Advanced HACCP System Implementation Course (FS25)

This HPCSA accredited HACCP course will teach the learner to effectively implement a HACCP system from scratch. The focus is on implementing the 12 Steps of HACCP and an understanding of advanced Food Microbiology.

Advanced HACCP System Implementation Training

Course Introduction

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.

Target Audience

The following people will benefit significantly by attending this course:

QA & QC Managers

HACCP Team

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

Course Benefits

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:

HACCP for Supervisors and HACCP Teams Course (FS10)

Course Outline

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

Indicator Organisms

The Microbiology of Food Commodities

The Microbiology of Food Preservation

Sampling and Testing

WORKPLACE ASSIGNMENT

CLASSROOM ASSESSMENT

CONTACT US HERE FOR PRICING AND REGISTRATION – We will be in touch soon!

FS25: Advanced HACCP System Implementation Course Contact Form
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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.

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