Food Safety FAQs
A Basic Food Hygiene Certificate is gained when a trainee successfully completes a Level 2 basic food hygiene course. This is known by many different names including Food Handling Certificate, Food Hygiene Certificate, Food Handlers Certificate, Food Certificate NZ, Food Hygiene Certificate NZ, and Food Safety and Hygiene Certificate. The Basic Food Hygiene Certificate food safety course is for people in commercial food premises as well as those who are cooking food at home for sale.
You can get a Basic Food Hygiene Certificate by enrolling in Food Safe‘s online course or on-site course. Our courses are tailored to different sectors like home food businesses, cafes, restaurants ECE, rest homes, age care facilities, and food manufacturing companies. Our Level 2 Basic Food Hygiene Certificate is an NZQA-Approved Training Scheme and fits the general Codex requirements for food handlers globally. It is approved by all Councils and Verifiers.
It is recommended that you refresh your training every three years. Some food manufacturing companies require their staff to do this every year as part of their training. You can book your food safety training here.
Yes, as long as your kitchen meets the necessary food safety and hygiene requirements which can be learned as part of our basic food safety certificate course. You can use your home as a base for making and selling food as long as you register your home with your local Council and let them know you intend to use your home as business premises.
HACCP stands for Hazard Analysis Critical Control Point. HACCP is a logical, structured, and systematic approach to managing risk and controlling food safety.
HACCP or Hazard Analysis Critical Control Points (HACCP) is an internationally recognised method of identifying and managing food safety-related risk. HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product.
The 7 principles of HACCP (as per Codex International Code of Practice):
- Conduct a hazard analysis
- Determine the critical control points (CCPs)
- Establish critical limits for each CCP
- Establish a system to monitor the control of the CCP
- Establish the corrective action when monitoring indicates that a particular CCP is not under control
- Establish verification procedures
- Establish documentation concerning all procedures and records relevant to the HACCP principles and their application
There are 7 principles of HACCP (as per the Codex International Code of Practice)
HACCP can be used by companies across all the stages of the food chain – from primary production to final consumption. HACCP is a critical part of risk-based food safety programmes like Risk Management Programmes (RMPs)
HACCP Prerequisites are the Good Manufacturing Procedures, Practices, and Operations which ensure that the food is safe to eat.
- Planned Preventative Maintenance (PPM)
- Personal hygiene policies
- Calibration and verification
- Recall procedures
- Complaint monitoring
- Approved supplier lists and approval processes