Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food.
DurationHazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food.
A 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.
What HACCP is not:
HACCP is not a Quality Control system
HACCP is not a government program (although there are regulatory requirements for companies to have a HACCP program in place. Visit FDA.gov for information)
Outcome of the training
Building a HACCP System based on the following:
Implementing a Prerequisite programs to ensure a hygienic environment, and good manufacturing processes for personnel that reduce the risk of contamination of the food product.
HACCP Plans implement controls to make sure the hazards are eliminated or controlled to ensure acceptable levels in the food product.
WHM Labour Law Advisors has recently undertaken to extend our client offering by adding a department dedicated to health and safety called WHM Health and Safety Advisors. This department is headed up Henk Horn.
Our primary offering is to assist clients with the compliance of health and safety legislation and regulations. We deliver health and safety consulting services on a monthly basis and our services range from inspections to audits as well as compiling safety files. WHM Health and Safety Advisors services include:
Internal Auditing is a vital tool to ensure your food safety management system, and your suppliers, are complying to standards and regulations.
Hygiene for Food Handlers and Food Safety training is offered by Kgotso Safety. Employee training and development provides you with a pool of skilled and knowledgeable people who can move up in the organization and fill critical jobs and perform critical functions.
The MCA Food Hygiene Course is a requirement for all food handlers, both preparing and serving (ie. Stewardesses / Stewards, Chefs, Catering staff) and will provide individuals with the knowledge of how to safely & hygienically store, handle, cook and serve food on-board.
The Halal certificate is a document that guarantees that products and services aimed at the Muslim population meet the requirements of Islamic law and therefore, are suitable for consumption.
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.
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