Hazard Analysis Critical Control Point HACCP Training NZ Certificate Services

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

Service Cost: As detailed below

HACCP Training NZ Certificate Services

Food Safe’s HACCP Training services include:

Our HACCP Training NZ can be delivered Online as well as Onsite and is available for both small and large groups.

Introduction to HACCP

Offered as Bonus Content with our Basic Food Safety and Hygiene Certificate Course.

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

Suitable for: Operators, small business owners, hospitality, customised food control plans 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 breakdowns and learning (The WHY we are in training)
  2. Introduction to legislative requirements for HACCP plans and their importance (The WHY auditors insist on training)
  3. Introduction to the Seven Principles of HACCP
  4. Introduction to food safety hazards (Physical/foreign matter-P; Chemical & Allergenic-C). The WHAT risks to be aware of.
  5. Introduction Microbiology – M risks (Pathogenic bacteria, toxins, moulds and yeast) – Simplified, detailed and VISUAL (The WHAT risks to be aware of).
  6. HACCP as a tool for identifying and controlling potential hazards (The HOW we implement our learning)
  7. Critical Control Points (CCPs) and critical limits relevant to the workplace and department requirements (The WHEN risk control applies)
  8. Corrective actions to be taken if limits are exceeded
  9. Visual application of HACCP with videos and practical examples
Book Intro 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 breakdowns and learning (The WHY we are in training)
  2. Introduction to legislative requirements for HACCP plans and their importance (The WHY auditors insist on training)
  3. Introduction to food safety hazards (Physical/foreign matter-P; Chemical & Allergenic-C) – The WHAT risks to be aware of)
  4. Introduction Microbiology – M risks (Pathogenic bacteria, toxins, moulds and yeast) – Simplified, detailed and VISUAL (The WHAT risks to be aware of)
  5. HACCP as a tool for identifying and controlling potential hazards (The HOW we implement our learning)
  6. Critical Control Points (CCPs) and critical limits relevant to the workplace and department requirements (The WHEN risk control applies)
  7. Corrective actions to be taken if limits are exceeded
  8. Visual application of HACCP with videos and practical examples
Book HACCP Refresher

Food Safe collaborates with Primary ITO to offer the programmes below. Registration includes an ITO 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 in 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.

Trainees 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 (The WHY we are in training)
  2. Introduction to legislative requirements for HACCP plans and their importance (the WHY auditors insist on training)
  3. How best practice food companies operate – FSSC 22000. (The HOW we implement our learning as a company)
  4. Introduction to food safety hazards (Physical/foreign matter-P; Chemical & Allergenic-C) – The WHAT risks to be aware of
  5. Introduction Microbiology – M risks (Pathogenic bacteria, toxins, moulds and yeast) – Simplified, detailed, and VISUAL (The WHAT risks to be aware of)
  6. HACCP as a tool for identifying and controlling potential hazards (The HOW we implement our learning) Critical
  7. Control Points (CCPs), critical limits and how to monitor a HACCP system in a work area
  8. Corrective actions to be taken if limits are exceeded (The WHEN further control is applied)
  9. 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) V
  10. 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 (The WHY we are in training)
  2. Introduction to legislative requirements for HACCP plans and their importance (the WHY auditors insist on training)
  3. How best practice food companies operate – FSSC 22000. (The HOW we implement our learning as a company)
  4. Introduction to food safety hazards (Physical/foreign matter-P; Chemical & Allergenic-C) – The WHAT risks to be aware of
  5. Introduction Microbiology – M risks (Pathogenic bacteria, toxins, moulds, and yeast) – Simplified, detailed and VISUAL (The WHAT risks to be aware of)
  6. HACCP as a tool for identifying and controlling potential hazards (The HOW we implement our learning)
  7. Critical Control Points (CCPs), critical limits – how to implement a HACCP system in a work area
  8. Corrective actions to be taken if limits are exceeded (The WHEN further control is applied)
  9. 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)
  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 the 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 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 (The WHY we are in training)
  2. Introduction to legislative requirements for HACCP plans and their importance (the WHY auditors insist on training)
  3. How best practice food companies operate – FSSC 22000. (The HOW we implement our learning as a company)
  4. Introduction to food safety hazards (Physical/foreign matter-P; Chemical & Allergenic-C) (The WHAT risks to be aware of)
  5. Introduction Microbiology – M risks (Pathogenic bacteria, toxins, moulds, and yeast) – Simplified, detailed and VISUAL (The WHAT risks to be aware of)
  6. Codex Alimentarius 14 step methodology applied in simple picture format
  7. HACCP as a tool for identifying and controlling potential hazards (The HOW we implement our learning)
  8. Group exercises to work on-site HACCP flow charts and HACCP plan
  9. CCPs and critical limits relevant to the workplace and department requirements
  10. How CCPs, critical limits, and controls are applied – Multi-sector testing of learning
  11. Group exercises to practically implement critical limit knowledge learned
  12. Corrective actions to be taken if limits are exceeded (The WHEN further control is applied)
  13. 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).
  14. Visual application of HACCP with videos and practical examples
  15. Individual coaching towards how to develop, implement and review a HACCP plan

Read more about our Advanced HACCP Training here

Book Advanced HACCP Training

Quick Comparison Table

HACCP Introduction/Refresher Certificate HACCP Introduction/Refresher Certificate 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:

HACCP Training Certificate/HACCP Refresher Certificate (if already trained)

Achievement:

HACCP Training Certificate/HACCP Refresher Certificate (if already trained)

Achievement:

Advanced HACCP Training Certificate

Who can achieve a certificate?

New Zealand & All Other Countries 

Who can achieve a certificate?

New Zealand & All Other Countries 

Who can achieve a certificate?

New Zealand & All Other Countries 

Additional option: Only for currently employed people working in New Zealand Food Companies Additional option: Only for currently employed people working in New Zealand Food Companies Additional option: 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 HACCP Training NZ:

  • 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 that 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 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