The course provides a comprehensive overview of the basic conditions and activities to maintain food safety throughout the food chain. The course is based on SANS 10049, ISO/TS 22002, GFSI-recognized schemes/standards and Regulation 638.
CONTENT
- PRPs – the preventive approach
- Food safety hazard categories
- A basic awareness of pathogenic micro-organisms and the sources of contamination
- Unintentional contamination: Foreign matter control, prevention of chemical contamination, including prevention of allergen and microbiological cross-contamination
- Intentional contamination and how to prevent food defense and food fraud mitigation
- Factory external environment, facility management, equipment control, maintenance and management of the internal environment
- Product traceability and recall
- Process control
- GMP and GHP
- Temperature control
- Cleaning, sanitation and disinfection
- Pest control
- Waste management
- Supplier management
- Personnel hygiene requirements including their facilities
- Documented procedures and records required
- Legislation related to PRPs
WHO SHOULD ATTEND?
- Any person who must implement or maintain prerequisite programmes (PRPs) in the food industry or suppliers to the food industry
- Those who have had practical experience with application of PRPs but never had formal training
- Supervisors or managers overseeing PRP implementation
OUTCOMES
Understanding of:
- The importance of PRPs and their role in safe food/ product manufacturing
- How to implement PRPs, considering risk-based approach
- Documentation needed for PRP implementation
REQUIREMENTS
No prior learning is required
There is an assessment
A certificate of completion will be issued
