COURSE DETAILS
This International HACCP Alliance approved course, available in English and Spanish, 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.
Learning Objectives:
- Create a risk assessment plan for produce, pack house, processing and storage operations
- Review GMPs relevant to produce operations
- Be informed about updates to regulatory requirements and buyer requests for new FSMA rules
- Satisfy the training requirement for Global Food Safety Initiative (GFSI) standards such as GlobalG.A.P., PrimusGFS or SQF
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.
Prerequisites:
None. This is a basic food safety training.
Related Trainings:
Classroom Training
In this 2-day course, attendees participate in interactive exercises, gaining practical knowledge of GMPs, associated hazards and risks. Learn to establish control measures, set critical limits and monitoring procedures, and document and verify outcomes. The instructor also offers tips on inspection and audit preparation.
An optional exam is offered at the course conclusion.
Classroom Price: $695/person
Discounts applied at registration for early bird, multiple attendee and bundled course registrations. Students and government personnel may apply for discounts by submitting a valid student or government ID to [email protected].
Fees include:
instructor-led training, course materials, lunch (live classes) and Certificate of Completion.
Online Self-Paced Training
Register and take up to one year to complete. Progress through 10 instructor-narrated learning modules on topics including the history of Food Safety; Identifying and Controlling Hazards; Personnel Hygiene; GMPs; 5 Preliminary Steps and 7 HACCP Principles.
Module quizzes reinforce your knowledge and retention of the material, and may be retaken to improve your score. The final exam is based on module quizzes and satisfies GFSI scheme requirements.
Online Price: $395/person
Discounts applied at registration for early bird, multiple attendee and bundled course registrations. Students and government personnel may apply for discounts by submitting a valid student or government ID to [email protected].
Fees include:
downloadable presentation slides and support material, quizzes, final exam, and an IHA Approved HACCP Certificate upon successful completion of all 12 modules, quizzes and final exam.
On-site Training
Contact Diane Dulmage
Training Services Account Manager
+1.510.452.8003
Contact Eddie Gomez
Director of Sales and Business Development, LATAM
+55 54.99688.3769
Contact Eduardo Felipe
Business Development – North & East of Mexico
+52 667.503.9045
Contact Oscar Morales
Business Development; Central and South México
+52 66.7230.0693
Classroom Sessions
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HACCP for Produce OperationsDec 7 - Dec 8Fresno, CA
ALL CLASSROOM COURSES TENTATIVE DUE TO COVID-19
Online Self-Paced Sessions
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AnytimeOnline Self PacedSpanish