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HACCP Fundamentals

The 7 HACCP principles and 12 Codex steps — applied to real food production environments. Built on SANS 10330:2020 and Codex Alimentarius.

SANS 10330:2020 Codex Alimentarius 16 modules Self-paced Online Certificate on completion
Course price
R2,950
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Pay once · Immediate access · Invoice available on request

What you'll learn

✓The legal and standards context: SANS 10330, Codex, and how they connect
✓How to assemble and document your food safety team
✓Product description, intended use, and flow diagram requirements
✓Hazard identification — biological, chemical, physical, and allergenic
✓Hazard assessment: likelihood, severity, and significance scoring
✓Determining control measures and identifying CCPs using the decision tree
✓Setting and validating critical limits for each CCP
✓Building a monitoring system — who checks what, how, and how often
✓Corrective actions: what to do when a critical limit is exceeded
✓Verification activities and how to demonstrate your plan works
✓Documentation and record-keeping requirements under SANS 10330
✓When and how to review and update your HACCP plan

Who this is for

Food business operators who need to build or understand their HACCP plan — whether for retailer onboarding, export requirements, or a first audit.

Production and operations managers who are responsible for food safety on the floor but have never had formal HACCP training.

Quality assurance staff new to a food safety role, or transitioning from a different industry.

Figuro Builder users who want to understand the principles behind the platform before or while building their system.

What's included

✓16 structured modules covering the full HACCP study process
✓Clause references to SANS 10330:2020 and Codex Alimentarius throughout
✓Practical application prompts at the end of each module
✓Knowledge checks and scenario-based quiz questions
✓Key takeaway cards for each module — auditor-consequence framing
✓Immediate access on enrolment confirmation · No expiry on course materials
✓Certificate of Completion (downloadable PDF) — awarded once you finish all 16 modules and pass every knowledge check at 70%. Carries a unique certificate number, issued by Bennii van Rooy Consulting

Course modules

01Food Safety, HACCP and the Standards Landscape
02Management Commitment, Policy, Resources and Training
03The HACCP Team & Scope
04Prerequisite Programmes: the Foundation of the Plan
05Describe the Product, Raw Materials & Intended Use
06Construct and Confirm the Process Flow Diagram
07Hazard Identification
08Hazard Evaluation — Likelihood, Severity, Significance
09Determine the CCPs and OPRPs
10Establish Validated Critical Limits
11Establish a Monitoring System for Each CCP
12Establish Corrective Actions
13Validate the Control Measures
14Verify the HACCP System
15HACCP Documentation & Record-Keeping
16Review & Maintenance of the HACCP Plan

Coming soon: Prerequisite Programmes

HACCP cannot function without established PRPs. A PRP course covering SANS 10049 — the foundation your HACCP plan sits on — is in development now.

Get notified →