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HACCP for Produce Operations

Processing, Packing, Storage, Intentional Adulteration & Sanitary Transport

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.

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: Contact us for an onsite training proposal

Fees include: instructor-led training, course materials, lunch (live classes) and Certificate of Completion.

Online 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.

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

Save on time and travel expenses when you have 6 or more team members for training. SCS trainers can come to your facility or present a live, interactive webinar for your team. Contact us to schedule a private, on-site training at your facility.

Contact Diane Dulmage Training Services Account Manager
+1.510.452.8003

Classroom Sessions

Classroom Sessions

Choose REGISTER for pricing. $25 discounts included: early bird, two or more, and bundled courses.
Online Sessions

Online Sessions

  • Anytime
    Online Self Paced
    Spanish
    Register

Need Registration Help?

For Public Training Events:
Contact Jessica Chen
Training Coordinator
+1.510.452.9090
For Private / On-Site Training:
Contact Diane Dulmage
Training Services Account Manager
+1.510.452.8003

Request Information