HACCP (SANS 10330:2020)

Applied HACCP

Practical HACCP Implementation Based on SANS 10330

Duration: 2 days

Target Audience:

Professionals involved in food safety, quality assurance, technical, production, hygiene, operations and HACCP team activities within food manufacturing and food handling environments.

Delegates must have completed prior training in prerequisite programmes (PRPs) and should have a basic understanding of food safety management systems and operational processes.

Enquiry Form

*Or delegate name if attending in private capacity

Course Outcomes:

Delegates will attain practical knowledge on:

  • The purpose and application of HACCP within food safety management systems
  • The structure and requirements of SANS 10330
  • HACCP team responsibilities and implementation requirements
  • Biological, chemical, physical and allergen hazard identification
  • Conducting hazard analysis and risk assessment
  • Determining and validating Critical Control Points (CCPs)
  • Establishing critical limits, monitoring procedures and corrective actions
  • Verification and validation activities
  • Developing and maintaining HACCP documentation and records
  • Practical application of HACCP principles within the organisation’s operational environment

Training is designed as an in-house practical workshop and is most effective when customized to the organization’s products, processes, operational risks and existing food safety systems.