HACCP for Agriculture
Programme Coordinator: Lulanie Swanepoel
Course Level
Supplementary
Duration
One Day
OVERVIEW & OBJECTIVES
This course is applicable to anyone in the agricultural industry as it considers chemical residues, pesticide application, irrigation water, food-poisoning organisms as well as legislation regarding agriculture and food safety.
The course looks at how HACCP systems can fail, with special consideration given to hazards associated with primary products and their control.
Course Objectives
On completion of this training, delegates will have an understanding of:
- The basic principles of HACCP
- HACCP implementation challenges
OUTLINE
- Background to HACCP: reasons for HACCP implementation
- Pre-requisite programmes: which systems should be in place for HACCP implementation
- Principles of HACCP: applying the seven principles in the agricultural sector
- Making HACCP work
- Food-safety legislation, applicable to the agricultural sector
- Practical applications: exercises to identify sector-related hazards, effective control measures, how to determine CCPs
A certificate of attendance will be issued once the course has been successfully completed.
ENTRY LEVEL REQUIREMENTS
Participants should have attended basic hygiene 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
- Pack-shed supervisors, middle management, management
COURSE DATES & ENROLMENT
Get in touch with our team via the link below to discuss training availability and options to suit your needs.