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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.

View Training Options See Course Outline Course Enquiry
8h Online self-paced option
1 day Virtual classroom duration
1 day Physical classroom duration
70% Pass rate for certificate
Introduction to HACCP training course South Africa
Course focus Basic HACCP awareness, food safety hazards, introductory food microbiology, prerequisite programmes and a practical overview of the 12 HACCP stages for food handling and food manufacturing environments.
Our classroom options

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.

Option 1

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
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Option 2

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
View Training Dates Contact for Registration
Option 3

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
Enquire About Onsite Training
Course overview

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.

Course content

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
Benefits

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.

Helpful note: this course is especially useful where a business needs broad HACCP awareness across different staff levels before moving into deeper HACCP development or implementation work.
Upcoming dates

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.

Important: this course is also available through online self-paced learning and on-demand classroom arrangements. Use the enquiry form below for pricing, learner numbers, preferred dates and delivery format requirements.
On-demand training arrangements available
Venue: Virtual via Zoom
Time: 09:00 am to 04:30 pm (Timezone UTC/GMT +2 hours)
Course enquiry

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.

Course code FS07 – Introduction to HACCP Training Course
Training formats Online self-paced, virtual instructor-led classroom, physical classroom / onsite delivery
Useful for Pricing enquiries, learner registrations, group bookings, in-house HACCP awareness training requests and training format guidance
Training focus Basic HACCP awareness, hazard understanding, food microbiology overview and introductory understanding of the 12 HACCP stages
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Frequently asked questions

Common questions about the FS07 Introduction to HACCP training course

This course introduces the basic concepts, structure and purpose of HACCP without going into excessive technical detail. It is designed to build HACCP awareness for food businesses and learners.
It is suitable for food handlers, supervisors, QA and QC staff, HACCP teams, laboratory staff, internal auditors and business owners who need a practical introduction to HACCP.
Yes. This Introduction to HACCP course is available as an online self-paced course as well as virtual classroom and physical classroom training.
Yes. The course includes a review of biological, physical and chemical hazards, allergens, introductory food microbiology and the role of prerequisite programmes in HACCP.
Yes. Learners receive a certificate of achievement after successful completion. A pass rate of 70% is required.
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