HACCP has become synonymous with food safety. It is a worldwide recognized systematic and preventative approach that addresses biological, physical and chemical hazards through anticipation and prevention, rather than through end product inspection and testing. Prior to the implementation of HACCP, the plant should follow a code of practice known as Good Manufacturing Practices (GMP’s) or Prerequisite Programs (PRP’s). GMP’s are the minimum guidelines that must be implemented to ensure a consistent quality product that conforms to local and international health regulations. Once a company has implemented a detailed HACCP System, other Quality Management Systems can be implemented.

 With the recent Listeria outbreak in South Africa, the Minister of Health published an amendment to Regulation 607: Regulations relating to the Hazard Analysis and Critical Control Points System. The Regulations has been amended to include meat and poultry processors that produce ready to eat products. These companies will have 9 months from date of publication (14 June 2018) to comply with requirements of the HACCP system.

  This 3 day well researched and practical training course enables you to implement the HACCP principles on your own product line. Candidates are required to complete two assessments in class as well as a post course assignment for successful completion of the course.

All candidates receive 2 detailed training course manuals that can act as reference books when required at their place of work. The manual consists of examples of policies, procedures and checklists required to implement and maintain the HACCP system from scratch.