Food safety culture excellence workshop
Fact: Many causes of foodborne outbreaks and product recalls are due to staff behavior issues.
Myth: Food safety is the responsibility of the Quality or Technical Manager.
Research shows that the behavior and attitudes of food handlers have a direct impact on the safety of the products produced or manufactured. The GFSI and BRCGS Issue 9 recognize that the creation and improvement of a food safety culture is vital to ensure that people always do the right thing – even when nobody is watching.
BRCGS issue 8 for Supervisors and Line Managers
BRCGS issue 8 is an international standard that specifies the requirements for a quality and food safety management system. Certification to this standard will afford organisations in the food chain an opportunity to demonstrate their ability to control food safety hazards and to ensure that safe product is provided to customers according to their specific quality requirements.
BRCGS Management Session
An effective food safety management system can only reach its full potential if top management commitment is evident. This course is aimed to ensure buy-in from top management in order to support the effective implementation of the food safety management system.
Method validation & measurement uncertainty for Microbiology and Analytical testing laboratories
ISO 17025 is implemented by laboratories to ensure confidence in the results they deliver. One of the requirements in this Standard is selection, verification and validation of methods. This can be a daunting task and there is often little guidance as to the way in which method validation should be performed.
ISO 17025:2005 to ISO 17025:2017 Conversion Workshop
ISO 17025:2005 has been revised to the ISO 17025:2017 version with many changes. Not only does it follow the new high-level structure that is relevant for revisions of ISO Standards, it includes various elements formerly found in ISO 9001 and aspects related to risks and opportunities amongst others.
HACCP (SANS10330:2020) Refresher Workshop
HACCP teams often need to be reminded of the requirements of the HACCP system. In some organisations where the HACCP system has been implemented for a time, it needs to be improved. This workshop provides HACCP teams with the opportunity to refresh their memories as to the requirements of an effective food safety management system and aims to assist those who wish to improve their current systems.
Understanding & Implementing HACCP for Supervisors: SANS 10330:2020
Many of the food recalls that occur are due to the fact that GMPs were not well established, violated or not maintained. Food safety management systems should be effective in controlling food safety hazards. This course is targeted at supervisors, as they play a vital role in influencing the effective implementation of GMPs and HACCP.