Single Course Others

Hazard Analysis & Critical Control Points (HACCP) Introduction Training Course (SANS 10330:2020)

8 Hours Virtual Class English Identifier: 54769881

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.
◼ Interpret hazards and their controls.
◼ Understand prerequisite programmes / good manufacturing practices (GMP).
◼ Interpret Standard Operating Procedures (SOPs) and preliminary steps to HACCP.
◼ Explain the seven key principles of the HACCP programme.

Who This Course Is For

Before starting this course, learners are expected to have the following prior knowledge:
◼ Basic understanding and knowledge of Food Safety Management Systems

About this course

This course is useful and designed as an introduction for anyone involved in the food industry. It is to cater for all levels in the organisation, from Senior Management and Business Owners or Supervisors to shop-floor food handlers. It is particularly beneficial for those who have a role in the maintenance of a HACCP Plan, but do not need technical detail to carry out their responsibilities, nor involvement in the development of food safety programmes Furthermore, this course provides a general introduction to the 7 principles of the HACCP system.

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