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.
This workshop is highly recommended for all food safety team members requiring qualification into the module 1 SANS 10330:2020 Understanding and Implementation course since this foundational information provides the necessary preparation to attain success in the written examination of module 1.
The purpose of this course is to provide you with the knowledge and skill needed to apply the requirements of Hazard Analysis Critical Control Point (HACCP) Management Systems, the infrastructure needed to implement it and the HACCP auditing and certification process.
The Food Safety & Hygiene level 2 course is a requirement for everyone onboard that deals with the preparation or handling of food, so this involves both the chefs and stewardesses and stewards in the interior department.
Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food.
This comprehensive training course provides a practical, entertaining, stimulating and easy-to understand training system on food safety is suited for all food handlers, covering the fundamental aspects of food safety and hygiene in the work place.
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