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

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