Traceability and Mass Balance
Traceability is a pre-requisite program for any HACCP program. Many standard owners require sites to complete traceability and mass balance exercises at least annually.
1/2 Day Course
Taught by Industry Experts
Lean Real World Skills
This course equips you with the knowledge and tools to be able to facilitate traceability for raw materials, processing and distribution of finished goods. It prepares you to conduct a mass balance for selected items, which includes calculation of mass balance data and actions for managing discrepancies.
•Managing a traceability system from field to fork.
• Conducting valid mass balances.
• Traceability requirements for HACCP, TACCP and VACCP.
• Traceability requirements for recalls.
• Managing traceability for raw materials, processing and distribution of finished goods.
• Mass balance requirements and calculation of mass balance data.
• Managing issues of mass balance discrepancies.
Upon successful completion of assessment, a certificate of completion will be awarded.
This course is ideal for all Quality Assurance staff
There are no Prerequisites
Does this course have any assessment requirements?
This course has a short test designed to reinforce the key skills and knowledge outcomes and is required to achieve a certificate of completion
How do I access my certificate?
Your Statement of Completion will be sent to you upon successful completion and payment
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 email@example.com
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, Recall Management and Mock Recall, Cleaning and Sanitation, Pest Control, Implementing Foreign Body Controls,
- Principles and Applications of HACCP
- Allergen Management
- Recall Management and Mock Recalls
- Cleaning and Sanitation
- Pest Control
Choose Your Delivery Mode
Pick a delivery mode that best fits your schedule and goals. Secure your place now.
Continue your development with the Horticulture Training Program
This pathway is perfect for every Horticulture Professional
HACCP Awareness horticulture
This course has been specially tailored for HACCP management in the produce industry.
The major cause of recalls in Australia is undeclared allergens. This Allergen Bureau designed course provides attendees with an understanding of allergens, the risks associated with mismanagement and how to implement an allergen management program.
Food recalls are continuing to trend up. In this course, find out about legislation, regulations and client requirements for handling recalls effectively.