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.
Delivery Format: Live instructor led in classroom or self-paced online training.
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.
Upon completion of this course, you will be able to:
Who Should Attend: Production, warehouse, sanitation team members, supervisors, managers, and any industry members needing a better understanding or a refresher of GMPs and fundamental food safety programs.
Industries: Food manufacturers, distributors, grower/packaging operations and beverage suppliers.
Recommended Pre-requisites: None. This is a basic food safety training.