HACCP for Produce Operations

Processing, Packing, Storage, Intentional Adulteration & Sanitary Transport

This International HACCP Alliance approved 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.

• 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

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.