Food Safety and HACCP for Fresh Produce Producers

In-Person, Virtual Learning16 hours

Course Overview

This course teaches you how to develop, implement and maintain a robust HACCP food safety system. Good agricultural practices (GAPs) and your HACCP plan are components of a preventive control plan (PCP).

What this course covers

  • 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

An email address is required for registration and to receive the login instructions.

Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.

You will find your course material and homework/exam on the eLearning portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.

Who should Attend

Operational, Quality, Technical Staff and Food Safety personnel working in the agricultural sector with food safety plans and programs. Also suitable for professionals new to the industry.

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

View the Full Course Description

Course Objective

At the end of the program, you will be able to: 

  • Discuss food safety, Good Agricultural Practices (GAPs) and prerequisite programs as building blocks for HACCP 

  • Apply the Codex 12 steps to HACCP to develop and maintain your HACCP plans 

  • Conduct a hazard analysis and utilize the HACCP decision tree to identify critical control points (CCPs) 

  • Identify potential hazards during growing, harvesting, sorting, packing and distribution of raw produce 

  • Manage the risks related to fresh produce 

  • Discuss sanitary post-harvest handling of produce 


Computer and Internet Connection: 

You will need regular access to a computer with an internet connection. High speed broadband access (LAN, Cable or DSL) is recommended. 

Compatible Web Browsers: Firefox, Chrome, Safari, IE Edge and higher 


Special Requirements 

NSF is committed to accommodating the learning requirements of all our stakeholders. If you require special assistance for any reason, please contact your regional office one week prior to your class.