Advanced HACCP 2 Day Training

About this course

Move beyond knowing the seven principles to making defensible food safety decisions. This advanced self-paced course is designed mainly for HACCP team members, quality managers and food safety managers. Supervisors and other food staff with a basic understanding of HACCP are also welcome.

Across 22 substantial lessons, you will evaluate hazard significance, challenge process flows, select and justify critical controls, assess validation evidence, design monitoring systems and manage deviations. Examples span New Zealand prepared foods, bakeries, dairy, seafood, fresh produce, dry ingredients and packaging operations.

The two-day learning pathway totals 16 hours: Day 1 contains 8 hours of lessons and activities; Day 2 contains 6.5 hours of lessons and activities plus a 90-minute final assessment. This is self-paced learning, so you may spread it over more days. Meal and rest breaks are additional. Allow time to complete the decisions and workbook exercises, rather than simply clicking through the screens.

Your workbook is included within the online lessons. Work through fictional records, quantities, process changes and incident evidence, then compare your reasoning with detailed worked responses. Clickable topics, scenario activities and a knowledge check in every lesson support learning. Practice workbook tasks are guided self-review, while the final assessment is scored. No workbook download is required.

The final integrated case challenges you to decide whether a new product is ready to launch, respond to an incident and defend an improvement plan. Complete the required lessons and pass the 60-question final assessment with at least 48 correct answers (80%) to receive an Access Food course-completion certificate.

The course draws on current Codex HACCP principles and relevant New Zealand guidance. It distinguishes programme-specific requirements from good practice. Fictional exercise parameters are teaching assumptions, not approved operating limits for your business. You will learn when to seek specialist validation or regulatory advice.

The fee is NZ$90 plus NZ$13.50 GST: NZ$103.50 in total per learner. Enrol through the existing secure student account and payment process.

Who this course is for

• HACCP team members and team leaders
• Food safety and quality managers
• Production and technical supervisors with basic HACCP knowledge
• Other food-business staff ready for advanced applied learning

Learning outcomes

• Define scope, intended use and evidence needs for a defensible HACCP study
• Analyse specific hazards, uncertainty and the adequacy of prerequisite controls
• Justify CCP decisions without relying on a risk score or another business’s plan
• Evaluate validation evidence and establish defensible critical and operating limits
• Design monitoring, hold boundaries and product-disposition decisions
• Distinguish monitoring, validation and verification in practical situations
• Investigate failures and verify corrective-action effectiveness
• Manage allergens, rework, labelling, suppliers and process changes
• Evaluate traceability, recall readiness and management-review evidence
• Apply the complete system to an integrated launch and incident case

Course outline

1. DAY 1 — 8 hours
2. 1. HACCP leadership, scope and evidence
3. 2. Product description, intended use and vulnerable consumers
4. 3. Map and challenge the actual process
5. 4. Evaluate prerequisites and hygiene barriers
6. 5. Biological hazard mechanisms and growth opportunities
7. 6. Chemical, physical and allergen hazard reasoning
8. 7. Hazard significance, uncertainty and risk matrices
9. 8. Supplier, ingredient and outsourced-process assurance
10. 9. CCP decisions and combined controls
11. 10. Validation dossiers and evidence applicability
12. 11. Critical limits, operating limits and measurement uncertainty
13. 12. Monitoring systems and day-one challenge
14. DAY 2 — 8 hours including assessment
15. 13. Deviations, hold boundaries and product disposition
16. 14. Root cause, corrective action and effectiveness
17. 15. Verification, audit and evidence triangulation
18. 16. Environmental monitoring and sampling limits
19. 17. Allergen, label and rework change control
20. 18. Shelf-life, packaging and process-change review
21. 19. Traceability, mass balance and recall decisions
22. 20. Management review, records and competency
23. 21. Integrated capstone: launch decision
24. 22. Integrated capstone: incident and improvement
25. Final assessment — 60 questions, 90-minute study allowance

How you will learn

Move through presentation-style slides at your own pace. Select topics to reveal more detail, work through practical scenarios and complete the knowledge checks along the way. The final exam presents one question at a time with an answer-review screen before submission. Your student account saves completed lessons and assessment results.

Assessment and completion

Complete all 22 lessons and their knowledge checks, work through the embedded workbook and capstone, then take the 60-question final assessment. At least 48 correct answers (80%) are required. Allow 90 minutes for the assessment. Practice responses are guided self-review and do not replace the scored exam. Existing platform attempt limits apply.

Access Food course-completion certificate after the required learning and a passing final assessment. This course is not an NZQA qualification, MPI accreditation or ISO certification, and does not approve a business’s HACCP plan or establish workplace competence on its own.

Before you enrol

A basic understanding of HACCP and food safety is required. Learners need internet access and a device suitable for reading detailed case information. All workbook prompts, worked responses and practice guidance are available online. Use the supplied fictional cases; do not enter confidential business or personal information.