During this course you will learn how to apply the Codex Principles of HACCP in a practical manner. This course includes a review of the Support Programs (GMP), 5 Pre-Steps and 7 Principles of HACCP. This course also meets the formal HACCP training requirements of WQA, BRC, SQF, Coles Supplier Requirements (Food) and other relevant Standards.
This one day course includes one unit of competency from the National Skills set.
FBPFSY3002 - Participate in a HACCP Team covers the skills and knowledge required to participate in the development and review of a hazard analysis critical control point (HACCP)-based food safety program.
The unit applies to individuals who work under broad direction and take responsibility for their own work, including limited responsibility for the work of others, and who participate in the development of a food safety program typically limited to their immediate work area.
This course is delivered face-to-face in Brisbane or via Virtual Classroom at exactly the same time as the face-to-face training so all participants will actively take part in group discussions and exercises.
Virtual Classroom Participants will be sent an email from the trainer approximately 30 minutes before the start of the course with a link to the online training course meeting. All you will have to do is click on the link and follow a couple of instructions (no downloads required). To ensure you are prepared on the day of training, we conduct a practice run before the course. All virtual participants view the same material and are expected to actively participate throughout the duration of the course.
- Principles of food safety
- Food safety hazards
- HACCP Principles (in brief)
- Food safety legislation
- Prerequisite programs.
The perfect course for those needing an introduction to GMP and the Principles of Codex HACCP. This course is also suitable for those requiring a refresher and review of the Codex HACCP Principles. This course meets the requirements of both Coles and Woolworths HACCP refresher training requirements.