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At Food Safe, we are very passionate about all aspects of food safety training, risk management and internal auditing. Food Safe offers a range of services to businesses in the food and related products sector across New Zealand.

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Blog posts tagged in haccp training

Posted by on in Food Safety Training

This video helps you better understand what is Celiac Disease so we can better cater to people who suffer from it. 


At Food Safe we believe an understanding based on science helps provide you with a strong conceptual and learning foundation, an approach that both MPI and Global organisations like FAO also endorse.


This video explains what is Celiac Disease



Here's how our diet contributes to digestive ailments and affects Gut and Brain Health:




This FAO video explains a science-based approach to Food Safety.




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Posted by on in Food Safety Training

HACCP Training NZ




To request our highly-rated HACCP training courses, call us now on 0800 003097 or email This email address is being protected from spambots. You need JavaScript enabled to view it.

Our course contents:

  • Case study review of recent food safety breakdowns and learning.
  • Introduction to legislative requirements for HACCP plans and their importance
  • Supporting GMP eg. Training requirements, pest control, Illness management, Hygiene, Cleaning & Sanitising.
  • Introduction to the 7 Principles of HACCP.
  • Introduction to food safety hazards (Physical / foreign matter-P; Chemical & Allergenic-C, Microbiological-M Pathogenic bacteria, toxins, moulds and yeast) - Simplified, detailed and VISUAL
  • HACCP as a tool for identifying and controlling potential hazards Critical Control Points (CCPs) and critical limits relevant to the workplace and department requirements
  • Corrective actions to be taken if limits are exceeded. Codex 3 step methodology.
  • Record keeping - Food Control Plans and RMPs Visual application of HACCP with videos and practical examples

Companies We've Worked With

We have collaborated and delivered HACCP training at a number of performance-fuelled organizations and global brands, some of which are outlined below. 


We can deliver this training at your company too!


Food Safe food safety training clients


Here's an introduction to HACCP which stands for Hazard Analysis Critical Control Point


HACCP has its origins in the US space programme and was further developed by the Codex Alimentarius Commission as a methodology and food safety risk management system. It is used to identify, prevent, and proactively control food safety hazards. 

What are some of the basic definitions?


A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect. 

Food safety hazard analysis: 

A food safety hazard analysis is done in order to determine which potential hazards need to be controlled, how much control is needed, and which combination of control measures should be used in order to make sure that food is safe.

Supporting Programmes / Good Manufacturing Practice (GMP): 

A production and testing practice that helps to ensure a quality product. Basic preventive guidelines for plant and facility operations. Guidelines aimed at food processors aim to include all HACCP methods and procedures and typically address (1) plant design and construction material, (2) water supply, (3) plumbing and toilet facilities, (4) equipment and utensils, (4) raw food handling and testing practices, (5) personal hygiene, (6) pest control, and (7) waste disposal.


The slides explain how GMP and Supporting Programmes support HACCP:  



Risk analysis: 

A process consisting of three interconnected components: risk assessment, risk management and risk communication.

Risk assessment: 

A scientifically based process consisting of four steps (i) hazard identification (ii) hazard characterisation, exposure assessment (iii) and (iv) risk characterisation.


Act or process of establishing (confirming) the accuracy or existence of something; in the quality field, verification is a systematic, objective, and documented process of confirming that a product or service conforms to various requirements (customer, regulatory, etc.). A process that uses objective evidence to confirm that specified requirements have been met. 

HACCP management systems consist of seven principles and use a logical methodology. What are these seven principles? 

What are the seven principles of HACCP are: 

1. Hazard Analysis

Identify any Physical (P), Chemical (C), Allergenic (A) or Microbiological (M) hazards that might occur at each stage 

2. Critical Control Points (CCP’s)

CCP’s are the stages of your process where the hazards must be controlled for the food to be safe to consume. Example: Cooking, metal detection or pasteurisation 

3. Critical Limit

Critical limits are specified safety limits at your CCP’s, which separates acceptable (safe food) from unacceptable (unsafe food). Critical limits are usually measurable values based on scientific finding.

Example: Critical limit for cooking: 80C; Critical limit for pasteurisation = 75.5 C / 15 Seconds / Flow 17000L.

4. Monitoring

Monitoring procedures would need to be established to ensure hazards are controlled at CCP’s. Such monitoring activity may involve temperature checks, visual inspection and time recording

Example:  Checking with a probe thermometer the internal temperature of cooked food; Automatic temperature recording with a probe (within +/- 0.05 C) / filter checks and identifying who is responsible for this (Operators & management)

5. Corrective Action

Corrective actions are procedures to be taken when monitoring (at CCP’s) has identified that the critical limit has been or is likely to be exceeded.

Example:  The act of returning cooked undercooked food to oven (65C) to continue to cook till 80C; Immediate correction: automatic flow divert / RCA: 5 Why / Ishikawa.

6. Verification

This involves taking an overview of your HACCP based system to ensure it is working effectively. It is checking that the checks already done are true and effective at controlling your hazards. Refer to company heat treatment plan (MPI HTST tables).

Example:  Checking the checker activity ; internal audits; Activity (Check such as: temperature, holding time, filters) / Frequency (how often? Daily, weekly or monthly) / Responsibility (who? Operators & management) Verification includes, pasteuriser checks, daily log sheets checks, calibration checks, flow & valve checks and internal audits.

7. Documentation and record-keeping requirements

A HACCP based system must have appropriate documentation to demonstrate it is working effectively. These will usually incorporate HACCP charts, work instructions, written procedures/policies.

Example: Food safety (cooking) records; Pasteuriser records, daily log sheets, calibration records both soft and hard, training records, annual flow & valve checks, internal audits and third-party audits.


Review To ensure the HACCP is working effectively, it is important to review the food safety system at regular intervals. This may be when there is a change of process, flow rate, HACCP plan or a non-compliance related to the current plan.


The slides explain how 7 HACCP principles are applied in a simple, pie preparation & retail example:  



This video below explains how HACCP is used to make products safe - Part 1 



This video below explains how HACCP is used to make products safe - Part 2


Companies We've Worked With

We have collaborated and delivered HACCP courses at a number of performance-fuelled organizations and global brands, some of which are outlined below. 

You can benefit from this training too!


Food Safe food safety training clients


To request our highly rated HACCP training courses, call us now 0800 003097 or email This email address is being protected from spambots. You need JavaScript enabled to view it.

 I have heard about the 14 codex Alimentarius steps and now know the 7 principles to HACCP (above), how do the two align?



Is there a simple example of a HACCP flow chart? 


HACCP Process Flow Sample


Is there an example of a HACCP table?



Is there a simple example of the microbiological limits and time / temperature combinations? 


Sample of regulatory limits - Time Temperatures



Are there case studies about how HACCP training is successfully applied in companies by Food Safe?


Medium sized food company case study below



Large food company case study below



Click on THIS LINK to get a better understanding about the different options at Food Safe for HACCP Training? 


Click on THIS LINK to get a better understanding about the new MPI approved NZQA unit standards for HACCP?  


To request our highly rated HACCP training courses, call us now 0800 003097 or email This email address is being protected from spambots. You need JavaScript enabled to view it.




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Inhibitory Substance Food Safety Training

Inhibitory Substance Antibiotics Testing

Food Safe customises food safety certificate training across Dairy, Meat, Seafood & Produce sectors. We recently customised training to include Inhibitory Substance Antibiotics Testing training for companies.

More here.




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Sensory training 01

Food Safes's milk collection training is created for people working in the collection and processing of milk in the dairy sector.

This course is suitable for operators, coordinators, team leaders, supervisors, managers as well as staff interested in further developing their skills.

More here.

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