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HACCP and GAP for Produce Distribution Operations

HACCP for Packing, Storage & Transport

With FSMA Preventive Controls & Sanitary Transport Rules, PrimusGFS & SQF requirements

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 and cold-storage facilities, including the FSMA Sanitary Transport Rule requirements, is emphasized. Hazard assessment utilizes the HACCP method to comply with FSMA Preventive Controls Rule and GFSI standards, including SQF and PrimusGFS.

Delivery Format: Live training (public or onsite at client’s facility) led by GFSI Qualified/ Preventive Controls Approved Lead Trainer.

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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 (live classes) and Certificate of Completion.

Learning Objectives - Upon course completion, you will be able to:

  • Know hazards associated with packing, storing and transporting food products
  • Describe FSMA requirements for Preventive Controls and Sanitary Transport
  • Write SOPs for processes and procedures
  • Apply GMPs and HACCP principles in a pack house and storage facility
  • Recognize the importance of Traceability, Recall and Food Defense Programs

Who Should Attend: Managers, supervisors, HACCP team members and employees of 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 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.