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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: 3 days
This HPCSA accredited HACCP course will teach the learner to effectively implement a HACCP system from scratch. The focus is on implementing the 12 Steps of HACCP and an understanding of advanced Food Microbiology.
This HPCSA accredited HACCP course will teach the learner to effectively implement a HACCP system from scratch.
The focus of this course is on:
We highly recommend this course for HACCP teams and anyone else actively involved in the development and maintenance of the company’s food safety management system.
IMPLEMENTATION OF A HACCP SYSTEM
The delegate will learn to implement the steps below using case studies and example templates.
Preliminary Stage 1 – How to Form a HACCP team
Preliminary Stage 2 – How to Design Product Descriptions
Preliminary Stage 3 – How to Determine the Intended Use of Products
Preliminary Stage 4 – How to Draw a Flow Diagram
Preliminary Stage 5 – How to Verify the Flow Diagram
Principle 1 – How to Conduct a Hazard Analysis
Principle 2 – How to Determine CCPs
Principle 3 – How to Establish Critical Limits
Principle 4 – How to Monitor CCPs
Principle 5 – How to Apply Corrective Action for CCPs
Principle 6 – How to Establish Procedures for Verifications
Principle 7 – How to Establish Proper Documentation and Record-keeping
DEMONSTRATE COMPREHENSIVE KNOWLEDGE OF FOOD MICROBIOLOGY IN RELATION TO FOOD SAFETY
Demonstrate Knowledge of the Concept of Microorganisms in a Food Handling Environment
Demonstrate Knowledge of the Growth and Reproduction of Micro-Organisms in a Food Handling Environment
Identify Good Manufacturing Practices to Control Microbiological Contamination during Food Handling
Indicator Organisms
The Microbiology of Food Commodities
The Microbiology of Food Preservation
Sampling and Testing
WORKPLACE ASSIGNMENT
CLASSROOM ASSESSMENT
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:
HACCP for Supervisors and HACCP Teams Course (FS10)
The following people will benefit significantly by attending this course:
QA & QC Managers
HACCP Team
Internal & Supplier Auditors
