Health, Safety and SecurityHACCP and Food Safety Management
Food safety failures reach consumers before anybody knows they happened, which is why the system is built on preventing hazards at defined points rather than on testing the finished product. This course covers building that system. Delegates work through prerequisite programmes, which carry most of the load and are usually the weak point, then the hazard analysis itself: biological, chemical, physical and allergen hazards. Critical control points, limits and monitoring are determined by working through real processes. Corrective action, verification and record keeping follow. Traceability and recall are covered as capabilities that must be tested. The course closes on audits, customer requirements and the common non conformances.
Course objectives
- Establish prerequisite programmes and keep them functioning
- Analyse biological, chemical, physical and allergen hazards
- Determine critical control points and set defensible limits
- Design monitoring and corrective action procedures
- Verify and validate the system rather than assume it works
- Maintain traceability and test a recall capability
- Prepare for audits and address the common non conformances
Who should attend
- Food safety and quality managers
- Production supervisors in food manufacturing
- Laboratory and technical staff in food businesses
- Hospitality, catering and retail food staff
- Auditors and consultants in the food sector
Course outline
- 01Prevention against finished product testing
- 02Prerequisite programmes
- 03Biological, chemical and physical hazards
- 04Allergen management
- 05Determining critical control points
- 06Critical limits, monitoring and corrective action
- 07Verification, validation and records
- 08Traceability, recall and audits
Scheduled sessions
| Dates | Venue | Format | Price | Register |
|---|---|---|---|---|
| 11 to 13 November 2026 | Online | Online | R6,500 per delegate | |
| 16 to 18 December 2026 | Gaborone, Botswana | Classroom | R14,950 per delegate | |
| 11 to 13 January 2027 | Windhoek, Namibia | Classroom | R14,950 per delegate | |
| 3 to 5 March 2027 | Kigali, Rwanda | Classroom | USD 995 per delegate |
HACCP and Food Safety Management
From R6,500