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HACCP for Processors (Intermediate level)

Course Info

Training provider: NSF International - Africa

Training Type: Public
Location: Virtual Instructor Led
Cost: R 4200.00 Per Person
Starting Date: 20 Jun 2024
Ending Date: 21 Jun 2024
Course Duration: 2 days


A complete understanding of how to implement the 12 steps of a HACCP System, the responsibilities of the HACCP Team and Leader, Hazard Identification, How to conduct a Hazard Analysis, Control Measures identification incl CCP monitoring.

Course Description

Training program is designed to provide you with a thorough understanding of the concepts and application of the Hazard Analysis Critical Control Point (HACCP) method for assessing, identifying and controlling hazards. In this virtual, instructor-led training course, you will gain the knowledge, confidence and skills to apply the Codex 12 steps to HACCP to develop, implement and maintain a HACCP-based food safety management system.

This course concludes with an online examination. The link to access the exam will be emailed to the email address used for course registration. The online exam must be completed within two business days of having completed the training course, following which, the exam access will expire.

This course satisfies the HACCP training requirement for the Global Food Safety Initiative (GFSI) benchmarked standards (BRCGS, SQF, FSSC 22000, etc.).


Course Outcomes

At the end of the program, you will be able to:
  • Apply the Codex 12 steps to HACCP to develop and maintain your HACCP plans
  • Identify and discuss food safety hazards associated with PRPs and production processes
  • Assess and verify a process flow diagram
  • Conduct a hazard analysis of the production process
  • Determine control measures for identified significant hazards
  • Identify critical control points, critical limits, monitoring methods and corrective actions
  • Verify the HACCP plan

Prerequisites

A strong understanding and working knowledge of prerequisite programs/cGMPs is required.

Who should attend

  • Au training program is designed to provide you a thorough understanding of the concepts and application of the Hazard Analysis Critical Control Point (HACCP) method for assessing, identifying and controlling hazards. In this virtual, instructor-led training course, you will gain the knowledge, confidence and skills to apply the Codex 12 steps to HACCP to develop, implement and maintain a HACCP-based food safety management system. ditors
  • Engineering, Maintenance and Sanitation Managers, Supervisors and Personnel
  • Facility Managers
  • Food Safety Managers
  • Food Safety Technicians, Specialists and Personnel
  • Food Safety and Compliance Managers
  • Global Food Safety Managers and Personnel
  • HACCP Coordinator, Specialist and Team Members
  • Owners/Operations of Food Manufacturing Business
  • Plant Managers and Supervisors
  • Operations and Production Managers and Supervisors
  • QA/QC Managers, Supervisors and Technicians
  • QA/QC Specialists and Personnel
  • Quality and Food Safety Technologists
  • R&D Managers and Personnel
  • Supply Chain Managers
  • All food related industry personnel responsible for receiving, storing, staging, preparing, processing, loading, shipping and transport of food and food related products.

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