Good hygiene practice and produce safety

The need to manage microbiological hazards in the production and post-harvest handling of primary products is an essential part of the production and supply food products. This requires an understanding of the hazards, risks and control options. Producers that adopt recognised good hygiene and agricultural practices and have a recognised system of food safety management will be better placed to meet the demands and expectations of the safety and quality conscious food industry.

This course will provide practical guidance to identifying, evaluating and controlling hazards significant for food safety in the pre and post harvest handling of crop products. The focus is on microbiological hazards including foodborne pathogens, hazard variables (causes and sources), risk and control options based on good hygiene practice in agricultural related situations and implementation of food safety management systems.

Courses are tailored for the following sectors:

• fresh produce
• commodities including pulses, nuts and cereals

Duration: One day - Foundation Level

Course content

• Background and food safety issues
• Microbiological hazards and hazard variables
• Risk and hazard significance
• Control options - Good Hygiene Practice
• Food safety management

"Case studies will be used to illustrate typical crop situations and microbiological hazards and will be tailored to meet delegate's specific interests and product sector."

Chris Knight – Event Director

For further information or to check availability contact the Training Department on +44 (0)1386 842104 or