accredited haccp for supervisors - entecom.co.za · haccp for supervisors 09sp0002430401903/0...
TRANSCRIPT
ASSESSMENT
BENEFITS
DURATION
CONTACT
WORKPLACE COMPONENT
food pathogens and how these can be controlled
the importance of GMPs / PRPs in the prevention of food
safety hazards
the importance of critical limits
the effective management of CCPs in a food plant.
handling of corrective actions
Food Safety practices need to be entrenched in a food
production environment . The course covers HACCP, the 12
stages and 7 principles and the implementation of CCPs in a
food handling environment. The focus is on:
The course is based on R638 (SA Food Hygiene Regulations,
the requirements of GFSI, SANS 10049, Codex Alimentarius
and ISO/ TS22002 standards.
The learners will visit their facility and discuss the
management and control of the CCPs
The importance of validation and verification
OVERVIEW
Integrated workplace assessment conducted 3
weeks after the last day of training.
Log book completion and CCP monitoring form
part of the course assignment
CCP monitoring as their assignment
UNIT STANDARDS
FoodBev SETA Accredited HACCP for Supervisors
09SP0002430401903/0
PREREQUISITES
Achieve certificate of competence for credit
bearing accredited skills programme recognised
by the South African Qualifications Authority
and endorsed by the FoodBev SETA
Learn how to implement CCPs in the workplace
Training can be conducted in isiXhosa, isiZulu,
English and Afrikaans
Training can be customised
Workplace assessment is essential to ensure
practical application in the workplace
GMP course (Level 1)
CONTENTRole of prerequisite programmes (GMPs) in the HACCP
Study
Concept, growth and reproduction of microorganisms in
a food environment
Identify good manufacturing practices to control
microbiological contamination during food handling
Understand the 12 stages of HACCP implementation
The use of the decision tree in the determination of
CCPs
Critical limits
Monitoring and verification of CCPs
The importance of documentation and record keeping
Apply Good Manufacturing Practicesas part of a food safety systemDemonstrate an understanding of theconcept of microbiologyMonitor CCPs as an integral part ofHACCPUnderstanding the control of pests andwaste materials as part of a food safetysystemTotal Credits 19Articulation: National Certificate - Breadand Flour Confectionery Baking Level 3
120403
120235
120239
120410
2
3
3
2
4
6
6
3
TITLE NO NQF CREDITS
FS03 - LEVEL 3 (19 Credits), 3 days theory and one
hour practical one-on-one assessment per learner in
the workplace
HEAD OFFICE- PORT ELIZABETH
No 55 Ground Floor, Kings Court
041 366 1970
www.entecom.co.za
