HACCP Training

Staff Training and Development
Training of Personnel regarding Food Safety, Cleaning Procedures as well as Health and Safety Requirements is the basis of any respectable food manufacturing or serving establishment. Personnel at all levels in a food environment, regardless of their position or job description should undergo training in order to meet, understand and promote food safety requirements and legislation.

On Job Training includes the Following:
• Cleaning Procedures and Chemical Handling
• Introduction to Basic Food Safety Level 1
• Introduction to Food Safety Level 2
• Personal Hygiene and Wellbeing
• Pest Control

Attendance Certificates are issued at the end of each model passed with a passing percentage of 80%

HACCP and GMP Good Manufacturing Practices Basis (1 Day)
Introduction
What is GMP?
Why GMP?
Why do we use additives in food?
Religion, beliefs and food?
What is HACCP?
Why HACCP?
Who Should Attend
Staff being tasked with daily HACCP implementation
Factory Staff at food companies
Cleaning Staff
Staff handling cleaning agents and materials
Food Standards Controlling Bodies.
Pest Control Staff
Maintenance Staff
Food Handlers
Receiving Clerks
Store Personnel
Previous Knowledge
No prior knowledge is required. This course is geared towards factory workers as an initiation programme. The course is both demonstrative and Illustrative in order to benefit personnel with little or no literacy.
Good Hygiene and Food Safety Basis (1 Day)
Introduction
What is GMP?
Why GMP?
Cleaning Procedures & Chemical Handling
Introduction to Basic Food Safety Level 1
Introduction to Food Safety Level 2
Temperature Control
Pest Control
Who Should Attend
Staff being tasked with daily HACCP implementation
Factory Staff at food companies
Cleaning Staff
Staff handling cleaning agents and materials
Pest Control Staff
Maintenance Staff
Food Handlers
Receiving Clerks
Store Personnel
Previous Knowledge
No prior knowledge is required. This course is geared towards factory workers as an initiation programme. The course is both demonstrative and Illustrative in order to benefit personnel with little or no literacy.
HACCP and Food Technology Basis (2 Day)
Introduction
What is Food Technology?
What is a food additive?
Why do we use additives in food?
Religion, beliefs and food?
Food Facts and Food Marketing?
Food Standards Controlling Bodies.
What is HACCP?
PRP’s Pre-Requisite Programmes to HACCP
HACCP Implementation
HACCP Accreditation
ISO 22000 Overview
Who Should Attend
Senior Staff at food companies
Staff being tasked with HACCP implementation
Equipment Suppliers
Suppliers of cleaning agents and materials
Pest Control Companies
Maintenance Personal
Suppliers of Packaging
Supermarket Owners and Managers
Bakery, Deli and Butchery Managers
Previous Knowledge
No prior knowledge is required. This course is however geared towards delegates with at least a secondary education and a good understanding of the English language.
HACCP and ISO 22000 Implementation (2 Day)
Introduction
Carrying out a HACCP study
Establishing PRP’s Pre-Requisite Programmes
Establishing OPRP’s
Operational PreRequisite Programmes
Identifying CCP’s Critical Control Points
Implementing a HACCP system
Maintaining a HACCP system
Requirements of ISO 22000
Preparing for an Audit
Pest Control Companies
Food Standards Controlling Bodies.
What is HACCP?
PRP’s PreRequisite Programmes to HACCP
HACCP Implementation
HACCP Accreditation
ISO 22000 Overview
Who Should Attend
HACCP team members
Staff being tasked with HACCP implementation
Technical Staff at food companies
Senior Staff at food companies
Food service managers
Food and Beverage Managers
Supermarket Owners and Managers
Bakery, Deli and Butchery Managers
Quality Control Personnel
Previous Knowledge
Delegates should have a comprehensive understanding of food safety. Attending the HACCP and Food Technology Basis course will be advantageous. This course is geared towards delegates with at least a secondary education and a good understanding of the English language.