Implement a Food Safety Management System – SETA Accredited Skills Programme

Learn how to implement a Food Safety Management System (FSMS) based on the requirements of the FSSC 22000/SANS 10330/ BRCGS standard. During this course you will receive:

• Food Safety system templates
• A road map for system implementation
• Support and guidance every step of the way
• A comprehensive manual that will a valuable source of reference on your food safety journey
• You will compile your own HACCP Study under the guidance of your assessor according to the 12 Stages and 7 Principles of HACCP
• Tips, tools and tricks to help you get your Food Safety Implementation Project started

In this course you will cover the following:

• Learn about GFSI, Local and globally accepted Food Safety Standards and Guidelines
• Overview of the PRPs/GMPs according to ISO/TS 22002-1, BRCGS and SANS 10049
• Compile an index for your food safety system
• Identify the gaps in your own food safety system documents
• Compile your own HACCP study aligned with FSSC 22000 or BRCGS standard
• Learn how to conduct a risk assessment and to apply a decision tree
• Understand the difference between PRPs, OPRPs and CCPs
• Learn in leaps and bounds as you complete activities, case studies and evaluate your own food safety system as you go

• Introduction
• Food Safety and Food Quality
• Food Safety Hazards
• Biological Hazards
• Chemical Hazards
• Physical Hazards
• Allergens
• Food Safety in South Africa
• Regulations
• Food Safety Management Systems
• Formative assessment activities

• Good Manufacturing Practices
• Food Safety and Hygiene Policy
• Certificate of Acceptability of Food Premises
• Management Responsibility
• Laws, By-Laws, Regulations and Compulsory Specifications
• Facilities ad Premises
• Services, Equipment and Utensils
• Control of Operations
• Incoming Raw Material, Packaging Material and Ingredients
• Monitoring Procedures
• Recall and Traceability
• Personnel Hygiene and Protective Clothing
• Maintenance, Cleaning and Sanitation
• Waste Management
• Pest Management
• Storage
• Transport
• Training
• Document and Record Control
• Food Defence
• Food Fraud Prevention
• Formative Assessment Activities

• Introduction to HACCP
• Evolution of HACCP
• Background
• HACCP and FSMS
• Limitations of HACCP
• Prerequisite Programmes
• TS/ISO 22002
• HACCP Regulations
• International food safety legislation, guidelines and standards
• How does it all fit together?
• Stages in Conducting a HACCP Study
• Stage 1: Selecting a HACCP Team
• Stage 2: Describe the Product
• Stage 3: Identify the Intended Use
• Stage 4: Construct a Flow Diagram
• Stage 5: On-site confirmation of the Flow Diagram
• Stage 6: Conduct a Hazard Analysis (Principle 1)
• Stage 7: Determine the CCPs (Principle 2)
• Stage 8: Establish Critical Limits (Principle 3)
• Stage 9: Establish a Monitoring System for each CCP (Principle 4)
• Stage 10: Establish a Corrective Action System (Principle 5)
• Stage 11: Establish Verification, Validation and Review Procedures (Principle 6)
• Stage 12:Establish Documentation and Record-Keeping Procedures (Principle 7)
• Plan and Prepare for HACCP
• Review your HACCP Pan
• Formative Assessment

All food safety managers, food safety team members, staff working in NPD, Laboratory staff, Procurement, and Production Supervisors and Managers

Formal training in GMP and HACCP as well as experience in a food handling environment is essential

Formative assessment activities are completed during each module with group activities and case studies to gain a deeper understanding of the subject

A summative assessment in the form of a 3-hour knowledge test as well as a HACCP Assignment is completed at the end of the course