This course provides an overview of the PRPs (prerequisite programmes for HACCP) in a Food Manufacturing environment and is based on the GFSI 2020, ISO/ TS 22002-1 and the SANS 10049 standards. The course provides an understanding of the role of PRPs/GMPs in the Food Safety Management System. The course can be used as part of annual refresher training or induction training. The Implementing HACCP Workshop follows on from the PRP Workshop.
Who should attend?:
Food Production Staff, QC, Maintenance, Food Safety Team, Prospective/New Food Business Owners, Management or any person working in the food business who requires a sound general knowledge of PRPs.
Course content:
- Food Safety Team – Roles and Responsibilities
- Document and Record Control
- Cleaning and Disinfection
- Personal hygiene
- Pest control and Waste Management
- Maintenance and Engineering
- Internal Audits
- Receiving and Inspection of Raw Materials
- Good Storage Practices and Stock control
- Inspection and loading of finished product
- Identification and Traceability
- Product recall
- Allergen management
- Customer complaints
- Process control
- Food Defence
- Consumer information
Course benefits::
- An overview of the Good Manufacturing Practices provided in a consolidated format
- Real-life examples and group activities ensure a practical component to the training
- Workshop can be tailored to ensure that problem areas are addressed
- Provides an excellent introduction for people who are thinking of starting their own food business
- Delegates will each receive a handout containing the R638 (Regulations governing general hygiene requirements for food premises and the transport of food)
This course is fast paced. All delegates attending should have a good level of literacy.
