Join the HACCP Refresher for HARPS course that is specifically tailored for fresh produce!

This HACCP Refresher gives you much more then a generic course including Food Safety Culture and Modern Food Safety Systems including TACCP & VACCP. It also includes the latest update to CODEX HACCP revision 2020.

Need Your Initial HACCP Certificate for section 5.2 or looking HARPS Standard Training?

Click below for our up-coming live public courses

Course Feedback

5 star rating

HACCP Refresher for HARPS

Deborah Cooper

Thorough. Made it easier, to stop and then go back to. Very practicable to our produce industry.

Thorough. Made it easier, to stop and then go back to. Very practicable to our produce industry.

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Course curriculum

  • 1

    Welcome & Introduction

    • Welcome!

    • HACCP Refresher for HARPS Introduction

  • 2

    Food Safety, Regulations & Recall

  • 3

    HACCP Process

    • HACCP Preliminary Steps

    • Food Safety Hazards and Risk Assessment

    • HACCP Principles 2003

    • HACCP Update 2020

  • 4

    Quiz

    • Course Assessment

    • Download Your Certificate!

Instructor

CEO & Head Trainer/ Consultant

Dr Andreas Klieber

Andreas’ journey began with a BSc (Hons 1) and PhD in Food Science and Technology. His initial career was spent with Agriculture Canada/University of British Columbia, and Universities of Queensland and Adelaide in food science and horticulture. He gained significant experience in retail technical and quality management by working in the UK for 3 years with innovation-leading retailer Marks & Spencer and then for 7 years with a leading Australian supermarket. He recently served as a non-executive director for the AIFST (Australian Institution of Food Science and Technology) for a three year period. Andreas' strong technical foundation and commercial experience has led to the well-rounded service offering from Quality Associates. “I am passionate about delivering better quality and sustainable products to consumers and helping manufacturers protect and build their competitive advantage.”

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