Hazard Analysis and Critical Control Points, also better known as HACCP, plays an integral part in food safety. Every food handling enterprise should have an effective HACCP system in place. No matter how big or small.
A HACCP system ensures that food safety is managed effectively. The system emphasises food safety hazards and any related matters which could affect the safety of food products. It also implements controls to ensure that the food product will not cause harm to consumers.
HACCP also plays a large role in all globally recognised food safety management systems like BRC and FSSC 22000.
This course will teach persons in key positions, like supervisors, managers and HACCP Team members all the fundamental aspects of an effective HACCP system. It includes an introduction to HACCP, the 12 Stages of HACCP, introduction to Food Microbiology and the role of supervision in food safety.
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Industry experts present our cost-effective food safety courses. It is fun, engaging and interactive with practical examples and activities. Delegates write an assessment at the end of the course and will receive a handout and certificate of attendance.
We are based in Port Elizabeth and service the following provinces in South Africa:
- Eastern Cape
- Western Cape
- KwaZulu-Natal (KZN)
Intermediate Food Safety course
Presentation Methods and Course Duration Options
- Classroom training – 3 days
- Virtual training (real-time via Skype, Zoom or Google Meet) – 3 days
A good understanding of Good Manufacturing Practices (GMP) is required before attending this course. We recommend first attending our Good Manufacturing Practices for Food Handling Premises course.
Who Should Attend?
- Business owners or any person in charge of food premises
- QA managers
- QC managers
- Production managers
- HACCP Team
- A quick overview of the different components of Food Safety.
- A quick overview of the different components of GMP.
- Introduction to HACCP and its purpose.
- The importance of supervision.
- The skills required for a supervisor.
- The major components of supervision.
- Effective delegation skills of supervisors.
HACCP the 12 Stages (explained and practical implementation)
Five Preliminary Stages of HACCP:
- HACCP Stage 1 – Form a HACCP team.
- HACCP Stage 2 – Product description.
- HACCP Stage 3 – Intended use.
- HACCP Stage 4 – Draw a flow diagram.
- HACCP Stage 5 – Verify the flow diagram.
Seven Principles of HACCP:
- HACCP Principle 1 – Conduct a hazard analysis
- HACCP Principle 2 – Determine CCPs
- HACCP Principle 3 – Establish Critical Limits
- HACCP Principle 4 – Monitoring CCPs
- HACCP Principle 5 – Corrective Action for CCPs
- HACCP Principle 6 – Establish procedures for verifications
- HACCP Principle 7 – Establish proper documentation and record-keeping.
- Classification of micro-organisms, their characteristics and sources.
- Types of foods and food processes where micro-organisms and pathogens are likely to occur.
- Examples of foodborne outbreaks.
- Microbial sampling and testing methods.
- Microbial standards and criteria.
- Interpretation of microbial test results.
After completing this course, we strongly recommend attending one or more of our advanced food safety courses which include international food safety management systems like, GLOBALG.A.P, BRC, ISO 22000 and FSSC 22000.
Link to our food safety training page for more information from HERE.
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