Principles and applications of HACCP
Mastering Food Safety Management Systems
HACCP (Hazard Analysis Critical Control Points) is the global gold standard for food safety. This course provides a deep dive into the analysis of biological, chemical, and physical hazards across the Agribusiness, Horticulture, and Poultry supply chains. From raw material procurement to the consumption of the finished product, you will learn how to build a rigorous system that meets both Australian regulatory requirements and strict customer standards.
This course is designed to move beyond theory. Through a combination of face-to-face workshops and virtual instructor-led sessions, you will gain the hands-on skills needed to construct flow diagrams, determine Critical Control Points (CCP), and establish comprehensive monitoring programs. By the end of this program, you will be equipped to develop, implement, and review a HACCP-based food safety plan that protects your customers and ensures business continuity.
Who Should Enrol
- Food Industry Professionals: Anyone looking to practically implement or manage a HACCP plan.
- QA & Compliance Staff: Quality Assurance and Control personnel responsible for food safety integrity.
- Production Leaders: Supervisors and team leaders in food or meat processing environments.
- HACCP Team Members: Individuals currently serving on or joining a food safety team.
- R&D Personnel: Staff involved in product development who must account for safety hazards.
Accreditation
- Unit codes:
- FBPFSY3002 – Participate in a HACCP team
- FBPFSY5001 – Develop a HACCP-based food safety plan
- Qualification context: These units are part of the FBP Food, Beverage and Pharmaceutical Training Package and are core components of numerous Cert II through Cert IV qualifications in Food and Meat Processing.
- National Recognition Statement: This is a nationally accredited course. Upon successful completion, participants are issued a Statement of Attainment.
- RTO details: Training is delivered by AUS-QUAL (RTO Number: 7085).
What You Will Learn
- Analyse potential hazards and consider effective control measures across the supply chain.
- Construct and validate flow diagrams using standard symbols and nomenclature.
- Determine Critical Control Points (CCP) and establish scientifically backed critical limits.
- Develop a comprehensive monitoring program and recording system for each CCP.
- Establish corrective actions and verification procedures to manage safety deviations.
- Identify documentation requirements to meet rigorous record-keeping standards.
Course Topics and Core Skills
- The 7 HACCP Principles: A detailed exploration of the international framework for hazard analysis.
- The 12 Steps of HACCP: From assembling the team to establishing documentation and verification.
- Hazard Identification: Practical skills in reviewing biological, chemical, and physical food safety hazards.
- System Implementation: Mastering the CCP decision tree and designing monitoring records.
- Regulatory & Customer Standards: Aligning your HACCP system with modern industry expectations.
Why This Training Matters in Industry
In the food and meat processing sectors, a HACCP plan isn’t just a document; it’s a license to operate. This course transforms participants from team members to system architects, providing the verified competency required to lead food safety initiatives and pass high-stakes audits from regulators and major retailers.
Delivery Format
- Interactive Workshop: A 3-day program led by expert trainers.
- Registration: 8:00 am on Day 1.
- Workshop Hours: 9:00 am – 5:00 pm daily for all three days.
- Commitment: Participants must be fully present and free of other commitments during course hours to focus on the intensive material.
Assessment Requirements
- Stage 1 (Course Workbook): Completed by hand during the 3-day workshop, covering theory and knowledge.
- Stage 2 (Practical Assessment): A group-based task where you interpret a production process, develop flow charts, and identify CCPs in a simulated environment.
- Stage 3 (Post-Course Project): Within 8 weeks of the workshop, you must develop and implement a HACCP-based food safety plan for your actual workplace. This must be reviewed or signed off by a supervisor or industry professional.
Entry Requirements
- Prerequisites: There are no formal prerequisites for this course.
- Language Proficiency: Instruction and assessments are in English. A sound understanding of the language is required.
- Attire: You must wear neat, tidy attire and closed-in, comfortable footwear for the duration of the workshop.
What’s Included
- Tuition: Expert instruction from industry-qualified trainers.
- Resources: Comprehensive workbooks and learning materials.
- Catering: Morning tea and lunch are provided for the face-to-face sessions.
- Facility Hire: All costs associated with the training environment.
- Certification: Issue of a Nationally Accredited Statement of Attainment.
Frequently Asked Questions
Is this course nationally recognised?
Yes. Upon successful completion, you will receive a Nationally Accredited Statement of Attainment for units FBPFSY3002 and FBPFSY5001.
How long do I have to complete it?
The theoretical and practical workshop components are completed in three days. You then have **eight weeks** to submit your workplace-based food safety plan.
When will I receive my certificate?
Certificates are issued after your post-course assessment (Stage 3) has been submitted, reviewed, and confirmed as competent by our assessors.
What happens if I don’t pass?
Trainers provide feedback during the workshop to help you make adjustments. If your post-course assessment requires further work, our team will provide guidance to help you meet the required standard.
Is this accepted in my state?
Yes. These units are nationally recognised under the Australian Qualifications Framework (AQF) and are accepted across all states and territories.
Can my employer enrol multiple staff?
Yes. Because HACCP requires a team-based approach, enrolling multiple staff members is highly recommended to build a strong, internal food safety culture.
How long is the certificate valid?
While the Statement of Attainment does not expire, industry standards (such as BRC, SQF, or major retail standards) often require HACCP refresher training every three years to maintain audit compliance.
What is the refund policy?
To avoid cancellation fees, please contact the AUS-QUAL team immediately. Full payment for the course is required no later than five days prior to the start of training. A 50% cancellation fee applies to cancellations received less than 10 working days before the start date, and no refunds are provided for cancellations made less than five working days before the course.
Upcoming Course Dates
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Principles and applications of HACCP
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