Principles and Applications of HACCP Nationally Recognised Training Course
This course will provide participants with a practical understanding of Hazard Analysis and Critical Control Point (HACCP) procedures, including developing and implementing a HACCP System to meet customer and regulatory requirements.
Course Overview
What you'll learn
Participants who successfully complete both the written, practical and Third-Party Observation course requirements will be issued a Statement of Attainment for:
- FBPFSY2002 Apply food safety procedures
- FBPFSY3002 Participate in a HACCP team
Nationally recognised training delivered by SGS Australia Pty Ltd RTO 2646
Recertification:
It is recommended that a refresher is completed every 3 years.
Recognition of Prior Learning
Due to the duration and purpose of this course, Recognition of Prior Learning is not available. Offering RPL would introduce a financial disadvantage and unnecessary administrative complexity which can extend your assessment process and time to be longer than the course duration. To maintain uniform standards and ensure competency in critical safety skills, all Learners are required to complete the full training and assessment. Please contact us for further information.
Who This Course Is For
This course is aimed at participants from all food related industries. It is the ideal foundational course for food industry professionals working in Manufacturing, with fresh produce, Research & Development, Quality Assurance/Control, Business Owners or Management who need to obtain a practical understanding of the HACCP methodology and how to use it within their business. It is suitable for participants who have not completed formal HACCP training.
Pre-Requisites:
There are no prerequisite units for this course.
Entry Requirements
Participants are required to have access to a food industry workplace to be able to complete the assessment requirements of this course.
Access to a computer with reliable internet access, a microphone and camera capabilities.
Please note: this course requires your camera to be turned on. Background effects such as blurring can be used for preserving privacy.
LLN Requirements
The participant must have language, literacy and numeracy skills at the level required to read, complete, interpret and communicate workplace documentation relevant to the training. Including producing and completing workplace reports, including policies, procedures, HACCP plans, and presenting information or assistance using industry specific vocabulary
If a participant has language, literacy or numeracy difficulty or other special needs, please inform our training support staff prior to enrolling so they can speak with you about our available support services.
About this course
This course will provide participants with a practical understanding of Hazard Analysis and Critical Control Point (HACCP) procedures, including developing and implementing a HACCP System to meet customer and regulatory requirements.
Course Content:
- Food safety management
- Food Law in Australia
- Good hygiene practices and pre-requisite programs
- Food safety hazards and their control
- Introduction to HACCP
- Preliminary steps for HACCP
- Principles of HACCP
Assessment:
- A Theory Assessment with multiple choice and short answer questions
- A practical assessment which includes:
- Demonstration of participating in a food safety team and implementing a food safety program and procedures on two (2) occasions, including:
- Case Studies
- GHPS and Prerequisite Programmes
- Identifying food hazards
- Preparing for HACCP
- Identifying and acting on non-compliances
- Applying the HACCP Principles
- Demonstration of participating in a food safety team and implementing a food safety program and procedures on two (2) occasions, including:
- A Third-Party Observation Report; where you are observed completing:
- Implementing a food safety program
- Participating in maintaining and improving food safety
- Complying with personal hygiene standards
- Please note: This report must be completed by a supervisor who can observe you on at least 2 occasions in a food industry workplace.
Please note: Participants will need to successfully complete and submit the Third-Party Observation to SGS Academy to be verified within 3 months of completing the course.
If you are looking to complete the Principles and Applications of HACCP Training Course which does not incorporate Nationally Recognised Training Units of Competency, please click on the following for further information - Principles and Applications of HACCP Training Course
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