This course is intended to provide knowledge on the principles and applications of HACCP (Hazard Analysis Critical Control Points) or Food Safety Systems.

Outcome: At the end of the course, you will:

• Understand the preliminary steps and principles of Codex HACCP, food safety best practice and good manufacturing practices (GMP),
• Apply food safety risk assessment methodology (hazard analysis) to ensure your food business can produce safe products that meet compliance requirements of the food standard code,
• Apply risk-based thinking to your food safety management system and processes

Who Should Attend:

• Food Business Owners
• Quality Managers
• Production Managers
• Food Safety/HACCP Team Leaders or Members

Applicable to all businesses regardless of size or industry, including: Primary production, Manufacturing, Packaging, Transport and Distribution, Warehouses and Storage Facilities, Service Providers to the food industry

Duration: 2 Days (9 am to 5 pm)

Location: Virtual via Teams

Prerequisites: None

What is Included:

• Course Notes
• Certificate of Attendance

Benefits: HACCP is a preventative approach to food safety risks and has many benefits including:

• Prevents food poisoning or injuring customers and consumers
• Due diligence and meeting compliance obligations
• Reduced customer complaints
• Prevents product recalls that are costly and damages the business brand