HACCP based on Codex Alimentarius, SANS 10330, ISO 22000 and BRCGS food safety


3 days (09:00 -16:00)

An in-depth course that explains the 12 Codex Alimentarius stages of a HACCP system as a preventive tool for safe food production.


  • History of food safety systems
  • The relationship between PRPs and HACCP
  • HACCP terminology
  • Food safety legislation
  • Food safety hazard categories
  • The 12 stages of Codex Alimentarius HACCP
  • Preliminary steps covering HACCP team selection and product description, intended use description, flow diagram and floor plan preparation
  • Conducting a hazard analysis; identification of hazards and control measures and methodology used for determining the significance of hazards
  • How to determine CCPs
  • Critical limits and their validation
  • Monitoring procedures
  • Corrective action system
  • Verification of a HACCP system
  • Procedures and documentation needed
  • The role of top management in a food safety system


  • Those responsible for implementing or maintaining HACCP plans/hazard control plans,
  • Managers of HACCP systems
  • HACCP or food safety team members
  • HACCP or food safety team leaders
  • HACCP or food safety auditors
  • HACCP /food safety consultants


Understanding of

  • How to prepare for a HACCP study
  • How to conduct a HACCP study
  • The role of the HACCP/ food safety team


  • No prior learning is required. Knowledge of prerequisite programmes would be beneficial

There is an assessment

A certificate of completion will be issued

Enquire about this course

Dates this course will be presented





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