HACCP - A Practical Approach (ONLINE)
Programme Coordinator: Lulanie Swanepoel
Course Level
Implementation
Duration
7 MODULES
OVERVIEW & OBJECTIVES
HACCP is a management tool that examines business processes in a focused way to determine the best way to meet food-safety standards.
It is a preventative approach to food safety that examines every stage of the production process, identifies essential procedures and ensures process standards remain constant. Simply put, it asks “What might go wrong and how do I make sure it doesn’t?”
Course Objectives
- To equip the participant with the knowledge and skills required to implement a HACCP study and to make sure that food produced or sold does not harm the consumer
- To enable participants to take on a role as a HACCP team leader and to make sure (by involving staff in the system development) that everyone in the business is committed to producing safe food
- By the end of the course, participants will be able to start a HACCP team, implement a HACCP programme, document and record the results of a HACCP study
OUTLINE
MODULE 1
- The 7 Principles & 12 Steps of HACCP
- SANS 10330:2020
- Scope
- Normative References
- Definitions
MODULE 2
- Documentation Requirements
- Management Responsibility
- Resources
- Corrective Action
- Food Safety Measurement
MODULE 3
- Preliminary Steps
MODULE 4
- Conducting a Hazard Analysis
MODULE 5
- Determining Critical Control Points (CCPs)
MODULE 6
- Establishing Critical Limits
- Monitoring Control of CCPs
- Corrective Actions
- Validation & Verification
- Documentation & Record Keeping
MODULE 7
- Benefits of a HACCP System
- Conclusion
NQF & CREDITS INFORMATION
FoodBev SETA Registered Skills
Programme: 09SP000315020274/0
Unit standards 123357, 123374
NQF Level: 4
Credits: 27
ENTRY LEVEL REQUIREMENTS
Participants should have attended formal PRP training. To ensure that this course is valuable to your company, delegates must be comfortable communicating in English and need suitable reading and writing skills.
LANGUAGE
Presented in English
WHO SHOULD ATTEND
- Middle management
- Food safety/HACCP team leaders
- Food-safety team members
- System co-ordinators
- Production/factory managers
- Key personnel involved in implementing, maintaining or reviewing the HACCP system
COURSE DATES & ENROLMENT
This course is presented in a learn-at-your-own pace format via online learner management system (LMS) and can commence at any time.