The basic aim of the course is to refresh the understanding of the seven principles of HACCP, and how those principles are applied to the development of a HACCP plan. This course meets Coles HACCP course refresher training. Please note this is an update only. You will need to provide evidence of a two or three day HACCP course with an RTO or TPECS HACCP course provider in the past 5 years.
Principles and Applications of HACCP
Gain a practical understanding of what HACCP is, and how to develop and implement systems that benefit your business and your HACCP Team. Hazard Analysis Critical Control Point (HACCP) is a universally accepted tool used to identify and prevent Food Safety hazards. This three-day course is hands-on and aimed at giving participants an in depth knowledge of the principles of HACCP and how to apply it to your business to meet customer and regulatory requirements.
Principles and Applications of HACCP for Produce Suppliers
Specifically designed for fresh produce suppliers, whose facility involves no processing. This two-day course is hands-on and aimed at giving participants an in-depth knowledge of the principles of HACCP and how to apply them to a produce business. HACCP is the universally accepted tool used to identify and prevent Food Safety hazards, and many Food Safety Standards now require HACCP team leaders and members to be able to demonstrate competence in the application of HACCP principles.