Principles & Application of HACCP

Principles & Application of HACCP

Based on SANS 10330 and ISO 22000 Principles

Duration: 7-8 hours

Target Audience:

Professionals involved in food safety, quality assurance, production, technical, hygiene, warehousing, maintenance and operational management within the food manufacturing and food handling industries.

Delegates should ideally have a basic understanding of food safety and food manufacturing processes

 

Enquiry Form

*Or delegate name if attending in private capacity

Course Outcomes

Delegates will attain foundational knowledge on:

  • The purpose and importance of HACCP within food safety management systems
  • Roles and responsibilities of the HACCP team
  • Microbiological, chemical, physical and allergen food safety hazards
  • Conducting hazard identification and hazard analysis
  • Determining Critical Control Points (CCPs) and Operational PreRequisite Programmes (OPRPs)
  • Establishing critical limits/ action criteria, monitoring and corrective actions
  • Verification and validation principles
  • HACCP documentation and record-keeping requirements

A practical introduction to the principles and application of HACCP using the frameworks of SANS 10330 and ISO 22000, equipping delegates with the knowledge required to support effective food safety management systems within food related industries.