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.
DurationCourse 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.
The purpose of this course is to provide delegates with the knowledge and skills on Version 5.1 requirements within their organisations.
This module presents a systems approach to food safety that answers public health concerns, reduces sanitation risks, and ensures satisfaction for food establishment guests, staff members, and owners.
Basic Hygiene For Food Handlers (SWP) training is offered by SAMREC. Our vision is to offer high-quality, accessible training to develop people within an organisation with the aim of improving their knowledge and skill in the field of Occupational Health & Safety.
ISO:22000 Food Safety Systems Certification Auditing (Based on ISO 19011 and ISO 17021) is offered by Sabs Training Academy. Courses accredited with the Southern African Auditor and Training Certification Authority (SAATCA) under Registration Number (020).
HACCP course is offered by SHEilds ZA. Determine control points and avoid cross contamination along with control measures and how to address a critical limit breach.
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