Join today
HACCP Refresher (Produce)
Learn how to apply the Codex Principles of HACCP in a practical manner.
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.
- 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.
Nationally recognised unit codes
This course optionally includes one unit of competency from the National Skills Set, delivered under a Third-Party Agreement.
Unit 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.
Contact us for more info.
Contact us for more info.
Registered Training
Optional registered training available contextualised by ICS Industry Recognised Trainers which includes one unit 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
#ilearnt so much| #support | #wonderful workshop | #interesting and informative| #love your work
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.
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.