HACCP – Trainer Led
Accredited HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) training with a focus on applying food safety procedures and participating in a HACCP Team.
- Nationally recognised units of competency (FBPFSY2002 Apply Food Safety Procedures and FBPFSY3002 Participate in a HACCP Team)
- Designed to meet HARPS Version 2 Element 4.1
- A combination of group and individual work
- Designed for management and support staff
- Meets retailer standards training requirements
- Certified trainers with qualifications and extensive and current experience in the horticulture industry
- Available in trainer-led in classroom, in business and via our virtual classroom
FBPFSY2002 - Principles and Applications
Trainer Led
In this course you will learn:
- Implement the food safety program,
- Participate in maintaining and improving food safety,
- Comply with personal hygiene standards,
- Prepare to develop or review a food safety program,
- Identify and review food safety hazards, and
- Establish or review methods to monitor and control food safety hazards.
