HACCP: Principles and Applications

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Course overview

This course provides an in depth understanding of what is required for the development and implementation of an effective HACCP system. HACCP is acknowledged worldwide as the foundation for effective food safety management systems. Food safety management based on Hazard Analysis Critical Control Point (HACCP) techniques is the rational approach for controlling hazards in food production, irrespective of the process or product. Current HACCP training for key personnel in your business is an ongoing requirement of all the major retailers, and the SQF and BRC standards.

The course is presented in such a way that skills learned can be used to facilitate the safety and quality of your processes and products, whatever these may be.

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

Course Cost: $1250.00 GST exempt

Who should attend this course?

This course is aimed at quality assurance managers, quality control personnel, technical managers and business owners that need to adopt best practice when it concerns the development, implementation and maintenance of HACCP based food safety management programs.

Successful completion of this course will equip participants with:

  • The skills and knowledge needed to effectively manage food safety in the context of their food business
  • A thorough understanding of HACCP system development and implementation.
  • The ability to assess and effectively¬† manage product and process specific hazards
  • Knowledge of the means by which continuous improvement in food safety management can be achieved.

This course is based on Nationally Accredited Training competency units.

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

  • FDFFS2001A Implement the food safety program and procedures
  • FDFTEC3001A Participate in a HACCP team
  • FDFFS3001A Monitor the implementation of quality and food safety programs
  • Principles and objectives of managing food safety
  • Food safety hazards of concern to your products and processes
  • Regulatory and legislative requirements of food safety programs
  • Development and implementation of prerequisite programs
  • Development and implementation of HACCP systems
  • Processes for continuous improvement in food safety management
  • There are no prerequisites for this course, but a basic understanding of food safety issues would be advantageous.
  • This course is delivered over three days.

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