Food Safe’s Advanced HACCP NZQA Unit Standard 28264 Course is suitable for food operators, QA team, officers and team leaders, supervisors, managers, and staff interested in further developing their skills.
Course Cost: $890 +GST
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About Advanced HACCP Course – NZQA Unit Standard 28264
This training course builds HACCP skills and is suitable for food operators, QA & QC team, senior operators, facilities maintenance crew, team leaders, supervisors, quality coordinators, supply chain team members, warehouse team members, business owners, career development, MPI verifiers, and auditors.
Course Duration: 1 day
Unit & Credits: NZQA Unit 28264. Credits = 10. Level 4
Delivery: LIVE Online via Zoom (on-site on demand)
Training by: Qualified ISO 22000 & 9001 Lead Food Safety Auditor
Provider Quality Assurance: NZQA-registered PTE
We train and assess this unit, which sits as a permanent record on the NZQA website against learners’ record of learning. Please note: not all providers do both.
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Unit Standard 28264 Course Content – Level 4
Describe a Hazard Analysis Critical Control Point application in a food processing operation – Unit Standard 28264 (This new MPI-approved standard replaces Food Safe’s current program 18407 in Dairy, 12625 in Meat, and 12315 in the Seafood sectors and is applicable for all food and packaging sectors.)
Prerequisites:
- We recommend that learners complete an Introduction to HACCP Certificate as this is an intense one-day NZQA level 4 qualification program for experienced learners. We also offer a two-day HACCP NZQA 28265 program option that provides for more time.
- English proficiency: All learners are required to have a level of written and oral English equivalent to IELTS 5.5 or higher to be eligible to attend this course.
Programme Topics:
- Case study review of recent food safety breakdowns and learning (WHY we are in training)
- Introduction to legislative requirements for a HACCP plan and the importance of a plan or RMP (WHY auditors insist on training)
- How best practice food companies operate – FSSC 22000. (HOW we implement our learning as a company)
- HACCP as a means of identifying and controlling food safety hazards (PC Outcome 1)
Introduction to food safety hazards (Physical/foreign matter-P; Chemical & Allergenic-C). (WHAT risks to be aware of.)
Introduction Microbiology – M risks (Pathogenic bacteria, toxins, moulds, and yeast) – Simplified, detailed, and VISUAL (WHAT risks to be aware of)
How HACCP is applied in a food company as a method for hazard analysis and critical control (HOW we implement our learning) - Uses of critical control points and critical limits (PC Outcome 2)
How to identify the Critical Control Point (CCP) and critical limits (HOW to implement a HACCP system in a work area) - Application of HACCP in terms of supporting programs such as good operating practice (GOP/PRP/SOP/GHP/cGMP) (PC Outcome 3)
- Actions taken where critical limits are exceeded (PC Outcome 4)
Corrective actions to be taken when a loss of control occurs including preventative actions – CAPA (WHEN further control is applied)
Introduction to best practice risk control techniques. These include preventative actions, problem-solving, root-cause-analysis (RCA), minimizing the hazards and risks from confirmation bias, how to implement human factors learning in the workplace (WHEN training must kick in) - Verification, documentation, and record-keeping activities that confirm ongoing compliance and effectiveness of a HACCP plan (PC Outcome 5)
Visual application of HACCP with videos and practical examples
Note: If you are not currently working at a food company, please contact our office before booking.
Pre & Post course learning
You will receive pre-course reading material prior to your training day. Learners are expected to engage in self-directed learning. Please take the time to review all documents and familiarise yourself with the HACCP plan. This is to help you make the most of your learning experience on the course.
Following the course, learners must complete the assessment workbook and scan it to Food Safe within 10 weeks of the training date.
Advanced HACCP 28264 is a 10-credit, Level 4 NZQA qualification. For each credit allow around 10 hours of learning/prior experience at this level.
NZQA Unit Standard 28264 – A snapshot
Suitable for
- Food operators & QA coordinators
- QA & QC teams
- Senior operators, team leaders & supervisors
- Facilities maintenance staff
- MPI Verifiers & Auditors
- Supply chain and warehouse team members
- Business owners
- Career development
About your trainer
The course programme is delivered by Food Safe’s Managing Director, Lead-trainer & Food Safety Expert, Keith Michael who holds:
- A Masters Degree in Operations Management
- Technical Food Processing, Food Safety, and Audit Competencies
- Dairy Manufacturing: Technical & Specialised Operations
- Certificate in Company Direction from the Institute of Directors (IOD), New Zealand
Keith has presented papers at Food Safety Conferences and brings this cross-sector learning into training.
Keith has many years of experience as a company director where he has assisted companies with Food Safety Compliance, Risk Audit, and closing of gaps identified with smart purpose-built competency training.
View Keith’s profile on LinkedIn.
About Food Safe
Food Safe Ltd is Accredited by the New Zealand Government + is a Category 1 NZQA-Registered PTE. Training complies with the Food Safety Bylaws and Verifier Audits right across New Zealand.
Our food safety training is trusted by both well known New Zealand and Global food companies and heaps of small teams too!
Food Safe’s advisory committee includes leading university microbiology experts, operations, quality and compliance managers, and governance experts. For even more information about Food Safe and the companies we work with, click here
Why Choose us for your Training?
Food Safe’s Training:
- 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
- Is delivered by a trainer with first-hand knowledge and experience in high compliance operations where Food Safe also operates, such as the dairy sector
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