HACCP Food Safety

The HACCP (Hazard Analysis and Critical Control Points) course conducted by QHA is a
recognised training package which delivers competencies in the development and institution of a Food Safety Program. HACCP is commonly used in the food and hospitality industry to ensure food production methods are safe, hygienic and comply with food regulations and legislation.

HACCP is also the standard adopted by the Australia NZ Food Authority (ANZFA) for food and beverage safety across all States and Territories and is an internationally accepted methodology for managing the risks associated with food hygiene.

The system identifies particular high risk points which need to be covered by clear policies,
procedures and quality checks. Designed to provide increased control during critical stages of
food preparation, HACCP is a systematic method using a ‘Seven Principle System’ for analysing food processes.

• HACCP Food Safety Course Information

This program is designed for the Executive Chef, Head Chef, Sous Chef, Chef de Partie, F&B
Manager, Catering Manager, Hotel Manager or other key personnel involved in food handling
and/or control and who wish to understand and utilise HACCP in their everyday activities.

 

Check out our Training Calendar for upcoming course dates, Register Online for your course, or make a Course Enquiry about other inhouse options using the link below!