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WHAT'S NEW? WHO SHOULD ATTEND? Food safety is critical to all fresh produce industry stakeholders foodborne illness outbreaks can have a long term adverse economic impact on growers, packers and shippers.
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Step 1: Start by identifying the key components of a food safety plan.
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Step 2: Assess the current food safety practices in your establishment.
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Step 3: Analyze potential hazards and create preventive measures.
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Step 4: Establish critical control points and set up monitoring procedures.
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Step 5: Develop corrective action plans for identified hazards.
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Step 6: Verify the effectiveness of your food safety plan through regular testing and inspection.
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Step 7: Train your staff on proper food handling and safety procedures.
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Step 8: Keep records of all food safety activities and update the plan as necessary.

Who needs developing a food safety?

01
Food establishments such as restaurants, cafes, and food manufacturing facilities.
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Food service providers and caterers who handle and serve prepared food.
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Food retailers and grocery stores that sell perishable items.
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Food processors and manufacturers involved in food production.
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Home-based food businesses that prepare and sell food to the public.
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Developing a food safety involves creating and implementing measures to ensure that food is safe for consumption.
Food manufacturers, processors, distributors, and retailers are required to file developing a food safety.
Developing a food safety plan involves assessing potential hazards, implementing control measures, monitoring procedures, and record-keeping.
The purpose of developing a food safety plan is to prevent foodborne illnesses and ensure the safety of consumers.
Information such as hazard analysis, critical control points, preventive measures, monitoring procedures, and corrective actions must be reported on developing a food safety plan.
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