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SQF Training with SCS Global Services

HACCP for Ag Operation with Intro to FSMA Produce Safety Rule

This International HACCP Alliance approved course provides instruction for creating a risk assessment plan based on the HACCP approach for controlling food safety hazards.

Attendees participate in interactive exercises, gaining practical knowledge on GAPs, associated risks (microbial, water quality, sanitation) as well as GMPs (HACCP pre-requisites). Establishing control measures, setting critical limits and monitoring procedures, and documenting and verifying outcomes are addressed. The instructor also offers tips on inspection and audit preparation. The new FSMA regulatory requirements for Produce Safety are reviewed and include requirements for worker health, hygiene and training, soil amendments, animal control, and water quality. SCS has supported the agriculture industry for over 30+ years both domestically and globally. .

  • Current Sessions
  • February 4-5: Yuma, AZSign 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.


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).