Food Safe’s HACCP Training Certificate Services include Introduction to HACCP, HACCP Refresher, and Advanced HACCP Courses.
Service Cost: As detailed below
NZ HACCP Training Certificate Services
HACCP is a risk management system to ensure compliance with food safety guidelines and current good manufacturing practices. The HACCP system entails analysis and control of biological, chemical, allergenic, or physical hazards from raw material production, procurement, and processing, to manufacturing, supply, and consumption by customers.
Prerequisite programs provide the basic principles for effective HACCP systems for the production of safe food products and hazard control. These prerequisite programs include cGMP, pest control, sanitation, hygiene, and more.
Food Safe’s HACCP Training services include:
Hazard Analysis and Critical Control Point HACCP Training NZ
We deliver our HACCP training online and onsite for small and large groups.
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Introduction to HACCP
Programme Overview: One-day course – non-unit standard. Training can be used in all food sectors.
Suitable for:
- Operators and Supervisors working in food companies with a HACCP RMP or Food Control Plan FCP
- Food business owners
- Contractors
- Hygienists
- Suppliers to food companies, and
- Facilities maintenance and Cleaning companies
Trainees earn: Certificate of Achievement
Course content:
- Case study review of recent food safety hazards, breakdowns, and learning (WHY we are in training)
- Introduction to legislative requirements for a HACCP plan and its importance (WHY auditors insist on training)
- Introduction to the Seven Principles of HACCP. These principles include:
- Principle 1 – Conducting a Hazard Analysis – Listing the steps in the process and identifying where hazards may occur.
- Principle 2 – Identifying the Critical Control Points (CCPs) – The HACCP team identifies hazards using a CCP decision tree
- Principle 3 – Establish Critical Limits – Measuring and controlling biological, chemical, or physical parameters of time, temperature, water activity and weight.
- Principle 4- Monitor CCP – The HACCP team describes monitoring procedures for measuring limits at critical control points.
- Principle 5 – Establish Corrective Action – Corrective plans HACCP teams put into action when a deviation in a critical limit occurs.
- Principle 6 – Verification – Determining the validity of the HACCP plan and that the system operates in accordance with the plan.
- Principle 7 – Recordkeeping – A key component of this process is recording information to demonstrate that food products were produced safely.
- Introduction to food safety hazards (Physical/foreign matter-P; Chemical & Allergenic-C). (WHAT risks to be aware of).
- Introduction Microbiology – M risks (Pathogenic bacteria, toxins, moulds, and yeast) – Simplified, detailed and VISUAL (WHAT risks to be aware of).
- HACCP as a tool to conduct a hazard analysis and to identify critical control points and limits (HOW we implement our learning)
- Critical Control Points (CCPs) and critical limits relevant to the workplace and department requirements (WHEN risk control applies)
- Corrective actions to be taken to prevent a food safety hazard if limits are exceeded
- Visual application of HACCP with videos and practical examples
Introduction to HACCP Summary
More about our HACCP Training NZ
Programme Overview: One-day course – non-unit standard. Training can be used in all food sectors.
Suitable for: Operators, small business owners, hospitality, customized food control plans – FCP, contractors and suppliers to food companies and facilities maintenance crew.
Trainees earn: Certificate of Achievement
Course content:
- Case study review of recent food safety issues, breakdowns, and learning (WHY we are in training)
- Introduction to legislative requirements for a HACCP plan and its importance e.g. Food Standards Code 2002, Food Act 2014 (WHY auditors insist on training)
- Introduction to food safety hazards (Physical/foreign matter-P, Chemical & Allergenic-C, Labeling, Nutritional and Regulatory) – (WHAT risks to be aware of)
- Introduction to Microbiology – M risks (Pathogenic bacteria, toxins, moulds and yeast) – Simplified, detailed and VISUAL (WHAT risks to be aware of)
- HACCP as a tool to conduct a hazard analysis and to identify critical control points and limits (HOW we implement our learning)
- Critical Control Points (CCPs) and critical limits relevant to the workplace and department requirements (WHEN risk control applies)
- Introduction to best practice risk control measures. These include preventative actions, problem-solving, root-cause-analysis (RCA), minimising the hazards and risks from confirmation bias, and how to implement human factors learning in the workplace (WHEN training must kick in)
- Visual application of HACCP with videos and practical examples
HACCP Refresher Summary
Food Safe collaborates with SSBs to offer the programmes below. Registration includes a training agreement and administration fees.
HACCP Unit Standard 28263 – Level 3
Programme Overview:
- One-day course + follow-up on-job verification
- Monitor a HACCP system in own work area within a food processing operation – Unit Standard 28263
- Training can be used in all food sectors.
Suitable for: Operators, supply chain team members, warehouse team members, and facilities maintenance crew.
Participants earn: Unit Standard 28263 Certificate of Achievement, NZQA Level 3; 5 Credits
Course content:
- Case study review of recent food safety breakdowns and learning (WHY we are in training)
- Introduction to legislative requirements for a HACCP plan and its importance (WHY auditors insist on training)
- How best practice food companies operate – a brief overview of global certification e.g. FSSC 22000. (HOW we implement our learning as a company)
- Introduction to food safety hazards (Physical/foreign matter-P; Chemical & Allergenic-C). (WHAT risks to be aware of)
- Introduction Microbiology – M risks (Pathogenic bacteria, toxins, moulds, and yeast) – Simplified, detailed, and VISUAL (WHAT risks to be aware of)
- HACCP as a tool for for hazard analysis and critical control (HOW we implement our learning)
- Monitoring procedures for a Critical Control Point (CCP) and identifying critical limits of a HACCP system in a work area (WHEN risk control applies)
- Corrective actions to be taken if limits are exceeded including Codex 3-step methodology and preventative action (WHEN further control is applied)
- Visual application of HACCP with videos and practical examples
Advanced HACCP Unit Standard 28264 – Level 4
Program Overview:
- One-day course + follow-up on-job verification; NZQA Level 4; 10 Credits
- Describe a Hazard Analysis Critical Control Point application in a food processing operation – Unit Standard 28264 (This new MPI-approved standard replaces Food Safe’s current program 18407 in Dairy, 12625 in Meat, and 12315 in the Seafood sectors)
- Training can be used in all food sectors
Suitable for: Senior operators, facilities maintenance crew, team leaders, supervisors, quality coordinators, supply chain team members, warehouse team members, managers, business owners, Career Development, MPI Verifiers, and Auditors
Learners earn: Unit Standard 28264 Certificate of Achievement, NZQA Level 4; 10 Credits
Prerequisites:
- We recommend that learners complete an Introduction to HACCP Certificate as this is an intense one-day NZQA level 4 qualification program for experienced learners. We also offer a two-day HACCP 28265 program option that provides for more time.
- English Proficiency: All learners are required to have a level of written and oral English equivalent to IELTS 5.5 or higher to be eligible to attend this course.
Course content:
- Case study review of recent food safety breakdowns and learning (WHY we are in training)
- Introduction to legislative requirements for a HACCP plan and the importance of a plan or RMP (WHY auditors insist on training)
- How best practice food companies operate – FSSC 22000. (HOW we implement our learning as a company)
- HACCP as a means of identifying and controlling food safety hazards (PC Outcome 1)
- Introduction to food safety hazards (Physical/foreign matter-P; Chemical & Allergenic-C). (WHAT risks to be aware of.)
- Introduction Microbiology – M risks (Pathogenic bacteria, toxins, moulds, and yeast) – Simplified, detailed, and VISUAL (WHAT risks to be aware of)
- How HACCP is applied in a food company as a method for hazard analysis and critical control (HOW we implement our learning)
- Uses of critical control points and critical limits (PC Outcome 2)
- How to identify the Critical Control Point (CCP) and critical limits (HOW to implement a HACCP system in a work area)
- Application of HACCP in terms of supporting programs such as good operating practice (GOP/PRP/SOP/GHP/cGMP) (PC Outcome 3)
- Actions taken where critical limits are exceeded (PC Outcome 4)
- Corrective actions to be taken when a loss of control occurs including preventative actions – CAPA (WHEN further control is applied)
- Introduction to best practice risk control techniques. These include preventative actions, problem-solving, root-cause-analysis (RCA), minimizing the hazards and risks from confirmation bias, how to implement human factors learning in the workplace (WHEN training must kick in)
- Verification, documentation, and record-keeping activities that confirm ongoing compliance and effectiveness of a HACCP plan (PC Outcome 5)
- Visual application of HACCP with videos and practical examples
Pre & Post course learning
One week before the course you will receive pre-course reading material. Please take the time to review all documents and familiarise yourself with your HACCP plan. This is to help you make the most of your learning experience on the course.
Advanced HACCP 28264 is a 10-credit, Level 4 NZQA qualification. For each credit allow around 10 hours of learning/prior experience at this level.
Theory assessment to be completed on training day
Read more about our Advanced HACCP Training here
Interested in the technical NZQA details of HACCP standards? Click here
Advanced HACCP Unit Standard 28265 – Level 5
Programme Overview:
- Develop, implement, and review a HACCP application for a food processing operation – Unit standard 28265.
- Two-day course + submission of HACCP Plan assessment + follow-up on-job verification. NZQA Level 5; 20 Credits
- Training can be used in quality control and quality assurance of all food sectors (MPI approved). This new MPI-approved approved standard replaces Food Safe’s current programme 16667 in the Dairy and 12626 in the Meat and 12316 Seafood sectors)
Suitable for: Quality managers, supervisors, quality coordinators, HACCP plan review team members, facilities maintenance leaders, senior supply chain team members, senior warehouse team members, managers, business owners, MPI Verifiers and Auditors
Learners earn: Unit Standard 28265 Certificate of Achievement, NZQA Level 5; 20 Credits
Course content:
- Case study review of recent food safety break-downs and learning (WHY we are in training)
- Introduction to legislative requirements for a HACCP plan and its importance (WHY auditors insist on training)
- How best practice food companies operate – a brief overview of global certification standards e.g. FSSC 22000, WSE, BRC. (HOW we implement our learning as a company)
- Knowledge of HACCP principles, other elements, and factors to achieve food safety (PC Outcome 1)
- Introduction to food safety hazard identification (Physical/foreign matter-P; Chemical & Allergenic-C) (WHAT risks to be aware of)
- Knowledge of the types and sources of hazards relevant to food safety and their controls (PC Outcome 2)
- Introduction Microbiology – M risks (Pathogenic bacteria, toxins, moulds, and yeast) – Simplified, detailed, and VISUAL (WHAT risks to be aware of)
- Codex Alimentarius 14 step methodology applied in simple picture format. This includes the seven principles of HACCP.
- Verification and review process for a HACCP application (PC Outcome 3)
- HACCP as a tool for hazard analysis and critical control. This includes understanding a risk analysis matrix. (HOW we implement our learning)
- Group exercises to work on-site HACCP flow diagram and HACCP plan
- Control Points and quality and food safety limits relevant to the workplace and department requirements across all food sectors
- Development and implementation of a HACCP application (PC Outcome 4)
- How Critical Control Points, critical limits, and controls are applied – We explain how Critical Control Points differ for different foods or products, eg. Dairy, Meat, Packaging etc so learners are able to test the depth of their understanding.
- Exercises to practically implement critical limit knowledge learned e.g. process flow and controls.
- Process for corrective action if limits are exceeded based on Codex 3-step methodology (WHEN further control is applied)
- Introduction to best practice risk control techniques. These include:
- Preventative Actions (CAPA)
- problem-solving process
- root-cause-analysis (RCA)
- minimizing the hazards and risks of confirmation bias
- implementing human factors learning in the workplace
- food safety management systems (FSMS), food safety culture, and why measuring it matters (WHEN training must kick in).
- Visual application of HACCP with videos and practical examples
- Present, justify, and defend a HACCP application that has been developed and/or implemented (PC Outcome 5)
- Individual coaching toward how an HACCP team develops, implements, and reviews a HACCP plan
Read more about our Advanced HACCP Training here
Quick Comparison Table for NZQA Unit Standards 28263, 28264, 28265
| Level 3 HACCP 28263 | Level 4 Advanced HACCP 28264 |
Level 5 Advanced HACCP 28265 |
|---|---|---|
| Duration: 1 Day | Duration: 1 Day | Duration: 2 Days |
| For: All Food Sectors | For: All Food Sectors | For: All Food Sectors |
| Suitable for: Operators & team leaders | Suitable for: Supervisors, Managers, MPI Verifiers & Auditors | Suitable for: Senior Supervisors, Managers, MPI Verifiers, Auditors & HACCP Review Team Members |
| Global standardization:
Yes, standardized to Global Codex Alimentarius & GFSI |
Global standardization:
Yes, standardized to Global Codex Alimentarius & GFSI |
Global standardization:
Yes, standardized to Global Codex Alimentarius & GFSI |
| Standards comparable with other countries: | Standards comparable with other countries:
Yes, FDA Comparability Read Report |
Standards comparable with other countries:
Yes, FDA Comparability Read Report |
| Course Content: | Course Content: | Course Content: |
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| Focus: Operator Monitoring & Verification, Corrective Action skills | Focus: Operator/Supervisor Monitoring & Verification, Corrective Action, Advanced RCA skills | Focus: Senior Supervisor/QA/Technical/Management: All + HACCP Plan Dev. + Review skills |
| Achievement:
Unit Standard 28263 Certificate |
Achievement:
Unit Standard 28264 Certificate |
Achievement:
Unit Standard 28265 Certificate |
| Who can achieve a certificate?
Food Company Operators |
Who can achieve a certificate?
Company Supervisors, Verifiers & Managers |
Who can achieve a certificate?
Company Supervisors, Verifiers & Managers |
| Note: Only for people looking to work or currently employed in New Zealand companies | Note: Only for people looking to work or currently employed in New Zealand companies | Note: Only for people looking to work or currently employed in New Zealand companies |
Quick Comparison Table for NZQA Unit Standards 28263, 28264, 28265
| Level 3 HACCP 28263 | Level 4 Advanced HACCP 28264 |
Level 5 Advanced HACCP 28265 |
|---|---|---|
| Duration: 1 Day | Duration: 1 Day | Duration: 2 Days |
| For: All Food Sectors | For: All Food Sectors | For: All Food Sectors |
About Food Safe
Food Safe Ltd is Accredited by the New Zealand Government + is a Category 1 NZQA-Registered PTE. Training complies with the Food Safety Bylaws and Verifier Audits right across New Zealand.
Our training is trusted by both well known New Zealand and Global food companies and heaps of small teams too!
Food Safe’s advisory committee includes leading experts, quality and compliance managers, and governance experts. For even more information about Food Safe and the companies we work with, click here
What sets Food Safe’s HACCP Training apart?
Food Safe’s NZ HACCP Training:
- Complements compliance requirements
- Principles are simplified and visual, and supportive of implementing learning when operators are back on the job
- Is delivered by a trained ISO 9001 & 22000 lead auditor
- Training is delivered by a trainer with a first-hand understanding and experience in high compliance operations where Food Safe also operates, such as the dairy, meat, and seafood export sectors
- We uniquely introduce trainees to best practice risk control techniques in our food safety programs – including preventative actions, problem-solving, hazard analysis, root-cause-analysis (RCA), minimising hazards and risks from confirmation bias, how to implement human factors learning in the workplace, food safety culture and why measuring these techniques matters (WHEN training becomes most useful)
- We are the ONLY training company with the ability to measure, track and coach food safety management systems FSMS and food safety culture improvement in real-time and link this to HACCP training
- We are the ONLY training company that feed-forward learning, closely collaborate with leading universities with biotechnology, food science, and biofilm research fields. We can connect companies to the latest Ph.D. research teams in the event of a non-conformance that requires detailed and high-level microbiological investigation.
How we collaborate with companies to deliver HACCP Training
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FAQs
What is haccp?
HACCP is an acronym that stands for Hazard Analysis Critical Control Point.
HACCP is a logical, systematic risk analysis based approach to food safety based on identifying hazards (principle 1), and critical control points (principle 2) (analyzing where hazards are more consequential heath and/or more likely to eventuate) proactively monitoring (principle 3) for critical limits and validated controls related to a specific hazard (principle 4) while simultaneously implementing corrective action and preventive measures (principle 5) which are both verified (principle 6) to minimize for human and system error and well documented and recorded (principle 7) at each step from inwards good to finished product.
Who started haccp?
HACCP and astronaut food safety was started and developed in the 1960s by the U.S. National Aeronautics and Space Administration (NASA), working with the Pillsbury Company to incorporate the U.S. Army Laboratories CCP system best practice (a proactive weapons critical control point failure identification approach) while also further building on the U.S. Army Natick Research, Development, and Engineering Center’s new quality methodology and TQM being used for medical supplies at the time (Cronk, 1994).
It can also be debated that the proactive risk identification and a critical control point approach of HACCP originated even earlier on the battlefield when warriors actively sought to minimize the risk of death and maximize the element of surprise.
When haccp started
HACCP started in the 1960s during the early manned space programme with National Aeronautics and Space Administration (NASA), collaborating with the Pillsbury Company, the U.S. Army Laboratories, and experts from the U.S. Army Natick Research, Development, and Engineering Center’s working together to ensure the safety of astronaut food.
Who needs haccp certification?
All operators, supervisors, and HACCP review team members at food companies need HACCP certification and training.
Does haccp certification expire
- HACCP certification of a company is valid for a specific period of time eg. one year before they need HACCP verification by a food safety auditor or regulatory inspector.
- It is recommended that HACCP training for operators is refreshed once a year.
Companies we work with
