how to develop, implement and maintain a robust HACCP food safety system. Good agricultural practices (GAPs) and your HACCP plan are components of a preventive control plan (PCP).

Target Audience :

Agriculture Sector Professionals
Growers/Producers
Food Safety & Quality Personnel
Global Food Safety Personnel
HACCP Personnel
Owners/Operators of Food Businesses

Training Contents :

What You’ll Do

Discuss specific customer requirements for produce safety
Create a process flow for your operation
Identify hazards specific to produce operations
Conduct a risk assessment
Use the decision tree to determine process controls and critical control points (CCPs)
Practice completing required food safety documentation

Prerequisite(s): An understanding of prerequisite programs and Good Agricultural Practices is essential.

Program Benefits

At the end of the program, you will be able to:

Discuss food safety, Good Agricultural Practices (GAPs) and prerequisite programs as building blocks for HACCP
Apply the Codex 12 steps to HACCP to develop and maintain your HACCP plans
Conduct a hazard analysis and utilize the HACCP decision tree to identify critical control points (CCPs)
Identify potential hazards during growing, harvesting, sorting, packing and distribution of raw produce
Manage the risks related to fresh produce
Discuss sanitary post-harvest handling of produce