HACCP Awareness for Horticulture
HACCP Awareness Horticulture has been specially tailored for HACCP management in the produce industry. This course has been designed to meet the requirements of section 5.2 of the HARPS Standard.
This course can also be run as a general HACCP Awareness Course that is an excellent HACCP Management starting point for anyone in the food industry.
1 day course
Taught by Industry Experts
Gain Real World Skills
- this course has been specially tailored for HACCP management in the produce industry.
upon completion of this training course, participants should be:
- Aware of the regulatory environment in the food industry
- Able to identify typical food safety hazards
- Comfortable in recognising the components of a Food Safety Program
- Confident in the role of HACCP in the development of a Food Safety Program.
National Competency achieved on successful completion of assessment: FBPFSY3002 Participate in a HACCP Team & FBPFSY2001 Implement the Food Safety Program and Procedures.
Statement of Attendance: Assessment will be based on in-class demonstration of competency via formal assessment.
Statement of Attainment: Assessment will be based on 1. Brief CV demonstrating appropriate food industry experience and/or qualifications; 2.In-class demonstration of competency via formal assessment; 3. Job-relevant workplace project (you will require access to a workplace).
This course is designed as an introduction to the food industry and provides a basic overview of food safety requirements. Ideal for food handlers, supervisors, team leaders, it is also beneficial for those who need to understand the importance of their role in the site HACCP plan.
There are no Prerequisites
What accreditation or recognition does this course have?
This course is accredited and leads to the units of competency as outlined in the Achievement section.
Does this course have any assessment requirements?
As an accredited course, this course contains assessment requirements. The course contains a series of in-class assessment activities designed to reinforce the key skills and knowledge outcomes and also has a post course assessment requirement.
What are the terms and conditions for this course?
You can find a copy of the terms and conditions as well as a copy of the Student Handbook. The student handbook is a comprehensive summary of student rights and obligations.
How do I access my certificate?
Your Statement of Attendance will be sent to you on completion of the course. If the course has a Statement or a Certificate of Attainment you will be emailed this as a pdf on successful completion of all course assessment requirements. This will take up to 28 days once attainment of the relevant units of competency is confirmed by the assessor.
To whom do I contact in case of any query regarding any of the courses?
For any course-related queries, please email customer support at training@qualityassociates.com.au
Do I need access to a workplace to complete the assessment requirements for this course?
No, all assessments are included in this course.
What other courses are relevant to this course?
There are a range of other courses that are relevant to this course and food safety. These include: Principles and Applications of HACCP, Allergen Management, Traceability, Cleaning and Sanitation, Pest Control, Implementing Foreign Body Controls, each of these are available in an online format as well as in-house training, and as public, classroom-based training where appropriate.
- Principles and Applications of HACCP
- Allergen Management
- Traceability
- Cleaning and Sanitation
- Pest Control
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What Our Customers say
The training was extremely beneficial and has assisted us in initiating facility and process modifications, now that there is a better understanding across the teams of how listeria behaves. This course was particularly helpful in giving people context around this microbe and also the confidence in understanding what they can do in their everyday role to help manage the risks.
- Phoebe Dowling, National Quality Manager, Simplot
Create HACCP-Approved Products and Boost Your Brand
Do you know why your processes and products need to be HACCP-approved? HACCP is a system that ensures that food service businesses have implemented documented systems and procedures in compliance with safety regulations. HACCP stands for Hazard Analysis Critical Control Point, a tool that can help your team identify and address potential food safety issues. Quality Associates provides HACCP training to help your business comply with regulations and provide safe products for your customers.
What You Should Know About HACCP in Food Safety
If you operate or plan to operate a food business, then you may be aware of the importance of having an HACCP certificate. Every food business is morally and legally bound to protect the safety and rights of consumers. An HAACCP Food Safety Programme can make a huge difference in the safety and quality of your products and the success of your business. HACCP covers areas such as:
- Hazard analysis. Hazard analysis can identify potential hazards at each step of production, including physical and chemical hazards as well as allergen cross-contamination. This process helps you assess the likely occurrence of hazards as well as the expected severity of their adverse effects on both your regulatory compliance and the quality of your products.
- Determination of CCPs. CCPs, or critical control points, are points in your process at which you can expect quality or regulatory challenges and implement controls to prevent them. If you see significant hazards at certain points, then you’ll need to determine if it is a critical control point, a quality control point, or a regulatory control point and then address it accordingly.
- CCP monitoring. Once you’ve established your CCPs, then you’ll need a system to monitor their control. Monitoring procedures include observing or measuring these points to detect loss of control and provide this information quickly for corrective action. Documented monitoring for each CCP should include elements such as who is responsible for doing the monitoring, how frequently the monitoring should occur, the method of monitoring used, and record-keeping to ensure compliance and measured results.
Common Mistakes People Make Regarding Their HACCP Food Safety Programme
While an HACCP food safety course can transform your systems and processes and make your products safer and more consistent, you may still have questions regarding compliance, inspection, or other issues. You’ve no doubt seen the media reports of food-related product recalls and other such issues in the food industry. That’s why we offer ongoing support and are always available to answer your questions throughout your HACCP training in Melbourne and beyond. In general, you can avoid having problems of your own by avoiding some common mistakes, such as:
- Problems with your HACCP plans. It’s easy to rack up food safety violations when you don’t have a written HACCP plan and stick to it. The lack of a written plan in and of itself is a significant source of citations, as well as incomplete food safety hazard listings, improper identification of critical limits, incorrect identification of critical control points, failing to assess and update the HACCP plan regularly, and neglecting the implementation of procedures listed in the plan, such as monitoring and record-keeping.
- Failure to identify maintenance issues. Your building and equipment maintenance matters. Some of the top issues include the lack of proper cleaning and maintenance of equipment, failure to maintain fixtures in a satisfactory manner, inadequate plant construction that limits the proper cleaning of ceilings, walls, and floors, and improper drainage and plumbing, such as condensation hazards. Overlooking any of these issues can result in non-compliance issues or – worse – safety issues for your employees or customers.
- Developing effective corrective actions and specifications. Many companies encounter issues with the lack of corrective action planning and documentation. Having an ineffective corrective action plan is counterproductive on every level. Many businesses have been cited for documenting corrective actions inadequately. Specification management is another major source of issues. Some top mistakes include not establishing specifications for labelling, packaging, purity, and other elements. It’s also important to monitor constantly and keep thorough records, including test results, batch records, packaging and labelling processes, sanitation control records, and written procedures for quality control and operations.
About Quality Associates
If you would like to know more about how to get an HACCP certification, Quality Associates can help. We offer a range of online training courses for those in the food industry, including HACCP certifications and refreshers, Introduction to Food Microbiology, Allergen Management, and more. We also provide some on-site training. We support our students and provide quality training in industry-specific areas. We continually update our courses to include the most relevant and up-to-date information. If you need HACCP training in Perth, contact us to learn more.