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:

  1. Implement the food safety program,
  2. Participate in maintaining and improving food safety,
  3. Comply with personal hygiene standards,
  4. Prepare to develop or review a food safety program,
  5. Identify and review food safety hazards, and
  6. Establish or review methods to monitor and control food safety hazards.

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to schedule onsite training for your organisation

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