HACCP for Supervisors and HACCP Teams Course (FS10)

This 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 Supervisors and HACCP Teams Course

Our Classroom Options

Option 1

Online Self-paced Training – COMING SOON!

Duration: 16 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 Training

Duration: 2 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 Training

Duration: 2 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 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 is covered in our 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.

Who Should Attend?

The following people will benefit significantly by attending this course:

  • Managers / Supervisors (directly and indirectly involved in food manufacturing/processing
  • QA & QC Managers
  • HACCP / Food Safety Teams
  • Internal & Supplier Auditors
  • Top Management and Business Owners

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:

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

  • 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
  • Introduction to Microorganisms – Identification, Sources and Types
  • The Role of Food Microbiology 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
  • Understanding the Role of Leadership in the Food Industry
  • True Leadership vs. Management in the Food 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

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 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)

03 to 04 June 202424 to 25 June 202415 to 16 July 202405 to 06 August 2024
Table: Upcoming Virtual HACCP for Supervisors and HACCP Teams Training Dates (FS10)
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