Advanced Codex HACCP & Hazard Analysis for Risk Based Measures Workshop

$995.00 ex GST / per person

This interactive workshop has been designed to reflect the requirements of the Food Act 2014, the Food Regulations 2015, the Codex guidelines, and NZQA unit standards 19514 ‘Explain the application of HACCP principles’ and NZQA unit standard 28265, ‘Demonstrate knowledge of and undertake a HACCP application review in a food processing operation’.

Category: Tag:

Level

Advanced

Duration

19 Hours

Delivery

Facilitated

Award

Certificate of Competency

Description

This interactive workshop has been designed to reflect the requirements of the Food Act 2014, the Food Regulations 2015, the Codex guidelines, and NZQA unit standards 19514 ‘Explain the application of HACCP principles’ and NZQA unit standard 28265, ‘Demonstrate knowledge of and undertake a HACCP application review in a food processing operation’.

Hazard Analysis Critical Control Point (HACCP) system assist food business operators in the systematic identification of hazards and controls measures to ensure food is consistently being produced in a safe and suitable manner. Participants will receive a food safety refresher (Advanced Food Safety eLearning Course ), a comparison of the regulatory requirements compared to Codex guidelines and a practical step by step approach to the implementation of the preliminary steps and HACCP principles.

This course meets the competency requirements to demonstrate knowledge of food processing, types and sources of hazards and effectiveness of control measures as set out in the Competency Framework for Verifiers.

Course Details

Who should attend? Food Safety Officers, Verifiers of Risk-Based Measures

Course level: Advanced

Duration (Course & Assessment):

  • SFS Advanced Food Safety eLearning course and quiz: 2hr
  • Prerequisite reading: 30 mins
  • Two-day workshop: 16 hrs
  • Online HACCP assessment: 30 mins

SFS workshops are provided as inhouse training to verifiers. A minimum of 4 attendance is required. Refreshments and meals included in cost of workshop (venue costs not included).

Resources and Downloads:  

  • Hard copy of presentation, exercises, and workshop HACCP guides (Guide 1 & 2)
  • USB memory stick including the content of the course e.g. workshop guides, resource material, presentation, group exercises, case studies, examples, Codex and MPI guidance documentation etc.
  • Advanced Food Safety – A RBM Bonus Guide

Prerequisite Requirements:

Participants are required to attend an online eLearning Advanced Food Safety course and review documentation provided, prior to attending this workshop. This is to familiarise themselves with the principles of HACCP inclusive of an overview of industry food safety challenges, food safety hazards and prevention measures for the control of food safety hazards required to be identified and managed through a HACCP system.

  • Advanced Food Safety – A Risk-Based Measure Approach eLearning course and quiz
  • Introductory Codex HACCP and Hazard Analysis for RBM whitepaper
  • Food sector case study – Cooked to Chill Manufacturer ‘Chicken stuffed with prawns and garlic in a wild mushroom and walnut sauce’.

Participants are encouraged to provide examples of retail labels for review during the workshop. Access to prerequisites on SFS online training portal will be provided post registration and payment.

Certificate Access: 

You will have access to an electronic course certificate on successful completion of eLearning course content and assessment.

Course Objectives

  • Explain the elements for the application of HACCP principles to achieve food safety in a food processing operation.
  • Outline the initial steps involved in developing a HACCP application in a food processing operation.
  • Explain the types and sources of hazards relevant to food safety and their controls in a food processing operation.
  • Develop and implement a HACCP application for a food processing operation.
  • Review a HACCP application for a food processing operation.

Course Modules

Module 1: Preliminary Requirements
  • Management commitment
  • Prerequisite requirements
  • Training
  • Assemble HACCP team / define scope
  • Product descriptions and intended use
  • Process flow diagram / confirmation
Module 2 Assessment Stages
  • Principle 1:
  • List the hazards
  • Conduct a hazard analysis
  • Determine hazard significance
Module 3: Assessment Stages
  • Principle 2 – Determine CCPs
  • Principle 3 – Establish and validate critical limits
Module 4: Maintenance Stages
  • Principle 4 – Establish monitoring system
  • Principle 5 – Establish corrective action
  • Principle 6 – Establish verification procedures
  • Principle 7 – Establish documentation and records

Course Assessment

Following the completion of the workshop, participants are required to complete an assessment.

Participants are required to achieve 80% correct answers to demonstrate their understanding of the food labelling requirements.

Those participants that fail to achieve this required pass rate will have the opportunity to discuss potential areas of improvements with Karen Perry at Safe Food Services.

Technology

Participants are requested to bring a device that has access to a USB dock. A USB memory stick will be provided with course information to be accessed during the workshop.

FAQs

You will receive an email detailing the purchase of the course and instructions for accessing the course once payment has been confirmed. If payment has been made by credit card, you will have immediate access to YOUR COURSES via the MEMBER LOGIN. Please enter your username and password when prompted which will direct you to SFS training protal. If payment is by invoice, the invoice amount is required to be paid prior to access to your YOUR COURSES.

Course registration will be confirmed directly via email with Karen Perry. Attendees will be invoiced for payment of workshop prior to accessing the workshop prerequisites.

You will receive an email following confirmation of attending workshop. This email will include instructions for accessing the course prerequisite requirements in the training portal. You can access the training portal via the SFS website in MEMBER LOGIN area or by clicking on the link provided in the email. Please enter the username and password from the email provided in the MEMBER LOGIN area which will provide you access to YOUR COURES on the SFS training portal.

Yes. Please click on the course title in YOUR COURSES which includes all prerequisite instructions and requirements.

Yes. The course content and assessment can be viewed on most operating systems including Mac, Windows inclusive of apple and android mobile devices.

You can view the Course information through Internet Explorer, Firefox, Safari, Chrome, etc. We have received some feedback that Internet Explorer offers the best viewing with some glitches being experienced with Chrome.

It is recommended to download Adobe PDF reader to offer the best quality on reading PDF resource information however this is not a requirement.

Audio is only required for eLearning courses that may be provided as part of a prerequisite requirement. Most prerequisite requirements are read only documents.

Participants are required to complete a multi-choice assessment and achieve an 80% pass rate to successfully complete the course.

You have 3 attempts to take the assessment to achieve an 80% pass rate.

Following successful completion of the course, you will have access to an electronic course certificate which can either be downloaded following your assessment or you can return to your PROFILE page on YOUR COURSES which maintains a copy of your certificate per purchased course.

Yes. Go to YOUR COURSES, click on the blue arrow to the right of each course title. The answers provided for each assessment questions can be found under Statistics.

Attendees will gain access to the prerequiste requirements a minimum of 2 weeks prior to attending the workshop and will retain access to course content for a further 30 days post workshop.

Participants are requested to bring a device that has access to a USB dock. A USB memory stick will be provided with course information to be accessed during the workshop.

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