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 Course

Our Classroom Options

Option 1

Online Self-paced Training – COMING SOON

Duration: 8 hours

Convenient, budget-friendly option. Start any time and finish it at your own pace. The certificate is automatically available immediately after completion.

COMING SOON

Option 2

Virtual Classroom Training

Duration: 1 day

Join our next instructor-led virtual classroom via Zoom. You can contact us by visiting the link below for available dates, pricing and/or registration.

CONTACT US HERE

Option 3

Physical Classroom Training

Duration: 1 day

Our physical classrooms are based on demand and ideal for companies interested in onsite in-house training. Please note a minimum classroom size applies. Visit the link below to get in touch with us.

CONTACT US HERE

Course Information

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.

Who Should Attend?

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 and indirectly involved in food manufacturing/processing)
  • QA & QC Managers
  • HACCP / Food Safety Teams
  • Laboratory Technologists
  • Internal & Supplier Auditors
  • Top Management and Business Owners

Minimum Prerequisite Requirements

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

Basic Food Safety Practices for Food Handlers Course (FS02), OR

Basic Food Safety for Food Handlers Course (SETA Accredited)(FS30), OR

Good Manufacturing Practices for Food Handlers Course (FS03), OR

Implementation of Good Manufacturing Practices Course (FS33)

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 Biological Food Safety Hazards
  • Reviewing Physical Food Safety Hazards
  • Reviewing Chemical Food Safety Hazards
  • Reviewing Allergens
  • 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
  • Overview of the Preliminary 5 Stages of HACCP
  • Overview of the 7 Principles of HACCP
  • ASSESSMENT

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 of achievement. 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.

Upcoming Virtual Classroom Training Events

Bookings 2 weeks in advance is essential. Please note we also offer on-demand virtual and physical classroom training for this course. Tell us about your preferences in the contact form below and we will be in touch to make the necessary arrangements.

Venue: Virtual via Zoom

Time: 09:00 am to 04:30 pm (Timezone UTC/GMT +2 hours)

03 June 202424 June 202415 July 202405 August 2024
Table: Upcoming Virtual Introduction to HACCP Training Dates (FS07)
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