This International HACCP Alliance accredited 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. .
Fees: Cost varies by sign-up date and number of attendees- see registration link
Fees include: training, material binder, lunch and certificate
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).