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HACCP Refresher
Learn how to apply the Codex Principles of HACCP in a practical manner.
Refresher training for existing HACCP qualified personnel.
Maintains current certification status with updated content and practices.
Who Should Attend:
HACCP Team Members
For qualified HACCP team members who help review hazards, controls, and monitoring records. Refresh the key principles so you can contribute confidently during plan reviews, internal checks, and corrective action decisions.
QA and Food Safety Staff
For qualified personnel who verify CCP checks, trend results, and manage non-conformances. Update your knowledge so you can spot gaps early, document clearly, and support audits with consistent evidence.
Production Supervisors
For qualified supervisors who oversee line monitoring and immediate corrective actions. Reinforce what must be checked, when to stop product, and how to coach teams so controls stay in place every shift.
Internal Auditors and Leads
For qualified auditors, managers, and site leads who sign off on HACCP updates. Reconfirm what auditors look for, what “effective control” means, and how to keep your HACCP plan current and workable.
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.
- Be able to Identify, control and assess food safety hazards.
- Identify the 9 key elements of pre-requisite programs which support HACCP.
- Undertake the 12 steps of HACCP Plan development.
- Establish or review methods to monitor and control food safety hazards
- Review a food safety program.
Course Content
- Principles of food safety
- Food safety hazards
- HACCP Principles (in brief)
- Food safety legislation
- Prerequisite programs.
Benefits
This course is designed to provide a detailed overview of the Codex Principles of HACCP. This course also meets the formal HACCP training requirements o Woolworths Supplier Excellence, BRCGS, SQF, Coles Supplier Requirements (Food) and other relevant Standards.
Spot HACCP Hazards
Identify likely biological, chemical, and physical hazards in your process. Use Codex Principles to describe where they enter, who is at risk, and which step needs control to protect product safety.
Map Process Steps
Build a clear product flow diagram and verify it on-site. Use it to define scope, inputs, rework loops, and handoffs so your HACCP plan matches how work is actually done.
Set CCPs and Limits
Determine Critical Control Points using a practical decision approach. Write measurable critical limits, monitoring methods, and corrective actions so your team knows what to check, when to act, and how to record it.
Verify and Keep Records
Create verification activities that prove your controls work, including calibration, review, and validation checks. Set up simple recordkeeping that supports audits, trend review, and continual improvement without extra clutter.
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.
Lata Masih
Lead Trainer | Executive Manager - Technical Solutions
· PhD – Food Science & Technology.
· B.Sc. (Honours) Food Science & Technology.
· Graduate Diploma in Nutrition & Dietetics.
· Exemplar registered Food Auditor.
· Qualified BRCGS Auditor.
· TAE40116 Certificate IV in Training and Assessment.
Vinay Narayan
Senior Trainer | Executive Manager - Business Solutions
Post Graduate Certificate of Business
(Quality Management).
· Trained BRCGS Auditor.
· Qualified Internal Food Safety Auditor.[·
TAE40116 Certificate IV in Training and Assessment.
TAE40116 Certificate IV in Training and Assessment.
Course reviews
#is engaging and helpful| #Brilliant | #useful feedback | #understanding | #love your work
Loved the HACCP training offered by ICS and Lata Masih. Got a lot out of it and was engaging and helpful. Applied it the next day. Thanks Lata, love your work.
Great course to do, Lata was brilliant. Her communication skills were great, very understanding when someone might be struggling, she was very helpful.
D Schembri
Had a training session with Lata Masih for the HACCP course, she has a lot of knowledge in the food industry, and provided in-dept and comprehensive information. She has provided useful feedback and guidance on student catering within their specific industry. Definitely learned a lot! :)
Justin L
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.