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SQF Training with SCS Global Services

HACCP Training

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.

  • Current Sessions
  • Jan 14-15: Yuma, AZ Sign Up
  • Jan 16: Yuma, AZ, in SpanishSign Up
  • Feb 2-3: Clovis, CA Sign Up
SCS Training Fee

Fees: Cost varies by sign-up date and number of attendees- see registration link
Fees include: training, material binder, lunch and certificate

Course Highlights

  1. Create a risk assessment plan for on-farm operations
  2. Review GAPs and GMPs (ie microbial risk, water quality, sanitation, and storage)
  3. 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.

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

Agenda

Day One

  • 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

Day Two

  • 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).