Good Agricultural Practices Training describes key components of Good Agricultural Practices (GAPs) that must be observed and practiced during fresh produce production and harvesting. Upon completion, participants will learn about practices to minimize the risks of microbial food safety hazards during fresh produce production, packaging, handling, and storage.

Partner course delivered by the National Good Agricultural Practices (GAPs) Program.

*Content in development

Control of Produce Contamination in the Field will teach participants how to use qualitative risk assessments to determine the appropriate application of interventions to control for contamination of produce in-field in pre-harvest environments.

Current Good Manufacturing Practices describe critical components of Good Manufacturing Practices (GMPs) published in Title 21 of the FDA’s Code of Federal Regulations, Part 110 (21 CFR 117) that must be observed and practiced during fresh produce processing. The participants will gain the necessary skills to develop and implement effective GMPs and describe the methods, equipment, facilities, and controls for producing processed food.

Partner course delivered by the Cornell University Institute for Food Safety.

Preventive Controls Qualified Individual Training will teach the prerequisites of the Food Safety Modernization Act (FSMA). During the course duration, the candidates will be trained in developing and applying risk-based preventive controls equivalent to that received under a standardized curriculum recognized as adequate by the FDA.

Partner course delivered by Cornell Dairy Foods Extension.

This course will teach participants how to develop and document a food safety management program based on Hazard Analysis and Critical Control Point (HACCP) principles for their specific operations.
This training is offered via remote delivery. To participate, individuals must have video and audio capability, and will be required to have both operating during the entire training. Training materials will be mailed to registrants before the training – please be sure that the shipping address you provide at the time of registration can receive USPS shipments. Participants will only be eligible for the HACCP Certificate of Course Completion if they are present for all course modules.

Partner course delivered by the University of Georgia.

Environmental Monitoring will teach participants how to develop and implement an effective Environmental Monitoring program to achieve greater product safety and quality. The course will focus on pathogens of concern and the importance of environmental sampling programs.

Partner course delivered by Cornell Dairy Foods Extension.

The Food Code describes requirements and guidance in the 2022 FDA Model Food Code and additional strategies to prevent contamination in the fresh produce retail sector.

Partner course delivered by the Food and Drug Administration (FDA.)

* Content in Development

Introduces additional strategies to prevent contamination during fresh produce retail and discusses various means of corrective action.

* Content in Development

Teaching Consumers Produce Safety highlights the importance of working together with consumers, industry, and government to ensure food safety and prevent foodborne illness.
This course informs consumer educators of existing resources, best practices, and challenges in teaching consumers to produce safety principles.