HACCP for USA Food Processors and Manufacturers

Can you meet the regulatory requirements and your customer requirements for a documented food safety management system i.e. SQF, BRC or FSSC 22 000?

Create a HACCP Plan and train your staff to meet both regulatory and customer requirements for a documented food safety management system. Learn how to access the relevant information to keep your food safety system up to date with new outbreaks and recalls.

The course includes seafood specific worked examples.

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Access for 2 months

Achievement

Upon successful completion of the course a Certificate can be downloaded and printed

Assessment

There is a quiz at the completion of the training

Benefits

Upon completion you will know government, industry and auditor requirements for the development of a working HACCP plan

Who should undertake the course?

Food safety personnel, HACCP Team Members, Quality Control and Assurance personnel, Production Managers and staff as well as anyone who is a food safety trainer or auditor

This course meets government, industry and auditor requirements including GMP as well as the Food Safety Modernization Act

This is essential training for all food production personnel to prevent unwanted hazards being introduced into your manufacturing or processing operation.

Course Learning Outcomes

At the end of this course you will:

Understand the context of HACCP risk management principles

Understand due diligence and legal requirements as they relate to HACCP methodology

Understand and apply Codex HACCP Preliminary Steps and Principles to develop HACCP plans

Review your current HACCP Plan for your GFSI recognized food safety standard requirements

Created by

Clare Winkel

Brisbane Australia

This course was developed by Clare Winkel, an accredited trainer and Executive Manager of Technical Solutions at Integrity Compliance. Clare has worked in the food industry since 1987 across 14 countries in Europe, North America, the Caribbean, Australia, New Zealand and South Pacific. Clare is a registered working auditor for the following food safety standards: SQF, BRC, Costco, McDonalds and Burger King.

Clare is often invited to present at international conferences and contributes to magazines, blogs, publications and case studies on the subject matter. Clare is a panel member Codex Committee on Food Import and Export Inspection and Certification Systems (CCFICS) and a panel member on the Allergen Bureau Agricultural Allergen Cross Contact Working Group. Clare holds an MBA and Bachelor of Science from Queensland University of Technology

APPROVED TRAINING PARTNERS

internationally-recognised

Approved Training Partners (ATPs) are trainers who train auditors, sites, consultants and retailers within BRCGS Global Standards requirements and protocol.

VITAL

An initiative of the Allergen Bureau

Training Providers are endorsed by the Allergen Bureau to provide VITAL® training.

Accredited Training

William Angliss Institute of TAFE is located in the Melbourne CBD, Victoria, Australia providing a specialist training and vocational education in Hospitality, Tourism and Culinary Arts

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HACCP for USA Food Processors and Manufacturers

Achievement

Upon successful completion of the course a Certificate can be downloaded and printed

Assessment

There is a quiz at the completion of the training

Benefits

Upon completion you will know government, industry and auditor requirements for the development of a working HACCP plan

Who should undertake the course?

Food safety personnel, HACCP Team Members, Quality Control and Assurance personnel, Production Managers and staff as well as anyone who is a food safety trainer or auditor

Created by

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E: [email protected]

P: 1300 367 810

P: +617 3390 5729 (international)

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HACCP for USA Food Processors and Manufacturers

Achievement

Upon successful completion of the course a Certificate can be downloaded and printed

Assessment

There is a quiz at the completion of the training

Benefits

Upon completion you will know government, industry and auditor requirements for the development of a working HACCP plan

Who should undertake the course?

Food safety personnel, HACCP Team Members, Quality Control and Assurance personnel, Production Managers and staff as well as anyone who is a food safety trainer or auditor

Created by

Connect with us

Vision

Quick links

Contact us

E: [email protected]

P: 1300 367 810

P: +617 3390 5729 (international)

Click "Edit Contents" and start uploading your learning material.

Select a course first to display its contents.

No available contents for

Registro y Pago

Registro

Producto

There are no free, paid or coming soon courses in your school yet.Why don't you create one?

Oops, your school's owner is working hard preparing the courses for you.

Oops, you haven't created any courses yet.

No blog posts found in your blog. Why don't you create one?

There are no free, paid or coming soon courses in your school yet.
Why don't you create one?