Introductory MEAT HACCP - unit 28263

Course overview

The HACCP system has been developed to help the meat processing industry produce safe food. It is designed to help processors and manufacturers to systematically identify hazards and appropriate controls.

This course takes participants through the need for HACCP, provides a brief food safety refresher, and introduces the concept of HACCP and its principles according to Codex guidelines.

What is covered?

• Principles of food safety
• Codex guidelines and how these are applied to HACCP
• New Zealand food legislation
• The seven principles of HACCP and how they are used to achieve food safety
• Food safety hazards
• Controlling quality
• Critical limits
• Identification of hazards, corrective actions and verification requirements

Who should attend?

• Staff who operate and monitor a HACCPbased programme
• Production/processing supervisors
• Operators
• Warehouse/logistics
• Quality control and/or quality assurance staff (QA/QC) and ZFT checkers
• Technical staff

Key benefits

• Gain an introductory knowledge of the principles of HACCP and their application
• Understand the principles of HACCP as they relate to your role
• Gain an insight into current national and international food safety issues
• Meet legislative and industry requirements
• Train with a NZQA recognised Private Training Establishment (PTE)

Duration

This course is indicative of 50 hours of learning. This includes classroom time, self-directed learning and assessment time.  

Assessment

• Unit standard 28263 - Monitor a HACCP system in own work area in a food processing operation (Level 3) (5 credits). 

Note: For each credit allow around 10 hours of learning.  

Pre and/or Post Course Learning 

Theoretical component to be completed on the course and attestation to be completed post-course.

Your role

The client accepts full responsibility for failure to abide by any pre-course or post-course requirements. This includes, but is not limited to, completing and returning
course documents, evidence of competency, attestation forms.
Clients will be given a timeframe to complete these forms and return to AsureQuality. Failure to return a completed attestation or verification before due
date may prevent the unit standard from being processed as competent, certificate issue and fail to complete recorded on the training record. 

Timeframe for completion

10 weeks from the course start date

Extension

If you require an extension for this assessment, please contact our team directly at training@asurequality.com

Entry Requirements 

A good understanding of the hazards to food safety, the food sector (including regulatory requirements), and the products/ processes of the participant’s company is advised.

Trainees must be employed in the industry to meet unit assessment requirements

English Proficiency

All students are required to have a level of written and oral English equivalent to IELTS 5.5 or higher to be eligible to attend the courses. The person responsible for making bookings or authorising attendance on the course must agree to this entry requirement. 

Please note that evidence of English language proficiency is exempt for those trainees whose enrolment has been organised, paid or required by their employer.

Learning Support

Please contact our team if you have any special learning needs or additional support is required on the day.  Trainees with literacy concerns may request a reader/writer support for non-unit standard based training.

Note: Currently this course is only available to domestic students. Please contact us if you are not a domestic student and would like to register your interest in this course