HACCP Awareness

This course is useful and designed as an introduction for anyone involved in the food industry. It is to cater for all levels in the organization, from Senior Management and Business Owners or Supervisors to shop-floor food handlers.

Furthermore, this course provides a general introduction to the 7 principles of the HACCP system. It will provide participants with an overview of the purpose and requirements of HACCP and can be used as a tool for the identification and risk assessment of their operations

Formative assessment

Various activities will be completed.

Summative assessment

An examination will be completed at the end of the course.

Course outline

At the end of the course, learners will be able to:

Have an overview of Hazard Analysis and Critical Control Point (HACCP)
Interpret the HACCP working steps and hazard analysis
Interpret the product recall process

Modular content:

Module 0: Introduction
Module 1: Overview of Hazard Analysis and Critical Control Point (HACCP)
Module 2: HACCP Working Steps and Hazard Analysis
Module 3: Product Recall Process

Course Information

Study in your own time, at your own pace via our E-Learning offering. Selected NOSA Colleges also offer fully equipped computer and internet facilities so that you can start a career in health and safety. A free service accessible to registered students.

Accredited:

Unit Standard Title:

None

E-Learning Price:

Not Available as E-learning

E-Learning Duration:

Not Available as E-learning

Credits:

None

SAQA ID:

None

Professional Body:

None

CPD Points:

None

NQF Level:

None

Prerequisites:

Learners are expected to have knowledge on concepts of food safety management including: • HACCP • Hazard analysis • Hazard and Risk Assessment • Requirements of FSSC V5.1 and ISO 22000:2018 which may be gained by completing an Awareness or Implementation training course.

HUB Availability:

Online Computer HUBs available at NOSA College Centurion, Tyger Valley and Westville.

Target Groups:

The training course is for all those who have a role in the maintenance of a HACCP Plan, but do not need technical detail to carry out their responsibilities, nor involvement in the development of food safety programmes.