HACCP the 12 Stages Course (FS08)

This HPCSA accredited HACCP course will provide the learner with a thorough understanding of the requirements of a HACCP system specifically in relation to the 12 Stages of HACCP.

HACCP the 12 Stages Training

Course Introduction

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.

Target Audience

The following people will benefit significantly by attending this course:

Managers / Supervisors (directly 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: 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

Course Benefits

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:

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

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

ASSESSMENT

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

FS08: HACCP the 12 Stages Course Contact Form
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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.

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