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Unit for Continuing Education

Course Objective:

HACCP was originally developed as a method of helping manufacturers assure the provision of safe food to the consumer. It is a system where all hazards to food safety are identified and effective control mechanisms put in place.

Course Content:

Preparing for HACCP - Stage 1

  • Management
  • Personal and training
  • Prerequisites
  • Baseline Audit and gap analysis
  • How to get there - Project plan
  • Summary
  • General discussion

How to do HACCP study - Practical workshop - Stage 2

  • Define your terms of reference
  • Describe your products and their intended use
  • Constructing a process flow diagram
  • Carrying out the hazard analysis
  • Identifying the critical control points
  • HACCP control chart
  • Determination of critical limits
  • Monitoring requirements
  • Corrective actions
  • Practical workshop
  • Feedback of groups and general discussion

Implementation of the HACCP plan - Stage 3

  • Implementation requirements
  • Implementation team
  • Training
  • Set up monitoring systems
  • Introduction of record keeping
  • Facilities and equipment
  • Implementation
  • Confirm and verify that implementation is complete

Maintaining your HACCP system - Stage 4

  • Initial and ongoing verification through audit
  • Analysis of data
  • Keeping abreast of emerging hazards
  • Updating and amending your HACCP plan
  • Ongoing training requirements
  • General discussion and conclusion
  • Auditing
  • Practical workshop
  • Discussion and conclusion:


  • Please enquire with the SLP administrator - Thembela Tsewu
Contact information
Ms Thembela Tsewu
Tel: 27 41 504 3523

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