HACCP Design and Implementation for the Fresh Produce Industry
Food Safety Courses
What is HACCP Design and Implementation for the Fresh Produce Industry?
Why is this service important?
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:
Upon successful completion of the course, individuals will earn a certificate of completion including the International HACCP Alliance Gold Seal of Approval.
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