On-Farm Food Safety Training

This course will meet basic training requirements for on-farm food safety and provide a better understanding on how to implement efficient On-Farm HACCP-based systems.

Participants will learn how to develop and enforce a food safety system overview based on a Hazard Analysis Critical Control Point (HACCP) approach to sustaining and growing your business in today’s environment.

Learning Objectives

After completing this course, you will have a thorough understanding of:

• Establishing food safety culture through management commitment;
• Communication;
• Personnel hygiene policies and training;
• Recognizing the difference between Food Safety, Food Fraud, and Food Defense;
• Identifying the sources of On-Farm Biological, Chemical, and Physical contaminations and the control measures;
• The importance of documenting the farm site history, performing soil evaluations, using medicated/non-medicated, vaccination and animal handling/segregation issues, as well as planning the crop rotation and harvest patterns;
• Improving food safety through proper animal handling and feeding;
• Identifying the controls over Agricultural chemicals such as pesticide, manure and protect the farm from foreign animal contamination;
• Establishing controls over the utilities, water, steam, ice, air quality and equipment and tools;
• Applying good cleaning practices, waste management;
• Understanding the recall, emergency preparedness program;
• Learning the control hazards associated with product labeling and information for customers;
• Understanding the HACCP 7 principles;
• Learning about the risk assessment and hazard analysis requirements;
• Establishing control measures, monitoring, corrective actions and verification procedures;
• Outlining the internal audit and documentation requirements;

Course Outline & Major Topics:

• Module 1: Management, Personnel Training/Hygiene, Fraud Control, Security
  • Management Aspects
  • Personnel Training
  • Employee Hygiene Policies and Training
  • Personnel Hygiene
  • Food Defense, Facility Security, Threats
  • Food Fraud, Vulnerability
  • Food Defense/Food Fraud
• Module 2: Overview of On-Farm Contaminants and Controls
  • Preventing Biological Contamination
• Module 3: Control of Farm Site, Animal Handling Hazards and Rotation
  • Farm History and Site Management
  • Crop Rotation and Harvest Patterns
  • Bedding, Animal Enclosure Hazard Controls
  • Animal Feeding, Vaccination, Handling, Segregation
  • A Global Threat
  • How Does Antimicrobial Resistance Develop?
  • How can antibiotic resistance spread?
  • What should you do?
• Module 4: Control of Agricultural Chemical and Cross Contamination Hazards
  • Pesticide/Chemical Use, Chemical Drift and Withdrawal Periods
  • Manure or Biosolids Handling
  • Protection From Foreign Animal Contamination
  • Pest and Premises Control for Field Packing
• Module 5: Control of Utilities and Cleaning Practices, Waste Management
  • Utilities: Water/Steam/Ice/Air
  • Premises Cleaning and Inspection
  • Pack Station Cleaning/Sanitation/Training Program
  • Produce Washing and Cleaning
  • Waste Management / Disposal
  • Cleaning/Sanitizing
• Module 6: Equipment Hazard Controls
  • Equipment Design, Cleaning, and Maintenance
• Module 7: Supplier, Transport and Storage Hazard Controls
  • Supplier and Incoming Item Hazard Control
  • Supplier and Incoming Item Hazard Control (Con’t)
  • Vehicles, Conveyances, Containers (VCC) Controls
  • Storage Controls
  • Storage Controls (Con’t)
  • Storage and Transport – Questions
  • Storage and Transport – Answers
• Module 8: Recall Programs and Labelling Controls
  • Recall and Emergency Preparedness Program
  • Product Information, Labelling
• Module 9: Hazard Analysis Critical Control Point (HACCP)
  • What Does HACCP Stand For?
  • Preliminary Steps
  • Preparing for HACCP Implementation
  • The 7 HACCP Principles
  • Principle 1: Hazard Analysis
  • Hazard Identification
  • Hazard Identification – Risk Assessment
  • Risk Assessment
  • Validation of Controls
  • Food Safety Pyramid
  • Principle 2: Critical Control Points
  • Preventive Control (PC) or Critical Control Point (CCP)
  • PC/CCP Decision Tree
  • Principle 3: Critical Control Limits
  • Principle 4: Monitoring
  • HACCP Plan Form: Monitoring
  • Principle 5: Corrective Actions
  • HACCP Plan Form: Principle 5:
  • Corrective Action Components
  • Principle 6: Verification Procedures
  • Validation, Verification, Updates
  • HACCP / Preventive Control Plans
  • Animal Farming HACCP Plan
  • Internal Audit, Verification & Follow Up
  • Principle 7: Documentation
  • Farm Product Safety Records
  • Control of Records

*Receive a nationally recognized certificate for participation in this course

Who Should Take This Course?

• Owners
• Supervisors
• Production Personnel
• Business Leaders
• Agri-food Workers
• Farmers

*Become a member to receive 20% off