Courses

Businesses invest considerable resources in their technical standards and day to day operations processes. But, no matter how well managed the these standards and controls are operating within your business, there is always the risk of an issue arising, this is particularly relevant to fresh produce production. Pesticide Residue MRL exceedance, Food Pathogens such as Salmonella, Listeria and E coli 0157, Allergens, Labour Exploitation, labelling errors and Foreign Body Contamination to list but a few.

These events may have a significant economic impact – resulting in a loss of sales, destruction of product, adverse media/social media exposure, temporary or permanent closure, increased scrutiny by regulators, and potential legal actions.

They may also have long term effects on consumer confidence, create issues with market access, and ultimately challenge the viability of a business.

When an issue arises it is hopefully rare but it’s vital that that it is investigated and managed effectively to meet customer and legal requirements. This course looks all these aspects to equip your staff to manage crisis situations.

To enquire about this course please contact info@freshproducetraining.com.

This is an online course, for new technical or non technical staff  to understand the basics of of the BRCGS Food Standard Issue 9.

It is broken down into 8 separate modules covering:

Introduction to the BRCGS standard

Section 1 – Senior Management Commitment

Section 2 – The Food Safety Plan / HACCP

Section 3 – Food Safety & Quality Management Systems

Section 4 – Site Standards

Section 5 – Product Controls

Section 6 – Process Controls

Section 7 – Personnel

Each section is broken down into the clauses with a simple explanation of the requirements.

To register for this course please contact info@freshproducetraining.com.

Internal auditing is a way to check that the business you are auditing (normally your own) is meeting the requirements of the relevant Quality standards as well as producing safe food.

By performing thorough internal audits, you can highlight any deficiencies and put in place appropriate corrective actions prior to any issues becoming serious.

This course is aimed at developing attendees understanding and knowledge in these areas, to allow them to develop their skill to practically to identify and manage audits in both a field / growing and packhouse setting.

Subject to demand, we can run bespoke courses that go through the fresh produce requirements for various retailers / food service operators.

To enquire about this course please contact info@freshproducetraining.com.

Subject to demand, we can run a bespoke course that goes through how interpret microbiological and pesticide results and decide the next course of actions when things are out of specification.

To enquire about this course please contact info@freshproducetraining.com.

Subject to demand, we can run a bespoke course that goes through how to develop microbiological and pesticide testing schedules to meet your customer requirements.

To enquire about this course please contact info@freshproducetraining.com.

Subject to demand, we can run a bespoke course that goes through how to deal with pesticide residue exceedances.

To enquire about this course please contact info@freshproducetraining.com.

Subject to demand, we can run a bespoke course that goes through how interpret microbiological and pesticide results and decide the next course of actions when things are out of specification.

To enquire about this course please contact info@freshproducetraining.com.

Subject to demand, we can run a bespoke course that goes through how to develop microbiological and pesticide testing schedules to meet your customer requirements.

To enquire about this course please contact info@freshproducetraining.com.

Subject to demand, we can run a bespoke course that goes through how different fresh produce crops are grown, the food safety risks associated with them, general quality standards and issues specific to the crops / seasonality and what controls can be put in place at the grower, processor or manufacturer to reduce these risks down.

The fresh produce crops would be chosen based on the crops used by your company, and will include specific issues on food safety / quality that you have encountered.

To enquire about this course please contact info@freshproducetraining.com.

Subject to demand, we can run a bespoke course that goes through how to perform fresh produce supply chain risk assessments and guide you through different ways to manage risks from different categories of crops and different countries of origin.

To enquire about this course please contact info@freshproducetraining.com.

Subject to demand, we can run a bespoke course that goes through what due diligence would be expected when dealing with fresh produce suppliers.

To enquire about this course please contact info@freshproducetraining.com.

This is an introduction to TACCP for fresh produce growers.

This covers threats to food safety and a business in context of fresh produce growers and packers.

This is an introduction to VACCP for fresh produce growers.

This covers food fraud and malicious contamination in context of fresh produce growing and claims that can be made.

This is an introduction to VACCP for food manufacturers

This covers food fraud and malicious contamination in context of food manufacture.

This is an introduction to VACCP for fresh produce growers.

This covers food fraud and malicious contamination in context of fresh produce growing and claims that can be made.

This is an introduction to VACCP for food manufacturers

This covers food fraud and malicious contamination in context of food manufacture.

This is an introduction to TACCP for food manufacturers.

This covers threats to food safety and a business in context of food manufacturers.

This is an introduction to TACCP for fresh produce growers.

This covers threats to food safety and a business in context of fresh produce growers and packers.

This is an introduction to TACCP for food manufacturers.

This covers threats to food safety and a business in context of food manufacturers.

This is an online course, for fresh produce growers to understand the basics of traceability from the field to the plate, what should be covered, and why it is important.

To register for this course please contact info@freshproducetraining.com.

Subject to demand, we can run a bespoke course that goes through the different agricultural certification schemes commonly found in the UK and EU, what they cover, how they differ and what benefits they offer growers.

To enquire about this course please contact info@freshproducetraining.com.

This is an online course, for growers to understand how the LEAF certification scheme works and is audited. This will include an overview and practical measures for the 9 different sections of LEAF.

To enquire about this course please contact info@freshproducetraining.com.

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.

This is an introduction to food safety for fresh produce growers.

There are 6 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.

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.

This is an online course, for growers to understand the the main food pathogens associated with fresh produce, where they come from and how the risks of them can be reduced.

To register for this course please contact info@freshproducetraining.com.

This is an online course, for growers to understand the microbiological risk from irrigation water sources and how the risk can be reduced.

To register for this course please contact info@freshproducetraining.com.

This is an online course, for growers to understand the microbiological risk from using manures and composts from, the different sources and how the risk can be reduced.

To register for this course please contact info@freshproducetraining.com.

This is an online course, for growers to understand the the main food pathogens associated with fresh produce, where they come from and how the risks of them can be reduced.

To register for this course please contact info@freshproducetraining.com.

This is an online course, for fresh produce pack houses to understand the basics of food safety culture, how it fits in with food safety, why it goes wrong, how it can be measured and what can be done to improve it.

Useful for sites who are BRCGS certified and are struggling to relate how food safety culture fits within their fresh produce business.