HACCP for Supervisors and HACCP Teams Course (FS10)

This intermediate-level HACCP course will provide the learner with a thorough understanding of the concepts and requirements of a Hazard Analysis Critical Control Points (HACCP) system. The focus is on leadership, food microbiology basics and the steps to implement an effective HACCP system.

HACCP for the Supervisors and HACCP Teams Training

Course Introduction

This intermediate-level HACCP course will provide the learner with a thorough understanding of the concepts and requirements of a Hazard Analysis Critical Control Points (HACCP) system.

The focus of this course is on:

  • The role supervision and leadership play in a HACCP system.
  • Basic food microbiology concepts and how microorganisms affect Food Safety.
  • The 12 Stages of HACCP, with the emphasis on the first 5 stages of HACCP and an overview of the 7 principles of HACCP.

PLEASE NOTE: The implementation of HACCP, including the 7 principles of HACCP are covered in our expert Advanced HACCP Implementation course.

We highly recommend this course for managers and supervisors, as well as anyone 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:

Managers / Supervisors (directly involved in food manufacturing/processing)

Managers / Supervisors (indirectly involved in food manufacturing/processing)

QA & QC Managers

HACCP Team

Internal & Supplier Auditors

Top Management and Business Owners

Course Level and Duration

INTERMEDIATE LEVEL 3 (EQUIVALENT TO NQF LEVEL 3)

Physical and Virtual Classrooms: 2 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 have a better understanding of the concepts and requirements for an effective 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:

Food Safety Practices for Persons in Charge of Food Premises Course (HPCSA Accredited) (FS01), OR

Food Safety Practices for Persons in Charge of Food Premises Course (SETA Accredited)(FS31), OR

Good Manufacturing Practices for Food Handlers Course (FS03), OR

Implementation of Good Manufacturing Practices Course (FS33)

Course Outline

THE STRUCTURE OF A FOOD SAFETY MANAGEMENT SYSTEM

What is Food Safety and Why is it Important?

Overview of Food Safety Hazards and Their Related Corrective Procedures

Difference between Quality Assurance and Quality Control

DEMONSTRATE AN UNDERSTANDING OF THE CONCEPT OF MICROBIOLOGY IN A FOOD HANDLING ENVIRONMENT

Introduction to Microorganisms – Identification, Sources and Types

The Role of Food Micro Biology in Food Production

Introduction to Bacteria Cell Structure

Introduction to the Growth and Reproduction of Microorganisms in Food Handling Environments

Identify Good Manufacturing Practices to Control Microbiological Contamination During Food Handling

ROLE OF LEADERSHIP IN THE FOOD INDUSTRY

Understanding the Role of Leadership in the Food Industry

True Leadership vs. Management in the Food System

UNDERSTANDING THE HACCP SYSTEM

Who is HACCP Applicable to?

Training and Educational Requirements

The Fundamental Prerequisite Programmes for a HACCP System

The Requirements to Develop a HACCP Plan – The 12 Stages of HACCP (Explanation with Examples)

Preliminary Stage 1 – Form a HACCP team

Preliminary Stage 2 – Product description

Preliminary Stage 3 – Intended use

Preliminary Stage 4 – Draw a flow diagram

Preliminary Stage 5 – Verify the flow diagram

Principle 1 – Conduct a hazard analysis

Principle 2 – Determine CCPs

Principle 3 – Establish critical limits

Principle 4 – Monitoring CCPs

Principle 5 – Corrective action for CCPs

Principle 6 – Establish procedures for verifications

Principle 7 – Establish proper documentation and record-keeping

ASSESSMENT

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

FS10: HACCP for Supervisors and HACCP Teams Course Contact Form
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Complete Training Events Calendar

CALENDAR TIP: To find the next training event for this course, type “FS10” 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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