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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 14 modules Self-paced Online
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

✓14 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

Course modules

01Food Safety, HACCP and the Standards Landscape
02Management Commitment & the Food Safety Policy
03Documents and Records
04Resources, PRPs and the Training Requirement
05Assembling the Food Safety Team
06Describing Your Product and Its Intended Use
07Process Flow Diagrams and Floor Plans
08Hazard Identification
09Hazard Assessment — Likelihood, Severity, Significance
10Determining Control Measures and CCPs
11Establishing Critical Limits
12Building Your Monitoring System
13Corrective Actions
14Verification, Validation and Keeping the Plan Current

You might also need: Prerequisite Programmes

HACCP cannot function without established PRPs. 13 modules covering SANS 10049 — the foundation your HACCP plan sits on.

View PRP course →