For Agricultural Operations
This IHA Accredited course teaches you how to create a risk assessment plan for on-farm operations, with steps based on the proven HACCP model of risk assessment. HACCP stands for Hazard Analysis and Critical Control Points, yet farm-based operations without CCPs (Critical Control Points) still need risk assessment, per FSMA rules. HARPC (Hazard Analysis and Risk-Based Preventive Controls) is relevant for you!
The course will review GAPs and GMPs including microbial risk, water quality, sanitation and storage. Learn about the FSMA regulations and audits such as the GAPs Harmonized Standard (USDA GAP audit) and GFSI programs like GlobalG.A.P.
- March 24-25: Oxnard, CASign Up
- April 20-21: Fresno, CA (Spanish)Sign Up
Fees: Cost varies by sign-up date and number of attendees- see registration link
Fees include: training, material binder, lunch and certificate
- Create a risk assessment plan for on-farm operations
- Review GAPs and GMPs (ie microbial risk, water quality, sanitation, and storage)
- Learn about updates to regulatory requirements and buyer requests for: new FSMA rules, Produce GAPs Harmonization Audit (USDA GAP), and GFSI level programs such as GlobalG.A.P. and SQF.
- HACCP Overview and update on government regulations and GFSI programs
- Discuss building your Food Safety Plan - conducting hazard analysis, identifying preventative controls, assuring GAPs and GMPs are followed
- Review of Pre-requisite Programs: worker health and hygiene, microbial hazards and testing options, field and packing facility sanitation, etc.
- How to Maintain the Plan: training, periodic modifications (new procedures, products, equipment), measuring effectiveness, setting limits, monitoring methods, developing corrective procedures.
- Interactive Activity
- Documenting Your HACCP Food Safety Plan: verification, validation, record keeping, trace-back techniques and dealing with product recalls
- Group HACCP exercises + optional test
Who Should Attend
Growers, packers, re-packers, and cooling facilities (this course meets all regular HACCP requirements so even if you are not a farm-based operation, the GMPs are covered).