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

HACCP - Principles and Applications
(FBPFSY2002 & FBPFSY3002)

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.

Contact us

to schedule onsite training for your organisation

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