Hazard Analysis Critical Control Point (HACCP) Training Certificate

The Food Safe HACCP training programmes below are suitable for:

Operators, team leaders, supervisors, quality coordinators, managers, business owners, staff interested in further developing their skills and companies keen to improve their Risk Management Processes.

Training option 1 of 4: Basic introduction to HACCP

Training can be used in: All food sectors

Programme overview: One-day course - non unit standard

Suitable for: Operators, small business owners, contractors and suppliers to food companies and facilities maintenance crew.

Course content:

  • Case study review of recent food safety break-downs and learning (The WHY we are in training)
  • Introduction to legislative requirements for HACCP plans and their importance (The WHY auditors insist on training)
  • Introduction to food safety hazards (Physical / foreign matter-P; Chemical & Allergenic-C) (The WHAT risks to be aware of)
  • Introduction Microbiology - M risks (Pathogenic bacteria, toxins, moulds and yeast) - Simplified, detailed and VISUAL (The WHAT risks to be aware of)
  • HACCP as a tool for identifying and controlling potential hazards (The HOW we implement our learning)
  • Critical Control Points (CCPs) and critical limits relevant to workplace and department requirements (The WHEN risk control applies)
  • Corrective actions to be taken if limits are exceeded
  • Visual application of HACCP with videos and practical examples

Food Safe collaborates with Primary ITO to offer the programmes below

Registration includes an ITO training agreement and administration 

Training option 2 of 4: Monitor a HACCP system in own work area in a food processing operation - Unit standard 28263

Training can be used in: All food sectors (MPI approved)

Programme overview: One-day course + follow-up on-job verification

Suitable for: Operators, supply chain team members, warehouse team members and facilities maintenance crew.  

Course content:

  • Case study review of recent food safety break-downs and learning (The WHY we are in training)
  • Introduction to legislative requirements for HACCP plans and their importance (the WHY auditors insist on training)
  • How best practice food companies operate - FSSC 22000. (The HOW we implement our learning as a company)
  • Introduction to food safety hazards (Physical / foreign matter-P; Chemical & Allergenic-C) (The WHAT risks to be aware of)
  • Introduction Microbiology - M risks (Pathogenic bacteria, toxins, moulds and yeast) - Simplified, detailed and VISUAL (The WHAT risks to be aware of)
  • HACCP as a tool for identifying and controlling potential hazards (The HOW we implement our learning)
  • Critical Control Points (CCPs), critical limits and how to monitor a HACCP system in a work area
  • Corrective actions to be taken if limits are exceeded (The WHEN further control is applied)
  • Introduction to best practice risk control techniques such as: preventative actions, problem solving, root-cause-analysis (RCA), minimising the risks from confirmation bias, how to implement human factors learning in the workplace (The WHEN training must kick-in)
  • Visual application of HACCP with videos and practical examples

NZQA Level 3; 5 Credits

 

Training option 3 of 4: Implement a HACCP system in a food processing operation - Unit standard 28264 

(This new MPI approved standard replaces Food Safe's current programme 18407 in Dairy, 12625 in Meat and 12315 in the Seafood sectors)

Training can be used in: All food sectors (MPI approved)

Programme overview: One-day course + follow-up on-job verification

Suitable for: Senior operators, facilities maintenance crew, team leaders, supervisors, quality corodinators, supply chain team members, warehouse team members, managers, business owners. 

Course content:

  • Case study review of recent food safety break-downs and learning (The WHY we are in training)
  • Introduction to legislative requirements for HACCP plans and their importance (the WHY auditors insist on training)
  • How best practice food companies operate - FSSC 22000. (The HOW we implement our learning as a company)
  • Introduction to food safety hazards (Physical / foreign matter-P; Chemical & Allergenic-C) (The WHAT risks to be aware of)
  • Introduction Microbiology - M risks (Pathogenic bacteria, toxins, moulds and yeast) - Simplified, detailed and VISUAL (The WHAT risks to be aware of)
  • HACCP as a tool for identifying and controlling potential hazards (The HOW we implement our learning)
  • Critical Control Points (CCPs), critical limits how to implement a HACCP system in a work area
  • Corrective actions to be taken if limits are exceeded (The WHEN further control is applied)
  • Introduction to best practice risk control techniques such as: preventative actions, problem solving, root-cause-analysis (RCA), minimising the risks from confirmation bias, how to implement human factors learning in the workplace (The WHEN training must kick-in)
  • Visual application of HACCP with videos and practical examples

NZQA Level 4; 5 Credits

Interested in the technical NZQA details of the standards?: Click here  

 

Case study: An example of how Food Safe successfully collaborates with food manufacturing companies with HACCP training 

 

Training option 4 of 4: Advanced application of HACCP - Develop, implement and review a HACCP application for a food processing operation- Unit standard 28265 

Training can be used in: All food sectors (MPI approved)

(This new MPI approved standard replaces Food Safe's current programme 16667 in the Dairy and 12626 in the Meat and 12316 Seafood sectors)

Programme overview: Two-day course + submission of HACCP Plan assessment + follow-up on-job verification

Suitable for: Supervisors, quality coordinators, HACCP plan review team members, facilities maintenance leaders, senior supply chain team members, senior warehouse team members, managers, business owners.

Course content:

  • Case study review of recent food safety break-downs and learning (The WHY we are in training)
  • Introduction to legislative requirements for HACCP plans and their importance (the WHY auditors insist on training)
  • How best practice food companies operate - FSSC 22000. (The HOW we implement our learning as a company)
  • Introduction to food safety hazards (Physical / foreign matter-P; Chemical & Allergenic-C) (The WHAT risks to be aware of)
  • Introduction Microbiology - M risks (Pathogenic bacteria, toxins, moulds and yeast) - Simplified, detailed and VISUAL (The WHAT risks to be aware of)
  • Codex Alimentarius 14 step methodology applied in simple picture format
  • HACCP as a tool for identifying and controlling potential hazards (The HOW we implement our learning)
  • Group exercises to work on site HACCP flow charts and HACCP plan
  • CCPs and critical limits relevant to workplace and department requirements
  • How CCPs, critical limits and controls are applied - Multi sector testing of learning
  • Group exercises to practically implement critical limit knowledge learned
  • Corrective actions to be taken if limits are exceeded (The WHEN further control is applied)
  • Introduction to best practice risk control techniques such as: preventative actions, problem solving, root-cause-analysis (RCA), minimising the risks from confirmation bias, how to implement human factors learning in the workplace, food safety culture and why measuring it matters (The WHEN training must kick-in).
  • Visual application of HACCP with videos and practical examples
  • Individual coaching towards how to develop, implement and review a HACCP plan

NZQA Level 5; 20 Credits

 

What sets Food Safe's HACCP training apart?

  • Complements compliance requirements
  • Is simplified and visual, and supportive of implementing learning back on-job
  • Is delivered by a trained ISO 9001 & 22000 lead auditor
  • We collaborate closely with Primary ITO in the development of HACCP standards and resources 
  • Training is delivered by a trainer with first hand knowledge and experience in high compliance operations where Food Safe also operates, such as the dairy, meat and seafood export sectors
  • We are the ONLY training company to introduce trainees to best practice risk control techniques such as: preventative actions, problem solving, root-cause-analysis (RCA), minimising the risks from confirmation bias, how to implement human factors learning in the workplace, food safety culture and why measuring it matters (The WHEN training becomes most useful)
  • We are the ONLY training company with the ability to measure, track and coach food safety culture improvement in real-time and link this to HACCP training
  • We are the ONLY training company who feed-forward learning, closely collaborate with leading universities with biotechnology, food science and bio-film research capability and we can connect companies to the latest PhD research teams in the event of a non-conformance that requires detailed and high level microbiological investigation. 

 

This Food Safe training is available on request for groups as small as 4 or more.

This video explains how Food Safe sucessfully collaborates with companies to deliver food safety training: 

To request a HACCP course, call us on 0800 003 097 or email This email address is being protected from spambots. You need JavaScript enabled to view it.