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Principles & Application of HACCP

Course Info

Training provider: Q Systems

Training Type: Public
Location: Online via Zoom
Cost: R Contact for more information
Starting Date: 16 May 2024
Ending Date: 16 May 2024
Course Duration: 7-8 hours


HACCP (Hazard Analysis and Critical Control Point) is a system that identifies, evaluates and controls hazards (biological, chemical, physical or allergens) that are significant to food safety.

Course Description

This course includes an assessment.

Electronic certificates will be issued upon successful completion of the assessment.

Comprehensive course material will be provided.


Course Outcomes

Attendees will gain working knowledge of:

  • Standard requirements (SANS 10330:2020 and ISO 22000:2018)
  • The 5 Preliminary Steps of HACCP
  • 7 Principles of HACCP
  • Identifying hazards and controls
  • Using a Decision Tree for Significant Hazards
  • Identifying CCPs and OPRPs
  • Validation, Monitoring and Verification

Prerequisites

Prior training and/or experience with prerequisite programmes


Who should attend

Owners/ managers/ supervisors of a food processing and food handling businesses

QA Managers

Food Safety Team members


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