HPCSA Accredited HACCP for Supervisors and HACCP Teams Training Course in South Africa (FS10)
This HACCP for Supervisors and HACCP Teams training course helps learners build a stronger practical understanding of HACCP leadership, food microbiology basics, hazard control, prerequisite programmes and the 12 stages of HACCP for food manufacturing and food processing operations in South Africa.
Choose the HACCP training format that best suits your team, operations and learning requirements
This FS10 HACCP course supports online self-paced learning, virtual instructor-led classroom training and onsite physical classroom delivery for food businesses across South Africa.
Online Self-paced Training
A flexible HACCP learning option for individuals or businesses that want learners to start at any time and complete the course at their own pace with structured online access.
- ✓HPCSA accredited online learning option
- ✓Duration: 16 hours
- ✓Start at any time
- ✓Ideal for distributed learners and flexible study schedules
Virtual Classroom Training
Live Zoom-based HACCP training for supervisors, managers, HACCP teams, QA personnel and technical staff who need facilitated explanation, interaction and guided learning.
- ✓Instructor-led virtual classroom
- ✓Duration: 2 days
- ✓Presented via Zoom
- ✓Useful for public bookings and team training
Physical Classroom Training
A face-to-face classroom option for organisations that need onsite or in-house HACCP training for supervisors, HACCP teams and food safety leadership personnel.
- ✓Onsite or in-house team delivery
- ✓Duration: 2 days
- ✓Suitable for operational and management teams
- ✓Minimum learner numbers may apply
Designed for HACCP leadership capability, team understanding and stronger operational food safety control
This programme is especially valuable for organisations that need stronger supervisory understanding of HACCP systems, hazard control, team responsibilities and implementation readiness in South African food operations.
Leadership and supervision relevance
The course explains the role that supervision, leadership and team coordination play in maintaining an effective HACCP-based food safety management system.
Microbiology and hazard awareness
Learners strengthen their understanding of microorganisms, food safety hazards and contamination control in food manufacturing and food processing environments.
Practical HACCP structure understanding
The course supports a practical understanding of prerequisite programmes, HACCP planning requirements and the 12 stages of HACCP with examples relevant to workplace application.
Course Introduction
This HPCSA accredited HACCP for Supervisors and HACCP Teams course provides learners with a thorough understanding of the concepts and requirements of a Hazard Analysis Critical Control Points system, with specific emphasis on supervision, leadership, food microbiology and the structured understanding needed to support HACCP systems in South Africa.
- ✓Focus on supervisory and leadership roles in HACCP
- ✓Introduces food microbiology concepts relevant to food safety
- ✓Explains the 12 stages of HACCP with emphasis on the first 5 stages and the 7 principles overview
Please note: deeper implementation of HACCP, including full practical work on the 7 HACCP principles, is covered in the Advanced HACCP System Implementation Course (FS25).
Who Should Attend?
This course is intended for people directly involved in food manufacturing, food processing, HACCP team activity, quality assurance, food safety leadership and supervisory oversight.
- ✓Managers and supervisors involved directly or indirectly in food manufacturing and processing
- ✓QA and QC managers or personnel
- ✓HACCP teams and food safety teams
- ✓Internal auditors, supplier auditors, top management and business owners
Minimum prerequisites: the learner should have completed at least one suitable foundation course such as FS01, FS31, FS03 or FS33, or have equivalent workplace knowledge and experience.
Key topics covered in the FS10 HACCP for Supervisors and HACCP Teams training course
The course outline below reflects the main HACCP, microbiology, supervision and food safety system topics covered during this intermediate level programme.
System foundations, microbiology and leadership
- ✓The structure of a food safety management system
- ✓What food safety is and why it is important
- ✓Overview of food safety hazards and related corrective procedures
- ✓Difference between quality assurance and quality control
- ✓Introduction to microorganisms, sources and types
- ✓The role of food microbiology in food production
- ✓Introduction to bacteria cell structure
- ✓Growth and reproduction of microorganisms in food handling environments
- ✓Good Manufacturing Practices used to control microbiological contamination
- ✓Understanding the role of leadership in the food industry
- ✓Leadership versus management in food systems
Understanding the HACCP system
- ✓Who HACCP is applicable to
- ✓Training and educational requirements
- ✓Fundamental prerequisite programmes for a HACCP system
- ✓The requirements to develop a HACCP plan
- ✓Preliminary Stage 1 – Form a HACCP team
- ✓Preliminary Stage 2 – Product description
- ✓Preliminary Stage 3 – Intended use
- ✓Preliminary Stage 4 – Draw a flow diagram
- ✓Preliminary Stage 5 – Verify the flow diagram
- ✓Principle 1 – Conduct a hazard analysis
- ✓Principle 2 – Determine CCPs
- ✓Principle 3 – Establish critical limits
- ✓Principle 4 – Monitoring CCPs
- ✓Principle 5 – Corrective action for CCPs
- ✓Principle 6 – Establish verification procedures
- ✓Principle 7 – Establish documentation and record-keeping
- ✓Assessment of learner understanding
What learners and food businesses gain from this HACCP supervisors training course
The aim is stronger HACCP understanding, more confident supervisory performance and better team support for food safety management systems.
Better practical HACCP understanding
Learners should leave with a better understanding of HACCP concepts, HACCP system requirements, food microbiology relevance and supervisory responsibilities within food operations.
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 progression toward advanced implementation
This course is a valuable stepping stone for learners who may move into deeper HACCP implementation, internal auditing, food safety management or advanced technical roles.
Upcoming virtual HACCP for Supervisors and HACCP Teams classroom training events
Bookings in advance are strongly recommended. If no public dates are shown, on-demand virtual classroom and onsite physical classroom delivery can still be arranged for companies and teams across South Africa.
Time: 09:00 am to 04:30 pm (Timezone UTC/GMT +2 hours)
Need FS10 pricing, registration support or onsite HACCP team training details?
If you need support with FS10 course registration, HACCP for Supervisors and HACCP Teams training enquiries, virtual classroom delivery, onsite team training, pricing or learner planning, complete the form and ASC Food Safety Consultants will review your request.
Common questions about the FS10 HACCP for Supervisors and HACCP Teams course
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