About the Course
Like good agricultural practices (GAPs), the concept of good manufacturing practices (GMPs) has been developed in recent years in the context of increasing public awareness and importance of food safety, food quality and the environmental and social sustainability related to it. GMPs are based on the same principles as GAPs, and their implementation relies on identification of food hazards and definition of the measures appropriate for their prevention and control.
This two days course will provide you with an introduction into all operational steps of fresh fruit and vegetable processing until final shipping and the GMPs associated with each.
Who Should Attend
This course is designed for Quality inspectors, Packing supervisors, Produce buyers, Produce inspectors, Produce receivers, Warehouse and Operation managers, Quality technicians, Quality control and Quality Assurance managers.
Course Program (changes may occur for organisational reasons)
The program below could be adjusted to the demands of a group of participants.
- Safety and quality assurance
- Quality attributes, grades and standards
- Quality attributes and spoilage
- Safety hazards in fresh produce
- Fresh Produce safety and consumer health
- Produce cleaning and treatment
- Packing, storage and transport
- Equipment cleaning and sanitation
To be determined. Please contact Freshtech QMS for more information.
Rotterdam, The Netherlands
In person: € 695,= per person, excluding VAT.
Virtual (Teams): € 580,= per person, excluding VAT.
Registration or more information?
To participate in this course please send an e-mail to email@example.com
Do you first need more information? Please do not hesitate to contact us via the above e-mail address.