• 180 min on demand video

  • 14 Sessions

  • Proceed at your own pace

  • Quiz with each session

  • Certification Upon Completion

  • Study guide included

  • R975 per course

  • This course should be attended by all

    Food Safety Team Leaders, HACCP Team Members and Quality, Production and Logistics Supervisors

About this course

Proper implementation of a HACCP program helps reduce the likelihood of customer complaints or a recall by identifying and controlling potential hazards that may come from raw materials, facility processes, and human error. The greater employee awareness that results from a HACCP program helps to drive continual improvement of a company’s products and processes. This course covers the following:

  • Food safety definitions

  • Understanding the sources of various hazards

  • How hazards can be controlled

  • Understanding the principles of HACCP

  • All relevant content to achieve a high standard HACCP certification

Reviews By Trainees

5 star rating

T sibiya

Thandazile Sibiya

It was a good cause I enjoyed a lot and I've learned so many things that i was not even aware of it

It was a good cause I enjoyed a lot and I've learned so many things that i was not even aware of it

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5 star rating

principles are made to be followed. We must avoid inciden...

Johanna Mmelesi

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5 star rating

Understanding HACCP Principles

Angelo Arendse

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5 star rating

100%

Org Rautenbach

Clear and easy read.

Clear and easy read.

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Meet your trainer

Senior Instructor

Juanè Jooste

Juanè Jooste is a food safety consultant at Skyvines – an organization the specializes in food safety, environmental and social systems. Juanè has been involved in the food industry from the time of studying at the University of Pretoria, thereafter, working full-time in the Processing Industry and Fresh Produce Industry. As a food safety consultant, Juanè thrives on finding solutions on challenges that will benefit any food safety system. It is her goal to make sure that any food safety system is a way of living and doing.

Course curriculum

  • 1

    Session 1: Introduction to HACCP and HACCP definitions

    • 1.1 Welcome!

    • 1.2 Before you get started - Please download your bonus HACCP resource manual

    • 1.3 How to use this course - A short video

    • 1.4 Meet your trainer - An Introduction to HACCP (6m 27s)

    • 1.5 Review your learning
  • 2

    Session 2: Concept of GMP’s and an overview of GMP requirements including Documentation requirements

    • 2.1 Training Video (37m 12s)

    • 2.2 Review your learning
  • 3

    Session 3.1 Overview of GMP requirements . PART 1

    • 3.1.1 Training Video (27m 03s)

    • 3..2.2 Review your learning
  • 4

    Session 3.2 Overview of GMP requirements PART 2

    • 3.2.1 Training Video (18m 28s)

    • 3.2.2 Review your learning
  • 5

    Session 4: The history and concept of HACCP

    • 4.1 Training Video (9m 8s)

    • 4.2 Review your learning
  • 6

    Session 5: Documentation requirements before HACCP plan can met conducted

    • 5.1 Training Video (7m 17s)

    • 5.2 Review your learning
  • 7

    Session 6: Assemble the HACCP team

    • 6.1 Training Video (5m 38s)

    • 6.2 Review your learning
  • 8

    Session 7: Describe the scope and the product of the HACCP plan

    • 7.1 Training Video (6m 59s)

    • 7.2 Review your learning
  • 9

    Session 8: Identify the intended use of the product

    • 8.1 Training Video (1m 52s)

    • 8.2 Review your learning
  • 10

    Session 9: Construction of the flow diagram and verification of the product flow

    • 9.1 Training Video (5m 43s)

    • 9.2 Review your learning
  • 11

    Session 10: Onsite Confirmation of the flow diagram and floor plans

    • 10.1 Training Video (3m 36s)

    • 10.2 Review your learning
  • 12

    Session 11: Conduct the Hazard Analysis and identify the control measures

    • 11.1 Training Video (22m 18s)

    • 11.2 Review your learning
  • 13

    Session 12: Determine if the step is a CCP and establish the critical limits for the CCP

    • 12.1 Training Video (9m 30s)

    • 12.2 Review your learning
  • 14

    Session 13: Establishing the monitoring for each CCP

    • 13.1 Training Video (6m 33s)

    • 13.2 Review your learning
  • 15

    Session 14: Establishment validation and verification methods of the HACCP study

    • 14.1 Training Video (8m 21s)

    • 14.2 Review your learning
  • 16

    Congratulations and next steps!

    • 15.1 Congratulations and next steps!

    • 15.2 Before you go...

Frequently Asked Questions

  • How does it work to sign up for the course?

    Simply drop us an email with your invoice details plus for every student (1) Name and surname as it will appear on the certificate (2) ID number and (3) unique email address. (For a group you can submit the information in Excel.) We will invoice you and once paid each student will receive their login email to get started with the course.

  • How long do I have to complete this course?

    You have access for 7 days to complete your course.

  • How long will this course take?

    This is a full day course if you do it in one attempt, with some breaks in between. It depends on how fast you write and pass the quiz after each session on how long exactly it will take.

  • Do I need a computer?

    No, you can do the course on any device with good internet connection.