HACCP Booster - Transition from SANS 10330:2007 to SANS 10330:2020 (ONLINE)
Programme Coordinator: Lulanie Swanepoel
Course Level
Implementation
Duration
15 SECTIONS
OVERVIEW & OBJECTIVES
The course provides guidance around changes brought about to the new SANS 10330:2020 - Food Safety Management – Requirements for a food safety system based on prerequisite programmes and Hazard Analysis and Critical Control Point (HACCP) Principles standard, as well as how to interpret the requirements.
Course Objectives
- To equip the participants with the knowledge and skills required to update their Food Safety System with the above-mentioned standard in mind.
- At the conclusion of the course, participants will have a greater understanding of the key changes, improvements and interpretation of requirements.
OUTLINE
- Introduction to HACCP
- Key Changes
- Standard layout & clauses
- Requirements
- Practical Application
A certificate of attendance and virtual badge will be issued once the course has been successfully completed.
ENTRY LEVEL REQUIREMENTS
Knowledge of the organisation’s process and documentation that has been implemented for the Food Safety Management System. Delegates must be comfortable communicating in English and need suitable reading and writing skills.
LANGUAGE
Presented in English
WHO SHOULD ATTEND
- Middle Management
- Management representative
- Food Safety and Technical Manager
- Anyone responsible for implementing or maintaining 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.