Hazards in Primary Food Production
| Cost: | Please contact us for details. |
| Dates: | By arrangement; subject to demand. Contact us on 01406 493000. |
What are Food Safety Hazards?
Food safety hazards can be considered to be biological, chemical or physical agents which causes an adverse health reaction in the consumer. Both chemical (residues of pesticides, mycotoxins and heavy metals) and biological ( food poisoning organisms) hazards can occur naturally in primary food products and all three could potentially gain access to the material during the production and post harvest handling of primary products. The actual hazards in any given agricultural situation will naturally depend on the specific circumstances including the location, production system and the intended market.
Who Should Attend?
The course is aimed at those involved in the production of primary food products; those involved in establishing a HACCP system or crop assurance protocol within their business and those involved in auditing primary producers.
Course Objectives
- To identify the hazards associated with the production of primary products
- To understand the difference between a ‘hazard’ and a ‘risk’
- To have an awareness of information sources including codes of practice, legislation and directives
- To identify the routes of contamination
- To identify measures to prevent contamination and the development of hazards and an awareness of effective control measures
- A chance to be able to put the theory into practice.
The course covers typical food safety hazards of primary products. These will include biological, chemical and physical hazards (foreign bodies, glass, metal and wood). The routes of contamination will also be examined and from this basis an understanding of the control measures which can be put into place. This can form part of the HACCP system and Good Agricultural Practice.
The student will also identify the relevant Codes of Practice, legislative documents, Directives and the role of Assurance schemes relating to food safety at the primary production level. Other areas which will be investigated include NVZs and waste management.
The course will also provide an opportunity for the student to ‘put theory into practice’ by visiting a primary producer, carrying out an assessment, and presenting recommendations.
Holbeach enquiries and information:
+44 (0)1406 493000
