HACCP Implementation 10330:2020 is a food safety management standard outlining principles and guidelines for Hazard Analysis and Critical Control Points (HACCP) systems. It helps organizations identify and manage food safety risks throughout the production process.

Course Description

It is recommended that candidates have prior knowledge of HACCP and the implementation thereof.

HACCP stands for Hazard Analysis and Critical Control Points. It is a systematic approach to food safety that identifies, evaluates, and controls potential hazards or risks at critical points in the food production process, ensuring the safety of food products for consumers.


  • Compare SANS 10330:2020 with SANS 10330:2007
  • Talk about GMP (PRP) / HACCP principles and needs
  • Highlight HACCP’s advantages for the industry
  • Describe HACCP’s responsibilities
  • Explore HACCP’s history and system approach
  • Examine HACCP’s synergy with traditional inspections.


The course is suited for the following audiences:

  • Food safety team leaders
  • Food safety team members (Engineers, Microbiologists, Quality Controllers, Production staff, R&D/NPD staff, Logistics, Buyers, Procurement, Senior Management)
  • Quality/Technical/SHEQ/SHERQ Managers

Banking Details

Account Name: Nandhi Solutions Pty Ltd
Account Number: 63046230403
Branch: FNB
Branch code: 210835
Swift code: FIRNAJJ
Account Type: Cheque Account
Email Proof of payment: cindy@nandhisolutions.co.za

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Course Features

  • Course Duration: 2½ days
  • Method of delivery: Onsite, Virtual
  • Assessment: Exam will be online via Microsoft Forms.
  • Pass Mark: 70%
  • Certificate: An electronic certificate of attendance will be issued upon successful completion.

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