This course covers a range of best practices for the areas of planting, trimming, pruning, and picking of fresh produce items.

All things Processing and Storage. This includes material ranging from “Employee Hygiene” through to “Water use in Processing” and “Prerequisites & Traceability”.

This class will cover a range of topics within the retail area of fresh produce, such as the duties of a produce worker, how to

This series covers the overall care for crops, effective picking, cleaning, precooling, and storage processes that can give your produce a healthy start.

This class will look at the best practices around using fresh produce in hospitality, whether that be storage, food preparation, hygiene, sanitation, and so on.

This course will look at Transport practices to optimise fresh produce outgoings through temperature control, stacking practices, circulation design, cleaning, and so on.

This series gives you an understanding of what properties make up Climacteric & Non-Climacteric Fresh produce and how they respond to varying levels of Ethylene