Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food.
DurationA HACCP System requires that potential hazards are identified and controlled at specific points in the process.
Biological
Chemical
Physical
Any company involved in the manufacturing, processing or handling of food products can use HACCP to minimize or eliminate food safety hazards in their product.
We offer professional health and safety consulting services to organisations that cannot or do not have an on-board Safety Officer. We approach each clients’ needs individually and all our OHS packages are unique to each industry and organizational needs.
Our certified health and safety team is proudly supported by The South African Institute of Occupational Safety and Health (SAIOSH). We pride ourselves in our thorough understanding of National Regulations.
And our ability to ensure all clients implement effective programs that have a real impact on protecting the health and well-being of their employees. Our scope of consulting services are:
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.
HACCP course is offered by LSQ Consulting. LSQ is a specialized provider of health, safety and environmental and food safety management systems.
This short course is aimed at all food handlers who prepare, cook, serve and handle food within a food premises : Hospitality / Chefs / Yachting / Corporate Business
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.
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