HACCP Foundation for HARPS
This HACCP course is required for HARPS Practitioners under element 4.1 of the HARPS Standard. This course has been specially tailored for HACCP management in the produce industry. This is the course required under the HARPS standard for initial HACCP training. This is your starting point. After this, you will be required to complete a HACCP Refresher every 3 years.
A targeted 1-day training course focusing on HACCP in alignment with the HARPS (Harmonised Australian Retailer Produce Scheme) Version 2.0 requirements. This course is designed for growers, packers, and suppliers in the fresh produce supply chain. Learn how to integrate Codex HACCP principles with HARPS-specific expectations to ensure compliance with Woolworths, Coles, ALDI, Metcash, and Costco quality standards.
Nationally Recognised Training
This is for you if...
- You are a farm owner, site manager, or HARPS system owner
- You manage food safety for a HARPS-aligned fresh produce operation
- You are new to HACCP and structured food safety systems
- You support HARPS compliance, audits, and ongoing system maintenance
- You need training that meets the requirements of HARPS Element 4.1
Course Curriculum
Course Length
- 1 Day
Course Delivery
- Virtual Classroom (Online, Live trainer-led)
- In-house (at your facility for groups)
Course Modules
- Food Safety Introduction
- FSANZ Food Safety Standards & Other Food Related Regulations
- Produce Hazards
- Prerequisite Programs
- CODEX HACCP Principles and Implementation
- Management of Critical Control Points
- Food Safety Culture
What You Will Learn
- Understand the structure and purpose of HARPS Version 2.0
- Align Codex-based HACCP principles with HARPS requirements
- Identify and assess food safety hazards relevant to fresh produce operations
- Apply the 12 steps of Codex HACCP in the context of HARPS
- Meet the specific documentation, traceability, and verification needs required by Australian major retailers
Qualification
- National Competency achieved on successful completion of assessment: FBPFSY3002 Participate in a HACCP Team & FBPFSY2002 Apply the Food Safety Procedures.
Who should attend
- This course is ideal for fresh produce suppliers, growers, packers, QA professionals, and HACCP team members working under HARPS Version 2.0 who need to develop, implement or revise their HACCP plans to meet major retailer requirements.
- In-house vs Public
Public Training
Public training is ideal for individuals or small teams who want a live trainer. Sessions are held virtually, so you can join from anywhere, and we mail out physical training materials before the course. You get structured, industry-focused learning with the chance to ask questions in real time.
In-house Training
Ideal for teams of three or more. Our trainer delivers the session privately, either online or on-site, and tailors the content to your products, processes and part of the food industry. This format builds consistency across your team and allows for focused discussion on your real scenarios.
In-House Group Training
In-house Training for Your Team
In-house training is the most effective way to build capability across your team, especially when three or more people need the same course. We deliver the session privately for your business, either online or on-site, and tailor the content to your products, processes and part of the food industry. This gives your team the chance to ask focused questions and work through real examples that matter to your operations.
We can train groups of up to 20 people however slightly smaller is ideal for discussion, engagement and hands-on learning.
- Submit the form below
Tell us about your business, the course you are interested in and the number of people you would like trained. - We review your needs
Our team looks at your products, workflows and any specific challenges you want covered. This helps us tailor the session, so it is practical and relevant. - Receive a tailored quote
Once we understand your requirements, we send you a clear quote outlining the delivery options, timing and any customisation you may want. - Training delivered your way
Your session is delivered by an experienced Quality Associates trainer who understands your section of the industry and brings real-world examples to the room. - Ongoing support
After the training, we are available to clarify any questions or next steps, so your team can apply the learning with confidence.
Why choose in-house training?
- Tailored to your products and processes
- Consistent understanding across your entire team
- Focused discussion on your real scenarios
- Efficient and cost-effective for groups of three or more
- Engaging delivery that builds capability quickly
Once you complete the form below, we will come back to you with a tailored quote and recommended approach for your team.
For All Training Enquiries
- ABN: 43 686 877 167
- Training ABN: 43 606 932 165
- RTO Number 41341
FAQs about the course
What is HARPS and why is HACCP training important for it?
HARPS is a harmonised food safety scheme for suppliers to major Australian retailers. HACCP training ensures you can develop, implement, and maintain a food safety system that meets HARPS and GFSI benchmarked standard requirements.
What kind of assessments are involved in the course?
Assessments include submitting a brief CV to demonstrate relevant food industry experience or qualifications, completing an in-class competency demonstration through formal assessment, and undertaking a job-related workplace project (which requires access to a suitable workplace).
How does HACCP support compliance with the HARPS Standard?
HACCP helps identify and control microbiological, chemical, and physical hazards relevant to produce handling. A solid HACCP plan demonstrates due diligence and supports HARPS audit readiness.
How does HACCP differ when applied to fresh produce under HARPS?
While the core principles remain the same, HACCP for HARPS places greater focus on primary production risks such as water quality, hygiene practices, allergens, and environmental contamination unique to produce handling.
Will HACCP training helps improve HARPS audit results?
Absolutely. Proper HACCP training strengthens your ability to manage hazards, maintain accurate records, and respond confidently to auditor questions, leading to smoother, more successful audits.
Training Schedule
Events
HACCP Foundation for HARPS – 21 October 2026
A tailored course for HACCP management in the produce industry, designed to meet the requirements of section 4.1 of the HARPS Standard. This course has been specially tailored for […]
$725
Principles & Applications of HACCP – 4 and 5th November 2026
Virtual Classroom Online, AustraliaThis course sets you up as a HACCP practitioner and provides very practical ways of implementing and maintaining HACCP, prerequisite programs and risk management. Principles & Applications of HACCP […]
$1325HACCP Foundation for HARPS – 18 November 2026
A tailored course for HACCP management in the produce industry, designed to meet the requirements of section 4.1 of the HARPS Standard. This course has been specially tailored for […]
$725Principles & Applications of HACCP – 2 & 3 December 2026
Virtual Classroom Online, AustraliaThis course sets you up as a HACCP practitioner and provides very practical ways of implementing and maintaining HACCP, prerequisite programs and risk management. Principles & Applications of HACCP […]
$1325HACCP Foundation for HARPS – 16 December 2026
A tailored course for HACCP management in the produce industry, designed to meet the requirements of section 4.1 of the HARPS Standard. This course has been specially tailored for […]
$725
