This one or two day course covers Hazard Analysis and Critical Control Points (HACCP) and is an internationally accepted method for managing food safety risks. It is a systematic method of analyzing food processes, following the 7 principles of HACCP.

In order to demonstrate due diligence for the production of safe food, this training program provides the critical competencies required for the management and control of food safety risks and hazards in food manufacturing and service industries. 

When?

July 23-24, 2012 or Sep 27-28 2012

Who should attend? 

Regulators, QA personnel, food business owners and operators, any personnel working in the food processing / manufacturing and food service industry

Why attend? 

• Many companies now have this HACCP qualification as a minimum requirement for food safety, especially those servicing vulnerable groups, such as hospitals and aged care facilities and to comply with the Food Act 2008 and with Supplier Programs.
• Persons attending this course include:  Environmental Health Officers, AQIS inspectors, catering supervisors/staff, mines catering, aged care and hospital catering, food and meat processors and handlers.
• Both units must be completed for National accreditation in HACCP. 
• Complete the food safety unit only for a comprehensive understanding of food safety in the workplace.
• This training program is certified by the International auditing agency, RABQSA International.
• Training is interactive, inclusive and accredited. 
• We are recognized as an RTO of Excellence –Winnerof 2008 Training Excellence Awards and 2008 Australian Training Awards (National) and Winner of the MINTRAC Meat Industry Training Organisation of the Year 2009.

Click here for more information about our HACCP Course

Click Here to download the registration form