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.
Fees: Cost varies by sign-up date and number of attendees- see registration link
Fees include: training, material binder, lunch and certificate
Our instructor provides food safety training, plan development and audit support to fresh produce suppliers across the United States. She has developed audit standards, as well as training and calibration programs with industry organizations (United Fresh), shippers, retailers and auditing companies. She is also an instructor at Hartnell College in Salinas, CA with a degree from California Polytechnic State U. – B.S., Fruit Science – 2002
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).