Safe food begins well before it reaches a processing facility � it starts on the farm. This course meets the essential training requirements for on-farm food safety and equips agricultural workers with the practical knowledge to implement effective HACCP-based systems in their own operations. You’ll develop a clear understanding of your responsibilities in the broader food safety chain and the skills to apply best practices that protect your produce and meet regulatory standards.
Skills you will learn:
On-Farm Food Safety Basics
Gap Assessments
Learning Objectives
Strengthen farm-to-facility prevention by applying management controls, personnel training, hygiene, fraud control, and security practices that reduce risk.
Identify and control on-farm contaminants by managing site hazards, animal handling risks, crop rotation, and cross-contamination from agricultural chemicals.
Protect product integrity through strong operational controls by managing utilities, cleaning practices, waste management, and equipment hazard control.
Maintain traceability and recall readiness by applying supplier, transport, and storage controls, strengthening labelling and recall programs, and connecting these practices to HACCP fundamentals.
Who Should Take This Course?
� Workers and supervisors in the food and beverage manufacturing sector.
� Anyone seeking to improve their digital literacy and communication at work.
� New employees adapting to technology-based environments.
Course Outline & Major Topics
1. Management, Personnel Training Hygiene Fraud Control, Security
2. Overview of On-Farm Contaminants and Controls
3. Control of Farm Site Animal Handling Hazards and Crop Rotation
4. Control of Agricultural Chemical and Cross Contamination
5. Control of Utilities, Cleaning Practices and Waste Management
6. Equipment Hazard Control
7. Supplier, Transport and Storage Hazard Controls
