A HACCP – hazard analysis critical control point – system is designed to identify and control food safety risk factors., including anything with the potential to cause illness or injury to a consumer.
DurationA HACCP – hazard analysis critical control point – system is designed to identify and control food safety risk factors., including anything with the potential to cause illness or injury to a consumer. A HACCP based system will help prevent food safety issues and food recalls from things such as foreign matter, allergens, chemicals and microbiological contaminants.
It may relate to the production, manufacture, preparation, packaging, storage, handling, transport, or distribution of food.
A Telarc audit of your HACCP programme provides a retailer or manufacturer with the assurance that you are operating effectively according to the principles of HACCP. It demonstrates your commitment to food safety.
To make things easier and more cost-effective for you, Telarc can integrate and combine audits for different standards.
Key Benefits:
With offices in Auckland, Tauranga, Christchurch and key personnel based in Dunedin, our insight and oversight remain in high demand across the country. With a team of over forty talented professionals.
We provide auditing services that focus as much on business improvement as they do standard compliance. We work in many different sectors and offer a multi-disciplinary approach to our clients, ensuring the standard they receive is appropriate, effective and reflects performance.
This course has been designed to enable delegates to gain a full understanding of the general principles of the Standard, and how to comply with the requirements. Delegates will also gain an understanding of what to expect during the process of certification, and actions needed prior to.
From preparing, storing and displaying food to personal hygiene, cleaning and sanitising methods – our 1-day Food Safety courses cover best food safety and handling practices in New Zealand.
Our training is customized for any person, and small and large food businesses that require learning about food safety methods and food safety controls.
Working with food? This food hygiene unit standard is a legal requirement in some workplaces and is recommended for ALL people working, or preparing to work, in a food business.
Understanding your responsibility as a manager in relation to the HSWA 2015, and The Hazardous Substances Regulations 2017.
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