HACCP is a universally accepted management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. The course will provide you with the detail to develop and implement a HACCP system to meet both regulatory and customer standard requirements.
Upon completion of this training, participants will be:
Identifying and review food safety hazards
Able to establish and review methods to monitor and control food safety hazards
Able to prepare to develop and review a food safety program
Describing the scope of a food safety plan
Constructing flow diagrams
Analysing potential hazards and considering control measures
Determining Critical Control Points (CCP) and critical limits for each
Able to establish a monitoring program for each CCP
Establishing and recording corrective actions and verification procedures
Able to identify requirements for documentation and record keeping
What do I do if I need to cancel my booking?
Please contact AUS-MEAT immediately to avoid any cancellation fees. Full payment is required no later than 5 days prior to the commencement of training. A 50% cancellation fee will apply on cancellations received less than 10 working days prior to commencement of training. NO refunds are given for cancellations received less than 5 working days prior to the commencement of training. Any transfers between courses will incur a $100 fee on each instance.
What your course fees cover
Your courses fees paid cover the following items
Workbooks and assessments
Morning tea and lunch
Issue of certificate
Who should attend?
Participants looking to be able to practically implement a HACCP plan. May include:
Food Industry professionals
Quality Assurance / Control staff
Research and development
Production staff (Supervisors, team leaders)
Members of a food safety (HACCP) team
Anyone looking to obtain a practical understanding of a HACCP program
English is not my first language! Will I have problems?
All AUS-MEAT training courses are presented in English. A sound understanding of the English language is required. All workbooks and assessments are conducted in English. If required, the use of dictionaries or tablets are acceptable. For any additional or special requirements please contact AUS-MEAT on (07) 3361 9200 to discuss what support services are available.
How will I be assessed?
To complete this course your competence will be assessed in three (3) stages:
1. Course Workbook
At the time in which you register for your training course you will be issued with your course workbook and learning resources. This may be issued in hardcopy when you arrive at the training. It must be filled out by you the Trainee, with hand written answers. It must be completed during your three (3) day workshop. You will be asked to submit this at the completion of the training.
2. Practical Assessment
During your time at the face-to-face training you will be required to complete a Practical assessment of your ability to work within a group (HACCP Team). During this time you will be required to study and interepret a step by step production process for a specific food product.
During this process you will be required to:
Develop a production flow chart (with symbols)
Identify hazards within the production flow chart
Complete a Hazard Identification Chart
Identify any Critical Control Points (CCP’s)
Record any Critical Limits with reference
Record Control measures used
Record any monitoring procedures required
Record HACCP records required
Record any corrective action procedures required
Answer questions relating to product production
During the course you will be individually required to complete and submit the required evidence to your trainer. You will be provided with feedback and the opportunity to make adjustments where required.
3. Post-course Assessment
Upon returning to your workplace you will be required to develop a HACCP based food safety plan for your workplace. You will have eight (8) weeks to complete this assessement.
This will include:
Complete the 5 HACCP Preliminary steps to commence the development of a food safety plan, using the standard symbols and nomenclature to describe the processes and steps in the operation as a flow diagram and validate the flow diagram against the operation at all stages of production
Complete the development of the food safety plan with the HACCP principles using the CCP Decision tree provided
With implementation of the food safety plan, design and provide examples of the documentation and monitoring records to meet the HACCP-based standard requirements
Your supervisor or an industry professional must review and/or sign off on your food safety program and implementation. Please note, your assessor may contact your workplace to confirm the authenticity of the documentation provided.
Issue of Certificates
At the successful completion of this course participants will be issued with a Statement of Attainment. Participants will receive the following Nationally Accredited Unit of Competency from the Food, Beverage and Pharmaceutical Training Package.
Units of competencies issued: FBPFSY3002 – Participate in a HACCP team PBPFSY5001 – Develop a HACCP based food safety plan
These units sit within numerous Cert II and Cert IV qualifications including Cert II and III in Food Processing and Meat Processing
What are the course hours?
Day 1 - Registration
Course Commences at:
9:00am - 5:00pm
Days 2 & 3
9:00am - 5:00pm
Do I need to bring anything?
You will need to bring the following to the course:
Closed in comfy footwear
Neat and tidy attire
There are no Pre-requisites for this course.
At the course:
The success of the course rests largely with you!
Be an active participant throughout the training course.
Follow instructions as provided by the trainer.
Seek out your trainer where required.
There is no such thing as a stupid question.
It is crucial that you do not have any other commitments during the course so that you can focus completely on what is being covered.