HACCP Principles & Advanced Application Certification

Has your HACCP plan gone too long and complex over the years? Does it take a lot of your time reviewing and maintaining? Is it time for HACCP training to align the HACCP team's thoughts on the HACCP system?

Here is the advanced level HACCP certification that will arm you with the practical tools, techniques and tips required to give you the surety and peace of mind  you need in your food protection journey.

This course is based on:
  • Codex Alimentarius General Principles of Food Hygiene CXC 1-1969 (2020 Latest revision)
  • New Zealand Qualification Authority (NZQA) Units 19514 (Level 5) &  28264 (Level4)


Enroll and get the knowledge, skills and surety you need to:
  • Be more effective as a HACCP/food safety team member
  • Manage the food safety risks related to your products and processes
  • Meet formal HACCP training requirements of GFSI recognised programmes like BRCGS, SQF, FSSC22000 and other relevant standards.
Meets NZ MPI recognised verifier & evaluator HACCP training requirements

Accredited by the
International HACCP Alliance 

Choose HACCP Training delivery method & date

Completing this course, you will be able to:

  • Recognise the relationship between HACCP and food safety, HACCP updates and directions 

  • Explain Prerequisites Programmes (PRPs)/Good Manufacturing Procedures (GMP)
  • Identify and establish control measures and potential deviations for food safety hazards related to your workplace

  • Present and discuss the principles of HACCP, 2020 guidelines
  • Develop and review a HACCP Plan inline with Codex Alimentarius General Principles of Food Hygiene CXC 1-1969 (Amended 2020)
  • Establish monitoring, corrective actions, verification and review effectiveness of your HACCP plan
  • Present and discuss verification and validation requirements of HACCP plans and controls

  • Recognise the impact of regulatory requirements, support systems and team members competency on your HACCP system
  • Meet formal HACCP training requirements of GFSI recognised certification programmes e.g. BRCGS, SQF and similar programmes
  • Be more effective as a HACCP team member reviewing and updating HACCP plans

What's included?

  • Learning methods

  • Presentation and workbook
  • Videos
  • Exercises
  • Live discussions
  • Assessment
  • Links and resources

Certificate of Completion

Get an official Food Surety Certificate with the International HACCP Alliance Gold Seal Applied on it.

Your details will be listed in the International HACCP Alliance HACCP registry database of trained individuals

Meet expectations of certification programmes like BRCGS, SQF, FSSC22000... 
  •  
  • Who is it for?

  •  All food & beverage sectors:
  • Quality & compliance professionals
  • Internal auditors
  • Production professionals
  • Product development professionals
  • Engineers & maintenance professionals

Easy as one, two, three

Choose learning method

Choose date

Enroll

Classroom Training NZ

NZ$1,250 Including GST & Fees
  • Engaging content developed and delivered using recognised best adult teaching practices  
  • In person interaction with trainer and other trainees at HACCP Training NZ
  • Engaging and interactive exercises
  • Access the online assessment and printable certificate at the end of the course. No waiting time.

Virtual Classroom

NZ$1,250 Including GST & Fees
  • Delivered in real-time by recognised food safety experts
  • Engaging and interactive groups exercises
  • Accessible from anywhere in the world
  • Accessible  from any device
  • Save the travel time and cost
  • Access the online assessment and printable certificate at the end of the course. No waiting time.

e-Learning Training

 Coming soon
  • Learn at your pace anywhere anytime
  • Engaging video, exercises and quizzes
  • 6 months access to updated content
  • Repeat the training any number of times
  • Engaging content delivered using recognised best E-learning practices  
  • Cost effective
  • Access the online assessment and printable certificate at the end of the course. No waiting time.
Meet the trainer

Ray Haddad

I am the Trainer & Managing Director at Food Surety Limited, I too hate confusion and know what it feels like to worry you aren't doing the right thing!  I have worked in the food industry in quality assurance roles, auditing, consulting, training, instructional design, work place assessment and as an advisor in international food safety projects. This varied experience has given me depth of understanding of the needs and the pain points of the different parties in the food industry.

Since 2007, I have a proven track record conducting hundreds of audits including external 3rd party certification audits as an auditor/verifier recognised by the New Zealand Ministry for Primary Industries (MPI), in addition, I have trained more than 3750 food professionals from government agencies, NGOs, academia and businesses across the whole supply chain from farm to fork and across the different sectors,  not only in New Zealand but in Southeast Asia and Middle East.

I am driven by food professionals experiencing light-bulb moments and breakthroughs in their thinking and I enjoy supporting their journeys protecting food for all everywhere.

Testimonials

I’m passing on a recommendation for a good course and trainer. I recently completed VACCP training with Food Surety.  The one day course was via zoom and was surprisingly hands on with breakout rooms and working through examples. It has helped reflecting on all potential fraud types across the entire supply chain and appropriate mitigations. I highly recommend it.

Craig Cooper
Quality and Operations Manager
Hawkins Watts New Zealand

Over my 35 years of going to all sorts of courses this HACCP course has to be one of the best. Ray is clear, knowledgeable and agile thinker.

Phil Nilsson
Director and Engineering Manager
Alive Foods Limited

Ray is very knowledgeable, has a very effective communication and ability to keep you engaged and interested. My team and I have learned a lot, and we feel more confident applying the knowledge back in our workplace.

Virginie Cazeaux
Quality Assurance & Compliance Manager

Frucor Suntory New Zealand Ltd
I would like to sincerely thank Ray Haddad of Food Surety for delivering an Insightful and Informative training session. My Acquaintance and connections who are in the Space of Food safety & Technical compliance who would require an in depth understanding on Food defense and Food fraud implementation. I would certainly recommend you to take up this course

Ravishankar Kumaresan
Food Safety & Regulatory Compliance Manager
Mercorella Group

Advanced HACCP Classroom Training NZ - Dates

Advanced HACCP Virtual Classroom - Dates

Related Courses

Be the food and HACCP expert you aspire to be! Protect your organisation, consumers and your future!

Advanced HACCP Training in New Zealand satisfying Codex, MPI and GFSI recognised programmes requirements.

What is Hazard Analysis and Critical Control Point - HACCP meaning?

HACCP is a system that does identify, analyse, and control biological, chemical and physical food safety hazards to prevent food safety issues from raw materials procurement, handling, manufacturing, distribution and consumption of the finished product.

What makes HACCP system globally accepted?

HACCP system is the best approach to managing food safety risks, it is scientific, and it is accepted by Codex Alimentarius, most regulators around the world, GFSI recognised and customers food safety certification standards.

What makes an excellent HACCP certification course?

Other than the typical expectations of good, engaging, easy to follow and understand course, an excellent HACCP training course should be relevant to the trainee’s industry and provide them with practical tips and best practices that help them to do what is right with confidence protecting consumers and brands. Knowledge is good but applying it is great.

What are the 12 steps of Codex HACCP?

  1. Assemble HACCP Team and Identify Scope

  2. Describe product

  3. Identify intended use and users

  4. Construct flow diagram

  5. On-site confirmation of flow diagram

  6. List all potential hazards that are likely to occur and associated with each step, conduct a hazard analysis to identify the significant hazards, and consider any measures to control identified hazards (Step 6/ Principle 1)

  7. Determine the Critical Control Points (Step 7/ Principle 2)

  8. Establish validated critical limits for each CCP (Step 8/ Principle 3)

  9. Establish a Monitoring System for Each CCP (Step 9/ Principle 4)

  10. Establish corrective actions (Step 10/ Principle 5)

  11. Validation of the HACCP Plan and Verification Procedures (Step 11/ Principle 6)

  12. Establish Documentation and Record Keeping (Step 12/ Principle 7)

How often is a refresher HACCP training certification required?

A refresher HACCP training is recommended every three years to keep up to date with current food safety concerns, regulations, requirements and expectations. Food Surety HACCP courses certification has no expiry date

What HACCP training NZQA requirements does Food Surety’s HACCP certification meet? Is it accepted by NZ Ministry for Primary Industries?

Food Surety’s HACCP training courses are based on and deemed equivalent to NZQA Unit 28264 HACCP training. This meets the requirements of the New Zealand Ministry for Primary Industries (MPI) for recognised persons like Food Act 2014 and Animal Products Act 1999 verifiers and evaluators.

Is Food Surety’s advanced HACCP certification course International HACCP Alliance Accredited?

Yes it is, completing the course successfully you will get an official Food Surety Certificate with the International HACCP Alliance Gold Seal on it.

Does Food Surety’s application of HACCP course cover topics like good manufacturing practices, flow diagram, hazard analysis and identifying critical control points/decision tree?

Yes, it sure does and in full details.

You will understand the full application of HACCP so you identify and manage biological, chemical and physical hazards related to your food industry and food processing methods. You will be able to build and maintain a robust food safety management system.

Will the HACCP workshop cover critical limits, monitoring and corrective actions? How about validation and verification?

Sure thing. It covers in full details the prerequisite programmes and the 12 steps detailed in Codex Alimentarius General Principles of Food Hygiene guidelines including the 2020 HACCP updates.

What are the three types of HACCP Validation as per Codex Alimentarius, 2020 guidelines?

  1. Before the HACCP plan can be implemented, its validation is needed; this consists of making sure that the following elements together are capable of ensuring control of the significant hazards relevant to the food business: identifying the hazards, critical control points, critical limits, control measures, frequency and type of monitoring of CCPs, corrective actions, frequency and type of verification and the type of information to be recorded

  2. Validation of control measures and their critical limits is performed during the development of the HACCP plan

  3. Demonstration that control can be achieved consistently under production conditions

What are the three types of HACCP Verification Procedures as per Codex Alimentarius, 2020 guidelines?

  1. Procedures to verify that the HACCP plan is being followed and controlling hazards on an ongoing basis

  2. Procedures that show the control measures are effectively controlling the hazards as intended

  3. Reviewing the adequacy of the HACCP system periodically and, as appropriate, when changes occur

Be the food and HACCP expert you aspire to be! Protect your organisation, consumers and your future!