accredited haccp for supervisors - entecom.co.za · haccp for supervisors 09sp0002430401903/0...

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

info@entecom.co.za

www.entecom.co.za