Advanced HACCP Meat

Unit 28264

Course Duration: 2 Days

Pricing: $1247.00 + GST per person

Course overview

This course is designed to provide the meat processing industry with a better understanding of the application of HACCP principles and how they can be applied to improve systems. Attendees are taken through the need for HACCP, given a food safety refresher, and taught the concept and application of HACCP and its principles according to Codex guidelines.

What is covered?

  • Food Safety refresher
  • The seven principles of HACCP and how it is used to achieve food safety
  • Developing, implementing and managing a HACCP plan in your workplace
  • Supportive programmes
  • Roles and responsibilities of staff
  • Documents and Records

Who should attend?

  • Staff who have responsibilities for developing, implementing, or auditing HACCP plans
  • Production/processing managers and supervisors
  • Quality control and/or quality assurance staff (QA/QC)
  • Technical staff

Key benefits

  • Gain an in-depth understanding of the principles of HACCP and their application
  • Meet the MPI recommended HACCP training and qualification
  • Train with a NZQA recognised Private Training Establishment (PTE)

Assessment

Unit standard 28264 - Implement a HACCP system in a food processing operation. Pre-course attestation will be sent upon confirmed registration. 

Prerequisite

There are no compulsory pre-requisites, however, attendees may find it useful to have already completed unit standard 28263, which is covered in our Introductory Meat HACCP course.

More information

Public scheduled courses are held 9am - 5pm each day

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Available courses