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Principles & Applications of HACCP

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.

This HACCP training course is designed for a broad range of food manufacturing and processing industries.

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:

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.
  • 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.
This unit applies to individuals who are responsible for auditing regulatory, commercial and internal food safety systems.

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

The course includes two units of competency from the National Skills set, delivered under Third Party Agreement
.
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.

FBPAUD4004 - Identify, Evaluate and Control Food Safety Hazards which covers the skills and knowledge required to identify, evaluate and control food safety hazards for the purposes of validating specific control measures in a food safety program.

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  

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.

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.
James McD
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.