HACCP and Food Safety System Implementation for Processors
Food processors across Africa face rising retailer and export requirements for demonstrable food safety controls. This course teaches the Hazard Analysis and Critical Control Point method and how to build the prerequisite programmes that support it. Delegates learn to identify hazards, set critical limits, and keep the records that buyers and regulators expect from packhouses, dairies, bakeries, and beverage plants.
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Explain the principles of HACCP and the role of prerequisite programmes.
Conduct a hazard analysis for a food process and identify critical control points.
Set critical limits, monitoring, and corrective actions for each control point.
Develop the records and verification activities that prove control.
Design prerequisite programmes for hygiene, pest control, and traceability.
Prepare a food safety team for customer and regulatory audits.
Course outline
01Food Safety Hazards and Consumer Risk
02Prerequisite Programmes and Good Hygiene Practice
03Conducting a Hazard Analysis
04Identifying Critical Control Points
05Critical Limits, Monitoring, and Corrective Action
06Records, Verification, and Validation
07Traceability and Product Recall Readiness
08Preparing for Food Safety Audits
Who should attend
This course is aimed at food safety officers, production supervisors, and quality staff in food and beverage processing who need to establish or strengthen a HACCP based food safety system.
Fees are per delegate. South African venues are priced in rand; other locations and online in US dollars. Fees exclude 15% VAT where applicable. Group bookings of three or more delegates from the same organisation qualify for a reduced rate; contact us for a quotation.
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