ADVANCED LEVEL 4
Welcome to our course information page!
Our Classroom Options
Option 1
HPCSA Accredited
Duration: 24 hours
Convenient, budget-friendly option. Start any time and finish it at your own pace. The certificate is automatically available immediately after completion.
Option 2
Virtual Classroom TrainingHPCSA Accredited
Duration: 3 days
Join our next instructor-led virtual classroom via Zoom. You can contact us by visiting the link below for available dates, pricing and/or registration.
Option 3
Physical Classroom TrainingHPCSA Accredited
Duration: 3 days
Our physical classrooms are based on demand and ideal for companies interested in onsite in-house training. Please note a minimum classroom size applies. Visit the link below to get in touch with us.
Course Information
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.
Who Should Attend?
The following people will benefit significantly by attending this course:
- QA & QC Managers
- HACCP / Food Safety Teams
- Internal & Supplier Auditors
Minimum Prerequisite Requirements
The learner should have successfully completed ONE of the following courses, or have equivalent knowledge and/or experience before attending this course:
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
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 of achievement. 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.
Upcoming Virtual Classroom Training Events
Bookings 2 weeks in advance is essential. Please note we also offer on-demand virtual and physical classroom training for this course. Tell us about your preferences in the contact form below and we will be in touch to make the necessary arrangements.
Venue: Virtual via Zoom
Time: 09:00 am to 04:30 pm (Timezone UTC/GMT +2 hours)
| 14 to 16 October 2024 | 11 to 13 November 2024 | 09 to 11 December 2024 | January 2025 |
Contact us here for pricing and / or registration. We will be in touch soon!
