Course: Hazard Analysis, Critical Control Points (HACCP)

Unit Standard No: to be determined

NQF Level: to be determined

Credits: to be determined

Times: 08:30 for 09:00 to 17:20, one day overview or two day HACCP team workshop.

Summary: As opposed to Quality control management with it's emphasis on end product testing, HACCP is a preventive system that identifies potential microbiological, chemical or physical hazards and determines control measures to ensure food safety. The course consists of presentations supported with practical exercises and case studies providing experience of all aspects of HACCP.

Who should attend: Delegates from all types and sizes of food handlers, manufacturers, caterers, retailers, distribution companies and their suppliers, ranging from senior management to senior supervisory levels.

Prior Learning: Hygiene awareness.

Content: Overview and introduction in the need for teamwork and co-operation in implementing HACCP. Origin and principles of HACCP, GMP, PRPs, identifying hazards, determining where in the process they can be controlled. Setting the parameters for control. Monitoring the process, correcting any loss of control. Documenting procedures, verifying processes to validate the HACCP system and track trends, case studies.

Outcomes: The delegate will gain an understanding of the origin and principles of HACCP, will gain practical experience of each step of the HACCP process from defining the product and process, identifying hazards, their critical control points and setting control measures through to documentation and records. The delegate will then be able to take the process into his own environment.

MaXsimise Control Solutions SA (Pty) Ltd, this course, its facilitators and assessors, are accredited providers of education and training within the National Qualifications Framework - SETQAA decision number 0286, 16 December 2002.