ASC Food Safety Training

HACCP team leader courses in South Africa

Owns the HACCP plan, sets the critical limits and answers the auditor.

  • SAATCA-registered TC 065
  • FoodBev SETA-accredited 587/00337/1900
  • QR-verified certificates
  • No VAT added

Your route, in order

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  1. Implementation of Good Manufacturing Practices 16 h Intermediate HPCSA CPD 25 enrolled · 4.8★ (6) Comes first because a HACCP plan built on weak prerequisite programmes does not hold, so you can fix the PRPs before you write the plan. R1 950
  2. Introduction to HACCP 8 h 79 enrolled · 4.5★ (14) Sets out the seven principles and the hazard analysis terms, so you can lead a team meeting where everyone uses the same words. R1 195
  3. Intermediate Food Microbiology: Principles and Application 8 h Intermediate HPCSA CPD You can defend a critical limit with science after this: which organisms matter, where they grow and what kills them, the biology behind every limit. R1 450
  4. HACCP for Supervisors and HACCP Teams 16 h Intermediate HPCSA CPD 150 enrolled · 4.8★ (28) Takes the team through building the plan, from flow diagram to CCP monitoring records, so you can run the HACCP team rather than attend it. R2 730
  5. Allergen Management in Food Supply Chain 7 h Intermediate Allergens as the hazard they are in the plan: allergen cross contact built into the hazard analysis and into the controls that follow from it. R1 450
  6. Advanced HACCP System Implementation 24 h HPCSA CPD 37 enrolled Auditors read this with your validation records: the whole system taken to validation and verification, so each critical limit is proved to work and to be checked. R3 950
  7. Food Fraud (VACCP) and Food Defence (TACCP) 6 h Intermediate 45 enrolled · 4★ (8) Puts fraud and tampering risk next to the hazard analysis, as FSSC 22000 and BRCGS auditors expect, so you can present VACCP and TACCP with the plan. R1 450
  8. Food Safety Inspections and Audit Readiness for QCs and HACCP Teams 9 h Intermediate The questions an auditor asks when testing a HACCP plan on the floor, and the records they ask for, so you have both ready before they are asked. R1 699
  9. Root Cause Analysis One-Day 8 h Intermediate Finishes the path with root cause analysis, so you can close a non-conformance against a cause rather than a symptom and keep it closed. R1 250
  10. Practical Pathogen Environmental Monitoring (EMP) and Surface Swabbing 9 h Optional Ready-to-eat and chilled plants Optional for ready-to-eat and chilled plants, where Listeria control depends on environmental monitoring, so you can design a swabbing plan and act on a positive. R1 750
R15 1559 courses

Which courses does a HACCP team leader need?

A HACCP team leader in South Africa needs 9 online courses, in this order: Implementation of Good Manufacturing Practices, Introduction to HACCP, Intermediate Food Microbiology: Principles and Application, HACCP for Supervisors and HACCP Teams, then 5 more. It takes about 102 hours of self-paced study. ASC is SAATCA registered (TC 065) and FoodBev SETA accredited (587/00337/1900).

In what order should HACCP team leaders take these courses, and why?

SANS 10330 and every GFSI benchmarked scheme expect the HACCP team leader to demonstrate competence, not just attendance. This path takes the leader from prerequisite programmes in Implementation of Good Manufacturing Practices, through the seven HACCP principles and the twelve Codex steps, to Advanced HACCP System Implementation, where hazard analysis, validation and verification are done on real process flows. Intermediate Food Microbiology supplies the biology behind the critical limits, and Allergen Management in Food Supply Chain brings cross contact into the plan. Food Fraud (VACCP) and Food Defence (TACCP) adds the assessments that FSSC 22000 and BRCGS audit alongside HACCP. Audit readiness and Root Cause Analysis One-Day finish it, so the leader closes non-conformances and they stay closed. 9 courses, 102 hours, R17 124 bought one by one.

How long does the HACCP team leader path take, and what does it cost?

The 9 core courses take about 102 hours of self-paced study and cost R17 124 bought one by one. At 5 hours a week that is about 21 weeks, on a phone or a laptop.

That is about R1 903 a course. Set it against what it protects: a failed audit, a lost customer or a product recall costs a business far more than any course on this page.

Hours and prices are read from each course page. Last checked 12 October 2026.

What you get on this path

  • A certificate per course, the day you passEach carries a QR code that an inspector, auditor or employer scans to verify it.
  • Marked the moment you submitEvery assessment has a 70% pass mark and three attempts, with feedback that names the lesson to go back to.
  • Access does not expire, so there is no deadline to finish.Start today on a phone or a laptop, stop and resume whenever you like.
  • Pay online or by invoiceNo VAT is added. Teams get per-learner pricing and a manager dashboard that tracks every certificate.

Questions HACCP team leaders ask before they enrol

Can I skip Introduction to HACCP if I already hold a HACCP certificate?

Yes, if your certificate covered the seven principles and the twelve Codex steps and you can read your site's plan. Go from Implementation of Good Manufacturing Practices straight to Intermediate Food Microbiology: Principles and Application and HACCP for Supervisors and HACCP Teams, and the path drops from 102 hours to 94 and saves R1 195. Do not skip Implementation of Good Manufacturing Practices on the strength of a HACCP certificate: a HACCP plan on weak prerequisite programmes does not hold.

Why does a HACCP team leader need a food microbiology course?

Because the team leader sets the critical limits and has to defend them. A cooking temperature or a pH limit only holds up if you can say which organism it controls and why. Intermediate Food Microbiology: Principles and Application, 8 hours and R1 450, covers the pathogens and spoilage organisms behind the hazards in your plan, such as Listeria monocytogenes and Salmonella, and the conditions that control their growth.

Is Advanced HACCP System Implementation enough for an FSSC 22000 audit?

It covers the HACCP part. Advanced HACCP System Implementation, 24 hours and R3 950, takes the plan through validation and verification, which is what an auditor on a GFSI benchmarked scheme tests. FSSC 22000 also audits prerequisite programmes, food fraud and food defence, which is why this path includes Implementation of Good Manufacturing Practices and Food Fraud (VACCP) and Food Defence (TACCP). The scheme's own requirements are covered in the QA manager path, not this one.

Free checklists for HACCP team leaders

HACCP plan review checklist23 points · Before an audit or after a changeGMP and prerequisite programme checklist24 points · Monthly walk or before an auditCertification audit preparation checklist23 points · Six weeks before the audit

Paths that share these courses

HACCP team leader
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