FBPFSY3002: Participate in a HACCP team

Course Description

This unit of competency provides the skills and knowledge required to:

  • Participate in the development and / or review of a HACCP-based food safety program under direction

Employment Opportunities

Completion of this unit of competency will provide the participant with the key elements to meet the employment requirements for implementing a HACCP based food safety program.
Completion of this HACCP course or similar is a prerequisite for someone intending to undertake a course in Food Safety Auditing.

Application of Unit

This unit applies to the role of a food safety team member responsible for developing and implementing HACCP within the workplace.

This unit is appropriate where the operator requires a detailed understanding of the steps and techniques used to develop and review a HACCP-based food safety program

Assessment

Each participant may be assessed by a range of methods including:

  • Case Studies and Participation in workshop discussion
  • Observation in the workplace or Role-plays
  • Demonstrated Auditing Skills
  • Written Assessment at the conclusion of the session

Pre Requisite Units

The pre-requisite competency units required to attend this training workshop are:

  • FBPFSY2001 – Implement the food safety program and procedures

Recognition of Prior Learning (RPL)

RPL is available for this unit as well as any prerequisite units that may apply to this training.

Contact our office on (03) 5821 7474 for all RPL inquiries

Course Delivery

This comprehensive food safety training workshop is typically delivered over 2 days

Training can be delivered on site at your facility reducing additional travel times for your staff.
(Minimum participation applies)

Course Fees

2 day Nationally Accredited course: $990

Training fees are calculated per participant and vary according to location and travel costs.

Additional fees may apply for this course
Call 03 5821 7474 for quotation

Essential Outcomes

The following Elements will be covered in detail during the training session.
This will form the basis of expected knowledge at the completion of the course:

  1. Regulations, codes of practice and technical standards relating to the implementation of HACCP in the workplace
  2. Techniques for applying HACCP-based principles, including techniques for identifying hazards, assessing the likelihood of occurrence, determining acceptable methods of control, monitoring and recording requirements for each control point, identifying corrective action if controls are not met, and developing system review procedures
  3. Main types of food safety hazards / contamination likely to occur given the type of product and processing methods used
  4. Prerequisite programs required to support effectiveness of a food safety program