Citrus Packhouse Quality Control Short Course

Course Content

 

South African Citrus Industry, Citrus Types and Cultivars, Citrus Value Chain, Export Market Specifications, Packhouse Overview, Packhouse Sanitation, Packhouse Accreditation Schemes, Fruit Intake Assessments, Quality Supervision, Quality Control Points, PPECB

 

Duration

 

  • 2 days (1½ days classroom, ½ day packhouse)

 

Presenter

 

  • Barry de Klerk

 

Facilitation language options

 

  • English
  • Afrikaans

 

Course resources

 

  • Learner guide
  • USB with CRI Information Sheets
  • CRI Colour Prints for Blemish and Appearance Standards
  • Information pamphlets