Application of a Food Safety HACCP Based System

This two-day course is hands on will give you a practical understanding of the Hazard Analysis Critical Control Point (HACCP) system, a universally accepted tool used to identify and prevent food safety hazards. We will show you how to develop and implement systems that will meet the requirements of the New Zealand legislation, giving participants an in depth knowledge of the principles of HACCP and how to apply it to your business. Aimed at anyone who will be implementing and/or managing a HACCP based Food Safety Programme/Plan. A brief overview of Good Manufacturing Practices (GMP) and FSANZ labelling legislation is included showing the importance of complying with these requirements.

Trainer: Wanda Yardley

Time

Two Full Days 9.00am - 4.00pm

Investment:

Members    $735 +GST per person.
Non Members $875+ GST per person

Course Dates

• TBA

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