HACCP for fresh produce growers

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Find out how you can make an effective HACCP plan for your food production business with our online modules.

HACCP for fresh produce growers

In this online training, you’ll delve into the fundamental principles and practices of HACCP (Hazard, Analysis and Critical Control Points) and discover how to implement effective HACCP plans.

Get a better understanding of the four risk types associated with food production with our Essential Skills modules.

Aims

This online training course aims to help you:

Understand the importance of food safety and how to minimise contamination of your produce
Outline your responsibilities as a primary food producer in relation to relevant food safety legislation
Understand the seven principles and all of the 12 steps of HACCP
Explain what causes an allergic reaction and list the main allergens in fresh produce grown in the UK
Describe several examples of malicious contamination and food fraud

Try our sample module for FREE

You can access a sample module from the Learning Path completely FREE!

Simply fill the quick form in here and you can try some of our award-winning learning content, taken straight out of the HACCP for fresh produce growers Learning Path.

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Overview

Food producers are legally required to produce a HACCP plan, identifying biological, chemical and physical hazards to the safety of the food being produced.

Our modules outline the typical hazards you should be aware of, how you can identify the risks they pose and the systems you should follow to ensure those risks are controlled throughout the food production process.

The Learning Path includes online activities, practical exercises, and a review quiz. On successful completion of the Learning Path, a certificate will be available.