This form is for course registration purposes only. For enquiries please visit the Contact Us page. Company(Required) Contact Person(Required) Contact Number(Required) Email Address(Required) Enter Email Confirm Email Name of Delegate(Required) Delegate Email Address(Required) Delegate Cell Number(Required) Course(Required)T2 HACCP Implementation Workshop (Based on Codex Alimentarius for SANS 10330, BRCGS Food and IFS Food)T5 BRCGS Food Implementation Workshop (Issue 9)T6 Understanding & Implementing PRP's (For all food safety standards)T8 Internal Auditing of Laboratory Management Systems: ISO 17025:2017 (Based on ISO 19011:2018)T9 Supplier Quality Assurance workshopT10 Understanding & Implementing of Laboratory Management Systems: ISO 17025:2017 (excluding statistical method validation)T11 Implementation of GlobalG.A.P. IFA – Fruits & Vegetables version 6T13 Understanding and Implementing Food Safety Requirements for Maintenace StaffT14 Lab methods for non scientistsT16 Understanding and Controlling Micro-organisms in the Food EnvironmentT17 Foreign Body Management in the Food IndustryT18 Method Validation & Measurement Uncertainty for Microbiology & Analytical Testing LaboratoriesT19 Understanding & Implementing HACCP (Based on Codex Alimentarius for SANS 10330, BRCGS Food and IFS) for SupervisorsT20 HACCP Refresher Workshop: SANS 10330:2020T25 Advanced Internal Auditing of Food Safety Management Systems: BRCGS Food, FSSC/ISO 22000, IFS Food and HACCP (Based on ISO 19011:2018)T26 Understanding & Implementing Health & Safety Management Systems: ISO 45001:2018T27 Understanding & Implementing Environmental Management Systems: ISO 14001:2015T29 FSSC 22000 V 6 Lead Auditor (FSMS) courseT30 Internal Auditing of Quality Management Systems: ISO 9001:2015 (Based on ISO 19011:2018)T32 Understanding and Implementing Quality Management Systems: ISO 9001:2015T33 Understanding and Implementing Food Safety Management Systems: FSSC 22000 Version 6T38 Root Cause Analysis MasterclassT39 HACCP … the FSSC/ISO 22000 wayT40 Food Safety Team Workshop: FSSC 22000 Version 6T41 Refresher Workshop: Internal Auditing of Food Safety Management Systems (Based on ISO 19011:2018)T46 FSSC 22000 version 5.1 to version 6 conversion workshopT49 Understanding and Implementing BRCGS Food Issue 9 for Managers and SupervisorsT50 Understanding and Implementing FSSC 22000 Version 6 for Managers and SupervisorsT53 Practical Implementation of Food Fraud and Food Defense SystemsT56 Food Safety Culture ExcellenceT57 BRCGS Food issue 8 to BRCGS Food issue 9 conversion workshopT61 IFS version 8 Bridging Workshops (VIRTUAL)T62 IFS Food Implementation Workshop (Version 8)T65 Introduction to Internal Auditing of Food Safety Management Systems: BRC, FSSC/ISO 22000, IFS Food and HACCP (Based on ISO 19011:2018)T66 Food Safety Culture and Leadership for Top ManagementT67 Fundamentals of Risk Management (Food Safety, Quality, Environmental, Health and Safety)T68 Validation, monitoring and verification of food safety management systemsT70 Wine Industry laboratory analyst courseT73 Managing Change and Food SafetyCourse Dates(Required) Course Location(Required)Please selectPaarlJohannesburgVirtualDietary requirementsSpecial CommentsCancellation Policy(Required) Accept Cancellation Policy - 50% if cancelled 15-29 calendar days before the training course - 80% if cancelled 8-14 calendar days before the training course - 100% if cancelled <7 calendar days before the training course Please note that by accepting our cancellation policy you confirm that you will be attending the workshop and that payment will be liable as per the policy.CAPTCHA