Food Hygiene And Safety

This course is useful and designed as an introduction for anyone involved in the food industry. It is to cater for all levels in the organization, from Senior Management and Business Owners or Supervisors to shop-floor food handlers.

This training covers the 12 stages of HACCP. Thease include preliminary information to enable a hazard analysis, risk assessment of hazards, categorisation of control measures into OPRPs and CCPs, monitoring of the hazard control plan, validation, verification and control of process.

Food Safety is everyone’s responsibility and everyone’s business. This workshop is intended for senior and middle management (R638) or staff new to food safety management requiring an overview of legislation, prerequisite programmes and the concept of Food Safety Culture.

A Certificate of Successful Completion shall be issued for those attaining the minimum grade criteria. SHEM Criteria requires a minimum passing grade of 70 %. Examination papers which score 67% to 71% percent shall be re-graded by a second facilitator/assessor.

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.