HACCP Basics for the Fresh and Fresh-Cut Produce Industries

HACCP Basics for the Fresh and Fresh-cut Produce Industries is an online, self-paced course on the HACCP System and its prerequisites. Offered and certified by NEHA, the course is further accredited by the International HACCP Alliance. 

The course is designed to assist participants in implementing a legally mandated food safety plan for bringing the safest possible raw vegetables and fruits to market. The course introduces food safety regulations, with an overview of elements of the 2011 Food Safety Modernization Act (FSMA), such as food defense and Traceability; understanding GAPS, the epidemiology of foodborne disease; agricultural and processing prerequisites on managing contamination of water, soil and production environments; and training of food handlers. The course also explains monitoring, validation and record keeping activities required to be HACCP compliant.