This is an introduction to food safety and HACCP for fresh produce growers.
There are 7 different topics in this course starting by covering the background to fresh produce food safety before highlighting microbiological hazards, physical hazards, chemical hazards, allergenic hazards, food fraud and malicious contamination in context of fresh produce growing.
Lastly we will go through the 12 steps of HACCP. Whilst most fresh produce growers will not have any CCP’s, we’ll use an example to describe how CCP’s are managed.
This course is available as:
Online training – a presentation and quiz to be completed at a time of your choosing. Please click on the link below to purchase the course.
Café Style – on online presentation to be completed at a time of your choosing, followed by a tutor led workshop on a specific time/date. Please contact us for dates.