HACCP Update

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Course overview

This course is aimed at food industry professionals that need to update and refresh their understanding of HACCP systems development, implementation and review. Key concepts in HACCP based food safety systems management are revisited in detail, with an emphasis on current developments, including root cause analysis and procedures for process continuous improvement. The course meets the requirements of the major retailers for professional development and updating of HACCP training.

Comprehensive training and resource materials are provided, supported by graphic representations of key concepts, and discussion of case studies.

Course Fee: $485.00 GST exempt*
*Group discounts may apply for this course. Contact us on 1300 880 270 to discuss your options.

Who should attend this course?

This course is aimed at food industry professionals, technical managers, quality assurance personnel and business owners that need to update and refresh previously obtained knowledge regarding the development and implementation of HACCP based food safety programs. Regular updating of HACCP qualifications is required by Australia's major retailers.

Successful completion of this course will equip participants with:

  • An awareness of emerging threats to food safety and quality
  • Processes for reviewing and evaluating food safety programs
  • The ability to review and assess product and process specific hazards
  • Knowledge of current trends in ensuring continuous improvement of food safety management systems.

Upon successful completion of all assessment requirements participants will receive a Statement of Attainment listing the following competency unit:

  • FDFTEC3001A Participate in a HACCP team
  • Review of hazard identification and control
  • Review of the assignment of Critical Control Points
  • Emerging threats to food safety and quality
  • Processes for continuous improvement in food safety management
  • The competency unit FDFFS2001A is a prerequisite for this unit. RPL may be relevant to this course.
  • This course is delivered over one day.

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