Mastering HACCP: Principles to Practice
Duration: 16 Hours, Course Delivery – Online Virtual Live / Onsite Face to Face Delivery
Description
This course offers a hands-on introduction to the principles of Hazard Analysis and Critical Control Points (HACCP), equipping participants with the knowledge to design and implement a HACCP system that complies with both regulatory and customer expectations. Recognised globally as the foundation of all food safety management systems, HACCP provides a structured and proactive approach to identifying and controlling food safety hazards.
The course content has been thoroughly updated to align with the Codex HACCP 2023 standards and now includes enhanced learning modules reflecting the latest food safety system tools as outlined in FSANZ Standard 3.2.2A.
Topics covered in this course include:
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An introduction to food safety and quality principles
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The legal framework underpinning food safety obligations
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Key components of effective food safety programmes
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The development and role of prerequisite programmes
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Identification and classification of food safety hazards
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A detailed walkthrough of the 12 steps and 7 principles of HACCP
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Guidance on developing HACCP plans using the internationally recognised Codex approach
By the end of the training, participants will be able to:
Show a clear understanding of the HACCP approach in practical food handling and processing scenarios
Recognise and categorise key food safety hazards
Assess and prioritise potential hazards within food production systems
Design and integrate a compliant HACCP framework within a business environment
Upon successful completion of the course, participants will be able to download and print an official Certificate of Completion for their records or professional portfolio.
This training is especially relevant to professionals working in roles such as Production, Research and Development, Quality Assurance, Quality Control, or Food Business Management. It is well-suited for those looking to apply HACCP principles in practical workplace settings or take part in HACCP team responsibilities.
There are no strict entry requirements for this course. However, it is recommended that participants currently work within the food industry or have some familiarity with food production or safety environments.
Successfully completing this course will enable you to make informed and meaningful contributions to your organisation’s food safety management practices using the HACCP framework.
Since a functioning HACCP system forms a core element of any certified Food Safety Management System, it is essential that all individuals involved in its design or implementation are competently trained in both the principles and practicalities of the HACCP methodology.
