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Online Training - HACCP for Agricultural Operations with Introduction to FSMA

This International HACCP Alliance (IHA) approved online training course provides the agriculture industry with the knowledge necessary to develop and implement a Food Safety Plan based on the Hazard Analysis Critical Control Point (HACCP) method. Attendees learn to utilize risk-based preventive methods for identifying and controlling potential food safety hazards and complying with industry and regulatory requirements.

  • Understand the components of a HACCP-based food safety system which includes prerequisite programs and a HACCP Plan
  • Satisfy the training requirement for Global Food Safety Initiative (GFSI) approved standards such as BRC, SQF, GLOBALG.A.P. Primus GFS

Course Description: Progress through 14 learning modules: The instructor narrates and explains the content of each module as it’s presented. Module topics include:

  • Importance & History of Food Safety; Identifying and Controlling Hazards; Personnel, Hygiene, Agricultural Water, Soil Amendments, Animal Activity, HACCP Preliminary Steps and Principles
  • A quiz at the end of each module reinforces your knowledge and retention of the material. The quiz can be repeated as often as you wish.

Includes: Downloadable presentation slides & support material, quizzes, final exam, and an IHA Approved HACCP Certificate upon successful completion of all 14 modules, quizzes and final exam.

Join SCS complementary Touch-base Tuesdays Webinars: SCS hosts hour long informative live webinars addressing various food safety topics to support the online courses. The webinars are interactive, engaging and encourages you to ask questions of the SCS subject matter experts.

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SCS Training Fee

Registration Fee: $420 per person. Discounts apply for registering multiple attendees.

Instructor: SCS instructors are experienced food safety professionals who provide a variety of services including food safety training, plan development and audit support to fresh produce suppliers and food processors across the United States.

 

Agenda

Self-paced Modules (Approximately 1 hour each including quiz)

  • The Importance of Food Safety
  • The History of HACCP
  • Controlling Hazards
  • Personnel
  • Plant and Grounds
  • Sanitary Operations
  • Equipment and Utensils
  • Processes and Controls
  • Additional Prerequisite Programs
  • General vs. Specific Controls Worksheet Exercise
  • Implementing HACCP: 5 Preliminary Tasks
  • Implementing HACCP: Principles 1 and 2
  • Implementing HACCP: Principles 3, 4 and 5
  • Implementing HACCP: Principles 6 and 7
  • Final exam: 40 questions to verify your knowledge of HACCP. A Certificate of Accomplishment is awarded with passing score of 70%.