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Did you know CDC estimates that roughly 1 in 6 Americans (48 million people) get sick from foodborne illnesses each year? Surprisingly produce accounts for 46% of those illnesses, and leafy vegetables such as spinach and cabbage were responsible for the majority of the illnesses. In November 2018, the CDC issued a warning to consumers to avoid eating romaine lettuce while they investigated numerous E. coli infections across the country. That outbreak sickened 210 people in 36 states, resulting in 5 deaths. This was the most serious threat for growers from Arizona and California since the 2006 E. coli outbreak involving bagged spinach.  A fresh spinach outbreak in 2006 sickened 199 people in 26 states. It caused 3 deaths and led to a widespread loss of consumer confidence in the U.S. to bagged spinach & lettuce products.

This self-paced HACCP course specifically designed for the fresh fruit and vegetable industry will refresh your knowledge and satisfy all standard requirements. This is a practical course focusing on how to apply the HACCP Principles within the fresh produce industry, particularly in a pack shed or farm environment.

This course comes with numerous downloadable HACCP documents including worked HACCP Plan example for an apple pack shed, copy of Codex HACCP, articles and scientific papers on specific outbreaks (like the Colorado canteloupes) and specific fresh produce microbiological hazard information explaining why and how outbreaks happened – and more importantly what you can do to avoid such an incident.