| Access to Course Content: | 12 Months from the date of enrolment |
| Certificate Type: |
RTP Certificate of Attainment |
Build a complete, audit-ready HACCP plan, step by step.
Behind every safe product on a shelf, every passed food safety audit, and every export certificate, there is a HACCP plan and someone who knew how to build it. That person could be you.
Developing HACCP Plans is a practical walk through the twelve Codex steps, the five preliminaries and the seven principles, that turn food safety requirements into a plan your business can actually run and defend.
It is built on the Codex Alimentarius HACCP framework and mapped to the FSANZ Food Standards Code, so what you learn applies directly to how food safety is regulated across Australia and New Zealand and recognised internationally.
You do not need a science degree to do this well. HACCP is a structured, logical method, and this course teaches it the way it is actually used, on the floor, in the kitchen, and across the supply chain.
The course is open to everyone. It suits people new to food safety as well as experienced food handlers, supervisors, and quality staff who need to develop, update, or maintain a HACCP plan. HACCP also underpins the major food safety schemes, so the methodology transfers to other structured food safety contexts, including but not limited to FSSC 22000, SQF, and BRCGS certification, retailer and export requirements, and food handling within NDIS and aged care meal services.
On successful completion you will be issued with a Certificate of Attainment (RTP) covering HACCP plan development.
Who this course is for
You do not have to be a food scientist to build a HACCP plan. If food safety is part of your job, or about to be, this course gives you the method and the confidence to do it properly.
- Food safety team leaders and members responsible for developing or maintaining a HACCP plan
- Food business owners and managers who need a food safety system that stands up to audit
- Quality assurance and food safety staff across manufacturing, processing, and food service
- Chefs, kitchen managers, and production supervisors who own food safety on the floor
- People preparing for a food safety audit or certification such as SQF, BRCGS, or FSSC 22000
- Consultants and advisers who develop HACCP plans for food business clients
- People moving into the food industry who want a genuine, job-ready food safety skill
- Anyone tasked with writing, reviewing, or updating a HACCP plan and unsure where to start
What you'll be able to do after this course
This course is built around doing, not just knowing. By the time you finish, you will be able to:
- Build a complete HACCP plan from scratch, working through all twelve Codex steps in order
- Assemble a HACCP team and define the scope and purpose of your plan
- Describe your products and identify their intended use and consumers, including vulnerable groups
- Construct and confirm accurate process flow diagrams for your operation
- Identify and analyse biological, chemical, physical, and allergenic hazards, and choose control measures
- Determine critical control points and set critical limits you can defend
- Establish monitoring, corrective actions, verification, and record keeping that keep the plan working
- Interpret Codex and FSANZ requirements and maintain a food safety system that holds up to audit and due diligence
What you'll learn
Fifteen modules take you from food safety fundamentals to a complete, documented HACCP plan.
The foundations of food safety and HACCP
You start with what HACCP is and why it works: its origins, the twelve Codex steps, and prerequisite programs. Then you build the food safety knowledge underneath it all, food safety hazards, microorganisms and bacterial growth, food composition and risk, contamination, and hygiene.
The rules food safety runs on
Food safety is a regulated space. You will work through the Codex Alimentarius, the FSANZ Food Standards Code, and how food safety legislation compares across Australia and New Zealand, the United States, and the European Union, along with the compliance obligations and ethics that sit behind a food safety system.
Setting up the plan: the five preliminaries
Before you analyse a single hazard, the groundwork has to be right. You will assemble a HACCP team, describe your products, identify intended use and consumers, construct a process flow diagram, and confirm it on site so it reflects what really happens.
Analysing hazards and controlling them: the seven principles
This is the heart of the plan. You will conduct a full hazard analysis, determine critical control points using the Codex decision tree, set and validate critical limits, build monitoring systems, define corrective actions, establish verification, and put in place the documentation and records that prove the system works.
For the full module-by-module breakdown, see the Modules tab below.
HACCP plan templates and resources included
This course includes a full set of HACCP plan templates and resources covering every one of the twelve Codex steps, plus a worked food safety program you can learn from. You build your plan on the same templates as you work through the course, so you finish with a HACCP plan you have actually developed.
Tools and resources included
| Foundations and food safety |
|
| Setting up the plan (the five preliminaries) |
|
| Hazard analysis and controls (principles 1 to 3) |
|
| Monitoring, verification and records (principles 4 to 7) |
|
| Developing HACCP Plans | |
| Module 1 |
Introduction to HACCP What HACCP is, where it came from, and why it underpins food safety worldwide. Covers the benefits of HACCP, the structure of the twelve Codex steps, and prerequisite programs (PRPs) and how they differ from HACCP itself. General Food Safety The food safety knowledge that HACCP is built on. Food safety hazards, microorganisms and bacterial growth, food composition and risk such as water activity and pH, contamination and cross-contamination, and safe food handling and hygiene. |
| Module 2 |
Legislation and Ethics The Codex Alimentarius and how food safety is regulated across Australia and New Zealand, the United States, and the European Union. Covers interpreting the FSANZ Food Standards Code, compliance obligations, and the ethics of food safety. |
| Module 3 |
The Five Preliminaries (Overview) Preliminary 1, Assemble a HACCP Team Building a multidisciplinary HACCP team, the roles of the team leader and members, and defining the scope and purpose of your HACCP plan before you begin. Preliminary 2, Describe the Product Producing complete product descriptions, combining related products, and understanding everything a product description must capture to support a sound hazard analysis. Preliminary 3, Identify Intended Use Identifying the intended use of a product and its intended consumers, including vulnerable consumer groups, and how intended use shapes the controls your plan needs. Preliminary 4, Construct a Flow Diagram Developing process flow diagrams, grouping products, clustering inputs and activities, and choosing the right level of detail so the diagram reflects your real process. Preliminary 5, On-site Confirmation of the Flow Diagram Walking and confirming the flow diagram on site, identifying gaps and issues, and finalising an accurate process map before hazard analysis begins. |
| Module 4 |
The Seven Principles (Part 1) Principle 1, Hazard Analysis and Control Measures Identifying and analysing biological, chemical, physical, and allergenic hazards, assessing consequence and likelihood with methods such as WRAC, and considering the control measures for each hazard. |
| Module 5 |
The Seven Principles (Part 2) Principle 2, Determine Critical Control Points Using the Codex decision tree, and alternative models where they suit the operation, to determine the critical control points across your process. Principle 3, Establish Critical Limits Setting and validating critical limits for each critical control point, and choosing the right limits where more than one could apply. Principle 4, Establish a Monitoring System Designing a monitoring system for each critical control point: what is measured, how, how often, and who is responsible. |
| Module 6 |
The Seven Principles (Part 3) Principle 5, Establish Corrective Actions Defining the corrective actions to take when monitoring shows a critical control point is out of control, so problems are contained and corrected. Principle 6, Establish Verification Procedures Verification and validation procedures that confirm the HACCP plan is working as intended and remains effective over time. Principle 7, Documentation and Record Keeping Establishing the documentation and records that evidence a working HACCP system and support due diligence and audit. |
Knowledge checks throughout
Every module includes knowledge checks that reinforce your understanding before you move on. They are non-graded, can be revisited as often as you like, and give instant feedback.
Build your plan as you learn
You develop real HACCP plan components using the included templates as you work through the twelve Codex steps, from product description and flow diagram to hazard analysis, critical limits, monitoring, and records. By the end you have built a complete HACCP plan, not just read about one.
Your Certificate of Attainment (RTP)
Assessment on this course is through the knowledge checks built into each module. There is no workbook or separate written assessment. When you have completed all modules and their knowledge checks, you are issued with a Certificate of Attainment (RTP) covering HACCP plan development.
This course is currently undergoing certification and will be available shortly.
Register Your Interest Enquire about this courseCourse details:
-
Coming Soon
-
Approx 16 hours full-time study*
-
Exemplar Global International/Industry Recognized
-
Standard: Codex Alimentarius
-
No prerequisites required
* All ATOL courses are delivered in such a way you can work through them at your own pace, the actual time to complete the training may change depending on the individual learners' experience and/or learning style
NO PREREQUISITES