HACCP Course · Level 2 · Supervisors & Teams
HACCP for Supervisors and HACCP Teams: The Core Course Your FSMS Requires
A HACCP plan is only as strong as the team that builds and runs it. Food safety management systems such as ISO 22000 and FSSC 22000 expect your HACCP team members to be formally trained, and this is that training. It takes a supervisor from knowing the rules to being able to build the plan and lead people to follow it.
In short: HACCP for Supervisors and HACCP Teams is an HPCSA accredited, online, self-paced, 16-hour course across four modules. It gives HACCP team members and supervisors the practical competence to work through the five preliminary steps, apply the HACCP principles, control the four hazard types and lead a positive food safety culture. R2,730, lifetime access, certificate of completion, rated 4.7 out of 5 by learners.
→ Enrol in HACCP for Supervisors and HACCP Teams
or WhatsApp +27 61 483 0381 to train your team.
Course at a glance
- Course: HACCP for Supervisors & Teams
- Level: Intermediate
- Format: Online, self-paced
- Length: 16 hours, 4 modules
- Price: R2,730, lifetime
- Accreditation: HPCSA accredited
- Prerequisite: Food safety & GMP basics
- Rating: 4.7/5 from learners
Who this course is for
This is the core team-competence course in the ASC HACCP pathway. It is built for HACCP and food safety team members, supervisors and line managers whose daily decisions are the real controls, and QA and QC staff who monitor critical points. If your site is working towards or maintaining ISO 22000, FSSC 22000 or BRCGS, this is the level of HACCP training those schemes expect your team members to hold.
What you will learn: the four modules
Module 1: food safety management systems and hazards
You establish the foundation: the different food safety management systems, why food safety matters commercially, and a thorough look at the four hazard types, biological, physical, chemical and allergenic, alongside quality assurance and quality control.
Module 2: food microbiology in a food handling environment
You go deeper into the science: bacterial cell structure, how microorganisms grow and reproduce, indicator organisms, and the good manufacturing practices that control microbial contamination. This is the knowledge behind sound hazard analysis.
Module 3: top management, leadership and food safety culture
This is what sets a supervisor apart. You learn why top management involvement is decisive, the leadership traits the food industry needs, and how a positive food safety culture lifts both safety and quality. Culture is now scored in certification audits, so this module has real commercial weight.
Module 4: the HACCP system, applied
The practical core. You work through the 12 stages of HACCP: the five preliminary steps, assembling the team, describing the product, defining intended use, constructing and verifying a process flow diagram, each with hands-on application, then an overview of the seven principles with practical work on the first principles. You leave able to help build a real HACCP plan.
What R2,730 gets you
- Four modules, about sixteen hours, self-paced and HPCSA accredited
- Text, audio and video lessons with downloadable exercise files
- Practical application of the preliminary steps and HACCP principles
- A learner manual, knowledge tests and a final assignment
- A downloadable certificate of completion, with lifetime access
Where it sits in the pathway
Come in from Introduction to HACCP or equivalent experience, and step up afterwards to Advanced HACCP System Implementation if you will lead implementation or own certification. For the full explanation of the 7 principles and 12 steps behind this course, see the HACCP Training in South Africa Ultimate 2026 Guide.
Introduction to HACCP · HACCP for Supervisors & Teams (you are here) · Advanced HACCP Implementation · Compare all three
For the complete guide to HACCP itself, the 7 Codex principles, the 12 implementation steps and the industry requirements, see the HACCP Training in South Africa Ultimate 2026 Guide.
Give your HACCP team the competence auditors expect
HPCSA accredited · online · self-paced · practical · certificate of completion · lifetime access.
Enrol Now, R2,730Training a whole team? WhatsApp +27 61 483 0381 for group rates.Frequently asked questions
Who should take HACCP for Supervisors and HACCP Teams?
It is for HACCP and food safety team members, supervisors and line managers, and QA and QC staff who need the practical competence to build and run a HACCP plan. It is the level most certification schemes expect of your team members.
How long is the course and what does it cost?
It is a 16-hour, self-paced online course across four modules, and it costs R2,730 with lifetime access and a downloadable certificate of completion. It is HPCSA accredited.
Do I need to do the Introduction course first?
You should have a good understanding of food safety and good manufacturing practices before starting. The Introduction to HACCP course is the ideal preparation, though relevant workplace experience also qualifies.
Does this course cover all seven HACCP principles?
It works through the five preliminary steps with practical application and introduces the seven principles with hands-on practice of the first three. The remaining principles are covered in depth in the Advanced HACCP System Implementation course.
Why does it include leadership and food safety culture?
Because supervisors shape behaviour on the floor. A dedicated module covers top management’s role, leadership in food safety, and how a positive food safety culture improves food safety and quality, skills that make a supervisor genuinely effective.
ASC Food Safety Training · Leading with Science. Ensuring Food Safety. · Fully online, serving all of South Africa and beyond · info@ascfoodsafety.com · WhatsApp +27 61 483 0381 · SAATCA registered training centre (TC No. 065) · FoodBev SETA accredited provider No. 587/00337/1900 · HPCSA accredited · Registered Lead Auditor (Exemplar Global & IRCA) · B-BBEE Level 1