Hazard Analyses and Critical Control Points (HACCP) Principles and Applications
HACCP training is essential to minimise your risk and liability. Organisations of all kinds are increasingly concerned about achieving and demonstrating sound food safety performance by using the seven principles of the HACCP system, and incorporating good handling practices.
The Benefits of HACCP certification
- It is recognised Internationally as the best method of food risk management
- Demonstrates a commitment to your customers to supply safe, quality food
- Increases retailers, buyers & consumers confidence that control systems are in place to ensure the safe production of food
- Improve your employee’s understanding and commitment to food safety
- Effectively manage food safety risks across the entire supply chain
- Improved consistency of product
- Reduced liability risks
- Regulators such as the Council will be able to see the steps you are taking to reduce the risk of food poisoning
- You will be on a level playing field with other major players in the food industry
- Improved competitiveness
- Enhanced reputation
Why should your business have a HACCP program in place?
To demonstrate your business’ commitment to food safety and your willingness to provide safe, high quality food at all times. Many food businesses now insist that their suppliers have a HACCP program in place.
Course Overview
This HACCP Course has been purposely aligned with training curricula developed by FS Alliance specifically for food industry. The course material and content is tailored by the qualified trainer to best fit the training requirements of the group being trained.
- Australian Food Safety Legislation
- Food Safety & Quality Hazards
- Introduction to HACCP – Origin & Benefits
- The Role of Pre-Requisite Programs
- Five Preliminary Steps to HACCP
- Seven Principles of HACCP
- Implementing & Maintaining a HACCP Plan
Units of Competency to completed in the short course: HACCP Principles and Applications – Food
- FBPFSY2001 Implement the food safety program and procedures
- FBPFSY3002 – Participate in a HACCP team
FBPFSY2001 – Implement the food safety program and procedures
Unit Descriptor
This unit of competency describes the skills and knowledge required to maintain personal hygiene and conduct work tasks where work involves operation of production and packaging equipment and processes.
This unit applies to individuals who participate and comply with safety programs in the food processing sector. It does not apply to the pharmaceutical industry.
Legislative and regulatory requirements apply to food safety and are enforced through state/territory jurisdictions. Users must check with the relevant regulatory authority before delivery.
Unit Content:
- Implement the food safety program
- Identify food handling requirements
- Carry out food handling and control food hazards according to the food safety program
- Report any incident where food safety control requirements are not met and take correction action as directed
- Record food safety information to meet requirements of the food safety program
- Maintain the workplace in a clean and tidy order to meet workplace standards
- Conduct work to comply with workplace environmental guidelines
- Participate in maintain and improving food safety
- Monitor work area, materials, equipment and product to ensure compliance with food safety requirements
- Identify and report processes, practices or conditions that could result in a food safety breach, and take corrective action as directed
- Raise food safety issues with supervisor
- Comply with personal hygiene standards
- Ensure personal hygiene meets the requirements of the food safety program
- Report health conditions and illness as required by the food safety program
- Wear appropriate clothing and footwear for the food handling task
- Move around the workplace in compliance with the food safety program
FBPFSY3002 – Participate in a HACCP team
Unit Descriptor
This unit of competency describes the skills and knowledge required to participate in the development and review of a hazard analysis critical control point (HACCP)-based food safety program.
The unit applies to individuals who work under broad direction and take responsibility for their own work, including limited responsibility for the work of others, and who participate in the development of a food safety program typically limited to their immediate work area.
No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Unit Content
- Prepare to develop and review
a food safety program
- Recognise roles and responsibilities for participating in, developing or reviewing a food safety program
- Identify the scope of a food safety program
- Identify and review food
safety hazards
- Identify processes to be covered by the food safety program and recognize the steps within each process
- Identify food safety hazards that are reasonably expected for each critical control point
- Review safety handling methods, processing techniques and existing support programs used in the workplace as part of a team
- Establish or review methods to
monitor and control food safety hazards
- Establish acceptable methods of control for each food safety hazard that is reasonably expected to occur
- Validate control methods against safety standards
- Establish or review procedures for taking preventative action
- Establish or review appropriate methods for monitoring that processes remain within control
- Establish required corrective action to respond to situations where hazards are not effectively controlled
For information on costings for the Short Course in: HACCP Principles and Applications (Food Industry)
Please
contact FS Alliance on 07
5499 3388; or email: admin@fsalliance.edu.au