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HACCP Principles and Applications 2 Day Course

Covers everything you need to know when writing a HACCP Plan, Isabella Chan, In2food Australia, Beverly Hills, 2209 NSW.

This HACCP Training Sydney course will help you qualify to be part of the HACCP Team or become a HACCP Team Leader or SQF Practitioner. HACCP training conducted by an RTO is a mandatory requirement of HARPS certification.

Learn how to apply the 7 principles of HACCP and develop the pre-requisite programs for a HACCP plan. We supply all of the templates so participants can build a HACCP plan from scratch or update and improve an existing one. For businesses that are undergoing HACCP Certification, our HACCP Training is strongly recommended as the first step to understanding what is required during the HACCP audit.

It satisfies the requirements for HARPS, SQF, BRC, Coles/CFSMR, WQA/Supplier Excellence, GlobalGAP, PrimeSafe, SafeFood Qld, AQIS, Dairy Safe Victoria and FSSC 22000. Participants undertake units of competency that are nationally recognised (RTO Number: 45344).

Click here for Print-Friendly PDF information. If you need any help or advice in booking this Sydney-based HACCP Training course, would prefer to pay over the phone or be invoiced and then pay via EFT/cheque, please call us on 1300 404 505 or email us at info@qmsaudits.com.au

Further details can be found in the course outline and the student handbook.

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We keep it real! We will teach you how to write up a HACCP Plan – we give you HACCP templates to give you a head start and you will get to write some of your HACCP Plan up in the class. On the first day, we review the Food Standards Code, explain how bacteria and other pathogens grow in food. As a class, we find why you can’t legally sell hash cookies or ‘road kill’. We work through lots of examples from Packing Sheds through to small manufacturers to catering and high risk processing. On the second day, we build a HACCP Plan together as a class, based on one of the participant’s business.
We keep our class sizes small. We drive healthy class discussion to keep you awake and to keep it relevant. It means you can get lots of real life examples from us and your classmates that you can use when you get back to work. There is plenty of time to ask specific questions about your business. If you need HACCP Certification – please give us a call on 1300 404 505 – We are more than happy to explain the process to you over the phone.
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Bring your existing plan (or Freshcare manual) as a hardcopy with you, we encourage you to mark it up and ask questions about it on the second day. It will count as part of your HACCP review towards your next audit. For our participants preparing for Freshcare-HARPS, we will show you how HACCP has been embedded into the Freshcare manual.
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Participants in this HACCP training will learn how to apply the 7 principles of HACCP and develop the pre-requisite programs for a HACCP plan in a food business. We supply all of the templates so participants can build a HACCP plan from scratch or update and improve an existing one.Hazard analysis and critical control points are identified and classified as a group, with participants able to take their workings back to the office to type up the formal HACCP plan. The course is designed to give participants time to ask questions about their individual plans so they are ready to apply for HACCP certification. (For information on our combined HACCP Training and HACCP Certification program – please call us on 1300 404 505). Please note, if you do not have a food business, then we will supply a case study and an existing HACCP plan for you to work on. HACCP is globally recognised and the guidelines are published by the Codex Alimentarius Commission.Participants will learn in our HACCP Training:

  • The Codex HACCP 7 principles and the 12 steps of HACCP
  • The HACCP pre-requisite programs
  • How to use hazard analysis to develop the HACCP plan

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[vc_tta_section title=”What is HACCP?” tab_id=”4″]
HACCP is a gateway system for food safety. If you can get understand that a pedestrian gate will probably only stop the dog from getting out, whilst a castle gate has a lot more controls and therefore should stop an entire army, then you can probably get your head around HACCP. HACCP is just about identifying potential food safety and quality hazards and then deciding what type of gate you need to put in place – do I need a pedestrian gate or a castle with a moat, draw bridge, high, thick walls and guards with bow and arrows?
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Once all assessments are successfully completed, participants receive a Nationally Recognised Statement of Attainment for the following units of competency:

FBPFSY2001: Implement the Food Safety Program and Procedures
FBPFSY3002: Participate in a HACCP team
Issued by QMS Audits Training Pty Ltd (RTO No. 45344)
Further details can be found in the course outline and the student handbook.

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[vc_tta_section title=”Who should attend?” tab_id=”6″]
This Sydney based HACCP training is suitable for packing sheds undergoing HARPS, food business owners, quality managers, productions managers and other employees who are wanting to become either a HACCP team leader or HACCP team member or just want an understanding of food safety. Participants may be looking to either implement, maintain or review a HACCP-based Food Safety Program in their workplace. For businesses that are undergoing HACCP Certification, our HACCP Training is strongly recommended as the first step to understanding what is required during the HACCP audit.
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[vc_tta_section title=”Prerequisites” tab_id=”7″]
There are no pre-requisites.

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[vc_tta_section title=”Location – Sydney” tab_id=”8″]
This Sydney based HACCP training is conducted at a central Sydney CBD location. Morning tea, lunch and afternoon tea is supplied. Neat casual dress is encouraged. A HACCP Training Manual will be provided to each participant on the first day of HACCP training in Sydney. If you need any help with booking this HACCP Training Sydney – Please call us on 1300 404 505 or email us at info@qmsaudits.com.au

 

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Date: February 24 - February 26

Time: 7:00 pm - 4:00 am

Where: Main Footer,