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HACCP and GAP for Produce Distribution Operations

HACCP Training, including an overview of FSMA's HARPC 

Food Safety Plan Development

This 2-day HACCP training focuses on developing a preventative approach for controlling hazards and staying in compliance with new industry and regulatory requirements. It covers food safety prerequisites, GMPs and HACCP principles.

This course is International HACCP Alliance (IHA) accredited and is a prerequisite for taking GFSI level training such as SQF or BRC.

  • Current Sessions
  • December 8-9: Kent, WASign Up
  • December 14-15: Burbank, CASign Up
  • Janurary 19-20: Emeryville, CASign Up
  • Jan 21: Document Management for Food SafetySign Up
  • March 7-8: Santa Ana, CASign Up
SCS Training Fee

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

Course Highlights

Participants learn how to identify and prevent food safety hazards, establish control measures, limits and monitoring procedures, write and update a HACCP plan, document and verify results, and to prepare for audits.  We review and compare HACCP to the new FSMA regulatory requirements for HARPC (Hazard Analysis & Risk-based Preventative Controls).


Day One

  • Introduction to HACCP
  • The Impact of Food Safety, and History
  • Food Safety Modernization Act (FSMA) Overview
  • Hazards – Chemical, Physical, and Biological
  • Prerequisite Programs (PRPs), including Current Good Manufacturing Practices (cGMPs) – Policies
  • Understand Good Manufacturing Practices (GMPs) – Personnel, Plant and Grounds, Sanitary Operations and Sanitary Facilities and Controls, Equipment and Utensils, and Production and Process Controls
  • Additional Prerequisite Programs – Document Control, Product Recall and Trace-back, Allergen Control, Food Defense, and Transportation
  • Implementing HACCP – 12 Steps and 7 Principles

Day Two

  • Continue – Implementing HACCP – 12 Steps and 7 Principles
  • HACCP Review – Preliminary Tasks, Principles, Preventative Controls, and HARPC vs HACCP
  • Exam and Presentation of Certificates

Who Should Attend

Supervisors, managers and anyone needing to understand HACCP guidelines. Line workers will benefit as well, but we can provide a 1-day training covering GMPs and an overview of HACCP if needed.

Industries: food manufacturers, distributors, grower/packaging + fresh-cut operations, and beverage suppliers.