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SQF Training with SCS Global Services

HACCP for Agricultural Operations, with Introduction to FSMA's 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.

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SCS Training Fee

Registration Fees: $695/person. Discounts apply for early bird, multiple attendee and multiple course registrations.
Fees include: instructor-led training, course materials binder, lunch and Certificate of Completion.

Course Highlights

  • Create a risk assessment plan for on-farm operations
  • Review GAPs and GMPs (i.e. microbial risk, water quality, sanitation, and storage)
  • 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.
  • Who Should Attend

    Growers, packers, re-packers, and cooling facilities (this course meets HACCP requirements for GFSI standards (GlobalG.A.P., PrimusGFS).

    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.
    • Maintain the Plan: training, periodic modifications (new procedures, products, equipment), measuring effectiveness, setting limits, monitoring methods, developing corrective procedures
    • Team activities

    Day Two

    • Documenting Your HACCP Food Safety Plan: verification, validation, record keeping, trace-back techniques and dealing with product recalls
    • Group HACCP exercises and optional test