Food Safety Management Systems
Awareness (1-Day theory & 10-day
practical, NQF level 3, 6 credits)

All abattoir employees are required to follow the policies and procedures of the food safety and/or quality management systems of their abattoir.

Employees are more likely to adhere to these requirements if they understand why they need to do so. This program aims to provide learners with the basic knowledge of why food safety management systems are important and why they should be maintained.

It essential provides background to food safety systems to the food safety team and supervisors. The following areas of learning are addressed:

• Food safety principles
• Introduction to the Hygiene management system
• Monitoring and control of CCP’s