Introduction to HACCP Course (FS07)

This basic-level 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.

Introduction to HACCP Training

Course Introduction

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.

Target Audience

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

HACCP Team

Laboratory Technologists

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

Course Benefits

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

Course Outline

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 Allergens

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

ASSESSMENT

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

FS07: Introduction to HACCP Course Contact Form
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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.

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