HACCP – Hazard Analysis Critical Control Point Training Certificate

Food Safe’s HACCP Training Certificate Services include Introduction to HACCP, HACCP Refresher, and Advanced HACCP Courses.

Service Cost: As detailed below

NZ HACCP Training Certificate Services

HACCP is a risk management system to ensure compliance with food safety guidelines and current good manufacturing practices. The HACCP system entails analysis and control of biological, chemical, allergenic, or physical hazards from raw material production, procurement, and processing, to manufacturing, supply, and consumption by customers.

Prerequisite programs provide the basic principles for effective HACCP systems for the production of safe food products and hazard control. These prerequisite programs include cGMP, pest control, sanitation, hygiene, and more.

Food Safe’s HACCP Training services include:

Hazard Analysis and Critical Control Point HACCP Training NZ

We deliver our HACCP training online or onsite for small and large groups.

Introduction to HACCP

Programme Overview: One-day course – non-unit standard. Training can be used in all food sectors.

Suitable for:

  • Operators and Supervisors working in food companies with a HACCP RMP or Food Control Plan FCP
  • Food business owners
  • Contractors
  • Hygienists
  • Suppliers to food companies, and
  • Facilities maintenance and Cleaning companies

Trainees earn: Certificate of Achievement

Course content:

  1. Case study review of recent food safety hazards, breakdowns, and learning (WHY we are in training)
  2. Introduction to legislative requirements for a HACCP plan and its importance (WHY auditors insist on training)
  3. Introduction to the Seven Principles of HACCP. These principles include:
    1. Principle 1 – Conducting a Hazard Analysis – Listing the steps in the process and identifying where hazards may occur.
    2. Principle 2 – Identifying the Critical Control Points (CCPs) – The HACCP team identifies hazards using a CCP decision tree
    3. Principle 3 – Establish Critical Limits – Measuring and controlling biological, chemical, or physical parameters of time, temperature, water activity and weight.
    4. Principle 4- Monitor CCP – The HACCP team describes monitoring procedures for measuring limits at critical control points.
    5. Principle 5 – Establish Corrective Action – Corrective plans HACCP teams put into action when a deviation in a critical limit occurs.
    6. Principle 6 – Verification – Determining the validity of the HACCP plan and that the system operates in accordance with the plan.
    7. Principle 7 – Recordkeeping – A key component of this process is recording information to demonstrate that food products were produced safely.
  4. Introduction to food safety hazards (Physical/foreign matter-P; Chemical & Allergenic-C). (WHAT risks to be aware of).
  5. Introduction Microbiology – M risks (Pathogenic bacteria, toxins, moulds, and yeast) – Simplified, detailed and VISUAL (WHAT risks to be aware of).
  6. HACCP as a tool to conduct a hazard analysis and to identify critical control points and limits (HOW we implement our learning)
  7. Critical Control Points (CCPs) and critical limits relevant to the workplace and department requirements (WHEN risk control applies)
  8. Corrective actions to be taken to prevent a food safety hazard if limits are exceeded
  9. Visual application of HACCP with videos and practical examples
Book Introduction to HACCP

About our HACCP Training NZ

Programme Overview: One-day course – non-unit standard. Training can be used in all food sectors.

Suitable for: Operators, small business owners, hospitality, customized food control plans – FCP, contractors and suppliers to food companies and facilities maintenance crew.

Trainees earn: Certificate of Achievement

Course content:

  1. Case study review of recent food safety issues, breakdowns, and learning (WHY we are in training)
  2. Introduction to legislative requirements for a HACCP plan and its importance e.g. Food Standards Code 2002, Food Act 2014 (WHY auditors insist on training)
  3. Introduction to food safety hazards (Physical/foreign matter-P, Chemical & Allergenic-C, Labeling, Nutritional and Regulatory) – (WHAT risks to be aware of)
  4. Introduction to Microbiology – M risks (Pathogenic bacteria, toxins, moulds and yeast) – Simplified, detailed and VISUAL (WHAT risks to be aware of)
  5. HACCP as a tool to conduct a hazard analysis and to identify critical control points and limits (HOW we implement our learning)
  6. Critical Control Points (CCPs) and critical limits relevant to the workplace and department requirements (WHEN risk control applies)
  7. Introduction to best practice risk control measures. These include preventative actions, problem-solving, root-cause-analysis (RCA), minimising the hazards and risks from confirmation bias, and how to implement human factors learning in the workplace (WHEN training must kick in)
  8. Visual application of HACCP with videos and practical examples
Book HACCP Refresher

Food Safe collaborates with SSBs to offer the programmes below. Registration includes a training agreement and administration fees.

Advanced Operator HACCP 

Programme Overview:

  • One-day course + follow-up on-job verification
  • Monitor a HACCP system in own work area within a food processing operation – Unit Standard 28263
  • Training can be used in all food sectors.

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

Participants earn: Unit Standard 28263 Certificate of Achievement, NZQA Level 3; 5 Credits

Course content:

  1. Case study review of recent food safety breakdowns and learning (WHY we are in training)
  2. Introduction to legislative requirements for a HACCP plan and its importance (WHY auditors insist on training)
  3. How best practice food companies operate – a brief overview of global certification e.g. FSSC 22000. (HOW we implement our learning as a company)
  4. Introduction to food safety hazards (Physical/foreign matter-P; Chemical & Allergenic-C). (WHAT risks to be aware of)
  5. Introduction Microbiology – M risks (Pathogenic bacteria, toxins, moulds, and yeast) – Simplified, detailed, and VISUAL (WHAT risks to be aware of)
  6. HACCP as a tool for for hazard analysis and critical control (HOW we implement our learning)
  7. Monitoring procedures for a Critical Control Point (CCP) and identifying critical limits of a HACCP system in a work area (WHEN risk control applies)
  8. Corrective actions to be taken if limits are exceeded including Codex 3-step methodology and preventative action (WHEN further control is applied)
  9. Visual application of HACCP with videos and practical examples
Book Advanced HACCP Training

Advanced Supervisor HACCP 

Programme Overview:

  • One-day course + follow-up on-job verification; NZQA Level 4; 5 Credits
  • 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

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

Trainees earn: Unit Standard 28264 Certificate of Achievement, NZQA Level 3; 5 Credits

Course content:

  1. Case study review of recent food safety breakdowns and learning (WHY we are in training)
  2. Introduction to legislative requirements for a HACCP plan and the importance of a plan or RMP (WHY auditors insist on training)
  3. How best practice food companies operate – FSSC 22000. (HOW we implement our learning as a company)
  4. Introduction to food safety hazards (Physical/foreign matter-P; Chemical & Allergenic-C). (WHAT risks to be aware of.)
  5. Introduction Microbiology – M risks (Pathogenic bacteria, toxins, moulds, and yeast) – Simplified, detailed, and VISUAL (WHAT risks to be aware of)
  6. HACCP as a tool for hazard analysis and critical control (HOW we implement our learning)
  7. How to identify the Critical Control Point (CCP) and critical limits (HOW to implement a HACCP system in a work area)
  8. Corrective actions to be taken if limits are exceeded (WHEN further control is applied)
  9. Introduction to best practice risk control techniques. These include preventative actions, problem-solving, root-cause-analysis (RCA), minimising the hazards and risks from confirmation bias, how to implement human factors learning in the workplace (WHEN training must kick in)
  10. Visual application of HACCP with videos and practical examples

Read more about our Advanced HACCP Training here

Book Advanced HACCP Training

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

Advanced HACCP Management

Programme Overview:

  • Develop, implement, and review a HACCP application for a food processing operation – Unit standard 28265.
  • Two-day course + submission of HACCP Plan assessment + follow-up on-job verification. NZQA Level 5; 20 Credits
  • Training can be used in quality control and quality assurance of all food sectors (MPI approved). This new MPI-approved approved standard replaces Food Safe’s current programme 16667 in the Dairy and 12626 in the Meat and 12316 Seafood sectors)

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

Trainees earn: Unit Standard 28265 Certificate of Achievement, NZQA Level 5; 20 Credits

Course content:

  1. Case study review of recent food safety break-downs and learning (WHY we are in training)
  2. Introduction to legislative requirements for a HACCP plan and its importance (WHY auditors insist on training)
  3. How best practice food companies operate – a brief overview of global certification standards e.g. FSSC 22000, WSE, BRC. (HOW we implement our learning as a company)
  4. Introduction to food safety hazard identification (Physical/foreign matter-P; Chemical & Allergenic-C) (WHAT risks to be aware of)
  5. Introduction Microbiology – M risks (Pathogenic bacteria, toxins, moulds, and yeast) – Simplified, detailed, and VISUAL (WHAT risks to be aware of)
  6. Codex Alimentarius 14 step methodology applied in simple picture format. This includes the seven principles of HACCP.
  7. HACCP as a tool for hazard analysis and critical control. This includes understanding a risk analysis matrix. (HOW we implement our learning)
  8. Group exercises to work on-site HACCP flow diagram and HACCP plan
  9. Control Points and quality and food safety limits relevant to the workplace and department requirements across all food sectors
  10. How Critical Control Points, critical limits, and controls are applied – We explain how Critical Control Points differ for different foods or products, eg. Dairy, Meat, Packaging etc so learners are able to test the depth of their understanding.
  11. Exercises to practically implement critical limit knowledge learned e.g. process flow and controls.
  12. Process for corrective action if limits are exceeded based on Codex 3-step methodology (WHEN further control is applied)
  13. Introduction to best practice risk control techniques. These include:
    1. preventative actions (CAPA)
    2. problem-solving process
    3. root-cause-analysis (RCA)
    4. minimising the hazards and risks from confirmation bias
    5. implementing human factors learning in the workplace
    6. food safety management systems (FSMS), food safety culture, and why measuring it matters (WHEN training must kick in).
  14. Visual application of HACCP with videos and practical examples
  15. Individual coaching towards how a HACCP team develops, implements and reviews a HACCP plan

Read more about our Advanced HACCP Training here

Book Advanced HACCP Training

Quick Comparison Table for NZQA Unit Standards

HACCP Introduction for Operators HACCP Introduction for Supervisors Advanced HACCP Certificate
Duration: 1 Day Duration: 1 Day Duration: 2 Days
For: All Food Sectors For: All Food Sectors For: All Food Sectors
Suitable for: Operators Suitable for: Supervisors Suitable for: Senior Supervisors/HACCP Review Team Members
Global standardization:

Yes, standardized to Global Codex Alimentarius & GFSI

Global standardization:

Yes, standardized to Global Codex Alimentarius & GFSI

Global standardization:

Yes, standardized to Global Codex Alimentarius & GFSI

Standards comparable with other countries:

Yes, FDA Comparability Read Report

Standards comparable with other countries:

Yes, FDA Comparability Read Report

Standards comparable with other countries:

Yes, FDA Comparability Read Report

Course Content: Course Content: Course Content:
  • Case Study Reviews
  • Case Study Reviews
  • Case Study Reviews
  • Basic Introduction Legislation/Certification Requirements eg Codex/GFSI/FSSC 22000
  • Basic Introduction Legislation/Certification Requirements eg Codex/GFSI/FSSC 22000
  • Detailed Introduction Legislation/Certification Requirements eg Codex/GFSI/FSSC 22000
  • Supporting Programmes (PRPs, cGMP, GOP, GAP, SSOPs etc.)
  • Supporting Programmes (PRPs, cGMP, GOP, GAP, SSOPs etc.)
  • Supporting Programmes (PRPs, cGMP, GOP, GAP, SSOPs etc.)
  • 12 Codex Steps (basic) + 7 Principles
  • 12 Codex Steps (basic) + 7 Principles
  • 12 Codex Steps (detailed) + 7 Principles
Focus: Operator Monitoring & Verification, Corrective Action skills Focus: Operator/Supervisor Monitoring & Verification, Corrective Action, Advanced RCA skills Focus: Senior Supervisor/QA/Technical/Management: All + HACCP Plan Dev. + Review skills
Achievement:

Unit Standard 28263 Certificate 

Achievement:

Unit Standard 28264 Certificate 

Achievement:

Unit Standard 28265 Certificate

Who can achieve a certificate?

New Zealand Food Company Operators

Who can achieve a certificate?

New Zealand Food Company Supervisors

Who can achieve a certificate?

New Zealand Food Company Supervisors and Managers

Note: Only for currently employed people working in New Zealand Food Companies Note: Only for currently employed people working in New Zealand Food Companies Note: Only for currently employed people working in New Zealand Food Companies
Additional cost?

Yes (for on-job assessor time + NZQA Admin.)

Additional cost?

Yes (for on-job assessor time + NZQA Admin.)

Additional cost?

Yes (for on-job assessor time + NZQA Admin.)

HACCP Training NZ HACCP Training NZ HACCP Training NZ
Requires: On-job verification (application of learning back on-job) Requires: On-job verification (application of learning back on-job) Requires: On-job verification (application of learning back on-job)

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 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 experts, quality and compliance managers, and governance experts. For even more information about Food Safe and the companies we work with, click here

What sets Food Safe’s HACCP Training apart?

Food Safe’s NZ HACCP Training:

  • Complements compliance requirements
  • Principles are simplified and visual, and supportive of implementing learning when operators are back on the job
  • Is delivered by a trained ISO 9001 & 22000 lead auditor
  • Training is delivered by a trainer with a first-hand understanding and experience in high compliance operations where Food Safe also operates, such as the dairy, meat, and seafood export sectors
  • We uniquely introduce trainees to best practice risk control techniques in our food safety programs – including preventative actions, problem-solving, hazard analysis, root-cause-analysis (RCA), minimising hazards and risks from confirmation bias, how to implement human factors learning in the workplace, food safety culture and why measuring these techniques matters (WHEN training becomes most useful)
  • We are the ONLY training company with the ability to measure, track and coach food safety management systems FSMS and food safety culture improvement in real-time and link this to HACCP training
  • We are the ONLY training company that feed-forward learning, closely collaborate with leading universities with biotechnology, food science, and biofilm research fields. We can connect companies to the latest Ph.D. research teams in the event of a non-conformance that requires detailed and high-level microbiological investigation.

How we collaborate with companies to deliver HACCP Training

120

FOOD SECTOR GROWTH

396

5-STAR TRAINEE REVIEWS

100

FUN HAD

Companies we work with