HACCP for Supervisors – SETA Accredited Skills Programme (09SP001264)

This FoodBev SETA Accredited Skills Programme consists of 16 Credits and contains the following Unit Standards:

Unit Standard Title No. NQF Level Credits
Apply Good Manufacturing Practices as part of a food safety system 120403 2 4
Demonstrate an understanding of the concept of microbiology 120235 3 6
Monitor CCPs as an integral part of HACCP 120239 3 6

The HACCP for Supervisors course is aimed at those working as production/ QC/ CCP operators who will also be utilised as part of the HACCP Team. Learners learn how to use the CCP decision tree to determine CCPs in their own work environment and will also have a good understanding of all PRPs (Prerequisite Programmes). The course is based on the requirements of GFSI, SANS 10049, ISO/ TS 22002 standards. Templates of some of the key documents required in a food safety management system will be provided to learners during the training.

 

The HACCP for Supervisors course is aimed at those working as production/ QC/ CCP operators who will also be utilized as part of the HACCP Team. Learners who successfully complete this course will be able to attend the Compile a HACCP Study (Level 4 course). Learners learn how to use the CCP decision tree to determine CCPs in their own work environment and will also have a good understanding of all PRPs (Prerequisite Programmes). The course is based on the requirements of GFSI, SANS 10049, ISO/ TS 22002 standards. Templates of some of the key documents required in a food safety management system will be provided to learners during the training.

  • Role of prerequisite programmes (GMPs) in the HACCP Study
  • Concept, growth and reproduction of microorganisms in a food environment
  • Identify good manufacturing practices to control microbiological contamination during food handling
  • Understand the 12 stages of HACCP implementation
  • The use of the decision tree in the determination of CCPs
  • Critical limits
  • How to handle CCP deviations
  • Monitoring and verification of CCPs
  • The importance of documentation and record-keeping

Learners who wish to attend this course should have attended the GMP skills programme or course or have proven sufficient knowledge of GMP.

This module covers:

  • Introduction to Food Safety
  • Food safety standards and legislation overview
  • Difference between food safety and food quality
  • Food Safety hazards: Biological, Chemical, Physical and Allergens
  • Food Safety and Quality Management Systems
  • Good Manufacturing Practices
  • Cleaning and Sanitation
  • Personal Health and Hygiene
  • Pest Control
  • Maintenance
  • Equipment calibration
  • Identification and Traceability
  • Product Recall
  • Temperature Control
  • Storage of raw materials, packaging, ingredients and final product
  • Control of non-conforming Product
  • Process Control
  • Product Control
  • Incoming, process and final product Inspections
  • Internal Audits
  • Staff training
  • Document and Record Control

This module covers:

  • The concept of Microbiology in the Food Industry
  • Bacteria
  • Viruses
  • Moulds
  • Yeast
  • The growth and reproduction of micro-organisms
  • Effects of Microbiological contamination
  • Prevention of Microbiological Contamination
  • Self-assessment

 

  • Integrated workplace assessment conducted 3 weeks after the last day of training.
  • Logbook completion and CCP monitoring form part of the course assignment
  • Achieve certificate of competence for credit bearing accredited skills programme recognised by the South African Qualifications Authority and endorsed by the FoodBev SETA
  • Learn how to implement CCPs in the workplace
  • Training can be conducted in isiXhosa, isiZulu, English and Afrikaans\
  • Training can be customised
  • Workplace assessment is essential to ensure practical application in the workplace

Duration

3 Days theory & 1 day workplace assessment

Certification type

Accredited

Course dates

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Entecom has been assisting businesses with Food Safety and Quality System certification for over 15 years with our consulting support services and equipping staff with the necessary skills to implement, maintain effective Food Safety and Quality Management Systems.

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