Schedule and duration
Developing a HACCP Plan for Fresh Fruits and Vegetables
Ensuring the safety of fresh fruits and vegetables is key to meeting international standards and protecting consumer health.
This course provides a practical guide for developing a HACCP plan tailored to the risks inherent to fresh produce, from harvest to packaging.
What will you learn?
✅ Identification of biological, physical, and chemical hazards
✅ Hazard analysis and critical control points
✅ Preventive and corrective measures
✅ Documentation and monitoring of the HACCP plan
Target audience:
✔️ Exporters and agricultural producers
✔️ Packing and processing companies
✔️ Food safety and quality personnel