Food safety team workshop: FSSC version 5.1, ISO 22000:2018, ISO/TS 22002-1:2009
FSSC/ISO 22000:2018 is an international standard that specifies the requirements for a 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 food is safe at the time of human consumption.
HACCP implementation workshop (based on Codex Alimentarius for SANS 10330, BRCGS Food and IFS)
Many organisations are faced with the daunting task of implementing an effective HACCP system, but lack the know-how of getting started. Some companies implement HACCP, but struggle to ensure that the team takes ownership or have a situation that despite having implemented HACCP, food safety is not ensured.
Understanding & Implementing PRPs (for all food safety standards)
Many of the food recalls occur as a result of poorly established or maintained GMPs, or a violation thereof. This course is aimed to explain the purpose of GMPs/PRPs and to change the behaviours of those who can influence the effective implementation thereof in a way that they will be adhered to on an ongoing basis.
Control of micro-organisms in the food manufacturing environment workshop
Micro organisms play an enormous role in the food industry, both for manufacturers and consumers of products. It is required that food manufacturers control micro organisms in order to prevent spoilage of products, and specifically pathogens to prevent illness.
Understanding & Implementing Food safety requirements for maintenance staff
Maintenance staff plays a vital role in ensuring food safety – from the validation of equipment and control measures for hazards, through hygienic design and maintenance of equipment and adherence to food safety rules in factories. This course is aimed to provide insight to maintenance staff to the various topics that are of relevance to them within a food safety management system.
Basic Food Hygiene Workshop
Staff on the shop floor has a major impact on the production of safe food. This course is aimed to change behaviours of shop floor staff in such a way that they act responsibly at any time during the operation, day and night, with regards to good manufacturing practice.
Root Cause Analysis Masterclass
The corrective action system is a fundamental requirement of any management system, whether it is BRCGS, IFS, ISO/FSSC 22000 Version 6 or ISO9001. In many organisations, this system is often not implemented with success to make a difference to the bottom line. Many organisations struggle with the same problems on an ongoing basis.