HACCP for Fresh Produce

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Course overview

This course provides a practical understanding of what is required in controlling the microbiological, chemical and physical hazards encountered in Fresh Produce. The course deals with the implementation and maintenance of an effective HACCP system as this applies to Fresh Produce operations. HACCP training for key personnel in your business is an ongoing requirement of all the major retailers, and the SQF and BRC standards. This course meets that requirement.

The course is presented in such a way that skills learned can be used to facilitate the safety and quality of your products, whatever these may be. Clear, concise terms are a feature of the course; terms that you will understand, as these relate to Fresh Produce handled in your business.

Comprehensive training and resource materials are provided, supported by graphic representations of key concepts, and discussion of case studies.

Please note that this course does not address product safety management where processing or other forms of value adding occur in a fresh produce operation. In such cases Stratus Training’s three day course HACCP: Principles and Applications would be required to be completed.

Course Cost: $1000.00 GST exempt*.
*Group discounts may apply for this course. Contact us on 1300 880 270 to discuss your options.

Who should attend this course?

This course is aimed at those that work in the Fresh Produce industry. Growers, quality assurance managers, market agents and business owners that need to adopt best practice when it comes to the implementation and maintenance of HACCP based food safety management systems for Fresh Produce.

Successful completion of this course will equip participants with:

  • The skills and knowledge needed to effectively manage food safety in the context of Fresh Produce.
  • An understanding of HACCP system development and implementation, as this  applies to Fresh Produce.
  • The ability to assess and effectively manage product and process specific hazards in Fresh Produce operations.
  • Knowledge of the means by which continuous improvement in food safety management can be achieved in Fresh Produce operations.

This course is based on Nationally Accredited Training competency units.

Upon successful completion of all assessment requirements participants will receive a Statement of Attainment listing the following competency units:

  • FDFFS2001A Implement the food safety program and procedures
  • FDFTEC3001A Participate in a HACCP team
  • Principles and objectives of managing food safety in Fresh Produce
  • Food safety hazards of concern in Fresh Produce.
  • Development and implementation of prerequisite programs in Fresh Produce.
  • Development and implementation of HACCP systems for Fresh Produce.
  • Processes for continuous improvement in the food safety management of Fresh Produce.
  • There are no prerequisites for this course, but an understanding of fresh produce operations would be advantageous.
  • This course is delivered over two days.

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