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) CONTENT Role 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 Practices as part of a food safety system Demonstrate an understanding of the concept of microbiology Monitor CCPs as an integral part of HACCP Understanding the control of pests and waste materials as part of a food safety system Total Credits 19 Articulation: National Certificate - Bread and 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 [email protected] www.entecom.co.za