Food Safety for Managers (ONLINE)

Programme Coordinator: Lulanie Swanepoel
Course Level
Management
Duration
17 Modules
OVERVIEW & OBJECTIVES

The online course will provide the manager or business owner with an overview of management’s responsibilities regarding Food Safety Management Requirements.

Course Objectives
To provide the manager with an understanding of food safety, how it works, requirements for its effective implementation and the manager’s supportive role. It also looks at problems
associated with implementation.

At the conclusion of the course, participants will be able to:

  • Understand the basic hygiene practices
  • Understand the requirements for the effective implementation of a food safety system
  • Assist with problem-solving
  • Provide a supportive role
OUTLINE

Module 1: R.638 Overview
Module 2: Introduction to Food Safety
Module 3: Food Safety Standards
Module 4: Quality Systems
Module 5: The 7 Principles & 12 steps of HACCP
Module 6: Selecting a Food Safety Team
Module 7: Process Flow/Flow Diagram
Module 8: Overview of Prerequisite Programmes (PRPs)
Module 9: Hazards
Module 10: HACCP & Risk Assessment
Module 11: Monitoring
Module 12: Corrective Action
Module 13: Control Measures
Module 14: Validation & Verification
Module 15: Reviewing the System
Module 16: Records & Documentation
Module 17: Conclusion

ENTRY LEVEL REQUIREMENTS
Participants must have had exposure to food and related product manufacturing. Delegates must be comfortable communicating in English and need suitable reading and writing skills.
LANGUAGE
Presented in English
WHO SHOULD ATTEND
  • CEO/GM/Operational Managers
  • Group food safety co-ordinators
  • Managers of sections/units, areas where Food Safety Management Systems is to be applied
  • Managers responsible for implementing the Food Safety Management System
COURSE DATES & ENROLMENT

This course is presented in a learn-at-your-own pace format via online learner management system (LMS) and can commence at any time.

ENROL NOW

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