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
|Quality Control Practices
|Monitor and Control Quality Assurance Practices
|Conduct a HACCP study
|Monitor CCPs as an integral part of a HACCP System
|Total Credits 32
|Articulation: Further Education and Training Certificate – Generic Management Level 4