Hazard Analysis and Critical Control Point (HACCP) Course

This course is targeted at people that are responsible for developing or maintaining the HACCP plan or who want a better understanding of HACCP.

This course includes an on-site processing HACCP activity in the processing area.

Topics typically include:

  • Background to HACCP

  • Overview of the 2020 revised changes to Codex Alimentarius – General Principles of Food Hygiene

  • HACCP link to NZ food legislation, custom food control plans and customer / third party standards (e.g. FSSC 22000, ISO 22000, BRCGS)

  • Seven principles of HACCP

  • HACCP application in relation to the food businesses people, premises, processing and products

  • Relationship of good operating practices (GOP) / Good Hygiene Practices (GHP) and HACCP

  • Difference between verification and validation

  • Monitoring and record keeping

  • Corrective action

  • Application of HACCP principles applied to your products and processes

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