CONTENT WHO SHOULD ATTEND? This course will provide the person in charge (PIC) of the food handling premises with the training that is required by R638.
The course provides a comprehensive overview of the basic conditions and activities to maintain food safety throughout the food chain. The course is based on SANS
An in-depth course that explains the 12 Codex Alimentarius stages of a HACCP system as a preventive tool for safe food production. CONTENT WHO SHOULD ATTEND?
This course is an advanced HACCP course and is based on ISO 22000, ISO/TS 22002-1 and additional FSSC 22000 requirements CONTENT WHO SHOULD ATTEND? The course is
Addresses food fraud mitigation (VACCP) and food defence (TACCP) as part of the FSMS. CONTENT Food Fraud Mitigation Food Defense OUTCOMES Delegates will be able to
Corrective action is one of the drivers of continual improvement in an effective management system. Inability to identify the root cause of nonconformities is a very
How to establish a product safety and quality system for supply to the food industry using a risk-based approach. CONTENT The following is covered: The BRCGS
This course is designed to provide delegates with an understanding of the requirements of BRCGS Food Safety. Emphasis is placed on creating a food safety culture
Build a robust food safety culture and address the beliefs and attitudes affecting behaviours to achieve this. REQUIREMENTS No prior learning is required. OUTCOMES The delegate
Those who are responsible for updating the system to meet the requirements of BRCGS Issue 9
