• eLearning
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Quality Assurance

 

 

Passport is a brand of Food Safe Ltd, an NZQA-Registered Category 1 Private Training Establishment.

 

 

Food Safe Ltd is Accredited by the New Zealand Government.

 

 

E-Learning Courses are designed by Industry experts.

Fundamentals of HACCP Passport

Designed for Food Manufacturing Company Operators, Quality officers, QA & Technical Managers, and Companies with Global Certification (FSCC 22000, SQF, WSE, etc)


Confirms that the Certificate holder understands how HACCP Principles apply to product safety and how pre-requisite programmes support cGMP and Risk Management


Level 3 Certificate of Achievement 

Our eLearning Food Safety Courses are designed by leading Food Safety Experts with Food Supply Chain Expertise and Lead Auditor 22000 Qualifications and include a combination of videos, presentations, information, and guidance about food safety and quality.


Process:

  1. Book your eLearning Course Module (below) & make payment
  2. Receive Online Classroom Access
  3. Learn & Complete Assessment (2 Hour Duration, Learn in own time)
  4. Receive eCertificate of Achievement (verifiable on Passport website)

Format
No. of Trainees

$420.00
Tax excluded

Fundamentals of HACCP Passport is suitable for:


  • Food Manufacturing Company Operators, Quality officers, QA & Technical Managers & Companies with Global Certification (FSCC 22000, SQF, WSE etc).

  • It is also suitable for Small Business Owners, Packaging companies, Cleaning & Hygiene Companies, Hospitality Staff, Contractors and Suppliers to Food Companies, as well as Facilities Maintenance Engineers.

Course Content:


  • Good Manufacturing Practice - GMP to Regulatory (MPI) and Global Codex Standards
  • Explain the elements for the application of HACCP principles to achieve food safety in processing
  • Hygiene and Illness Management eg. Norovirus & COVID-19 management
  • 14 Codex Alimentarius Steps including 7 Principles of HACCP
  • Outline the initial steps (SOPs) involved in developing a HACCP application in processing.
  • Explain the types and sources of hazards relevant to food safety and their controls in processing
  • HACCP application for a food processing operation
  • Preparing for and getting the best scores for Internal & External Verifier Audits

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