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FDA Releases Draft Guidance Document for the Produce Safety Rule

FDA Releases Draft Guidance Document for the Produce Safety Rule

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The FDA has released draft guidance for farms which must comply with the Produce Safety Rule

Hazard Analysis and Critical Control Points (HACCP)

HACCP for Fresh Fruit and Vegetable Packinghouses


Food safety is key to fresh produce industry. It is important that employees who are involved in the development and implementation of food safety programs receive foundational training in order to accurately identify hazards and develop programs to effectively mitigate risk.

The Hazard Analysis and Critical Control Points (HACCP) workshop will help packers of fruits and vegetables learn about the HACCP principles and have an opportunity to apply this knowledge with oversight of instructors that are experts in this field. Through hands-on learning, participants will be able to practice identifying food safety hazards, developing control measures, and determining approaches for documenting and verifying their actions. Course content and examples will be geared towards fresh fruit and vegetable packers.

Who should attend?

​Individuals who are working with fresh fruit and vegetable packers, especially those with food safety, quality assurance, or quality compliance roles.

Day 1
8:00 AM Course and Instructor Introduction
8:10 AM Role of HACCP in Food Manufacturing
8:30 AM HACCP Prerequisite Programs: GMPs, SOPs, Allergen Control, and Recall
9:30 AM Break
11:15 AM Chemical and Physical Hazards
12:00 PM Lunch-Provided onsite
1:00 PM Defining the Product, Process, and Hazard Analysis (HACCP Principle 1)
2:00 PM Break
2:15 PM Breakout Group – Hazard Analysis
3:30 PM Breakout Group Hazard Analysis Reports
4:00 PM Adjourn
Day 2
8:00 AM Distinguishing Critical Control Points (CCPs) from Process Control Points (HACCP Principle 2)
8:45 AM Breakout Group- Determining CCPs
9:15 AM Breakout Group CCP Reports
9:45 AM Break
10:00 AM Determining Critical Limits, Monitoring Methods and Corrective Actions (HACCP Principles 3, 4, and 5)
11:30 AM Breakout Group Critical Limits, Monitoring, and Corrective Actions Report
12:00 PM Lunch – Provided onsite
1:00 PM Verification Procedures -Record Keeping (HACCP Principle 6 & 7)
1:45 PM Breakout Group – Verification/Record Keeping
2:15 PM Break
2:30 PM Breakout Group Verification/Record Keeping Report
3:00 PM HACCP and Preventive Controls Validation
3:30 PM Review and Study for Exam
4:00 PM Exam
5:00 PM Test Results, Q&A

Please email Cathy Blood,, if you wish to join our email distribution list to be notified about the training.

Cancellations Policy

Cancellations will be accepted until 10 days to the course, and the registration fee, less $75 will be refunded. After that time, no refunds will be made for cancellations.

Substitution Policy

Substitutions will be allowed at any time. For additional information please contact our office at 509-335-2845,

Payment Policy

Your registration is not final until full payment is received. Please send check payments prior to beginning of the course. Course materials will only be available for paid attendees. We accept Visa, MasterCard, and checks for payments.

If you have course content questions, please contact Faith Critzer via email:

If you have problems with registration, please contact Cathy Blood via email: