Hazard Analysis & Critical Control Points (HACCP) Implementation Including SANS 10330:2020 Training Course
Course Overview
What you'll learn
Upon completion of this course, learners will be able to:
◼ Grasp the transition between SANS 10330:2020 and SANS 10330:2007.
◼ Discuss GMP (PRP) / HACCP principles and requirements.
◼ Explain the benefits of HACCP to industry
◼ Discuss the responsibility of HACCP
◼ Understand the origins of HACCP and of the HACCP system approach
◼ Discuss how HACCP systems complement traditional inspection systems
◼ Understand Prerequisite Programmes(PRPs) / Good Manufacturing Practices (GMPs), the preliminary steps – the foundation for HACCP
◼ Explain biological, chemical and physical hazards and their controls
◼ Explain and apply the seven key principles of the HACCP programme
Who This Course Is For
PRIOR KNOWLEDGE
Before starting this course, learners are expected to have the following prior knowledge:
◼ Knowledge of the requirements of SANS 10330:2020 which may be gained by completing the SGS Introduction to HACCP course or equivalent.
◼ Prerequisite programmes (PRPs) for food safety.
◼ Be responsible for the implementation of HACCP.
◼ Be part of the food safety team.
About this course
This course will provide you with the knowledge and skill needed to apply the requirements of Hazard Analysis Critical Control Point (HACCP) Management Systems, the infrastructure needed to implement it and the HACCP auditing and certification process. This course aims to provide an understanding of the requirements of the Hazard Analysis Critical Control Point (HACCP) standard and their exact relation with industrial hygiene or food and product safety.
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