Implement HACCP Food Safety Systems
Designed to assist supervisors or HACCP team members working in the food industry to implement a HACCP based food safety program, this formal accredited training product is delivered over two days, using discussion, case studies and has a variety of assessment tasks to build a framework of understanding, and an ability to apply food safety requirements, food safety hazard identification, HACCP principles to any food operation.
Course Outline
This TWO day program will provide you with information to control and monitor food safety hazards within your business, based on HACCP principles and methodology. Suitable for those who need to implement a food safety program in a food processing or distribution business, and need to adhere to food safety compliance schemes (Codex HACCP 2020, WSEP, SQF, Coles, Food service for vulnerable persons etc.)
Students will complete a pre-course assessment, short assessment tasks in class - questions and answers, a case study and a variety of workplace tasks after the training delivery, collecting workplace food safety records, workplace report and reviews, and a third party report verifying your HACCP food safety responsibilities.
The successful completion of the nationally training program and all assessment tasks, will result in each participant being issued a Statement of Attainment for FBPFSY2002 Apply food safety procedures and FBPFSY3002 Participate in a HACCP team.
Alternatively, students can opt for a Certificate of Participation for attending the program.
This training has been updated to focus on the latest version of Codex HACCP 2020. For more information on Codex HACCP 2020 see the webpage at CFS Codex HACCP 2020
Prerequisites: None.
Access to apply learning in a food safety program for a workplace is required to complete assessment tasks.
Course Outcomes
Recognition of prior learning: (RPL)
RPL takes into account previous studies you may have completed as well as life and work experiences. There is a formal recognition process which will involve producing or demonstrating evidence of your skills and knowledge for the units of competence. Contact CTS to discuss RPL further.
Cost:
$1390.00 (GST exempt) per person.
Terms and conditions outlined on Correct Training Systems course registration form
Phone: 1300 769 937 for bookings or further information.
Download the course outline, view the dates for the next available course, or register on the links below.
Review the unit of competence requirements at training.gov.au FBPFSY2002 Apply Food Safety Procedures
FBPFSY3002 Participate in a HACCP Team
Course Outline
This TWO day program will provide you with information to control and monitor food safety hazards within your business, based on HACCP principles and methodology. Suitable for those who need to implement a food safety program in a food processing or distribution business, and need to adhere to food safety compliance schemes (Codex HACCP 2020, WSEP, SQF, Coles, Food service for vulnerable persons etc.)
Students will complete a pre-course assessment, short assessment tasks in class - questions and answers, a case study and a variety of workplace tasks after the training delivery, collecting workplace food safety records, workplace report and reviews, and a third party report verifying your HACCP food safety responsibilities.
The successful completion of the nationally training program and all assessment tasks, will result in each participant being issued a Statement of Attainment for FBPFSY2002 Apply food safety procedures and FBPFSY3002 Participate in a HACCP team.
Alternatively, students can opt for a Certificate of Participation for attending the program.
This training has been updated to focus on the latest version of Codex HACCP 2020. For more information on Codex HACCP 2020 see the webpage at CFS Codex HACCP 2020
Prerequisites: None.
Access to apply learning in a food safety program for a workplace is required to complete assessment tasks.
Course Outcomes
- Identify food safety legislation compliance requirements
- Identify requirements, components and parameters of a HACCP based food safety program
- Includes updates to Codex HACCP 2020
- Identify requirements of a HACCP systems for the prerequisite programs, management systems and HACCP plan
- Apply the 12 steps of HACCP, including the 7 principles of HACCP
- Identify food safety hazards and conduct a hazard analysis
- Establish and validate control standards and methods for each hazard, and identify control point
- Identify methods to record, monitor and communicate food safety hazards and control procedures
- Establish workplace procedures, documents and records to support a HACCP food safety system
- Take corrective action in response to quality and food safety non-compliance
- Implement a food safety program policies and procedures correctly in accordance with enterprise and legislative requirements
- Participate in maintaining and improving food safety
- Apply personal health, hygiene and sanitation standards, apply allergen management procedures
Recognition of prior learning: (RPL)
RPL takes into account previous studies you may have completed as well as life and work experiences. There is a formal recognition process which will involve producing or demonstrating evidence of your skills and knowledge for the units of competence. Contact CTS to discuss RPL further.
Cost:
$1390.00 (GST exempt) per person.
Terms and conditions outlined on Correct Training Systems course registration form
Phone: 1300 769 937 for bookings or further information.
Download the course outline, view the dates for the next available course, or register on the links below.
Review the unit of competence requirements at training.gov.au FBPFSY2002 Apply Food Safety Procedures
FBPFSY3002 Participate in a HACCP Team
