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The perfect practical course for those needing training in how to apply the HACCP Principles within the fresh produce industry, particularily in a pack shed or farm environment.

Online course with built in practical activities and small quizz at the end. This course was specifically designed for the fresh fruit and vegetable industry.  This course comes with numerous downloads covering worked example set of HACCP documents for an apple pack shed, copy of Codex HACCP, articles and scientific papers on specific outbreaks (Colorado canteloupes) and general produce microbiological hazard information explaining why and how outbreaks happened.

Course Objectives

The course has a strong focus on exactly how to carry out each step of the HACCP principles, industry specific food safety hazards and specific produce only examples.

Course Curriculum

HACCP: Hazard analysis Critical Control Point
HACCP for the Fresh Produce Industry 03:00:00
Understand the context of HACCP risk management principles Understand due diligence and legal requirements as they relate to HACCP methodology Understand and apply Codex HACCP Preliminary Steps and Principles to develop HACCP plans.
HACCP For the Fresh Produce Industry 01:00:00

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Instructor

Clare Winkel
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  • $330.00 $264.00 USD
  • 3 Hours
  • Course Certificate
  • Wishlist
  • Language English
  • Industry Processing/Manufacturing Food Safety
  • Categories Aquaculture
1 STUDENTS ENROLLED

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