HACCP Hazard Analysis Critical Control Points

HACCP is now aHACCPn ess
ential part of public safety in any food preparation area

The course  consists of 11 units of approximately one hour of content in each unit on how to meet government, industry and auditor requirements for the development and application of a working HACCP plan and the implementation of Good Manufacturing Practices to support your plan.

Our Basic 1/2 day Food safety training is applicable to anyone generally working in the area of food production, preparation and delivery, in the retail, hospitality, industrial healthcare industries and other industries

HACCP for Food Handlers Intended for: Management, Operations, HACCP Team Leaders and Members and Retail Staff

Course Objectives

To study the risks involved with food handling, and how to minimise these risks

Target Audience

This course is intended for those who have responsibility for managing food safety, those who prepare food by way of preparation, service of food, handling and storage. Employees from the hotel and catering, retail, hospitality, industrial and healthcare industries would be ideal candidates for this course.

Course Contents

  • Introduction to HACCP
  • Safe food handling
  • Traceability of food
  • Food hazards
  • Importance of food hygiene
  • Bacterial contamination
  • Food poisoning
  • Correct food storage and delivery method
  • Personal hygiene
  • Hygiene of premises and equipment
  • Rodents and pests
  • Allergens control

demonstrate the effective application of critical control points, and
assist official verification (performed in Canada, the Canadian Food Inspection Agency).

Note should be established to document
monitoring and verification of the results, and
all information and actions taken in response to any deviations found through monitoring and verification.

example: factory workers responsible for monitoring critical control points completes cook cooking sheet, this sheet includes the date, start and end time, temperature and the employee’s signature. If irregularities have occurred in the production process, factory employees are responsible for keeping the details in a book deviation.

In 2005, HACCP became mandatory in Canada for federal registered meat and poultry establishments. (Act relating to this is the Meat Inspection Regulations). In this establishment, the Canadian Food Inspection Agency (CFIA) using the Compliance Verification System to verify the compliance of an establishment for their HACCP system. In the creation of a federal fish registered, HACCP principles followed under the Quality Management Program, or QMP.
Learn more about QMP.

HACCP is not mandatory in the federal registered dairy, processed products, eggs, honey, maple and seeding company. However, CFIA strongly recommends that these establishments adopt HACCP.

Develop, implement and maintain the HACCP system is the responsibility of the industry. This is because food manufacturers have the most control over the products they produce, so they have the greatest impact on the safety of their products


Scheduled Course Venues and Dates:

This course is only available as a private course.
Contact us on : WA  : +62 858 104 70538   or email : tulusbstc@gmail.com@gmail.com  for more details.
Duration : 1/2 Day
Participants : Up to 5 participants

Accreditation : Full  Training HACCP Certification of attendance is provided on successful completion of the course