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HACCP for Produce Operations

Processing, Packing, Storage, Intentional Adulteration & Sanitary Transport

Jessica Chen   |  
510.452.9090   |  
For Registration or IT Support
Diane Dulmage   |  
510.452.8003   |  
For Sales Support, Course Information, or Group Training


Instructor-Led Live

Instructor-Led Live

Classroom / Virtual
Starting at
$695

This 16 hour International HACCP Alliance (IHA) approved course provides the key knowledge to develop and implement a HACCP-based Food Safety Management System in produce operations. This course also includes information on how HACCP compares to the Preventive Controls for Human Foods Rule's Food Safety Plan requirements. This course also satisfies prerequisite course requirements for GFSI standards.

ALL CLASSROOM COURSES TENTATIVE DUE TO COVID-19

Self-Paced Online

Self-Paced Online

Starting at
$395

Self-paced training allows you to start and stop at any time. This International HACCP Alliance (IHA) approved course provides the key knowledge to develop and implement a HACCP-based Food Safety Management System in produce operations. This course also includes information on how HACCP compares to the Preventive Controls for Human Foods Rule's Food Safety Plan requirements. This course also satisfies prerequisite course requirements for GFSI standards. Available in Spanish.

Fees include: Downloadable materials (i.e. support material, quizzes, final exam) and an IHA Approved HACCP Certificate upon successful completion of all 12 modules, quizzes and final exam.

Private Group

Private Group

Classroom / Virtual
Contact us for a quote
TBD

SCS trainers can provide an interactive webinar for your team – engage associates and partners from multiple facilities! We will also come to your facility for in-person training as permitted by COVID-19 restrictions.

Recommended for groups of 6 or more. Choose from a wide range of courses or a customized training.

Contact us to discuss options, get a quote and schedule a training for your team.

Learn More

  • Course Details
  • FAQs

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
Agenda: Download

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.

What Our Clients Think

Quotation Mark

I would like to thank SCS for their fine training program. It’s our preference to send our employees to in-person trainings, but with restrictions set by Covid in 2020 we understand why SCS conducts classes via webinar. Our employees said the setup and webinars were both informative and well-paced and felt they were as close to being in-person as possible.

Dominic Etcheberria | General Manager, JBL Distributing / Veg-land

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