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HACCP the 12 Stages Course (FS08)

Course Info

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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: 1 day


This HPCSA accredited HACCP course will provide the learner with a thorough understanding of the requirements of a HACCP system specifically in relation to the 12 Stages of HACCP.

Course Description

This HPCSA accredited course will provide the learner with a thorough understanding of the 12 Stages of HACCP specifically.

The focus of this course is on:

  • The 5 preliminary stages of HACCP.
  • The 7 principles of HACCP.

PLEASE NOTE: The implementation of the 12 Stages of HACCP is covered in our expert Advanced HACCP Implementation course.

We highly recommend this course for managers and supervisors, as well as anyone actively involved in the development and maintenance of the company’s food safety management system.


Course Outcomes

THE STRUCTURE OF A FOOD SAFETY MANAGEMENT SYSTEM

What is Food Safety and Why is it Important?

Overview of Food Safety Hazards and Their Related Corrective Procedures

Who is HACCP Applicable to?

Training and Educational Requirements

The Fundamental Prerequisite Programmes for a HACCP System

THE 5 PRELIMINARY STAGES OF HACCP

Preliminary Stage 1 – Form a HACCP team

Preliminary Stage 2 – Product description

Preliminary Stage 3 – Intended use

Preliminary Stage 4 – Draw a flow diagram

Preliminary Stage 5 – Verify the flow diagram

THE 7 PRINCIPLES OF HACCP

Principle 1 – Conduct a hazard analysis

Principle 2 – Determine CCPs

Principle 3 – Establish critical limits

Principle 4 – Monitoring CCPs

Principle 5 – Corrective action for CCPs

Principle 6 – Establish procedures for verifications

Principle 7 – Establish proper documentation and record-keeping

ASSESSMENT


Prerequisites

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:

Food Safety Practices for Persons in Charge of Food Premises Course (HPCSA Accredited) (FS01), OR

Food Safety Practices for Persons in Charge of Food Premises Course (SETA Accredited)(FS31), OR

Good Manufacturing Practices for Food Handlers Course (FS03), OR

Implementation of Good Manufacturing Practices Course (FS33)


Who should attend

The following people will benefit significantly by attending this course:

Managers / Supervisors (directly involved in food manufacturing/processing)

QA & QC Managers

HACCP Team

Internal & Supplier Auditors

Top Management and Business Owners


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