Objective
Provide and strengthen technical knowledge on the management of agricultural crops through the effective implementation and maintenance of Good Agricultural / Manufacturing Practices in order to ensure that risks to food safety are reduced from planting, warehouse management, transportation and until this becomes a processed product in its primary stage.
Agenda
-Introduction to Good Agricultural Practices
-International References and Regulatory Implications
-International Alignment (FAO and WTO)
-Produce Safety FSMA
-Responsibilities for farmers, managers and exporters
-International Schemes
-Outbreak Reports
-Main reports of poisoning by fresh vegetables
-GAP as a basis in the food safety system
-Company Responsibilities
-Employee Responsibilities / Hygiene Practices
-Risk water during planting, production, harvest
-Compost handling (organic fertilizers and Produce Safety regulation)
-Integrated pest management
-Management and disposal of chemicals on the farm
-Waste Management
-Risks during Packaging
-Compost handling
-Good Storage Practices for fruits and vegetables
-The participant receives a diploma for their full attendance to the session and / or certificate after exam approval
-Proof of work skills DC-3 (STPS)
8 hours
Day 1: 9:00 am - 6:00 pm
* Consult place and date of availability
Suggested to
