CourseEstablished

Food Safety & Certification for Mushroom Farms

Apply hazard analysis, traceability and good agricultural practice to meet buyer requirements and prepare for farm certification audits.

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Level

Course

Modules

Duration

3 months · 72 h

Next start

January 11, 2027

Fee

$450

Format

Live online

Certificate

Course Certificate

Language

English US

School

Cultivation

Program identification

1.1Program name: Food Safety & Certification for Mushroom Farms
1.2Type of qualification: Course
1.3Provider / endorsing institution: Fungaris – International Institute of Mycology, School of Mushroom Cultivation & Production. A Fungaris program of its own, not endorsed by a university.
1.4Mode of study: Online, with live sessions in a small group, recordings and a virtual campus.
1.5Duration (hours / ECTS credits): 3 months (12 weeks) · 72 hours in total · 6 modules of 12 hours · 12 live sessions of 2 hours. ECTS credits: not applicable (Fungaris own program, not an official university degree).
1.6Language: English
1.7Start and end dates / intake: Next intake: January 11, 2027 to April 2, 2027. Enrollment closes on January 4, 2027. Following intake: March 8, 2027. How intakes work →

mushroom food safetyhaccp mushroom farmorganic mushroom certificationglobalgap mushroomsmushroom traceability

Overview

2.1Program description

Food Safety and Certification for Mushroom Farms explains how to produce mushrooms that are safe and how to prove it to buyers and auditors. You will identify the biological, chemical and physical hazards relevant to mushroom production, apply HACCP principles to your own process, and set up water, hygiene and worker practices that reduce risk. The course covers traceability and labeling, introduces organic and good agricultural practice schemes, and prepares you for the documents and questions you will face during an audit.

Retailers and food service buyers increasingly require evidence of food safety management, and regulators expect producers to understand their own risks. Good systems also reduce product losses and complaints. This course suits farm managers, quality staff and growers moving into wholesale or retail supply. In the final project you write a food safety plan for a real or case-study farm, including a hazard analysis, critical control points, prerequisite programs and a traceability procedure, which your instructor reviews against good practice.

2.2Why it matters / what need it meets

It meets a practical need: applied, up-to-date knowledge in cultivation, useful in areas such as commercial mushroom production, fresh produce supply, food safety and certification, food retail and wholesale.

Mycology is moving fast and good practical training is still scarce. This program gives you a structured path, taught live by people who work in the field, so you can apply what you learn with judgment and safety.

Objectives and competences

3.1General objective

To finish the program able to apply its content professionally and with judgment. In short:

Apply hazard analysis, traceability and good agricultural practice to meet buyer requirements and prepare for farm certification audits.

3.2Specific objectives

Build the foundations: Food Safety Hazards in Mushroom Production; HACCP Principles for Growers.
Put them into practice: Water, Hygiene and Worker Practices; Traceability and Labeling.
Apply everything to a real case: Organic and GAP Certification Schemes; Preparing for Audits.
Complete a final project reviewed by your instructor.

3.3Competences you will gain

Identify food safety hazards in mushroom production.
Apply HACCP principles to a mushroom farm process.
Set up hygiene, water and staff practices that reduce risk.
Implement batch traceability and correct labeling.
Prepare documentation for certification audits.

Student profile

4.1Who it is for (entry profile)

Farm managers and quality staff.

4.2Entry requirements

Basic knowledge of mushroom production or work experience on a farm is recommended. No prior food safety training is required.

4.3Career paths (exit profile)

Quality and food safety coordinator on a mushroom farm
Farm manager preparing for certification
Internal auditor in fresh produce
Technical manager for a packing operation
Food safety consultant for small producers

Sectors

commercial mushroom productionfresh produce supplyfood safety and certificationfood retail and wholesale

Outcomes depend on your experience and on your local market.

Study plan

5.1Overall structure (modules and workload)

Module	Title	Phase	Topics	Hours
01	Food Safety Hazards in Mushroom Production	Foundations	3	12
02	HACCP Principles for Growers	Foundations	3	12
03	Water, Hygiene and Worker Practices	Practice	3	12
04	Traceability and Labeling	Practice	3	12
05	Organic and GAP Certification Schemes	Application & project	3	12
06	Preparing for Audits	Application & project	3	12
	Total			72

6 modules × 12 hours = 72 hours: 24 hours of live sessions, and the rest for campus study, exercises and the final project.

5.2Content by module

Hover or tap a module to follow the path from the first session to the final project. Open a module to see the topics it covers.

5.3Company placement

This program does not include a company placement. Practice is built into every module through exercises, case studies and the final project.

5.4Final project

A food safety plan for a real or case-study mushroom farm with hazard analysis, critical control points, prerequisites and traceability procedure.

Methodology

6.1How it is taught

Live online sessions, usually weekly, with a working professional and a small group.
Recordings of every session, so you can catch up if work or time zones get in the way.
Exercises and real case studies in every module.
Tutoring: your instructor answers questions and gives feedback on your exercises and project.

6.2Platform and resources

A Moodle virtual campus with session recordings, readings, exercises and forums for each module. You need a computer, an up-to-date browser and a stable connection; a webcam and microphone are recommended.

Technical requirements →

6.3Estimated weekly workload

About 6 hours a week for 12 weeks: one 2-hour live session on a weekday evening, plus study and exercises on the campus at your own pace.

Assessment

7.1Assessment system and weighting

Progress is assessed through participation in live sessions and practical exercises after each module. The instructor reviews the final project with detailed feedback.

40%Participation and module exercises

60%Final project

7.2Requirements to pass

Complete every module, by attending the live sessions or watching the recordings.
Hand in the module exercises.
Have your final project approved by your instructor.

Teaching team

8.1Academic direction

At Fungaris, the Cultivation school coordinates the content and quality of this program. The academic director of each intake is named in the intake guide.

8.2Faculty

Taught by professionals who work in the field. The instructor for each intake is confirmed before the start.

Meet our faculty →

Certificate

9.1Certificate awarded

Course Certificate

On completing the program and its project, Fungaris issues a Course Certificate. Fungaris certificates are the institute's own. Whether an employer, school or authority recognizes them depends on that organization and on local rules in each country.

9.2Issuing body / recognition

Issued by Fungaris (operated by Nexora Generation, S.L.) as a digital certificate. It is a Fungaris certificate of its own: it is not an official university degree and does not award ECTS credits.

About our certificates →

Admission and enrollment

10.1Admission process (steps)

Send your request through the form or write to admissions.
Admissions reviews your profile and confirms the start date, the session schedule and the fee.
You secure your place with full payment or a 40% reservation.
You receive your campus access and welcome guide before the first session.

10.2Documents required

A valid identity document.
Contact and billing details (personal or company).

10.3Deadlines

Enrollment for the intake starting on January 11, 2027 is open until January 4, 2027, or until the group is full (maximum 20 students).

10.4Fee and payment options

Fee: $450

Full payment before the start: $360 (20% reduction).
40% reservation ($180) and 3 monthly installments of $90.

Fees and financing →

10.5Grants, discounts and funding

Discounts: 10% for Fungaris alumni and 15% for groups of three or more people from the same organization. Discounts cannot be combined with each other or with the full-payment reduction.

Your employer can pay for the program and receive the invoice in the company name. Whether a public or employer training budget can cover the fee depends on your country, so check with them.

10.6Cancellation policy

The conditions for canceling, withdrawing or moving to a later intake are explained in our cancellation policy and in your enrollment confirmation. Nothing there limits your rights under the consumer law that applies to you.

Cancellation and refunds →

Additional information

11.1Frequently asked questions

Do I need experience to study Food Safety & Certification for Mushroom Farms?

Basic knowledge of mushroom production or work experience on a farm is recommended. No prior food safety training is required.

How is Food Safety & Certification for Mushroom Farms taught?

Live online, in 6 modules with a working professional, a small group and a final project.

How am I assessed?

Progress is assessed through participation in live sessions and practical exercises after each module. The instructor reviews the final project with detailed feedback.

What is the final project?

A food safety plan for a real or case-study mushroom farm with hazard analysis, critical control points, prerequisites and traceability procedure.

What certificate do I get?

What can I study after Food Safety & Certification for Mushroom Farms?

The natural next step is Diploma in Gourmet Mushroom Production.

11.2Alumni testimonials

We only publish verified testimonials from real students. This program does not have any published yet; they will appear here once its first intakes finish.