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.
Food Defence (VACCP and TACCP) Workshop
Requirements for food fraud and food defence have been written into various Standards, such as IFS, BRCGS and FSSC 22000 Version 6 version 4. Both of these topics deal with intentional adulteration, designed to either yield economic gains for the criminal or to cause harm to the consumer, contrary to HACCP, which is designed to control unintentional or accidental harm.
Basic food safety for the catering & hospitality industry
Many of the foodborne outbreaks occur as a result of poorly established or maintained pre-requisite programmes (PRPs/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 the catering, hospitality and restaurant industry.
Advanced internal auditing of Food Safety Management Systems: BRCGS Food, FSSC/ISO 22000, IFS and HACCP (based on ISO 19011:2018)
An effective internal audit system is a fundamental requirement of any management system. This workshop covers the requirements of food safety and quality management systems as well as the principles of internal and supplier auditing – just what you need to conduct audits that add value to your organisation.
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.