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Principles & Applications of HACCP
(PRODUCE)

Learn how to apply the Codex Principles of HACCP in a practical manner.          


During this 2-day course. 

Learn to apply the 7 principles of HACCP as well as the requirements for:
  • Food Safety Culture .
  • Maintenance and cleaning including allergens.
  • More focus on personal cleanliness, behaviour and visitors.
  • Training and Competence section .
  • Allergen Management and Lot Identification and Traceability.

Our much sought after HACCP course tailored specifically for the Produce industry.
Will meet requirements for HARPS 2.0

This course meets the formal HACCP training requirements of Woolworths Supplier Excellence, BRCGS, SQF, Coles Supplier Requirements (Food) and other relevant Standards.


Who Should Attend:

QHSE Managers

If you oversee food safety systems, this training helps you update HACCP plans for fresh produce, tighten controls for high-risk steps, and improve audit readiness across sites.

Food Safety Leads

If you own or maintain HACCP documentation, you will learn how to build practical hazard analyses for produce, set clear critical limits, and keep records that stand up in audits.

Packhouse Supervisors

If you manage packing operations, you will learn what controls matter most on the floor, how to train teams on key checks, and how to spot issues before they become nonconformances.

Supply Chain Teams

If you manage sourcing, storage, or distribution, you will learn how HACCP applies across growers, cold chain, transport, and receiving so you can reduce risk and set clear supplier expectations.


     What we offer

Course outcomes

At the end of this course delegates will:

  • Understand how to handle food safely.
  • Understand due diligence & legal requirements as they relate to food safety laws.
  • Identify food safety hazards in a food business: biological, allergenic, intrinsic and extrinsic chemical & physical food safety hazards that present a risk in food.
  • Assess the food safety risk level.
  • Develop prerequisite programs to eliminate or reduce food safety hazards to acceptable levels.
  • Control food safety hazards in a food business.
  • Identify critical control points and limits to control food safety hazards.
  • Establish and validate control measures and critical limits, monitoring and recording requirements to eliminate or reduce food safety hazards to acceptable levels.
  • Establish methods to monitor and control food safety hazards.
  • Establish methods corrective actions.
  • Develop and document the 12 steps of the HACCP Plan.
  • Review and verify a food safety program..

Course Content

Food safety and food quality

FSANZ Food Safety Standards

Content of Food Safety Programs

Development of pre-requisite programs

Food safety hazards

How to develop HACCP plans based on the International Codex Guidelines.

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This unit supports relevant legislation, including food standards included in the Australia New Zealand Food Standards Code, industry codes of practice relating to validation and verification of a food safety program, and the audit requirements detailed in the National Regulatory Food Safety Auditor Guideline and Policy, and should be read in conjunction with these documents.


Regulatory food safety audits in Australia are covered by state/territory legislative frameworks that support the requirements of the National Food Safety Audit Policy 2009.

Nationally recognised unit codes

Units included: 

FBPFSY3002 - Participate in a HACCP Team covers the skills and knowledge required to participate in the development and review of a hazard analysis critical control point (HACCP)-based food safety program.


The unit applies to individuals who work under broad direction and take responsibility for their own work, including limited responsibility for the work of others, and who participate in the development of a food safety program typically limited to their immediate work area.


FBPFSY2002 - Apply Food Safety Procedures .is a nationally recognised unit of competency in Australia designed for workers in the food processing, beverage, and pharmaceutical manufacturing sectors. It equips personnel with the knowledge to maintain strict personal hygiene, apply hazard control measures, operate packaging/production equipment safely, and identify food safety breaches

Registered Training

This course has been contextualised by ICS Industry Recognised Trainers.
The course includes two units of competency from the National Skills set, delivered under Third Party Agreement.
Write your awesome label here.


Benefits:

Build a HACCP plan for produce

Write a clear HACCP plan you can use in your operation, including product description, intended use, process flow, hazard analysis, and a finished HACCP table with CCPs, limits, monitoring, and records.

Map risks from field to packing

Identify common biological, chemical, and physical hazards across growing, harvesting, packinghouse, storage, and transport. Turn risks into practical controls that fit your workflow and meet produce safety expectations.

Set up monitoring and corrective actions

Choose simple checks that your team can run every day, set action limits, and document results. Know what to do when something goes out of control so you can correct the issue and prevent repeat problems.

Get audit-ready documentation

Create the core records auditors and customers look for, including verification activities, training notes, calibration checks, sanitation logs, and review procedures. Leave with templates you can adapt to your facility.

Incourse exam & exercises

No off course assessment

Trainer Credentials & Recognition

You learn from qualified trainers with real teaching experience. Our program follows clear standards and is recognised nationwide for consistent outcomes. 

Clare Winkel

Lead Trainer - Director - Technical Solutions

  • B.App.Sc & MBA (Seafood Management).
  • TAE40116 Certificate IV in Training and Assessment.
  • NSFA/SQF/SEDEX Lead Auditor.
  • BRCGS Approved Trainer.                                                (Food, Storage and Distribution, Agents & Brokers).
  • Finalist (top 3) in the worldwide BRCGS Trainer of the year 2023. First BRCGS trainer from the southern hemisphere to become a finalist.
  • BRCGS Approved Virtual Trainer.

Course reviews

#interesting & informative  | #support  | #truely valuable | #learnt so much | #wonderful workshop

Did the two day HACCP course for Produce. Was really interesting and informative. Clare was a great trainer with a wealth of knowledge in the industry. Would definitely recommend this course to anyone in the fresh produce industry.
Joey D
Thank you for all your support. The training was truly valuable and enjoyable.
L Serrano
Clare, Thank you so much for your wonderfuil workshop. I learnt so much. Your real-life examples made it very relatable. 
Quality Assurance Technician

Ready to enrol?

FAQ and contact

Do I need any prior experience to attend?

No. You can join with no prior experience. We start with the basics, then move into practical exercises so you can follow along at your pace.

What will I receive after the course?

You will receive confirmation of completion and any course materials we provide for the sessions, including templates, checklists, or worksheets used during class.

Is the course live, self-paced, or both?

This course is delivered as scheduled sessions. If recordings or make-up options are available for your cohort, we will share those details before the start date.

What should I bring or prepare?

Bring a laptop and a notepad. If specific software, accounts, or pre-reading are required, we will email a short prep list in advance.

Can you support group bookings or invoicing?

Yes. We can support group enrollments and invoicing for teams. Contact us with your delegate list and billing details and we will confirm the next steps.