Food Safety and HACCP for Fresh Produce Producers

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As a fresh produce supplier and processor for major North American retailers/warehouse clubs, marketers and distributors, you must comply with both regulatory and client requirements for food safety. This course teaches you how to develop, implement and maintain a robust HACCP food safety system. Good agricultural practices (GAPs) and your HACCP plan are components of a preventive control plan (PCP).

What this course covers

• Discuss specific customer requirements for produce safety

• Assess a process flow for your operation

• Identify and assess hazards specific to produce operations

• Use a decision tree to determine process controls and critical control points (CCPs)

• Practice completing required food safety documentation

An email address is required for registration and to receive the login instructions.

Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.

You will find your course material and homework/exam on the NSF Learner portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.

For training in Quebec, Canada: NSF Training and Education Services is accredited by the Labor Market Partners Board for the purposes of the Act to promote the development and recognition of the skills of the workforce. Certificate #0059425

Who should Attend

Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs.

Prerequisites

An understanding of prerequisite programs and Good Agricultural Practices is essential.

At the end of the program, learners will be able to: 

• Discuss food safety, Good Agricultural Practices (GAPs) and prerequisite programs as building blocks for HACCP 

• Apply the Codex 12 steps to HACCP to develop and maintain your HACCP plans 

• Conduct a hazard analysis and utilize a HACCP decision tree to identify critical control points 

• Identify potential hazards during growing, harvesting, sorting, packing and distribution of raw produce 

• Manage the risks related to fresh produce  

• Discuss sanitary post-harvest handling of produce 

Accreditation  

As an Association for Continuing Education and Training (IACET) Accredited Provider, NSF Training and Education offers CEUs for its programs that qualify under the ANSI/IACET Standard. NSF Training and Education is authorized by IACET to offer the number of CEUs below for this program. 

1.3 CEU’s 

This course is accredited by the International HACCP Alliance.  

Partners 

International HACCP Alliance, providing a uniform program to assure safer food products.

Computer and Internet Connection: 

You will need regular access to a computer with an internet connection. High speed broadband access (LAN, Cable or DSL) is recommended. 

Compatible Web Browsers: Firefox, Chrome, Safari, IE Edge and higher 

Accommodations 

NSF is committed to accommodating the learning requirements of all our stakeholders. If you require special assistance for any reason, please contact us at nsftraining.na@nsf.org