Training Type: Public Location: Modderfontein Cost: R Contact for more information
On Demand Course Duration: 3 days
This 3 day practical and highly interactive training consists of the following:
Good Manufacturing Practices and HACCP.
You learn the pre requisite systems required as well as the 12 stages and 7 principles of HACCP.
HACCP has become synonymous with food safety. It is
a worldwide recognized systematic and preventative approach that addresses
biological, physical and chemical hazards through anticipation and prevention,
rather than through end product inspection and testing. Prior to the
implementation of HACCP, the plant should follow a code of practice known as
Good Manufacturing Practices (GMP’s) or Prerequisite Programs
(PRP’s). GMP’s are the minimum guidelines that must be
implemented to ensure a consistent quality product that conforms to local and
international health regulations. Once a company has implemented a detailed HACCP System, other Quality
Management Systems can be implemented.
With the recent Listeria outbreak in South Africa,
the Minister of Health published an amendment to Regulation 607: Regulations
relating to the Hazard Analysis and Critical Control Points System. The
Regulations has been amended to include meat and poultry processors that
produce ready to eat products. These companies will have 9 months from date of
publication (14 June 2018) to comply with requirements of the HACCP system.
This 3 day well researched and practical training course enables you to implement the HACCP principles on your own product line. Candidates are required to complete two assessments in class as well as a post course assignment for successful completion of the course.
All candidates receive 2 detailed training course manuals that can act as reference books when required at their place of work. The manual consists of examples of policies, procedures and checklists required to implement and maintain the HACCP system from scratch.
All candidates will get a full theoretical and practical understanding of the following Modules:
Module 1: Quality Management Systems
Module 2: Personnel Hygiene
Module 3: Cleaning & Sanitation
Module 4: Pest Control
Module 5: Construction & Maintenance
Module 6: Production and Process Control
Module 7: Allergens
Module 8: Background to HACCP
Module 9: Preparation for HACCP
Module 10: Legislation and Standards
Module 11: Management of HACCP
Module 13: Overview of HACCP Principles
Module 14: Practical Application of HACCP Principles
Module 15: Benefits and Limitations of HACCP
No Pre-requisites required
Who should attend
Quality Assurance and or
Hygiene Managers and or Supervisors
Quality Control Personnel
Production and or Operations
Managers and or Supervisors
Operations Managers and
Maintenance Managers and
Procurement Managers and
All learners to have at
least 6 months practical working experience in a food manufacturing environment
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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.