Course Introduction
This intermediate-level HACCP course will provide the learner with a thorough understanding of the concepts and requirements of a Hazard Analysis Critical Control Points (HACCP) system.
The focus of this course is on:
- The role supervision and leadership play in a HACCP system.
- Basic food microbiology concepts and how microorganisms affect Food Safety.
- The 12 Stages of HACCP, with the emphasis on the first 5 stages of HACCP and an overview of the 7 principles of HACCP.
PLEASE NOTE: The implementation of HACCP, including the 7 principles of HACCP are 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)
Managers / Supervisors (indirectly 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: 2 days
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 a better understanding of the concepts and requirements for an effective HACCP system.
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
Difference between Quality Assurance and Quality Control
DEMONSTRATE AN UNDERSTANDING OF THE CONCEPT OF MICROBIOLOGY IN A FOOD HANDLING ENVIRONMENT
Introduction to Microorganisms – Identification, Sources and Types
The Role of Food Microbiology in Food Production
Introduction to Bacteria Cell Structure
Introduction to the Growth and Reproduction of Microorganisms in Food Handling Environments
Identify Good Manufacturing Practices to Control Microbiological Contamination During Food Handling
ROLE OF LEADERSHIP IN THE FOOD INDUSTRY
Understanding the Role of Leadership in the Food Industry
True Leadership vs. Management in the Food System
UNDERSTANDING THE HACCP SYSTEM
Who is HACCP Applicable to?
Training and Educational Requirements
The Fundamental Prerequisite Programmes for a HACCP System
The Requirements to Develop a HACCP Plan – The 12 Stages of HACCP (Explanation with Examples)
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!
Complete Training Events Calendar
CALENDAR TIP: To find the next training event for this course, type “FS10” 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.
Online Self-Paced Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
Online Self-Paced Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
Online Self-Paced Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
Online Self-Paced Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
Implementation of BRC Global Standard for Food Safety Issue 9 Course (FS16)
Implementation of ISO 22000: 2018 Course (FS20)
Implementation of FSSC 22000 V6 for Food Manufacturing Course (FS22)
Implementation of FSSC 22000 V6 for Food Packaging Manufacturing Course (FS24)
Implementation of BRC Global Standard for Packaging Materials Issue 6 Course (FS18)
Conducting a Root Cause Analysis in the Food Industry Course (FS12)
Online Self-Paced Food Safety Practices for Persons in Charge of Food Premises Course (FS01)