Micro-biological risk reduction and management for fresh produce crops
Farmers, farm managers, technical and quality members of staff who are required to deliver food safety management as part of assurance schemes, third party certification schemes and customer protocols. The course is also suitable for those wishing to further their knowledge of the factors affecting food safety of fresh produce crops.
Able to demonstrate practical experience
Dates and locations
£225 + VAT
A one day classroom-based course
3 BASIS points. 2 NRoSO points
Dr Jim Monaghan, Principal Lecturer of Fresh Produce Research Centre, Harper Adams University
Classroom module 1 (half day)
- Introduction - why bother about food safety?
- Know your enemy - a beginner's guide to the microbial pathogens that cause problems in fresh produce.
- What to consider/worry about - managing the routes of potential contamination and how to prevent it.
Classroom module 2 (half day)
- Using micro testing to manage food safety - what are indicator species and what do they show?
- The challenge of keeping water safe for use - treatments and testing.
- Template for on farm management of procedures and the recording of this work.
- Case study discussions and presentations.
Trainers are accredited by ARTIS
Participants receive an ARTIS Accredited Certificate