The perfect course for those needing training to the Principles of Codex HACCP that has been specifically designed for the food processing sector.

There are many prescriptive requirements that apply to Global Food Safety Initiative (GFSI) recognised food safety standard and retailer standards that exceed regulatory expectations. It is important to know what the regulations are and what your customer requirements are and how you will meet them.

The focus of this course is to understand the HACCP requirements of the major food safety standards like BRC, SQF & FSSC 22000, which often have more requirements than just those of the regulations. In this course we will examine relevant FSMA clauses, but also expand on them to provide a wider framework for understanding all requirements that are expected. This self-paced HACCP course specifically designed for the food processing industry. It includes case studies of significant food borne illness and incidents such as the “Jack in the Box” case and listeria in hot dogs. This course will refresh your knowledge and satisfy all standard requirements.

This course comes with numerous downloadable HACCP documents including worked HACCP Plan example for a cold smoked salmon process, copy of Codex HACCP, articles and scientific papers on issues like hand washing vs. automated hand dryers and specific microbiological hazard information explaining why and how outbreaks happened and more importantly what you can do to avoid such an incident.


Clare Winkle
This course was developed by Clare Winkel, an accredited trainer and Executive Manager of Technical Solutions at Integrity Compliance. Clare holds an MBA and Bachelor of Science from Queensland University of Technology. In 2013 Clare won an award for her outstanding contributions to the seafood industry with regard to training. In 2016 Clare developed a methodology to rank the risk of raw materials vulnerability to food fraud.

Clare has worked in the food industry since 1987 across 14 countries in Europe, North America, the Caribbean, Australia, New Zealand and South Pacific. Clare has a particular interest in food safety, site security, food fraud, vulnerability, traceability and food defense. Clare is often invited to present at international conferences and contributes to magazines, blogs, publications and case studies on the subject matter. Clare is a panel member Codex Committee on Food Import and Export Inspection and Certification Systems (CCFICS) and a panel member on the Allergen Bureau Agricultural Allergen Cross Contact Working Group.
Clare is currently working in Australia for Integrity Compliance Solutions (ICS) where she has developed several online courses sharing her knowledge, methodology and expertise. To contact Clare please email; clare.winkel@integritycompliance.com.au

Course Objectives

This is a course designed by Clare Winkel, a recognised global expert in food safety and will help you carry out and correctly design, document and implement a Food Safety Risk Assessment (hazard analysis) and mitigation strategy. Learn how to protect your brand and develop food safety prevention procedures:
  • Learn how to carry out and document a comprehensive food safety risk assessment
  • Learn how to carry out and document your companies HACCP Plan
  • Learn how to develop and document food safety mitigation strategies
  • Learn how to keep your HACCP plan up to date
  • Download completed examples and templates to develop your food safety HACCP plans from start to finish
  • Gain a Certificate of Completion

Course Curriculum

HACCP: Hazard Analysis Critical Control Point
HACCP for Food Processor and Manufacturers 03:00:00
Understand the context of HACCP risk management principles Understand due diligence and legal requirements as they relate to HACCP methodology Understand and apply Codex HACCP Preliminary Steps and Principles to develop HACCP plans.
HACCP for Food Processors and Manufacturers 01:00:00

Course Curriculum+

HACCP: Hazard Analysis Critical Control Point
HACCP for Food Processor and Manufacturers 03:00:00
Understand the context of HACCP risk management principles Understand due diligence and legal requirements as they relate to HACCP methodology Understand and apply Codex HACCP Preliminary Steps and Principles to develop HACCP plans.
HACCP for Food Processors and Manufacturers 01:00:00

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Instructor

Clare Winkel
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