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Highlights
This unit interprets the skills that are important for developing hazard analysis and critical points (HACCP) related plans for the safety of food and obtaining expertise in the knowledge of the product, analysing the complete product from every aspect and having its complete understanding by carefully monitoring and analysing risk due to hazard in the process of production of safe food.
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There are several learning outcomes of studying for a Diploma/ Certificate in Developing a HACCP based food safety plan. Some of them are described below.
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CODES |
QUALIFICATIONS TITLE |
FBP40619 |
Certificate IV in Artisan fermented products |
SFI40219 |
Certificate IV in Seafood Post-harvest operations |
FBP40621 |
Certificate IV in Artisan fermented products |
FBP50321 |
Diploma in artisan cheese making |
FBP50121 |
Diploma of food science and technology |
FBP50221 |
Diploma of food safety Auditing |
FBP50319 |
Diploma of Artisan cheese making |
FBP50118 |
Diploma of food science and technology |
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To gain knowledge of the product, analyse the complete product from every aspect and have its complete understanding and careful monitoring. Analysing risk due to hazards in the process of production of safe food.
The steps involved in HPCCP are mentioned below.
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