Issue 7 2010
(please click on the button below to view the Training Schedule)
A HACCP course specifically for produce suppliers.
Gain a practical understanding of what HACCP is, and how to develop and implement food safety systems specifically for the produce industry. Hazard Analysis Critical Control Point (HACCP) is the universally accepted tool used to identify and prevent food safety hazards, and many food safety standards now require HACCP team leaders and members to be able to demonstrate competence in the application of HACCP principles. This two-day course is hands-on and aimed at giving participants an in-depth knowledge of the principles of HACCP and how to apply them to a produce business.
Gain a practical understanding of what HACCP is, and how to develop and implement food safety systems specifically for the produce industry. Hazard Analysis Critical Control Point (HACCP) is the universally accepted tool used to identify and prevent food safety hazards, and many food safety standards now require HACCP team leaders and members to be able to demonstrate competence in the application of HACCP principles. This two-day course is hands-on and aimed at giving participants an in-depth knowledge of the principles of HACCP and how to apply them to a produce business.
This course meets the knowledge requirements of Food Safety Auditor certification and has been certified with RABQSA International for that purpose. This is an examinable course and covers the requirements of the Food Safety and Regulatory Standards and what an auditor would be expected to understand when undertaking a food safety audit. The course presents the methodology in accordance with the requirements of ISO 19011 ensuring that audits are planned, conducted, reported and documented in a systematic and thorough manner. The course is presented by experienced, practicing and registered Lead Food Safety Auditors. Ideally participants should have the following skills or background: At least two years experience in food manufacturing or equivalent; At least two years experience in quality assurance/quality control function in the food industry; A knowledge of HACCP via at least a two day training course presented by a recognised provider understanding of food safety issues.
This is a one-day course aimed at giving a general introduction to food microbiology – the good, the bad and the ugly! The course is designed for those involved in the production of food who, although not microbiologists, need to understand the principles of microbiology with a focus on food safety for effective development and implementation of HACCP or food safety programs or anyone who has an interest in the biological food safety hazards. Demonstrations and practical exercises are included.
An integral part of all auditable standards includes the ability of a business to internally review or audit their food safety program’s procedures and practices on a regular basis. This two-day course aims to give the participants the necessary skills and knowledge required by these standards to conduct internal audits, with a specialised focus on food safety programs and pre-requisite programs. The course is presented by industry-experienced auditors who will teach you proven techniques & practices for successful auditing of your business’s or your suppliers documentation and practices by the incorporation of practical workshops and role playing exercises.
This is a one-day course aimed at giving a general introduction to the seven principles of the Hazard Analysis Critical Control Point (HACCP) system and incorporates the content of Good Manufacturing Practices (GMP) and FSANZ legislation and the importance of complying with these requirements. It is designed to cater for all levels in the food industry, from Senior Management & Business Owners or Supervisors to shop-floor food handlers. It is particularly good for those who have a role in the maintenance of a HACCP Plan, but don’t need technical detail to carry out their responsibilities, nor involvement in the development of food safety programs. This course meets the regulatory requirements for Food Safety Supervisor training.
The Voluntary Incidental Trace Allergen Labelling Tool has been developed by the Allergen Bureau in conjunction with Australian Food and Grocery Council to provide a risk based methodology for food manufacturers to use in assessing impact of allergen cross contact and identify allergen precautionary labeling. The course guides students through the use of this tool.
Please note this is an update only. You will need to provide evidence of a two or three day HACCP course with an RTO or TPECS HACCP course provider since 2003.
The basic aim of the course is to refresh the understanding of the seven principles of HACCP, and how those principles are applied to the development of a HACCP plan. This course meets Coles HACCP course refresher training.
The basic aim of the course is to refresh the understanding of the seven principles of HACCP, and how those principles are applied to the development of a HACCP plan. This course meets Coles HACCP course refresher training.
Gain a practical understanding of what HACCP is, and how to develop and implement systems that benefit your business and your HACCP Team. Hazard Analysis Critical Control Point (HACCP) is a universally accepted tool used to identify and prevent food safety hazards. This three-day course is hands-on and aimed at giving participants an in depth knowledge of the principles of HACCP and how to apply it to your business to meet customer and regulatory requirements. This course meets the formal HACCP training requirements of Woolworths WQA, SQF, BRC Coles Housebrand supplier program, AQIS Approved Arrangements and other customer standards.
If you have a team of staff within your facility in need of training, you can save time and money by having a training course delivered at your site. Providing training internally ensures that all staff are consistently trained in the skills they need, at the level they need. It has the added advantage that training can be tailored to your business or industry, using examples that directly relate to your operation. All of our courses are available for delivery at your workplace. We also offer HACCP Validation & Verification (1 day), GMP for Shop-Floor Staff (half day) and Food Safety for Engineering and Maintenance Staff (half day).
BRISBANE, QLD |
JUN
|
JUL |
AUG |
SEP |
OCT |
NOV |
DEC |
PRICE |
| Allergen Labelling - VITAL Tool only | 16 |
- |
31 |
- |
- |
- |
- |
$275 |
| Allergen Management for Food Service | - |
- |
31 |
- |
- |
- |
- |
$275 |
| Audit a Cook Chill Process | - |
14-16 |
- |
- |
- |
- |
- |
$1000 |
| Audit a Heat Treatment Process | - |
- |
- |
- |
- |
- |
- |
$2300 |
| Audit a Ready-to eat Manufactured Meat Process | - |
7-9 |
- |
- |
- |
- |
- |
$1200 |
Coles Auditor |
- |
- |
- |
- |
12-13 |
- |
- |
$880 |
| Food Engineering for Non Engineers | - |
13 |
- |
- |
- |
- |
- |
$495 |
| Food Legislation and Labelling | - |
- |
- |
- |
18-19 |
- |
- |
$880 |
| Food Microbiology for Non Microbiologists | 8 |
- |
5 |
- |
- |
3 |
- |
$550 |
| Food Safety Auditor Refresher Course | - |
1-2 |
- |
- |
- |
- |
- |
$880 |
| Food Safety QA Management | - |
19-20 |
- |
- |
- |
15-16 |
- |
$880 |
| Food Safety QA Management - Advanced | - |
- |
16-18 |
- |
- |
- |
- |
$990 |
HACCP Update |
17 |
- |
- |
8 |
- |
- |
- |
$495 |
| Implementing Effective Foreign Body Controls | - |
12 |
- |
- |
25 |
- |
- |
$495 |
| Internal Food Safety Auditor | 9-10 |
22-23 |
- |
6-7 |
- |
8-9 |
- |
$880 |
| Introduction to Food Safety and HACCP Awareness | 15 |
- |
19 |
- |
- |
4 |
- |
$495 |
| Lead Food Safety Auditor | 7-11 |
- |
16-20 |
- |
- |
8-12 |
- |
$2145 |
| Managing High Risk Food Processes | - |
15 |
- |
- |
- |
- |
- |
$495 |
| Pest Management for Food Processors | - |
16 |
- |
- |
20 |
- |
- |
$495 |
| Principles and Applications of HACCP | 21-23 |
- |
2-4 |
- |
11-13 |
- |
1-3 |
$990 |
| Principles and Applications of HACCP for Produce | - |
- |
- |
1-2 |
- |
- |
- |
$880 |
| SQF Implementation | - |
29-30 |
- |
- |
- |
22-23 |
- |
$880 |
| WQA and HACCP | - |
26-28 |
- |
- |
- |
- |
- |
$990 |
TOWNSVILLE, QLD |
JUN
|
JUL |
AUG |
SEP |
OCT |
NOV |
DEC |
PRICE |
| Principles and Applications of HACCP for Produce | 3-4 |
- |
- |
- |
- |
- |
- |
$880 |
STANTHORPE, QLD |
JUN
|
JUL |
AUG |
SEP |
OCT |
NOV |
DEC |
PRICE |
| Internal Food Safety Auditor | - |
13-14 |
- |
- |
- |
- |
- |
$880 |
The 17th Australian HACCP Conference will be held on 24th - 25th August. This year the conference package also incorporates the fifth international SQFI Conference on the 26th August.
Each year the overall focus of the Conference Program addresses issues that have affected the industry resulting from a wide range of events including regulatory change, international policy implementation, foodborne illness outbreaks and recalls.
Each year the overall focus of the Conference Program addresses issues that have affected the industry resulting from a wide range of events including regulatory change, international policy implementation, foodborne illness outbreaks and recalls.
About the SQF International Conference
This will be the fifth SQF International Conference and the first outside of North America. The SQF Institute is a Division of the US-based Food Marketing Institute (FMI), and manages the SQF 1000 and SQF 2000 supplier codes. The SQF codes have seen considerable growth internationally over the past twelve months, and this conference will showcase retailers, suppliers and other stakeholders from both sides of the Pacific outlining case studies and developments in the SQF Program.
The 2010 HACCP Conference Awards celebrates 8 years of achievements in food safety. The Annual HACCP Conference Awards provides the food industry with a vehicle to recognise and reward the achievements of those who work tirelessly to ensure the safety of our food supply.
Are you eligible for an award?
Category 1 – Outstanding Individual Working for a Food Company
Have you worked for at least 8 years in the food industry, with 3 or more years in food safety and showed a commitment to continuous improvement?
Category 2 – Outstanding Individual Working for an industry support organisation
Have you worked for at least 5 years in food safety and made a difference to the industry?
Category 3 – Outstanding Auditor
Are you a registered food safety auditor that has conducted at least 20 HACCP based audits in the last 3 years?
Category 4 – Outstanding Company
If you have a food safety HACCP based certification and no critical corrective actions, recalls, withdrawals or suspensions of trade in the last two years, you may qualify.
Click here to download the award nomination information (nominations close 14 June 2010)
Any questions? Email conference@haccptown.com or call 9898 0344.
Are you eligible for an award?
Category 1 – Outstanding Individual Working for a Food Company
Have you worked for at least 8 years in the food industry, with 3 or more years in food safety and showed a commitment to continuous improvement?
Category 2 – Outstanding Individual Working for an industry support organisation
Have you worked for at least 5 years in food safety and made a difference to the industry?
Category 3 – Outstanding Auditor
Are you a registered food safety auditor that has conducted at least 20 HACCP based audits in the last 3 years?
Category 4 – Outstanding Company
If you have a food safety HACCP based certification and no critical corrective actions, recalls, withdrawals or suspensions of trade in the last two years, you may qualify.
Click here to download the award nomination information (nominations close 14 June 2010)
Any questions? Email conference@haccptown.com or call 9898 0344.
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Advancing Food Safety Pty Ltd | ABN 44 077 766 977 | PO Box 29 Oatlands NSW 2117 Australia
Phone 02 9898 0344 | Fax 02 9898 0564 | Email info@haccptown.com
Phone 02 9898 0344 | Fax 02 9898 0564 | Email info@haccptown.com