Course Overview and Objectives
1. Introduction to Food Safety and Quality
2. Food safety hazards associated with Fresh Produce
3. Where Can Contamination Occur In The Supply Chain?
4. Managing the growing site and planting material
5. Managing Fertilizers and Soil Additives
6. Managing Water
7. Managing Chemicals/ Pesticides
8. Managing facilities, Growing Sites, and Storage Areas
9. Managing Tools and Equipment's
10. Managing Containers and Packaging
11. Vehicle Maintenance and Hygiene
12. Managing Pests, Wild and Domestic Animals
13. Managing Workers/People
14. Managing Suppliers Of Inputs and Services
15. Managing Allergens
16. Product Identification, Traceability and Recall
17. Testing For Chemical and Microbial Contaminants
