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THE WORKSHOP WILL RUN OVER A PERIOD OF 3 DAYS HAZARD ANALYSIS & CRITICAL CONTROL POINT (HACCP) SANS 10330:2020 IMPLEMENTATION TRAINING HACCP (the Hazard Analysis Critical Control Point system) is a process control system that identifies where hazards might occur within in the manufacturing process or food supply chain. HACCP address food safety through the analysis and control of microbiological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. HACCP is important because it prioritizes and controls potential hazards in food production. By controlling major food risks, such as microbiological, chemical and physical hazards, the industry can better assure consumers that its products are as safe as good science and technology allows. By reducing foodborne hazards, public health protection is strengthened. This course outlines all the requirements as per SANS 10330:2020. WHO SHOULD ATTEND THIS COURSE: • HACCP team members • Individuals directly involved in the establishment, implementation and/or maintenance of a Food Safety Management system [email protected] | [email protected] | 082 770 7127 or 078 335 0528 www.michemdynamics.co.za LEANING OUTCOMES: • Explain the requirements and practically implement and maintain the requirements of SANS 10330: 2020 • Understand how to conduct a Hazard analysis • Plan, establish, implement and maintain an effective HACCP Plan ACCREDITATION STATUS: SDP ACCREDITATION NO: MIC101 - FoodBev SETA TITLE NO NQF CREDITS Conduct a Hazard Analysis Critical Control Point (HACCP) study in a food handling environment 123357 5 12 Monitor and control quality assurance procedures in a food or sensitive consumer product environment 119796 4 8
