Course Overview

As a fresh produce supplier and processor for major North American retailers/warehouse clubs, marketers and distributors, you must comply with both regulatory and client requirements for food safety. This course teaches you how to develop, implement and maintain a robust HACCP food safety system.

What You’ll Do

• Discuss specific customer requirements for produce safety

• Create a process flow for your operation

• Identify hazards specific to produce operations

• Conduct a risk assessment

• Use the decision tree to determine process controls and critical control points (CCPs)

• Practice completing required food safety documentation

Prerequisite(s): An understanding of prerequisite programs and Good Agricultural Practices is essential.

You can learn more about this course, browse our course list and register for courses on the NSF Learn website:

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