This HPCSA accredited HACCP course will provide the learner with a thorough understanding of the requirements of a HACCP system specifically in relation to the 12 Stages of HACCP.
HACCP the 12 Stages Course (FS08)
Duration:
1 Day
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Full Description
This HPCSA accredited course will provide the learner with a thorough understanding of the 12 Stages of HACCP specifically.
The focus of this course is on:
- The 5 preliminary stages of HACCP.
- The 7 principles of HACCP.
PLEASE NOTE: The implementation of the 12 Stages of HACCP is covered in our expert Advanced HACCP Implementation course.
We highly recommend this course for managers and supervisors, as well as anyone actively involved in the development and maintenance of the company’s food safety management system.
Course Outcomes
THE STRUCTURE OF A FOOD SAFETY MANAGEMENT SYSTEM
What is Food Safety and Why is it Important?
Overview of Food Safety Hazards and Their Related Corrective Procedures
Who is HACCP Applicable to?
Training and Educational Requirements
The Fundamental Prerequisite Programmes for a HACCP System
THE 5 PRELIMINARY STAGES OF HACCP
Preliminary Stage 1 – Form a HACCP team
Preliminary Stage 2 – Product description
Preliminary Stage 3 – Intended use
Preliminary Stage 4 – Draw a flow diagram
Preliminary Stage 5 – Verify the flow diagram
THE 7 PRINCIPLES OF HACCP
Principle 1 – Conduct a hazard analysis
Principle 2 – Determine CCPs
Principle 3 – Establish critical limits
Principle 4 – Monitoring CCPs
Principle 5 – Corrective action for CCPs
Principle 6 – Establish procedures for verifications
Principle 7 – Establish proper documentation and record-keeping
ASSESSMENT
Who should attend?
The following people will benefit significantly by attending this course:
Managers / Supervisors (directly involved in food manufacturing/processing)
QA & QC Managers
HACCP Team
Internal & Supplier Auditors
Top Management and Business Owners
Prerequisites
What are the minimum prerequisite requirements for the learner to attend this course?
The learner should have successfully completed ONE of the following courses, or have equivalent knowledge and/or experience before attending this course:
Food Safety Practices for Persons in Charge of Food Premises Course (HPCSA Accredited) (FS01), OR
Food Safety Practices for Persons in Charge of Food Premises Course (SETA Accredited)(FS31), OR
Good Manufacturing Practices for Food Handlers Course (FS03), OR
Implementation of Good Manufacturing Practices Course (FS33)
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