HACCP is a system that identifies, evaluates and controls hazards which are significant for food safety. This course adheres to the requirements of SANS 10330:2020 or ISO 22000:2018. Delegates will be required to complete exercises in class.
Course Outline:
Preliminary Information
7 Principles of HACCP
Identify Hazards and Controls
Critical Control Points (CCP) and Operation Control Points (OPRP)
Validation, Monitoring and Verification
NB:
Delegates must have had prior training and/or experience in prerequisite programmes
Q Systems was started by Paul de Passos in May 2004 who built a reputation for high levels of service and quality. In 2019, Anthony Murphy joined the business as Director, positioning the business to continue to meet our clients’ diverse management system needs.
Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food.
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