HACCP for fresh produce growers
HACCP for fresh produce growers
HACCP for fresh produce growers
In this Learning Path, 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.
Aims
- 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 growing in the UK
- Describe several examples of malicious contamination and food fraud
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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.
How this relates to the Capability Framework
The learning objectives in this Learning Path relate to the capabilities inside the Arable and Horticulture areas of our Capability Framework.
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