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.
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.
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.