Training provider: NSF International - Africa
Training Type: Public
Location: Virtual Instructor Led
Cost: R 6817 Per Person
Starting Date: 29 Apr 2024
Ending Date: 30 Apr 2024
Course Duration: 2day
The purpose of this course is to train technical and quality staff from sites who need to be able to establish and implement a hazard analysis and critical control point (HACCP) system.
At the end of the course, delegates will be able to:
• Understand the BRCGS requirements in relation to HACCP
• Describe Codex Alimentarius principles of HACCP
• Describe the reasons HACCP may fail and the most common BRCGS non-conformities related to
HACCP
• Complete the preparatory stages for developing the HACCP plan
• Conduct a hazard analysis, determine CCPs and develop a HACCP plan with monitoring,
corrective action and verification activities
• Food laboratory directors, managers and technicians
• Consultants and researchers involved in food safety
- Basic Hygiene/GMP or Pre-requisite training
- Background in Food Safety/Microbiology and Food Processing
- Experience working in a Food Safety related role in an organization
Foodemy is brought to you by Food Focus. Food Focus was established in 2016.
Our main objective is to EDUCATE the food industry. Foodemy is THE place to find out about training for the food industry – courses, training providers, on-line training, self-help programmes – all in one place. Whether you are a training provider or a learner – we aim to make training in the food industry simple.
Foodemy is brought to you by Food Focus and is a part of the Food Risk Forum Group.
Food Risk Forum is a niche solutions provider for the food industry, offering access to the industry through digital and print advertising, social media, content marketing, as well as face to face contact with your target audience through bespoke events.