Accredited Skills Programme – Level 5
If you are starting out with the implementation of a Food Safety Management System then you are probably feeling pretty overwhelmed by the amount of work required and perhaps you don’t know how to go about it or where to start. This course provides a structured framework for the implementation of a Food Safety Management System based on ISO 22000:2018, BRCGS or SANS 10330. You will be following a step by step process as you become acquainted with various food safety standards and legislation. You will learn how to compile an implementation project plan, identify and overcome any barriers that you may encounter along the way, receive tools and templates, and learn the importance of teamwork and collaboration during the implementation journey. You will revisit the GMPS (Good Manufacturing Practices) and then lastly you will spend time on the implementation of HACCP following the Codex Principles as you compile your own HACCP Study aligned with food safety standards such as; ISO 22000, BRCGS or SANS 10330 requirements whilst being guided by your facilitator every step of the way.
Unit Standards Covered:
|Implement and maintain a HACCP System in a food processing facility||123374||5||15|
|Conduct a Hazard Analysis Control Point (HACCP) Study in a food handling environment||123357||4||12|
|Optimise a quality management system in a food or sensitive consumer product line||119798||5||12|
|Total Credits 39|
|Articulation: Further Education and Training Certificate – Generic Management Level 4|