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5. HACCP Food Safety System |
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Each year, foodborne illness affects about 15 percent of the population of Europe. In the early 1980's, for instance, toxic cooking oil in Spain killed about 1,000 people and made another 20,000 seriously ill.
Market leading companies are adapting to new legislation and techniques that are now being used in the processing and packaging of foodstuffs.
This course will assist your company to implement and maintain such a food safety program and to meet the legal requirements of the Health Act.
- Half day course
- Information with Regard to:
- Codex Alimentarius (SABS 0330)
- Good Manufacturing Processes (GMP'S) - Basis of the HACCP Program
- Where to Start & How Far to Go
- Determining Critical Control Points (CCP's)
- Monitoring of CCP'S
- Documentation Required
- HACCP Certification
Who Should Attend?
- Companies involved in Manufacture/Processing of Food Products
- Companies involved in Manufacture of Packaging for Food Industry
- All Persons Responsible for the Implementation & Maintenance of the Food Safety Program
- Management Personnel Interested in the HACCP Program
Pricing: R585
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