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The HACCP - Hazard Analysis and Critical Control Training Workshop is a 3 Day Workshop all Manuals, Lunch and Morning & Afternoon Teas are included.
For more details please contact us
For a Registration Form Click Here
Information on the 3 Day Workshop:
Hazard Analysis and Critical Control Training Workshop
Do you know:-
· What hazard analysis is?
· What a hazard is?
· What a critical control point is and how to control it?
· How to monitor the critical control point?
· What to do if something goes wrong?
· How to keep a record of your system?
If not ...
…then contact Gino Russo at OliveCare Australia on 0439 671 578 or
email haccptraining@olivecare.com.au
He will be able to advise you when the next 3 day course is.
Who should attend ...
…it is the business owner/proprietor’s responsibility to carry out and implement the system, therefore it is preferable for the proprietor/manager to attend, however all food handlers are welcome, particularly if they are responsible for some part of the system.
Understanding HACCP in Agriculture ...
Agriculture forms the starting point for the Food "Supply Chain", which is quite often a long and complex system in today’s challenging marketplace. Whilst legislation generally governs the scope and purpose of Food Safety within any given agricultural operation, it is inevitably the moral obligation of those producing, harvesting, processing, packing, transporting and selling foods to ensure they are safe for consumption. As science has come to play an even larger part within Agricultural Food Safety Management Programs, HACCP is being implemented at an ever increasing rate. It is of paramount importance that those involved in the many varied facets of Agricultural industries are aware of the latest information relating to controlling potential hazards within any given Food Safety Management System.
Understanding HACCP, its applications, scope and purpose within all sectors of agricultural industries from Oil or Table Olive bottling operations to Olive Oil or Table Olive processors;
· Considering water quality (salt and fresh) as a major defining factor in modern agricultural industries;
· Accepting newly discovered tolerances for chemical and bacterial migration;
· Writing new Food Safety Management Programs, including HACCP;
· Maintaining existing Food Safety Management Programs at an exceptionally high level;
· Providing a due diligence approach to agricultural practices regarding Food Safety;
· Keeping up to date with the latest trends in International Food Safety Management;
· Food Safety Training right through from the novice to well-seasoned agricultural practitioners;
· The way agricultural safe food practices effect the food supply chain;
· Food Safety practices that enhance Food Quality Systems and improve Business Management practices.
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