An effective HACCP system contributes significantly to food safety management and specifically emphasises the identification, prevention and control of Food Safety Hazards.
HACCP also plays a prominent role in most national and globally recognised food safety management systems like BRCGS, FSSC 22000, etc.
Our Introduction to HACCP course teaches the learner the basic concepts and structure of an effective HACCP system without going into too much detail. The course aims to create HACCP awareness and is suitable for all employees in a food handling environment.
The following people will benefit significantly by attending this course if they are not familiar with HACCP:
All food handlers not in key positions
Managers / Supervisors (directly involved in food manufacturing/processing)
Managers / Supervisors (indirectly involved in food manufacturing/processing)
QA & QC Managers
Internal & Supplier Auditors
Top Management and Business Owners
Course Level and Duration
BASIC LEVEL 2 (EQUIVALENT TO NQF LEVEL 2)
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?
The learner should have a better understanding of the very basic requirements for HACCP after successful completion.
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:
WHAT IS HACCP AND ITS PURPOSE
What is HACCP and the Role it Plays in Food Safety Management Systems?
History of HACCP
When is it Compulsory to Have a HACCP System in Place?
The Role Prerequisite Programmes Play in HACCP
BRIEF REVIEW OF THE DIFFERENT TYPES OF FOOD SAFETY HAZARDS
Reviewing Physical Food Safety Hazards
Reviewing Chemical Food Safety Hazards
Reviewing Biological Food Safety Hazards
INTRODUCTION TO FOOD MICROBIOLOGY AND THE ROLE IT PLAYS IN FOOD SAFETY
What is Food Microbiology and Why is it Important
Brief History of Food Microbiology
Places Where Microorganisms Exist
Sources of Microorganisms
BASIC OVERVIEW OF THE 12 STEPS TO IMPLEMENT A HACCP MANAGEMENT
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
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 “FS07” 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.