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THE 12 STAGES OF HACCP IMPLEMENTATION

This workshop provides a step-by-step methodical approach to compiling your HACCP Study according to the FSSC 22000 / BRC requirements. The facilitator makes use of a case study to guide the delegates through the 12 stages and 7 principles of HACCP. Delegates may also bring their own HACCP studies to the training and these can be reviewed during the training.

 

Our workshop is most effective when customised and offered as an in-house course ensuring maximum benefit for the food safety team. Templates and case studies will be provided as part of the training.

 

Who should attend:
Food Safety Team, Food production staff, QC, Maintenance,Logistics, Sales, Procurement and any person who plays a part in the food safety management system.

COURSE CONTENT:

  • HACCP background and regulations overview
  • Select your HACCP team
  • Describe your product
  • Identify the intended use of the product
  • Construct a product flow diagram
  • Arrange an on-site confirmation of the flow diagram
  • List the food safety hazards and measures to control these hazards

 

  • Determine the critical control points (CCPs)
  • Establish critical limits for each CCP
  • Establish a monitoring system for each CCP
  • Establish corrective action plans
  • Establish validation, verification and review procedures
  • Establish control of documents and records

COURSE BENEFITS:

  • Gain a sound general knowledge of the 12 Stages of HACCP
  • DVD and Group activities ensure a practical component to the training
  • Workshop can be customized to ensure maximum benefit
  • Workshop can be conducted in isiXhosa, isiZulu, English and Afrikaans
  • Provides an excellent introduction for people who are thinking of starting their own food business
  • Delegates will each receive a handout containing the R962 (Regulations governing general hygiene requirements for Food
  • Premises and the transport of food) as well as the Codex Alimentarius - the Recommended International Code of Practice -
  • General Principles of Food Hygiene
  • HACCP Study templates are provided
  • BBBEE Level 4 rated provider

This course is fast paced. All delegates attending should have an excellent understanding of GMPs/PRPs

 

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  (041) 366 1970 / 80
  086 232 7627
   084 596 3369
  info@entecom.co.za

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