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Introduction to Food Safety and HACCP

Course Info

Training provider: NSF International - Africa

Training Type: Public
Location: Virtual Instructor Led
Cost: R 3650 Per Person
Starting Date: 29 Apr 2024
Ending Date: 29 Apr 2024
Course Duration: 1 day


Building a strong foundational food safety knowledge is critical. If you are new to the food industry and involved in manufacturing or supporting food production, you must understand your role in protecting consumer health. It is important.

Course Description

Course Objectives: Building a strong foundational food safety knowledge is critical. If you are new to the food industry and involved in manufacturing or supporting food production, you must understand your role in protecting consumer health. It is important for you and essential for your company. This course provides that foundational background.

Contents

    What You’ll Do

    • Identify practices that contribute to the production of safe food
    • Classify food safety hazards common to processing facilities
    • Explore methods to control hazards
    • Undertake a simple hazard analysis



Course Outcomes

    At the end of the program, you will be able to:

    • Discuss the importance of food safety and HACCP
    • List the steps involved in HACCP plan development
    • Define the importance of the regulatory landscape and global food safety standards
    • Define your role in maintaining food safety

Prerequisites

N/A

Who should attend

  • Allied Trades Professionals
  • Dietitians/Nutritionists
  • Food Agents and/or Brokers
  • Food Importers/Exporters
  • Ingredient Suppliers
  • Marketing and Sales Personnel
  • Employees new to the food and beverage industry with involvement in food safety and HACCP
  • Owners/Operators of Food Businesses
  • Packaging Engineers and Developers
  • Public Health Inspectors
  • Sanitation Chemical Suppliers

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