In this course, you will gain the critical knowledge and practical skills required to manage food safety, quality assurance, and regulatory compliance in the fresh produce industry. With perishable products like fruits and vegetables, understanding how to minimize risk and maintain quality is essential to protecting public health and ensuring consumer trust.

Designed for growers, packers, food safety managers, exporters, and supply chain professionals, this course is based on global best practices and internationally recognized frameworks such as Good Agricultural Practices (GAP), Good Manufacturing Practices (GMP), and Hazard Analysis and Critical Control Points (HACCP).

Each module is tailored to address the real-world risks and responsibilities involved in fresh produce handling from the field to the retail shelf.

Course Objectives:

By the end of this course, you will be able to:

• Identify key food safety hazards (biological, chemical, physical) relevant to fresh fruits and vegetables
• Implement GAP, GMP, and HACCP principles across growing, harvesting, packing, and distribution
• Apply sanitation, hygiene, and environmental controls to reduce risk
• Build and manage traceability systems for product recall and audit compliance
• Evaluate growing sites, inputs, equipment, and staff practices for contamination risk
• Align your practices with global regulatory expectations and quality standards
• Train workers effectively in food safety and personal hygiene procedures
• Prepare for third-party audits and food safety certifications

Course Modules

This course is structured into 17 in-depth modules:

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 Materials
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
10. Managing Containers and Packaging materials
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 in Fresh Produce
16. Traceability, Product Identification, and Recall
17. Testing For Chemicals and Microbial Contaminants