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Food Safety and HACCP Courses
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Principles and Applications of HACCP for Produce
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Early Bird $1000 (book 28 days in advance)
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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. A HACCP course specifically for produce suppliers and meets the formal HACCP requirements for Woolworths WQA, SQF, BRC Coles Housebrand supplier program, AQIS Approved Arrangements and other customer standards.
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Duration:
2
days
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Price:
$1,030.00
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