HACCP Requirements Food Processing Micro-credential (Level 5)

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.

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:

• Technical Manager
• HACCP Coordinator
• QA and Risk Management 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:

• On completion, graduates will be able to describe HACCP principles, identify hazards relevant to food safety, verify and review an internal HACCP application and confidently present, justify and defend their organisational HACCP application.
• On completion graduates will be awarded: Certificate in HACCP Requirements Food Processing Micro-credential (Level 5).