HACCP Design and Implementation for the Fresh Produce Industry

This International HACCP Alliance-accredited course provides easy-to-understand steps to design and implement Hazard Analysis Critical Control Point (HACCP) systems for the produce industry including growers, repackers, distributors and fresh-cut processors. Participants will take part in interactive activities showing them how to create HACCP plans including performing a hazard analysis, defining critical control points, establishing monitoring procedures and limits, establishing corrective actions, verifying results, validating and maintaining the plan. Courses are available in both virtual, online and in-person formats. This course acts as a great prerequisite to individuals planning to take the FSPCA’s Preventive Controls for Human Food course.

HACCP is the foundation for manufacturing safe food, dietary supplements, and medicines. Companies falling under certain jurisdictions, such as the USDA, are required to have HACCP systems in place for each of their products. HACCP is also the foundation of GFSI or Global Food Safety Initiative schemes such as SQF and BRC, and is a required element on which GFSI systems build on. 

Under the umbrella of the Food Safety Modernization Act, the HACCP risk-based approach and hazard analysis have been adopted by the FDA as key elements in their curriculum for Preventive Controls for Human and Food developed by the FSPCA under which fresh-cut produce manufacturers now fall under. 

Under the PCHF rule, food manufacturers must utilize the services of a Preventive Controls Qualified Individual (PCQI) to develop and implement a compliant food safety plan including process, allergen, sanitation, and supply chain preventive controls. 

A foundational HACCP course, such as Avert’s HACCP Design and Implementation for the Fresh Produce Industry, provides a thorough understanding of risk based food safety elements also applicable to FDAs Preventive Controls and other risk-based food safety systems. This is a great introductory course for those just entering the produce industry and looking to get started with a comprehensive food safety course focusing on elements of the fresh-cut manufacturing industry.

This program is intended for members of the produce industry including food safety program managers, QA/QC staff, regulatory affairs managers, department supervisors, warehouse managers, purchasing agents, production personnel, company executives, HACCP team members or anyone interested in learning more about HACCP in the fresh produce industry. 

Course objectives & topics to include:

• 7 Principles & 12 Steps of HACCP including examples specific to the fresh-cut produce industry covering cold chain maintenance, wash water as a CCP, appropriate prerequisite programs, and more. 
• How to effectively conduct a Hazard Analysis, determine critical control points, establish critical limits, develop monitoring, recordkeeping, corrective actions, verification and validation of the plan.
• Learn to identify, mitigate and control biological, chemical & physical hazards that may impact a company’s process and products.
• Stay in compliance with industry and regulatory requirements.
• Prerequisite Programs for Food Safety.
• Real-world interactive activities help you gain practical knowledge of the HACCP process so you can apply what you’ve learned to your own process and product(s)
• Accredited and recognized by the International HACCP Alliance.
• This 16 hour basic HACCP course prepares you for a third-party GMP audit as well as requirements for GFSI training standards such as SQF, BRC, and FSSC 22000.

Upon successful completion of the course, individuals will earn a certificate of completion including the International HACCP Alliance Gold Seal of Approval.