This HPCSA accredited HACCP course will teach the learner to effectively implement a HACCP system from scratch.
The focus of this course is on:
- Implementing the 5 Preliminary Stages of HACCP
- Implementing the 7 Principles of HACCP
- Advanced Food Microbiology
We highly recommend this course for HACCP teams and anyone else actively involved in the development and maintenance of the company’s food safety management system.
The following people will benefit significantly by attending this course:
QA & QC Managers
Internal & Supplier Auditors
Course Level and Duration
ADVANCED LEVEL 4 (EQUIVALENT TO NQF LEVEL 4)
Physical and Virtual Classrooms: 3 days
How Can You Attend?
The following classroom options are available:
Physical Public Classroom
Virtual Public Classroom via Zoom
In-house On-SITE or Off-SITE Physical Classroom
In-house Virtual Classroom via Zoom
How will this course benefit the learner?
After successful completion, the learner should be able to effectively implement a HACCP system.
The learner will receive a certificate. A course pass rate of 70% is required to receive a course certificate.
The learner will be assessed to determine competency.
This course is presented by our industry and subject matter experts.
Minimum Prerequisite Requirements
What are the minimum prerequisite requirements for the learner to attend this course?
The learner should have successfully completed ONE of the following courses, or have equivalent knowledge and/or experience before attending this course:
IMPLEMENTATION OF A HACCP SYSTEM
The delegate will learn to implement the steps below using case studies and example templates.
Preliminary Stage 1 – How to Form a HACCP team
Preliminary Stage 2 – How to Design Product Descriptions
Preliminary Stage 3 – How to Determine the Intended Use of Products
Preliminary Stage 4 – How to Draw a Flow Diagram
Preliminary Stage 5 – How to Verify the Flow Diagram
Principle 1 – How to Conduct a Hazard Analysis
Principle 2 – How to Determine CCPs
Principle 3 – How to Establish Critical Limits
Principle 4 – How to Monitor CCPs
Principle 5 – How to Apply Corrective Action for CCPs
Principle 6 – How to Establish Procedures for Verifications
Principle 7 – How to Establish Proper Documentation and Record-keeping
DEMONSTRATE COMPREHENSIVE KNOWLEDGE OF FOOD MICROBIOLOGY IN RELATION TO FOOD SAFETY
Demonstrate Knowledge of the Concept of Microorganisms in a Food Handling Environment
Demonstrate Knowledge of the Growth and Reproduction of Micro-Organisms in a Food Handling Environment
Identify Good Manufacturing Practices to Control Microbiological Contamination during Food Handling
The Microbiology of Food Commodities
The Microbiology of Food Preservation
Sampling and Testing
CONTACT US HERE FOR PRICING AND REGISTRATION – We will be in touch soon!
Complete Training Events Calendar
CALENDAR TIP: To find the next training event for this course, type “FS25” in the search criteria below. Under “tag” select your preference: physical classroom training or virtual classroom via Zoom training.
Please note all our training events are also available as on-demand and/or in-house training. Complete the registration form above and we will be in touch.