This HPCSA accredited course will provide the learner with a thorough understanding of the 12 Stages of HACCP specifically.
The focus of this course is on:
- The 5 preliminary stages of HACCP.
- The 7 principles of HACCP.
PLEASE NOTE: The implementation of the 12 Stages of HACCP is 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.
The following people will benefit significantly by attending this course:
Managers / Supervisors (directly involved in food manufacturing/processing)
QA & QC Managers
Internal & Supplier Auditors
Top Management and Business Owners
Course Level and Duration
INTERMEDIATE LEVEL 3 (EQUIVALENT TO NQF LEVEL 3)
Physical and Virtual Classrooms: 1 day
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
How will this course benefit the learner?
After successful completion, the learner should have an in-depth understanding of the requirements of the 12 Stages of HACCP.
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:
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
Who is HACCP Applicable to?
Training and Educational Requirements
The Fundamental Prerequisite Programmes for a HACCP System
THE 5 PRELIMINARY STAGES OF HACCP
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
THE 7 PRINCIPLES OF HACCP
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
CONTACT US HERE FOR PRICING AND REGISTRATION – We will be in touch soon!
Complete Training Events Calendar
CALENDAR TIP: To find the next training event for this course, type “FS08” 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.