SANS 10330:2020 HACCP and PRP Implementation Training Course

Level Implementation Duration 2 day

Available to book: Virtual classroom View dates and book training

Gain knowledge of the CODEX HACCP methodology to develop, document and implement HACCP food safety plans and effectively apply the SANS 10330:2020 Standard Requirements

Organizations around the world recognize the value of having a well-developed, practical and robust food safety management systems (FSMS) based on CODEX to comply with regulatory, customer requirements and control business risks.

In order to develop, implement and maintain a well-developed, practical and robust food safety system based on CODEX HACCP, it is essential to have the relevant skills and knowledge.

By successfully completing this SANS 10330:2020 HACCP and PRP Implementation Training Course, you will have demonstrated that you have the knowledge and skills to develop, document and implement a HACCP-based food safety plan and to oversee its implementation and monitoring. This course will also provide you with knowledge of the essential GMP required to implement a preventative HACCP based FSMS along with an overview of the intent and specific requirements of the SANS 10049:2019 and SANS 10330:2020 standard requirements to demonstrate due diligence in food processing and handling operations and minimize audit nonconformances.

How will I benefit?

Develop a comprehensive HACCP plan based on the specific risk to your product and process
Improved system and process management of food safety through a preventative risk-based HACCP food safety management system
Compliance with local industry and legal obligations for safe food production
Improved record keeping and retrospective proof of compliance

Upon completion of this course you will be able to:
- Apply CODEX HACCP food safety risk methodology
- Relate CODEX HACCP methodology to your company HACCP plans and the requirements of the SANS 10330:2020 Standard Requirements
- Participate in developing and reviewing HACCP plans
Anyone who is likely to participate in developing, implementing and reviewing HACCP based Food Safety Management Systems; or would like to further their knowledge in HACCP.
Detailed course notes.

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