Hazard Analysis Critical Control Point (HACCP) is an internationally recognised, principal management method for ensuring food safety. Food safety regulation compliance is the backbone of our food processing industries.
DurationHazard Analysis Critical Control Point (HACCP) is an internationally recognised, principal management method for ensuring food safety. Food safety regulation compliance is the backbone of our food processing industries.
This Micro-credential is based on new standards requirements and will support New Zealand’s food processors with meeting food safety principles for both domestic and export markets.
Your organisation will benefit by meeting the latest requirements of Unit Standard 28265 and equipping employees to meet Ministry of Primary Industries audit requirements.
This micro-credential provides learners with the skills and knowledge required to assess hazards relevant to food safety, identify control systems, and focus on preventative measures for a food processing operation.
This micro-credential is suitable for those working in the following roles:
Learners can enrol in this micro-credential at any time and will be provided with guidance in meeting assessment by subject matter experts as required. This micro-credential will require learners to engage with organisational risk management programmes and colleagues and peers – which in turn will increase wider team understanding of the importance of a robust HACCP application.
Learning Outcomes:
Primary ITO aims to help New Zealand’s primary sector flourish by growing people’s skills. We lead work-based education and training across the many industries in the primary sector.
We firmly believe that on-the-job training is the future of learning. That can be supported by online and in-person learning where those are the best options. People earn while they learn, and businesses get value from their staff from day one.
Better skills enable people to be more productive and lead more fulfilling and rewarding work lives.
We have around 20,000 learners each year at around 6000 different workplaces around the country. At Primary ITO, we pride ourselves on being up driveways, at the end of dirt roads, on the factory floor, online or in the classroom. Whatever it takes to support our learners.
We have a government mandate under the Industry Training and Apprenticeships Act 1992 to arrange work-based training for a wide range of sectors.
We also design the programmes that enable people to gain skills and qualifications in their chosen field.
Within each sector there are many other highly specialised fields, like kiwifruit, wine growing and hops, to milk quality, shearing, breeding horses and many more.
The HACCP system has been developed to help manufacturers produce safe food. It is designed to help processors and manufacturers to systematically identify hazards and appropriate controls.
Food Safety is now an essential part of working in commercial kitchens. This course is recognised nationally and includes NZQA unit standards that local councils require including for basic food safety and hygiene requirements for today’s modern kitchen.
Our one day BSI catering Food Safety certification training course will familiarize you with the common terms associated with food handling and preparation. You'll learn how to apply food safety risk assessment methods and prerequisite programmes required to keep your food service and catering.
This Food safety course coversbUnit standard 167 – Practice food safety methods in a food business under supervision and Unit Standard 20666 – Demonstrate basic knowledge of contamination hazards and control methods used in a food business.
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.
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