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. You’ll explore both preventive and corrective measures that support safe and efficient operations.
You’ll learn how to identify key food safety hazards, implement effective hygiene and sanitation programs, build traceability systems, and prepare for third-party audits. The course includes practical examples, downloadable tools, expert insights, and industry-relevant case studies to help you confidently apply what you learn.
Whether you’re new to food safety or looking to upgrade your skills, this course provides a solid foundation to advance your career, improve operational performance, and ensure compliance across the fresh produce supply chain.
- Quality Assurance Professionals
- Food Safety Managers
- Technical managers & Compliance Officers
- Fresh Produce Exporters
- Auditors & Certification Bodies
- Students in Agricultural & food science
- Operation Managers
