This course is intended to enhance your 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: 1 Day (9 am to 5 pm)
Location:
Virtual via Teams
Prerequisites: Developing and Implementing a Food Safety Systems or Principles and Applications of HACCP
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
