Upcoming courses
- Early Bird Offer
- Limited Spaces
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Course overview
The HACCP system has been developed to help manufacturers produce safe food. It is designed to help processors and manufacturers to systematically identify hazards and appropriate controls. This course takes participants through the need for HACCP, provides a brief food safety overview, and introduces the concept of HACCP and its principles according to Codex guidelines.
What is covered?
- Importance of Food Safety
- Codex guidelines and how these are applied to HACCP
- New Zealand Food Legislation
- The 12 steps including the seven principles of HACCP and how they are used to achieve food safety
- Pre-requisite programmes
- Food safety hazards
- Critical limits
Who should attend?
- Those who are new to HACCP or are required to work under a HACCP programme
Key benefits
- Understand the principles of HACCP as they relate to your role
- Meet the requirements of most food quality and safety standards
- Gain an insight into current national and international food safety issues
- Train with a NZQA recognised Private Training Establishment (PTE)
Assessment
- Unit standard 8086 - Demonstrate knowledge required for quality auditing (Level 4) (4 credits). Theoretical component to be completed on the course.
Entry Requirements
Prerequisite
There is no prerequisite, however a good understanding of food safety is advised.
English Proficiency
It is recommended that all students with English as a second language have a level of written and oral English equivalent to IELTS 5.5.
Age requirements
You will be required to be 18 years old or older to be able to enrol in our courses.
Learning Support
Please contact our team in advance if you have any special learning needs or additional support is required on the day. Trainees with literacy concerns may request a reader/writer support for non-unit standard based training.