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Training provider: ASC Consultants - Food Safety. Our Business.
Training Type: Public
Location: Nationwide
Cost: R Contact for more information
On Demand
Course Duration: Physical and Virtual Classrooms: 1 day
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
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.
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 Physical Food Safety Hazards
Reviewing Chemical Food Safety Hazards
Reviewing Allergens
Reviewing Biological Food Safety Hazards
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
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
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 involved in food manufacturing/processing)
Managers / Supervisors (indirectly involved in food manufacturing/processing)
QA & QC Managers
HACCP Team
Laboratory Technologists
Internal & Supplier Auditors
Top Management and Business Owners
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
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)
