Food Safety and HACCP for Fresh Produce Producers

Start date:

04/11/2024

End date:

05/11/2024

Duration:

2 Days

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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).

Full Description

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).

Course Outcomes

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

Who should attend?

Target Audience :

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

Prerequisites

N/A

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