Compile a HACCP Study – SETA Accredited Skills Programme

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 TitleNo.NQF LevelCredits
Quality Control Practices11980236
Monitor and Control Quality Assurance Practices11979648
Conduct a HACCP study123357512
Monitor CCPs as an integral part of a HACCP System12023936
Total Credits 32
Articulation: Further Education and Training Certificate – Generic Management Level 4

In this course, you will learn how to compile an effective HACCP Study by following a step by step process to ensure that your HACCP study is science-based and compliant with legal and food safety requirements.

You will cover:

  • Food Safety legislation and standards
  • How to compile your HACCP Study so that is
    is aligned with national and international food safety
    standards such as GFSI, SANS 10330, BRCGS and FSSC 22000.

You will benefit by:

  • Receiving guidance and support from a food safety expert whilst compiling your own HACCP Study during class
  • Achieve a skills programme qualification whilst completing your HACCP Study
  • Learn how to improve and implement the preventive controls for food safety hazards in your own Food Safety Management System

Food Safety Team Members, Laboratory staff, staff responsible for procurement, production team leaders/management staff,  Maintenance staff any person who has a leading role to play in food safety in their departments

  • Achieve certificate of competence for credit-bearing accredited skills programme recognised
    by the South African Qualifications Authority and endorsed by the FoodBev SETA
  • Learn about the different food safety standards
  • Complete your own HACCP Study in line with Food Safety Standards whilst being guided by an experienced food safety expert
  • Receive Food Safety Document Templates
  • Receive mentorship from a food safety expert
  • Introduction
  • The Concept of Quality
  • Food Safety and Food Quality
  • Quality Management Systems
  • General Requirements of a Quality Management Systems
  • Total Quality Management
  • Quality Practices
  • Quality Standards
  • QMS Implementation and Planning
  • Quality Documentation
  • Formative Assessment Activities


  • Food Safety Management Systems
  • South African Food Safety Regulations
  • Food Safety and Quality Integration
  • Food Safety Hazards
  • Biological Hazards
  • Chemical Hazards
  • Allergens
  • Good Manufacturing Practices
  • Food Safety and Hygiene Policy
  • Certificate of Acceptability for Food Premises
  • Management Responsibilities
  • Laws, By-Laws, Regulations and Compulsory Specifications
  • Site and Buildings
  • Personnel Facilities, toilets and hand-washing basins
  • Design of Facilities
  • Services and Utilities
  • Control of Operation
  • Incoming Raw Material, Packaging Material and Ingredients
  • Monitoring Procedures
  • Traceability and Recall
  • Personal Hygiene, Health and Well Being
  • Personal Hygiene Rules
  • Formative Assessment Activities
  • Introduction
  • Evolution of HACCP
  • Background
  • HACCP and FSMS
  • Benefits of HACCP
  • Limitations of HACCP
  • Prerequisite Programmes
  • TS/ISO 22002
  • HACCP Regulations
  • Internation Regulations/Standards
  • South African Regulations
  • How does it all fit together
  • Codex Alimentarius
  • Stages in Conducting a HACCP Study
  • Step 1: Selecting a HACCP Team
  • Step 2: Describe the Product
  • Step 3: Identify the Intended Use
  • Step 4: Construct a Flow Diagram
  • Step 5: On-site Confirmation of the Flow Diagram
  • Step 6: Conduct a Hazard Analysis (Principle 1)
  • Step 7: Determine the CCPs (Principle 2)
  • Step 8: Establish Critical Limits (Principle 3)
  • Step 9: Establish a Monitoring System for each CCP (Principle 4)
  • Step 10: Establish a Corrective Action System (Principle 5)
  • Step 11: Establish Verification, Validation and Review Procedures (Principle 6)
  • Step 12: Establish a Documentation and Record-Keeping System
  • Formative Assessment Activities
  • Knowledge Test and Assignment


  • Formative Assessments in the form of group activities and case studies
  • A 3-hour knowledge test and HACCP Assignment is completed as part of the summative assessment

The course is fast-paced and requires a good understanding of Good Manufacturing Practices prior to attending this course


1 Day per week for 5 weeks

Certification type


Course dates

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