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.
Our training is customized for any person, and small and large food businesses that require learning about food safety methods and food safety controls.
A one-day program, our food hygiene courses are approved in accordance with each Councils' Food Safety Bylaws in relation to the provision to have Food Handlers with a Food Safety Qualification. As our courses meet the national requirement it will be accepted by any Council.
Essential training for anyone working with food eg. Community groups, volunteering in a kitchen or on the Marae. This workshop meets the compulsory training requirements needed.
Basic Food Safety (Unit Standards 20666) - Demonstrate a Basic Knowledge of Contamination Hazards and Control Methods used in a Food Business. All of our courses are taught by experts in the Industry.
Graduates will demonstrate knowledge and skills required within the hospitality industry by national and local regulatory authorities.
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