Principles & Application of HACCP

Principles & Application of HACCP

Duration: 7-8 hours

Target Audience:
Members of the Food Safety Team

Note: Delegates must have had prior training and/or experience in Prerequisite Programmes

Enquiry Form

*Or delegate name if attending in private capacity

Course Outcomes

Attain foundational knowledge of and ability to implement, apply and control a HACCP system within a site-specific Food Safety Management System:

  • HACCP from the context of SANS 10330 & OPRP identification
  • Introduction to HACCP
  • 12 Stages of HACCP
  • Preliminary Steps
  • 7 Principles of HACCP