Advanced HACCP Training

• Non-unit Standard, Level 5
  Recognised Achievement Certificate
• Course Cost: $2950 +GST

• NZQA Unit Standard 28265, Level 5 (20 credits)
  Recognised Achievement Certificate
• Course Cost: $3450 +GST

Our Advanced HACCP Training in New Zealand satisfies FAO Codex Alimentarius, MPI, FSANZ, FDA, BRCGS, WSE, SQF, FSSC 22000 and GFSI recognized program requirements.

What is Hazard Analysis and Critical Control Point – HACCP meaning?

HACCP is a system that proactively identifies, analyzes, and controls biological, chemical, and physical food safety hazards to prevent food safety issues from raw materials procurement, handling, manufacturing, distribution, and consumption of the finished product.

At Food Safe, our Advanced HACCP Training also includes several other generic food safety hazard groups such as:

• Allergenic hazards
• Nutritional hazards
• Labeling hazards
• Regulatory hazards
• Radiological hazards

What makes the HACCP system globally accepted?

A HACCP-based food safety management system is the best approach to managing food safety risks across the global food supply chain. It is scientifically peer-reviewed and is accepted by Codex Alimentarius. Most regulators around the world such as MPI, FDA, EFSA, CFDA/NMPA, FSSAI, and certification agencies such as International HACCP Alliance, GFSI, and BRCGS recognize HACCP. HACCP is also recognized as part of customer food safety certification standards such as Woolworths supplier excellence program – WSE.

What are the 12 steps of Codex and the Seven Principles of HACCP?

Food Safe’s training includes an in-depth understanding of the following 12 steps of Codex Alimentarius and the seven principles of HACCP:

• Identify your HACCP Champion
• Step 1: Assemble your HACCP team and identify the scope of your HACCP plan (FCP or RMP)
• Step 2: Describe the product and distribution
• Step 3: Identify the intended use for the product and consider if the target is a vulnerable population such as young, old, pregnant, or immuno-compromised (YOPI)
• Step 4: Validate the process flow
  • Construct a  process flow diagram
  • Walk the line and confirm the accuracy of the flow diagram and steps
  • Identify all potential hazards that are likely to occur at each step
  • Conduct a hazard analysis to identify the significant hazards
  • Consider measures to control identified hazards
• Step 5: Conduct a Hazard Analysis
  • Use a risk matrix to assist with objectivity
• Step 6: Identify food safety hazards (Principle 1)
  • Complete the hazard analysis by listing all the potential hazards associated with each process step.
  • Identify significant (CCP/oPRP) and lower risk hazards (PRP/SOP)
  • Identify food safety control measures
• Step 7: Determine the Critical Control Point (CCP)/points/quality points (Principle 2)
• Step 8: Establish critical limits that are validated for each CCP/oPRP/PRP/QP (Principle 3)
• Step 9: Establish a Monitoring System (Principle 4)
• Step 10: Establish Corrective Actions (Principle 5)
• Step 11: Establish Verification Procedures (Principle 6)
• Step 12: Establish Documentation and Record-Keeping (Principle 7)
• Review the HACCP Plan

How often is an Advanced refresher HACCP training certification required?

Advanced refresher HACCP training courses are recommended annually for high-risk manufacturers such as pharmaceutical, nutritional and infant formula plants.

For other food businesses, Advanced HACCP refresher training is recommended once every three years. This helps trainees keep up to date with current good manufacturing practice (cGMP), changes in regulations eg FSMA, overseas market access requirements (OMAR), and supplier requirements such as WSE.

Food Safe’s Advanced HACCP training courses have no expiry date. The NZQA unit standard 28265 achievement sits permanently on the trainee’s record of learning (ROL).

Is Food Safe’s Advanced HACCP Course accepted by New Zealand’s Ministry for Primary Industries (MPI) & FDA?

Yes, Food Safe’s Advanced HACCP Course in accepted by MPI. The NZQA unit standards such as 28264 & 28265 are also recognized by FDA as part of Risk Management Programs (RMP) and Overseas Market Access Requirements (OMAR) eg. Meat Sector Verifiers.

What are the three types of HACCP Validations as per Codex Alimentarius, 2020 guidelines, included in our training?

The three types of validations include:

1. Validation to ensure that all elements are capable of controlling the significant hazards relevant to the HACCP application.
2. Validation of control measures such as CCP/oPRP/PRP/QP (eg. metal detector validation).
3. Validation to objectively demonstrate that the HACCP control can be achieved consistently under varying production conditions (eg. heat treatment for different flow rates).

What are the three types of HACCP Verification Procedures as per Codex Alimentarius, 2020 guidelines, included in our training?

1. Procedures to verify that the HACCP plan is being followed and all hazards are controlled continuously
2. Procedures that show the control measures are effectively controlling all food safety hazards as intended
3. Procedures to review how adequately the HACCP system is working on a regular basis such as in the following scenarios:
   • Annually or when deemed appropriate
   • When changes occur to a product or process
   • If there is major non-conformance identified
   • If there is a breakdown of the CCP/oPRP
   • If there is a new hazard identified, new regulation or OMAR requirement