Call for Training on HACCP implementation by ERMA Consultants Ltd

Average: 5 (2 votes)

Call for Training on HACCP implementation by ERMA Consultants Ltd

 ERMA Consultants Ltd. has been established to contribute in improving national and regional food safety system through the provision of technical expertise for agro-suppliers and food companies to translate the requirements of food safety standards into their food safety system. In line with this main mission, ERMA Consultants Ltd. calls for interested companies and individuals in training that is organized to equip them with knowledge and skills that are required to implement food safety system based on Hazard Analysis and Critical Control Points (HACCP) in agro-food chain. At the completion of training, trainees will master and have necessary skills to apply HACCP principles to control food safety hazards in production line resulting in safe finished products. You will also get the training certificate upon the fulfillment of the certificate award requirements. 

Why should you attend?

Training in food safety system implementation in agro-food chain enables you to develop the necessary expertise to support an organization in establishing, implementing, managing and maintaining a Food Safety System based on Hazard Analysis and Critical Control Points (HACCP). During this training course, you will also gain a thorough understanding of the best practices i.e. Good Hygiene Practices and Good Manufacturing Practices that are foundations for the success of HACCP System and be able to apply them in an organization’s food supply chain in order to effectively control food hazards and ensure quality and safety of food products. After mastering all the necessary concepts of Food Safety System based on HACCP, you will get the certificate of completion and you have practical knowledge and professional capabilities to implement and continually improve food safety system based on HACCP in agro-food chain.

Who should attend?

  • Managers or consultants involved in HACCP implementation 
  • Academicians who seek to master the implementation of HACCP
  • Individuals who need to understand and implement HACCP requirements
  • HACCP team members of companies in agro-food chain

Eligibility to attend

  • At least A2 level certificate, preferably in biological and agricultural sciences
  • Holding BSc or higher degree in above mentioned areas is added advantage
  • Any person with at least six months experience in food company’s processes

Learning objectives

  • Learn how to support an organization to effectively plan, implement, manage, monitor and maintain a food safety system based on HACCP
  • Acknowledge the correlation between HACCP and other standards and regulatory frameworks
  • Learn how to interpret the food safety system based on HACCP requirements in the specific context of an organization
  • Master the concepts, approaches, standards, methods and techniques for the implementation and effective management of a HACCP system
  • Acquire the expertise to advise an organization in implementing Food Safety Management System best practices

Training approach

  • This training is based on both theory and best practices used in the implementation of a HACCP.
  • Lecture sessions are illustrated with practical questions and examples
  • Practical exercises include examples and case study discussions

Names of trainers:

 Mr. Fabien Matsiko, MSc Food Technology (Lecturer at UR & Food Safety Expert)

Mr. Erneste Murindwa, MSc Food Technology (Lecturer at UR & Food Safety Expert)

 Training agenda

Duration of training: 3 days

Day1 Introduction to Prerequisite programs (PRPs) for HACCP implementation

  • Introduction to PRPs
  • Good hygiene practices
  • Good manufacturing practices
  • Verification of PRPs

Day2 HACCP plan development and implementation  

  • Preliminary stages for HACCP implementation
    • Management commitment
    • Assembling HACCP team
    • Description of product and its intended use
    • Development of processes flow diagram
    • On site verification of developed flow diagram
  • Seven universal HACCP principles
    • Identification of potential food safety hazards
    • Determination of critical control points (CCPs)
    • Establishment of critical limits for control measures
    • Establishment of monitoring system of CCPs
    • Establishment of correction and corrective action for CCPs
    • Establishment of verification, validation and review
    • Establishment of documentation and records keeping

Day3 Implementation of HACCP system

  • Required documentation
    • HACCP manual
    • Prerequisite Programs (PRPs)
    • Standard Operating Procedures (SOPs)
    • HACCP plans
  • HACCP system auditing
  • HACCP certificate application process

Training Fees

  • 50,000 Rwf per day
  • 150,000 for three days (entire training period)
  • The training fees is payed to the following account of ERMA Consultants Ltd in BK  00040 06965444 10 RWF
  • ERMA consultants Ltd will cover the following expenses:
    • Lunch and refreshment
    • Training materials: syllabi, notebook and pens.
  • The following expenses will be covered by trainees:
    • Transport from  home to the training place
    • Transport from the accommodation place to training place during training
    • Transport from training place to the accommodation place during training
    • Transport from training place to home at the completion of the training
    • The accommodation rent, breakfast, and supper during the training period


Application procedure

Those who are interested in this training are asked to read and fill in the attached application form and send the proof for payment of the training fees to the email of the company: copying to and by 25th February 2019. The training is scheduled to take place from 6th to 8th March 2019. The training place is in Kigali, but venue will be communicated to selected applicants via their emails.

For any clarification, contact us on Mobile Tel.: 0785464019/0788853337