Most food safety teams struggle to put together a HACCP Study that includes all the technical detail required in a structured and clear manner.
This course will take you through the 7 Principles and 12 Stages of HACCP implementation according to FSSC 22000/ BRCGS/ SANS 10330 requirements.
This course is highly effective when presented as an in-house course for your Food Safety Team. It is most effective when presented as a one day per week over five weeks as this allows sufficient time for the learners to research, collate and prepare information between sessions. Learners will have to complete a HACCP study on their own as part of the final assessment. A highly interactive and fast-paced course providing all the detail using a step by step approach
Unit Standards Covered
Unit Standard Title | No. | NQF Level | Credits |
Quality Control Practices | 119802 | 3 | 6 |
Monitor and Control Quality Assurance Practices | 119796 | 4 | 8 |
Conduct a HACCP study | 123357 | 5 | 12 |
Monitor CCPs as an integral part of a HACCP System | 120239 | 3 | 6 |
Total Credits 32 | |||
Articulation: Further Education and Training Certificate – Generic Management Level 4 |