HACCP for Supervisors
This course expands on the basic principles of hygiene and HACCP, enabling supervisors to understand and identify food-safety hazards and their effective control measures for those hazards which have been identified.
The course teaches the supervisor good manufacturing practices from a HACCP point of view and applies these principles to specific environments. It provides participants with an understanding of the basic principles of HACCP and allows them to understand their role in implementing HACCP. At the end of the course participants will be able to:
- List the basic principles of HACCP
- Understand the role they play in implementing HACCP
- Appreciate the importance of hygiene in a HACCP system
- Practically implement the basic principles
- The concept of unsafe food and why a food-safety system is needed
- What producers/manufacturers can do to ensure safe food products
- What is HACCP: overview of the seven HACCP principles
- What is a hazard?
- What is Hazard Analysis: step-by-step identification of significant food-safety hazards
- How to prevent a hazard: mechanisms to eliminate or reduce them
- What are Critical Control Points (CCPs): overview
- What are monitoring procedures: mechanisms needed to check the effectiveness of CCP control
- Corrective actions
- Practical applications: exercises
A certificate of attendance will be issued once the course has been successfully completed.
FoodBev SETA Registered Skills Programme: 09SP0002430401903/0
NQF Level: 3
- Team leaders and factory-floor supervisors who need a basic understanding of HACCP and their roles within the system
Due to the COVID-19 pandemic and subsequent lockdown, we are not currently running face-to-face training. However, a number of our courses are running online - either by way of webinar-style training or learn-at-your-own-pace courses. Get in touch with our team via the link below to discuss training availability and options to suit your needs.