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Course Description

PRP training based on SANS 10049, ISO/TS 22002 and BRC

The following will be discussed:

• The relationship between PRPs and other food safety systems
• PRPs - the preventative approach
• Food safety hazard categories
• A basic awareness of micro-organisms and the sources of contamination 
• Foreign matter control, chemical contamination control including allergen control and prevention of cross-contamination
• Product traceability for recall purposes
• Facility management including site security and food defence 
• Process control and temperature control 
• Waste management
• Hygiene of staff facilities and ablution facilities 
• Equipment management 
• Cleaning and disinfection of the facility
• Pest control
• Allergen management 
• Personal hygiene and protective clothing 
• Record keeping and documentation required for managing PRPs
• Compliance with legislation 
• Supplier management and food fraud prevention

Course Outcomes

Learners will be able to: 

• Implement PRPs relevant to their industry
• Gain a basic understanding of food microbiology
• Assist with hygiene inspections
• Contribute to implementation of the HACCP system

Prerequisites

No prior learning is required

Who should attend

Any staff member responsible for implementing or maintaining PRPs, those responsible for management and improvement of PRPs, HACCP team members, those responsible for supplier quality assurance and performing hygiene inspections. 

The course content is applicable to all types and sizes of food handling organisations, manufactures, caterers, retailers, suppliers to the food industry, distribution companies and their suppliers and packaging manufacturers supplying the food industry. 

The course is aimed at supervisory, senior supervisory and managerial levels.