Hazard Analysis Critical Control Points (HACCP)

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:

Date/Duration/Cost:

• R8000
• Projected Dates (Recess): April/June/September

Enquiries:

Tel: +27 041 504 3523

Email: Sinoviah@mandela.ac.za