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This is the ideal beginners course in food safety. It is designed to give a general introduction to the seven principles of the HACCP system, and incorporates the content of Good Manufacturing Practices (GMP) and FSANZ legislation. Participants are provided with a brief overview of the relevant aspects of the Australian Food Standards Code such as personal hygiene, cleaning, storage, food processing and maintenance. The course outlines the importance of complying with these requirements.
Course has been updated with HACCP CODEX Alimentarius 2020