This 2-day course provides the knowledge and tools to develop and implement a Food Safety Plan, highlighting HACCP Principles and revised, current GMP (21 CFR 117) requirements.
Facility Focus: Risk-based prevention relevant to produce pack-house, processing and cold-storage facilities. FSMA rules, including the FSMA Sanitary Transport and Intentional Adulteration Rule requirements, are reviewed. Hazard assessment utilizes the HACCP method to comply with FSMA Preventive Controls Rule and GFSI standards such as SQF and PrimusGFS.
Delivery Format: Live training (public or onsite at client’s facility) led by GFSI Qualified/ Preventive Controls Approved Lead Trainer.
Registration Fees: $695/person. Discounts apply for early bird, multiple attendee and multiple course registrations.
Fees include: instructor-led training, course materials binder, lunch (live classes) and Certificate of Completion.
Learning Objectives - Upon course completion, you will be able to:
Who Should Attend: Managers, supervisors, HACCP team members and employees of produce processing packing, storage and distribution facilities seeking an understanding of preventive controls, HACCP and food safety plan development.
Industries: Grower/packer operations, cooling operations, cold storage and distributors.
Recommended Pre-requisites: Some knowledge of Good Manufacturing Practices (GMPs) is helpful.
Completion of this course meets regulatory and GFSI requirements (Primus GFS, BRC, SQF, GLOBALG.A.P.) for HACCP Training and earns an IHA approved certificate. An optional exam is offered at the course conclusion.