Hazard Analysis & Critical Control Points
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Address:
Delmas Campus
Plot IR 202 Leeupoort road, Delmas, Mpumalanga
Pretoria Support Office
Plot 146, Luiperd Street, Tierpoort Pretoria East, Gauteng
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Phone:
Delmas: (+27) 10 001 4320
Pretoria: (+27) 12 811 7310
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Email:
info@buhle.org.za
Hazard Analysis & Critical Control Points
Stay ahead of food risks; detect, control, and prevent hazards before they reach your customer. This 5‑day HACCP course equips you to build, implement, and maintain a practical HACCP plan tailored to your operation—aligned with international best practice and South African regulatory expectations.
Challenges & Solutions
Food businesses face daily risks from biological, chemical, and physical hazards. This course shows how to identify critical points, control risks, and prove due diligence with robust records.
Common Challenges
Typical problem areas include:
Unclear hazard analysis and poorly defined Critical Control Points (CCPs).
Inconsistent monitoring (temperatures, times, sanitation) and weak verification.
Inadequate allergen management, cross‑contamination controls, and traceability.
Gaps in supplier approval, receiving checks, and prerequisite programmes (GMPs, cleaning).
Incomplete records and staff not trained to act on deviations.
Practical Solutions
What you’ll learn to implement:
End‑to‑end hazard analysis (biological, chemical, physical, allergen) and CCP decision‑making.
Clear critical limits, monitoring methods, and escalation pathways.
Corrective actions, verification & validation, and internal audit routines.
Strong prerequisite programmes: hygiene, cleaning & sanitation (SSOPs), pest control, maintenance.
Allergen control, supplier approval, receiving checks, and one‑step‑forward/one‑step‑back traceability.
Simple, compliant recordkeeping that stands up to audits and inspections.
Learning Outcomes
By the end of this 5‑day course, you will be able to:
Explain HACCP principles and how they link to prerequisite programmes (GMP/GHP/SSOPs).
Conduct a structured hazard analysis and determine CCPs using a decision tree.
Set critical limits and design monitoring, verification, and validation activities.
Define corrective actions and document deviations, investigations, and product disposition.
Develop and maintain a practical HACCP Plan, including forms, logs, and training records.
Strengthen allergen control, supplier approval, traceability, recall readiness, and audit preparedness.
Graduate with a complete draft HACCP Plan tailored to your process and ready for implementation.
