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 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.
This course emphasises the seven core HACCP principles for managing risks associated with food and beverage safety.
Course Outline:
At the end of the course, learners will be able to:
The South African government established the National Occupational Safety Association (NOSA) in 1951 to improve workplace safety. At the time, the country had recorded 4.1 deaths and disabling injuries per 200,000 employee hours. Within 25 years, this number dropped to 1.1.
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The fundamentals of Food Safety and Hygiene practices and HACCP principles for persons in charge of food handling premises. After completing this course, the learner should have a clear understanding of the fundamentals of good Food Safety Practices for food handling enterprises.
This course will introduce students to Microorganisms and the role they play in food spoilage and food poisoning, potential contamination from the environment and other sources within the food operational areas. The implementation course provides the participant with an in-depth level of knowledge ...
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