HACCP implementation workshop (based on Codex Alimentarius for SANS 10330, BRCGS Food and IFS)
Many organisations are faced with the daunting task of implementing an effective HACCP system, but lack the know-how of getting started. Some companies implement HACCP, but struggle to ensure that the team takes ownership or have a situation that despite having implemented HACCP, food safety is not ensured. This course starts with a brief introduction of GMPs. It further explores the Codex principles underpinning HACCP in a simplified manner. Food safety management system requirements from SANS 10330 and BRCGS Food are explained, using practical examples and exercises.
The Progress Excellence Approach
- Codex principles are simplified without compromising the effectiveness of the system.
- Understanding the GMP and PRP requirements.
- A step-by-step approach is utilised for HACCP studies in determining CCPs.
Who should attend?
- HACCP team
- HACCP team leader
- Quality/Technical Managers
- Quality controllers
- Production staff
- R&D or NPD staff
Delegates must have a basic understanding of food safety and should be working in the food manufacturing environment.
- An assignment is due after completion of this course.
- A pass mark of 70% is required for the assignment and full attendance of the course for a certificate to be issued.
Duration of the course
The course material will equip delegates with the following:
- Understand the importance of GMP and PRP in a food safety management system and how to implement the requirements of SANS10049 and BRCGS Food.
- Understand Codex HACCP principles in such a way that they can be practically applied.
- Develop management systems that meet the requirements of SANS 10330 and BRCGS Food (e.g. management review, corrective actions, non conformances, document and
Each delegate receives
- A full colour delegate manual
- Gap assessment tool