Introduction to HACCP Training Course in South Africa (FS07)
This Introduction to HACCP training course teaches the basic concepts, structure and practical purpose of Hazard Analysis and Critical Control Points (HACCP) for food businesses, food handlers, supervisors and HACCP team members in South Africa.
Choose the Introduction to HACCP training format that fits your team, learner group and preferred delivery style
This FS07 Introduction to HACCP page supports online self-paced learning, virtual instructor-led classroom delivery and physical classroom or onsite company training for South African food businesses and teams.
Online Self-paced Training
A flexible and budget-friendly Introduction to HACCP course option that allows learners to start at any time, work at their own pace and receive access to their certificate immediately after successful completion.
- ✓Structured HACCP awareness training
- ✓Duration: 8 hours
- ✓Start any time and finish at your own pace
- ✓Certificate available after successful completion
Virtual Classroom Training
Instructor-led HACCP awareness training delivered online for learners, teams and organisations that want live facilitation, structured discussion and practical guidance through a virtual classroom environment.
- ✓Live guided training
- ✓Duration: 1 day
- ✓Presented via Zoom
- ✓Useful for teams and group bookings
Physical Classroom Training
A practical option for food companies and organisations needing onsite or in-house HACCP awareness training for groups, subject to minimum classroom size and delivery requirements.
- ✓Company or group-focused delivery
- ✓Duration: 1 day
- ✓Onsite or in-house classroom delivery
- ✓Minimum classroom size may apply
Built to introduce HACCP principles, food safety hazard awareness and practical system understanding
This programme is designed for learners who need a practical introduction to HACCP, basic hazard awareness and a clearer understanding of how HACCP fits into food safety systems in South Africa and globally.
Practical HACCP awareness
The course introduces the learner to the purpose, concepts and structure of HACCP without going into unnecessary complexity for learners who are still building their foundation.
Useful system context
Learners are introduced to food safety hazards, food microbiology, prerequisite programmes and the basic structure of the 12 HACCP stages that support food safety management.
Broad workplace relevance
This course is suitable for food handlers, supervisors, quality personnel, HACCP teams, laboratory personnel and business owners who need introductory HACCP understanding.
Course Introduction
This Introduction to HACCP training course explains the purpose of HACCP, the role it plays in food safety systems and the practical foundation needed to understand hazard prevention and control in food handling and food manufacturing environments.
- ✓Introduces the basic concepts and structure of HACCP
- ✓Supports practical food safety awareness in South Africa
- ✓Useful foundation before more advanced HACCP training
Who Should Attend?
This course is intended for learners and staff members who need introductory HACCP awareness and who may be directly or indirectly involved in food handling, food processing, food manufacturing, quality, supervision or food safety system support.
- ✓Food handlers not in key positions
- ✓Managers, supervisors and team leaders
- ✓QA, QC and HACCP team members
- ✓Internal auditors, laboratory staff and business owners
Minimum prerequisites: equivalent food safety or GMP foundation knowledge is recommended.
Key topics covered in the FS07 Introduction to HACCP training course
The course outline below reflects the core hazard awareness, microbiology and HACCP structure areas covered during this introductory HACCP programme.
HACCP foundations and hazard awareness
- ✓What HACCP is and why it matters in food safety management
- ✓Brief history and practical purpose of HACCP
- ✓When HACCP systems may be required
- ✓The role of prerequisite programmes in HACCP
- ✓Review of biological food safety hazards
- ✓Review of physical food safety hazards
- ✓Review of chemical food safety hazards
- ✓Review of allergens in food handling environments
Food microbiology and the 12 HACCP stages
- ✓Introduction to food microbiology and why it matters
- ✓Basic microbiology history and context
- ✓Where microorganisms are found and how they spread
- ✓Sources of microorganisms in food environments
- ✓Overview of the preliminary 5 HACCP stages
- ✓Overview of the 7 HACCP principles
- ✓Basic overview of the 12 stages to implement HACCP
- ✓Assessment of learner understanding
What learners and food businesses gain from this Introduction to HACCP course
The aim is practical HACCP awareness, stronger hazard understanding and a useful training foundation for food businesses and food safety teams.
Better understanding of HACCP basics
Learners should leave with a clearer understanding of HACCP concepts, purpose, food safety hazards and how HACCP supports food safety management.
Certificate of achievement
The learner receives a certificate of achievement after successful completion. A course pass rate of 70% is required to receive the course certificate.
Useful introduction before advanced HACCP training
This course supports learners who may later move into HACCP team roles, food safety supervision, quality support or more advanced HACCP implementation training.
Upcoming virtual Introduction to HACCP classroom training events
Bookings in advance are recommended. If no scheduled public dates are shown, on-demand virtual or physical classroom delivery can still be arranged for companies, groups and training projects.
Time: 09:00 am to 04:30 pm (Timezone UTC/GMT +2 hours)
Need FS07 pricing, registration support or onsite delivery details?
If you need support with FS07 course registration, Introduction to HACCP training enquiries, virtual classroom arrangements, onsite delivery, pricing or learner planning, complete the form and ASC will review your request.
Common questions about the FS07 Introduction to HACCP training course
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The Introduction to HACCP training course gives food handlers, supervisors, HACCP teams and food businesses in South Africa a clear foundation in Hazard Analysis and Critical Control Points. It explains HACCP basics, common food safety hazards, prerequisite programmes (PRPs) and the 12 stages of HACCP, preparing learners to take part in a HACCP team through online self-paced, virtual or classroom training.
Key facts
- Level: introductory / foundation HACCP course
- Who it's for: food handlers, supervisors, HACCP team members and food businesses
- Covers: HACCP basics, food safety hazards, prerequisite programmes (PRPs), the 12 HACCP stages
- Delivery: online self-paced, virtual or in-house classroom
- Certificate: certificate of completion issued on passing
- Areas served: South Africa nationwide, including Gqeberha, Johannesburg and Cape Town
Frequently asked questions
What is the Introduction to HACCP training course?
Introduction to HACCP training is a foundation course that explains the principles of Hazard Analysis and Critical Control Points. Learners cover HACCP basics, biological, chemical and physical hazards, prerequisite programmes and the 12 stages of HACCP. It prepares food handlers, supervisors and new HACCP team members in South Africa to understand and contribute to a HACCP-based food safety system.
What are the 12 stages of HACCP covered in the course?
The 12 stages, based on Codex Alimentarius, comprise five preliminary steps (assemble the HACCP team, describe the product, identify intended use, construct a flow diagram, and confirm the flow diagram on site) followed by the seven HACCP principles (hazard analysis, determine critical control points, set critical limits, monitor, corrective action, verification, and documentation and record-keeping).
Who should take the Introduction to HACCP course?
This course suits food handlers, supervisors, new or prospective HACCP team members, and anyone in a food business needing a clear grounding in HACCP before deeper training. It is also useful for QA, QC and production staff who want to understand how hazards are identified and controlled. No prior HACCP knowledge is required.
What is the difference between HACCP and prerequisite programmes (PRPs)?
Prerequisite programmes are the basic hygiene and operational conditions, such as cleaning, pest control and personal hygiene, that must be in place before HACCP can work effectively. HACCP then focuses on identifying and controlling specific significant hazards at critical control points. The Introduction to HACCP course explains how PRPs underpin a functioning HACCP system.
How is the Introduction to HACCP course delivered in South Africa?
ASC delivers Introduction to HACCP training online self-paced, as live virtual sessions, or as in-house classroom training at your premises anywhere in South Africa. Self-paced learning offers flexibility for individuals, while virtual and in-house formats suit teams wanting structured group training. Contact ASC to choose the format and schedule that works for you.
Does this course lead to a HACCP qualification or certificate?
Learners receive a certificate of completion for the Introduction to HACCP course, evidencing foundation HACCP knowledge. As an introductory course it builds awareness rather than full implementation competence; ASC offers further courses such as HACCP the 12 Stages, HACCP for Supervisors and Teams, and Advanced HACCP System Implementation for those who need deeper, role-specific HACCP training.
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