HACCP: Intermediate Level | NSF

Course objectives: Food Safety Hazards; Responsibilities of the HACCP team; 12 Steps & 7 Principles of a HACCP system; Hazard identification; Hazard & Risk Analysis; Control of hazards; CCP control; Verification & Validation
Understanding the 12 Steps and 7 Principles

Target Audience

Food handling, packing and processing industry
HACCP Team Leader, Food Safety team members, Management Representatives, Supervisors



• Appointing a HACCP team.
• Identification and risk determination of food safety hazards.
• Development of a Food Safety Plan and identifying control measures.



More Information
Date: 05 November 2018 to 06 November 2018 City: Kakamas
Venue: TBC
Ilze Bosman Tel: 021 880 2024 | trainingafrica@nsf.org