The course is particularly aimed at Tier 1 and 2 growers, suppliers, packers and wholesalers to the major grocery retailers, and covers the following:

- HARPS overview and general requirements;

- Food safety and quality issues in the produce industry;

- Legal requirements for food safety programs;

- Four hazards (biological, chemical, physical, allergen) and their sources

- Three elements of a food safety program (facilities and equipment, HACCP and pre-requisite programs);

- Food safety risk assessment and HACCP process; and

- HARPS elements in practice.

* This course will also qualify as HACCP Refresher Training

This event is currently not available