Running Task InspectVettrak
SoapAdapterResult Object
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[success:SoapAdapterResult:private] => 1
[message:SoapAdapterResult:private] =>
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[Prog_Code] => 28265
[Prog_Name] => 28265 Assessment (Expert HACCP)
[Prog_Desc] => Unit 28265: Develop, implement and review a HACCP application for a food processing operation
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[Prgt_Name] => 2. Academy Approved - Domestic Only
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[Prog_Code] => 8084
[Prog_Name] => 8084 Assessment (Advanced Auditing)
[Prog_Desc] => > Unit standard 8084 – Audit quality management systems for compliance with quality standards (Level 6) (14 credits).
To be completed within the trainee’s workplace approximately four weeks after registration
> Our trainer will contact you to arrange a date and time to complete this assessment
> Trainees should have completed the Advanced Auditing Skills course and achieved units 8085 & 8086 prior to registering for this unit assessment. Trainees will be unable to complete this unit if these prerequites are not met
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[Prog_Code] => AAS
[Prog_Name] => Advanced Auditing Skills
[Prog_Desc] => > Audit quality management systems for compliance with quality
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[Prgt_Name] => 2b. Academy approved - Domestic and International
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[Prgt_Name] => Apiculture New Zealand
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[Prog_Code] => ISO
[Prog_Name] => Advanced Auditing Skills Lead Auditor
[Prog_Desc] => This course provides a learning and assessment pathway to the following RABQSA International competency units:
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> RABQSA-FS: Auditing Food Safety Management Systems
> RABQSA-QM: Auditing Quality Management Systems
> RABQSAQ-TL: Leading Management System Audit Teams
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[Prgt_Name] => 2b. Academy approved - Domestic and International
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[Prog_Code] => ADHT
[Prog_Name] => Advanced Dairy Heat Treatment
[Prog_Desc] => > Upskilled heat treatment requirements for dairy products and materials.
> Legislative requirements for heat treatment of dairy products and materials
> Design of heat treatment processes
> Testing requirements
> Requirements for procedures and record-keeping
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[Prgt_Name] => 2b. Academy approved - Domestic and International
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[Prgt_Name] => 1. NZQA Training Scheme
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[Prog_Code] => APBP
[Prog_Name] => Animal Products ECERT (Api NZ)
[Prog_Desc] => > The legal obligations and certification of the AP E-cert system
> The risks of providing incorrect information
> Key OMAR requirements
> The components of an e-cert
[Prog_Active] => 0
[Prgt_Name] => Apiculture New Zealand
[WaitlistFlag] => 0
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[8] => SimpleXMLElement Object
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[Prog_Code] => APEE
[Prog_Name] => Animal Products ECERT (Dairy)
[Prog_Desc] => > Exploring the building blocks of the E-cert system
> Understanding responsibilities as an AP Ecert Authorised User and obtaining official assurances
> Review of company systems re traceability
> Efficient use of AP Ecert to minimise costs
[Prog_Active] => 0
[Prgt_Name] => 2b. Academy approved - Domestic and International
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[Prog_Code] => APE
[Prog_Name] => Animal Products ECERT - Bee Products
[Prog_Desc] => > The legal obligations and certification of the AP E-cert system
> The risks of providing incorrect information
> Key OMAR requirements
> The components of an e-cert
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[Prgt_Name] => 2b. Academy approved - Domestic and International
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[Prog_Code] => APP
[Prog_Name] => Animal Products ECERT - Poultry
[Prog_Desc] => Created due to demand
Has same cost code as Dairy
[Prog_Active] => 0
[Prgt_Name] => 2b. Academy approved - Domestic and International
[WaitlistFlag] => 0
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[Prog_Code] => APEA
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[Prgt_Name] => 2b. Academy approved - Domestic and International
[WaitlistFlag] => 0
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[12] => SimpleXMLElement Object
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[Prog_Code] => AWHS
[Prog_Name] => Animal Welfare and Humane Slaughter
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[Prog_Active] => 0
[Prgt_Name] => 2b. Academy approved - Domestic and International
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[Prog_Code] => AWA
[Prog_Name] => Animal Welfare Awareness
[Prog_Desc] => > Importance of Animal Welfare
> Best practice in animal handling
> Responsibilities and actions
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[Prgt_Name] => 2b. Academy approved - Domestic and International
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[14] => SimpleXMLElement Object
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[Prog_Code] => AWS
[Prog_Name] => Animal Welfare Skills
[Prog_Desc] => > Refresher training in animal welfare Skills Unit Standard 20644
> Importance of animal welfare
> The five freedoms of animal welfare
> Animal welfare legislation
[Prog_Active] => 0
[Prgt_Name] => 2b. Academy approved - Domestic and International
[WaitlistFlag] => 0
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[Prog_Code] => BSFC
[Prog_Name] => Building a Food Safety Culture
[Prog_Desc] => > Requirements of building a positive Food Safety Culture
> Strategies for improving attitudes towards Food Safety
> Developing, implementing and monitoring a Food Safety Culture Plan
[Prog_Active] => 0
[Prgt_Name] => 2b. Academy approved - Domestic and International
[WaitlistFlag] => 0
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[Prog_Code] => DA
[Prog_Name] => Detain Awareness
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[Prgt_Name] => 2b. Academy approved - Domestic and International
[WaitlistFlag] => 0
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[17] => SimpleXMLElement Object
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[Prog_Code] => FESP
[Prog_Name] => Food Safety Essentials - ELearn
[Prog_Desc] => Public course
[Prog_Active] => 0
[Prgt_Name] => 2b. Academy approved - Domestic and International
[WaitlistFlag] => 0
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[18] => SimpleXMLElement Object
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[Prog_Code] => IOD
[Prog_Name] => Food Safety Governance Training
[Prog_Desc] => > Navigating the basics of food safety
> The role of the board in leading a food safety culture
> Understanding New Zealand’s food safety laws – the legal and
regulatory aspects of food safety
> Determining risk tolerances and establishing a framework
for monitoring and reporting risks, measures and system
effectiveness
> Real-world examination of food safety challenges and solutions
[Prog_Active] => 0
[Prgt_Name] => 2b. Academy approved - Domestic and International
[WaitlistFlag] => 0
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[Prog_Code] => FSSC19
[Prog_Name] => FSSC 22000 (Version 5.1)
[Prog_Desc] => What is FSSC 22000
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ISO 22000 in the context of food safety and quality
Food safety management system requirements
ISO/TS 22002-1 pre-requisite requirements
HACCP according to ISO 22000 including Operational PRPs vs CCPs
Verification requirements
Continuous improvement
[Prog_Active] => 0
[Prgt_Name] => 2b. Academy approved - Domestic and International
[WaitlistFlag] => 0
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[Prog_Code] => FSSC6
[Prog_Name] => FSSC22000 Version 6
[Prog_Desc] => What is FSSC 22000
Cross reference between Codex HACCP and ISO 22000
ISO 22000 in the context of food safety and quality
Food safety management system requirements
ISO/TS 22002-1 pre-requisite requirements
HACCP according to ISO 22000 including Operational PRPs vs CCPs
Verification requirements
Continuous improvement
[Prog_Active] => 0
[Prgt_Name] => 2b. Academy approved - Domestic and International
[WaitlistFlag] => 0
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[21] => SimpleXMLElement Object
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[Prog_Code] => FDFF
[Prog_Name] => Fundamentals of Food Defence and Food Fraud
[Prog_Desc] => Differentiate between Food Defence and Food fraud based on cause and effect
Obtain and understand the information that is needed to establish and maintain a documented Food Defence plan and Food Fraud plan
Understand VACCP & TACCP concepts
[Prog_Active] => 0
[Prgt_Name] => 2b. Academy approved - Domestic and International
[WaitlistFlag] => 0
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[22] => SimpleXMLElement Object
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[Prog_Code] => HALA
[Prog_Name] => Halal - Awareness
[Prog_Desc] => > Awareness of Islamic Shariah
> Islamic concept of hygiene
> The Islamic approach to GHP
> The concept of halal and haram in Islam
[Prog_Active] => 0
[Prgt_Name] => 2b. Academy approved - Domestic and International
[WaitlistFlag] => 0
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[23] => SimpleXMLElement Object
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[Prog_Code] => IHA
[Prog_Name] => Halal Introductory Auditing (Training Scheme) (Level 3)
[Prog_Active] => 0
[Prgt_Name] => 1. NZQA Training Scheme
[WaitlistFlag] => 0
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[24] => SimpleXMLElement Object
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[Prog_Code] => HIDA
[Prog_Name] => Halal Introductory Dairy Auditing (Training Scheme) (Level 4)
[Prog_Desc] => use unit standard cert
[Prog_Active] => 0
[Prgt_Name] => 1. NZQA Training Scheme
[WaitlistFlag] => 0
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[25] => SimpleXMLElement Object
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[Prog_Code] => IHS
[Prog_Name] => Halal Introductory Slaughter (Training Scheme) (Level 3)
[Prog_Desc] => this is the description field with no controls
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[Prgt_Name] => 1. NZQA Training Scheme
[WaitlistFlag] => 0
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[26] => SimpleXMLElement Object
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[Prog_Code] => HTA
[Prog_Name] => Heat Treatment Awareness
[Prog_Desc] => > Heat treatment background and history
> Design of pasteurisers
> Procedures and records
[Prog_Active] => 0
[Prgt_Name] => 2b. Academy approved - Domestic and International
[WaitlistFlag] => 0
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[27] => SimpleXMLElement Object
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[Prog_Code] => HTAU
[Prog_Name] => Heat Treatment Awareness - UHT
[Prog_Desc] => > Heat treatment background and purpose
> Achieving commercial sterility
> Design of UHT Sterilisers
> Operator verification and records
[Prog_Active] => 0
[Prgt_Name] => 2b. Academy approved - Domestic and International
[WaitlistFlag] => 0
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[28] => SimpleXMLElement Object
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[Prog_ID] => 14
[Prog_Code] => FSRMP
[Prog_Name] => Honey - Food Safety & RMP Awareness
[Prog_Desc] => > Food Safety and Bee Products
> RMPs and the Operational Code
> General Export Requirements
> Official Assurances and Overseas Market Access Requirements
> GOP/HACCP Awareness
> Tutin in Honey
> Labelling and Transportation
[Prog_Active] => 0
[Prgt_Name] => 2b. Academy approved - Domestic and International
[WaitlistFlag] => 0
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[29] => SimpleXMLElement Object
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[Prog_Code] => RMP
[Prog_Name] => Honey - Food Safety & RMP Awareness (Api NZ)
[Prog_Desc] => > Food Safety and Bee Products
> RMPs and the Operational Code
> General Export Requirements
> Official Assurances and Overseas Market Access Requirements
> GOP/HACCP Awareness
> Tutin in Honey
> Labelling and Transportation
[Prog_Active] => 0
[Prgt_Name] => Apiculture New Zealand
[WaitlistFlag] => 0
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[30] => SimpleXMLElement Object
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[Prog_Code] => IDHA
[Prog_Name] => Intro Dairy HACCP
[Prog_Desc] => > Monitor a HACCP system in own work area in a food processing operation
> New Zealand food legislation
> Seven principles of HACCP
> Knowledge of HACCP systems in own work area
[Prog_Active] => 0
[Prgt_Name] => 2. Academy Approved - Domestic Only
[WaitlistFlag] => 0
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[31] => SimpleXMLElement Object
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[Prog_Code] => IMAS
[Prog_Name] => Introduction to Microbiological Aseptic Sampling
[Prog_Desc] =>
> Microbiological Techniques for Aseptic Sampling
> Why we monitor the environment and product for microbiological quality
> What are the impacts of not having an effective monitoring system
> Good practice to obtain an aseptic sample
> Swabbing techniques: Gauze, Cotton top 'stick' and Flexible swabs,
> Gain an understanding of the different types of sampling
[Prog_Active] => 0
[Prgt_Name] => 2b. Academy approved - Domestic and International
[WaitlistFlag] => 0
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[32] => SimpleXMLElement Object
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[Prog_Code] => OMAR
[Prog_Name] => Introduction to OMARS
[Prog_Desc] => Interest in 2024 will regenerate for the demand and will archive again if falters - JC
101121 - no usage , ARCHIVE low demand KF
• What are OMARs
• What are official assurances
• What requirements are covered in OMARs
[Prog_Active] => 0
[Prgt_Name] => 2b. Academy approved - Domestic and International
[WaitlistFlag] => 0
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[Prog_Code] => IAS
[Prog_Name] => Introductory Auditing Skills
[Prog_Desc] => Desirable auditor attributes
Participating in an audit as the auditee
The audit process
Audit techniques
[Prog_Active] => 0
[Prgt_Name] => 2b. Academy approved - Domestic and International
[WaitlistFlag] => 0
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[34] => SimpleXMLElement Object
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[Prog_Code] => IBG
[Prog_Name] => Introductory Beef Grading
[Prog_Desc] => > Gain knowledge and practical skills to enable effective and efficient grading
> Gain an insight into current national and international food safety issues
> Correctly answer questions about the identification of steers, heifers, cows and bulls
[Prog_Active] => 0
[Prgt_Name] => 2b. Academy approved - Domestic and International
[WaitlistFlag] => 0
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[35] => SimpleXMLElement Object
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[Prog_Code] => IDH
[Prog_Name] => Introductory Dairy HACCP
[Prog_Desc] => > Monitor a HACCP system in own work area in a food processing operation
> New Zealand food legislation
> Seven principles of HACCP
> Knowledge of HACCP systems in own work area
[Prog_Active] => 0
[Prgt_Name] => 2b. Academy approved - Domestic and International
[WaitlistFlag] => 0
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[36] => SimpleXMLElement Object
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[Prog_Code] => IFH
[Prog_Name] => Introductory Food HACCP
[Prog_Desc] => > The need for HACCP
> The concept of HACCP and its principles according to Codex guidelines
> Basic Food Safety
[Prog_Active] => 0
[Prgt_Name] => 2b. Academy approved - Domestic and International
[WaitlistFlag] => 0
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[37] => SimpleXMLElement Object
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[Prog_Code] => IFS
[Prog_Name] => Introductory Food Safety
[Prog_Desc] => Food safety within the Food Industry, covering concepts of:
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> Prevention and control of contamination
> Correct temperature recording
[Prog_Active] => 0
[Prgt_Name] => 2b. Academy approved - Domestic and International
[WaitlistFlag] => 0
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[38] => SimpleXMLElement Object
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[Prog_Code] => ECE
[Prog_Name] => Introductory Food Safety - ECE
[Prog_Desc] => Food safety within the Food Industry, covering concepts of:
> Personal hygiene recommendations
> Prevention and control of contamination
> Correct temperature recording
[Prog_Active] => 0
[Prgt_Name] => 2b. Academy approved - Domestic and International
[WaitlistFlag] => 0
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[39] => SimpleXMLElement Object
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[Prog_Code] => IFSM
[Prog_Name] => Introductory Food Safety - Mobil
[Prog_Desc] => Food safety within the Food Industry, covering concepts of:
> Personal hygiene recommendations
> Prevention and control of contamination
> Correct temperature recording
[Prog_Active] => 0
[Prgt_Name] => 2b. Academy approved - Domestic and International
[WaitlistFlag] => 0
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[40] => SimpleXMLElement Object
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[Prog_Code] => IHAP
[Prog_Name] => Introductory HACCP (Api NZ)
[Prog_Desc] => > The need for HACCP
> The concept of HACCP and its principles according to Codex guidelines
> Basic Food Safety
[Prog_Active] => 0
[Prgt_Name] => Apiculture New Zealand
[WaitlistFlag] => 0
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[41] => SimpleXMLElement Object
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[Prog_Code] => IHAC
[Prog_Name] => Introductory MEAT HACCP
[Prog_Desc] => > Refresher HACCP Training
> Refresher Food Safety
> Codex guidelines and how these are applied to HACCP
> The Seven Principles of HACCP and how it is used to achieve food safety
> Roles and responsibilities of staff
> Documents and records
[Prog_Active] => 0
[Prgt_Name] => 2a. Academy approved - Domestic Only (Pending NZQA Training Scheme approval)
[WaitlistFlag] => 0
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[42] => SimpleXMLElement Object
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[Prog_Code] => CDDRLR
[Prog_Name] => Learning Resource - Carcass Disease and Defect
[Prog_Desc] => SimpleXMLElement Object
(
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[Prog_Active] => 0
[Prgt_Name] => 2b. Academy approved - Domestic and International
[WaitlistFlag] => 0
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[43] => SimpleXMLElement Object
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[Prog_Code] => LRRT
[Prog_Name] => Learning Resource - Remedial Training
[Prog_Desc] => > Remedial training for skill deficiency
[Prog_Active] => 0
[Prgt_Name] => 2a. Academy approved - Domestic Only (Pending NZQA Training Scheme approval)
[WaitlistFlag] => 0
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[44] => SimpleXMLElement Object
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[Prog_Code] => MIC
[Prog_Name] => Meat Inspection
[Prog_Desc] => SimpleXMLElement Object
(
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[Prog_Active] => 0
[Prgt_Name] => 2. Academy Approved - Domestic Only
[WaitlistFlag] => 0
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[45] => SimpleXMLElement Object
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[Prog_Code] => MIO
[Prog_Name] => Meat Inspection - Ovine
[Prog_Desc] => SimpleXMLElement Object
(
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[Prog_Active] => 0
[Prgt_Name] => 2. Academy Approved - Domestic Only
[WaitlistFlag] => 0
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[46] => SimpleXMLElement Object
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[Prog_Code] => MIA3672SG L
[Prog_Name] => Meat Inspection Ante Mortem L4 (OVINE)
[Prog_Active] => 0
[Prgt_Name] => 2b. Academy approved - Domestic and International
[WaitlistFlag] => 0
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[47] => SimpleXMLElement Object
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[Prog_Code] => SimpleXMLElement Object
(
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[Prog_Name] => Meat Inspection Post Mortem - Pigs
[Prog_Active] => 0
[Prgt_Name] => 2b. Academy approved - Domestic and International
[WaitlistFlag] => 0
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[48] => SimpleXMLElement Object
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[Prog_Code] => NP
[Prog_Name] => Nominated Persons
[Prog_Desc] => 03.02.2020 Email sent to Scott to query usage KF
[Prog_Active] => 0
[Prgt_Name] => Admin - Rianna Meat Internal
[WaitlistFlag] => 0
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[49] => SimpleXMLElement Object
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[Prog_Code] => NOMPPOU
[Prog_Name] => Nominated Persons Poultry
[Prog_Active] => 0
[Prgt_Name] => 2b. Academy approved - Domestic and International
[WaitlistFlag] => 0
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[50] => SimpleXMLElement Object
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[Prog_Code] => NZQAMM
[Prog_Name] => NZQA Moderators meeting
[Prog_Desc] => run by NZQA
[Prog_Active] => 0
[Prgt_Name] => Academy BU Professional Development
[WaitlistFlag] => 0
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[51] => SimpleXMLElement Object
(
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[Prog_Code] => ELFS
[Prog_Name] => Online Food Safety - Essentials
[Prog_Desc] => > Test programme for ELEARN module Food Safety - Essentials
[Prog_Active] => 0
[Prgt_Name] => INVOICE ONLY - include online modules
[WaitlistFlag] => 0
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[52] => SimpleXMLElement Object
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[Prog_Code] => SimpleXMLElement Object
(
)
[Prog_Name] => OSPRI TB Testing
[Prog_Active] => 0
[Prgt_Name] => 2b. Academy approved - Domestic and International
[WaitlistFlag] => 0
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[53] => SimpleXMLElement Object
(
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[Prog_Code] => PS
[Prog_Name] => Petfood AM & PM Inspection
[Prog_Desc] => > Legislation related to Petfood Industry
> Animal Welfare
> Disease Process
> Disease and Defect Identification
[Prog_Active] => 0
[Prgt_Name] => ARCHIVED PROGRAMMES
[WaitlistFlag] => 0
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[Prog_Code] => PSAP
[Prog_Name] => Petfood Inspection
[Prog_Desc] => > use unit standard report
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[Prgt_Name] => 2b. Academy approved - Domestic and International
[WaitlistFlag] => 0
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[Prog_Code] => PSAM
[Prog_Name] => Petfood Inspection - Ante Mortem
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> Animal Welfare
> Disease process
> Animal Anatomy
> Disease and defects
[Prog_Active] => 0
[Prgt_Name] => ARCHIVED PROGRAMMES
[WaitlistFlag] => 0
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[56] => SimpleXMLElement Object
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[Prog_Code] => PSPM
[Prog_Name] => Petfood Inspection - Post Mortem
[Prog_Desc] => > Post Mortem Inspection
> Legislation related to the petfood industry
> Identification and disposition of diseases, defects and abnormalities
[Prog_Active] => 0
[Prgt_Name] => ARCHIVED PROGRAMMES
[WaitlistFlag] => 0
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[57] => SimpleXMLElement Object
(
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[Prog_Code] => PR1
[Prog_Name] => Petfood Refresher
[Prog_Desc] => > MPI recognised
> Understand disease processing of raw material for petfood use
> Understand post-mortem examination of meat products used for animal consumption
[Prog_Active] => 0
[Prgt_Name] => 2b. Academy approved - Domestic and International
[WaitlistFlag] => 0
)
[58] => SimpleXMLElement Object
(
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[Prog_Code] => PFM
[Prog_Name] => Petfood Skills Maintenance Assessment
[Prog_Desc] => > Meet legislative and industry requirements
> Personal Hygiene and the consequences of unhygienic behaviour
> Identification and disposition of diseases, defects and abnormalities
> Animal Welfare
> Disease processes
> Animal examination process
[Prog_Active] => 0
[Prgt_Name] => 2b. Academy approved - Domestic and International
[WaitlistFlag] => 0
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[59] => SimpleXMLElement Object
(
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[Prog_Code] => SimpleXMLElement Object
(
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[Prog_Name] => Post Harvest Safe Food
[Prog_Desc] => Susannah to deliver
[Prog_Active] => 0
[Prgt_Name] => OFFSHORE - MEKONG INSTITUTE
[WaitlistFlag] => 0
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[60] => SimpleXMLElement Object
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[Prog_Code] => PNP
[Prog_Name] => Poultry - Nominated Persons
[Prog_Active] => 0
[Prgt_Name] => 2. Academy Approved - Domestic Only
[WaitlistFlag] => 0
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[61] => SimpleXMLElement Object
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