HACCP Requirements

Level Requirements Duration 2 days

Available to book: Virtual classroom $1495 View dates and book now

Available to quote: In-house Request a quote

Preventative food safety risk management is a fundamental requirement in all food safety compliance standards.

The CODEX Recommended International Code of Practice, General Principles of Hygiene and the HACCP approach described in Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application (Annex) are globally accepted as best practice methodology for food safety risk assessment.

This course details the CODEX HACCP methodology for the 5 preliminary steps and 7 principles required in the development of HACCP plans. Specific insight will be gained in:

Application of HACCP methodology to meet the expectations of GFSI Food Safety Standards
Verification activities required to maintain an effective HACCP based food safety management system

Through references to current food product and process examples, you’ll develop practical skills and confidence to participate or lead a HACCP team in your workplace.

How will I benefit?

This course will provide food industry professionals with the essential knowledge and skills to actively participate in the development and verification of HACCP plans. This course will help you:

Advance your understanding of the importance of preventative food safety management systems
Engage in a proactive process to identify significant food safety hazards and determine critical control points to ensure the safety of your product and process
Apply the HACCP food safety risk assessment methodology to your products and processes to facilitate safe food production and meet compliance requirements of food safety standards
Develop a scientifically sound, preventative food safety management system
Apply risk-based thinking to improve the resilience of your food safety management system

You’ll be able to:
- Define concepts of CODEX General Principles of Hygiene and the application of HACCP
- Identify GFSI requirements for a HACCP based system
- Identify different tools and methods of verification to apply HACCP to your workplace food safety management system
- Explain the intent of different perspectives or approaches within a food safety management system
You’ll have the skills to:
- Apply the concept of HACCP
- Source information to inform a HACCP study of your products and processes
- Interpret and evaluate relevant information and ideas relating to HACCP and food safety management systems
- Execute a preventative food safety hazard assessment
The course is for anyone involved in food production/preparation and food safety systems development and management.

It’s especially relevant if you’re directly involved in the development and maintenance of HACCP plans and food safety management systems.
Assessment: On completion of the HACCP Requirements course participants will have the option to complete an online multiple choice exam. If you choose not to sit the exam, a certificate of attendance will be issue for the course.

Upon successful completion of the course and assessment, participants will receive a nationally recognised unit:

'FBPAUD4004 – Identify, evaluate and control food safety hazards.’

All individuals who are enrolled in, or completing nationally recognised training will require a Unique Student Identifier (USI). To create a USI, please visit: https://www.usi.gov.au/students/get-a-usi

Further information regarding the post course assessment will be communicated during the course.

Learn to develop a HACCP Plan to implement a HACCP system correctly

Let's shape your organization's future together

Reach out and see how we can help guide you on your path to sustainable operational success.

Get in touch