Post-harvest Handling And Safety Practices Training Course in Saint Lucia
Introduction
In the journey from farm to fork, the post-harvest phase is a critical determinant of food quality, safety, and shelf life, where proper handling practices can dramatically reduce spoilage, preserve nutritional value, and prevent significant economic losses. Mastering Post-Harvest Handling and Safety Practices is absolutely crucial for farmers, agricultural professionals, food processors, distributors, and anyone involved in the preservation and transportation of fresh produce and other perishable commodities. This essential training course is designed to equip growers, packhouse managers, cold storage operators, logistics personnel, quality control staff, and food safety auditors with the specialized knowledge and practical skills required for understanding key factors influencing post-harvest deterioration, implementing effective harvesting techniques, mastering proper cleaning, sorting, and grading, applying appropriate cooling and storage technologies, utilizing suitable packaging for extended shelf life, and ensuring robust hygiene and sanitation throughout the post-harvest chain. Participants will gain a comprehensive understanding of the biological and environmental factors impacting quality after harvest, the nuances of different commodity-specific requirements, the challenges of minimizing microbial and physical damage, and the critical role of proactive management in delivering safe, fresh, and high-quality products to market. This program emphasizes practical applications, adherence to international best practices, and real-world scenarios pertinent to optimizing post-harvest operations for superior safety and economic viability.
Target Audience
- Farmers & Growers (Horticultural, Fruits, Vegetables)
- Packhouse Managers & Supervisors
- Cold Storage & Warehouse Operators
- Agricultural Extension Officers
- Food Processors (Fresh Cut, Juices)
- Logistics & Transportation Personnel (Perishables)
- Quality Assurance (QA) & Food Safety Staff
- Agricultural Input Suppliers
Course Objectives
- Master the fundamental principles of post-harvest physiology and factors influencing product deterioration.
- Learn sophisticated techniques for optimal harvesting, handling, and injury prevention in the field.
- Develop proficiency in implementing effective cleaning, washing, and sanitation protocols for fresh produce.
- Understand advanced strategies for sorting, grading, and packing different commodities to maintain quality.
- Explore best practices in pre-cooling and cold chain management immediately after harvest.
- Grasp advanced techniques for optimizing storage conditions (temperature, humidity, atmosphere) for various products.
- Learn about robust approaches to selecting and utilizing appropriate packaging materials for extended shelf life.
- Identify the critical role of hygiene and sanitation programs in packhouses and cold storage facilities.
- Develop skills in recognizing common post-harvest diseases, spoilage, and physiological disorders.
- Understand the importance of traceability and record-keeping throughout the post-harvest supply chain.
- Formulate strategies for minimizing post-harvest losses and enhancing the safety of fresh produce.
Duration
5 Days
Course Outline
Module 1. Introduction to Post-Harvest Management & Deterioration
- Defining post-harvest handling and its impact on food safety, quality, and shelf life
- Factors influencing post-harvest deterioration: respiration, transpiration, ethylene, microorganisms, physical damage
- Overview of common post-harvest losses and their economic implications
- Importance of Good Agricultural Practices (GAPs) extending into post-harvest
- The "farm to fork" approach for fresh produce safety
Module 2. Harvesting & Field Handling Practices
- Optimal maturity indices for various fruits and vegetables
- Proper harvesting techniques to minimize physical injury (bruising, cuts, abrasions)
- Timing of harvest (time of day, weather conditions) for best quality
- Field sanitation and hygiene during harvest operations
- Initial sorting and temporary shading/cooling in the field
Module 3. Cleaning, Washing & Sanitation
- Importance of proper cleaning and washing to remove dirt, debris, and microorganisms
- Water quality for washing (potable water, sanitation of wash water)
- Use of sanitizers in wash water (e.g., chlorine, peroxyacetic acid) and their monitoring
- Drying techniques to prevent microbial growth
- Preventing cross-contamination during washing and handling
Module 4. Sorting, Grading & Packing
- Principles of sorting to remove damaged, diseased, or immature products
- Grading standards based on size, color, shape, and defects
- Manual vs. automated sorting and grading systems
- Pre-packaging treatments (e.g., waxing, fungicides, edible coatings) and their safety
- Proper packing techniques to protect products during transport and storage
Module 5. Pre-Cooling & Cold Chain Management
- Importance of rapid removal of field heat (pre-cooling)
- Various pre-cooling methods: room cooling, forced-air cooling, hydro-cooling, vacuum cooling, ice packing
- Principles of cold chain: maintaining temperature constancy from field to consumer
- Temperature monitoring devices and record-keeping in the cold chain
- Challenges and solutions for cold chain breaks
Module 6. Storage Technologies & Controlled Environments
- Principles of refrigeration and optimal storage temperatures for different commodities
- Managing relative humidity in cold storage to prevent moisture loss or condensation
- Controlled Atmosphere (CA) and Modified Atmosphere (MA) storage: principles and applications
- Ethylene management in storage facilities
- Pest control and rodent management in storage areas
Module 7. Hygiene, Sanitation & Quality Control in Packhouses
- Developing and implementing Good Manufacturing Practices (GMPs) in packhouses
- Cleaning and sanitation programs for equipment, floors, and surfaces
- Personnel hygiene: handwashing, protective clothing, health status
- Waste management and disposal in post-harvest facilities
- Establishing quality control checks at various stages of post-harvest handling
- Traceability systems from receiving to dispatch
- Crisis management and recall procedures for fresh produce
Training Approach
This course will be delivered by our skilled trainers who have vast knowledge and experience as expert professionals in the fields. The course is taught in English and through a mix of theory, practical activities, group discussion and case studies. Course manuals and additional training materials will be provided to the participants upon completion of the training.
Tailor-Made Course
This course can also be tailor-made to meet organization requirement. For further inquiries, please contact us on: Email: info@skillsforafrica.org, training@skillsforafrica.org Tel: +254 702 249 449
Training Venue
The training will be held at our Skills for Africa Training Institute Training Centre. We also offer training for a group at requested location all over the world. The course fee covers the course tuition, training materials, two break refreshments, and buffet lunch.
Visa application, travel expenses, airport transfers, dinners, accommodation, insurance, and other personal expenses are catered by the participant
Certification
Participants will be issued with Skills for Africa Training Institute certificate upon completion of this course.
Airport Pickup and Accommodation
Airport pickup and accommodation is arranged upon request. For booking contact our Training Coordinator through Email: info@skillsforafrica.org, training@skillsforafrica.org Tel: +254 702 249 449
Terms of Payment: Unless otherwise agreed between the two parties’ payment of the course fee should be done 10 working days before commencement of the training.
| Dates | Fees | Location | Apply |
|---|---|---|---|
| 07/07/2025 - 11/07/2025 | $1500 | Nairobi, Kenya |
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| 14/07/2025 - 18/07/2025 | $3500 | Johannesburg, South Africa |
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| 21/07/2025 - 25/07/2025 | $1500 | Nairobi, Kenya |
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| 04/08/2025 - 08/08/2025 | $1500 | Nairobi, Kenya |
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| 11/08/2025 - 15/08/2025 | $1750 | Mombasa, Kenya |
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| 18/08/2025 - 22/08/2025 | $1500 | Nairobi, Kenya |
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| 25/08/2025 - 29/08/2025 | $1500 | Nairobi, Kenya |
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| 01/09/2025 - 05/09/2025 | $1500 | Nairobi, Kenya |
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| 08/09/2025 - 12/09/2025 | $3500 | Dar es Salaam, Tanzania |
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| 15/09/2025 - 19/09/2025 | $1500 | Nairobi, Kenya |
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| 22/09/2025 - 26/09/2025 | $1500 | Nairobi, Kenya |
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| 06/10/2025 - 10/10/2025 | $1500 | Nairobi, Kenya |
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| 13/10/2025 - 17/10/2025 | $3000 | Kigali, Rwanda |
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| 20/10/2025 - 24/10/2025 | $1500 | Nairobi, Kenya |
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| 27/10/2025 - 31/10/2025 | $1500 | Nairobi, Kenya |
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| 03/11/2025 - 07/11/2025 | $1500 | Nairobi, Kenya |
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| 10/11/2025 - 14/11/2025 | $1750 | Mombasa, Kenya |
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| 17/11/2025 - 21/11/2025 | $1500 | Nairobi, Kenya |
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| 24/11/2025 - 28/11/2025 | $1500 | Nairobi, Kenya |
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| 01/12/2025 - 05/12/2025 | $1500 | Nairobi, Kenya |
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| 08/12/2025 - 12/12/2025 | $1500 | Nairobi, Kenya |
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| 15/12/2025 - 19/12/2025 | $1500 | Nairobi, Kenya |
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| 05/01/2026 - 09/01/2026 | $1500 | Nairobi, Kenya |
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| 12/01/2026 - 16/01/2026 | $1500 | Nairobi, Kenya |
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| 19/01/2026 - 23/01/2026 | $1500 | Nairobi, Kenya |
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| 26/01/2026 - 30/01/2026 | $1500 | Nairobi, Kenya |
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| 02/02/2026 - 06/02/2026 | $1500 | Nairobi, Kenya |
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| 09/02/2026 - 13/02/2026 | $1500 | Nairobi, Kenya |
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| 16/02/2026 - 20/02/2026 | $1500 | Nairobi, Kenya |
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| 23/02/2026 - 27/02/2026 | $1500 | Nairobi, Kenya |
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| 02/03/2026 - 06/03/2026 | $1500 | Nairobi, Kenya |
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| 09/03/2026 - 13/03/2026 | $3000 | Kigali, Rwanda |
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| 16/03/2026 - 20/03/2026 | $1500 | Nairobi, Kenya |
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| 23/03/2026 - 27/03/2026 | $1500 | Nairobi, Kenya |
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| 06/04/2026 - 10/04/2026 | $1500 | Nairobi, Kenya |
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| 13/04/2026 - 17/04/2026 | $1750 | Mombasa, Kenya |
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| 20/04/2026 - 24/04/2026 | $1500 | Nairobi, Kenya |
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| 04/05/2026 - 08/05/2026 | $1500 | Nairobi, Kenya |
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| 11/05/2026 - 15/05/2026 | $4500 | Dubai, UAE |
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| 18/05/2026 - 22/05/2026 | $1500 | Nairobi, Kenya |
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| 25/05/2026 - 29/05/2026 | $1500 | Nairobi, Kenya |
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