HACCP

HACCP – Hazard Analysis and Critical Control Point

SiS offers HACCP training at Monitor, Coordinator and Supervisor levels.

HACCP Monitor

This unit is designed for processing staff monitoring Critical Control Points in the processing operation. Training covers:

• Reasons for a HACCP system
• Differences between Food Safety and Food Quality
• What may result if the company HACCP plan isn’t followed.

HACCP Coordinator

This unit standard is designed for technical staff to develop, verify and validate the HACCP Plan. This includes:

• The process of conducting a hazard analysis for potential hazard and options for controls in a seafood operation
• The development of a HACCP plan for a seafood operation
• The implementation of a HACCP plan for a seafood processing operation
• The verification of a HACCP plan for a seafood processing operation
• At completion course participants will gain NZQA Unit Standard 12315 Supervise a seafood processing operation under a Hazard Analysis Critical Control Point system

HACCP Supervisor course content includes:

• Overview of legislation and compliance
• Principles of HACCP
• Company HACCP planning
• Records review
• At completion course participants will gain NZQA Unit Standard 12315 Supervise a seafood processing operation under a Hazard Analysis Critical Control Point system
• Unit Standard refresher if required

Contact us for more information on HACCP training.