This course is aimed at all members of the food industry and addresses the many different laws that govern food safety. This will empower Food Technologists, Food Scientists, Food Safety Auditors, and Food Safety and Quality Managers in their product development and production processes as well as making decisions relating to compliance.
By the end of the course, learners will understand:
- Structure of South African Regulations
- South African Government Departments and roles in Food Legislation
- Department of Health (DOH) legislation includes:
- Foodstuffs, Cosmetics and Disinfectants Act
- Hygiene Regulations, HACCP and Allergens
- Microbiological Standards for Foodstuffs and Related Matters
- Allergens, Additives and Preservatives
- Labelling and Advertising of Foodstuffs
- Legislation under Department of Agriculture,
- Land Reform and Rural Development (DALRRD)
- Agencies/Legislation under the Department of Trade, Industry and Competition (DTIC)
- South African Bureau of Standards (SABS)
- South African National Accreditation System (SANAS)
- National Regulator For Compulsory
- Specifications (NRCS)
- Codex Alimentarius Commission
- Regulations applicable to each of the ISO/TS 22003 Food Chain Categories: farming, food manufacturing, animal feed and catering etc.
- Regulatory Databases
WHO SHOULD ATTEND?
This basic introductory course to Food Legislation in South Africa is aimed at all members from the food industry and addresses the many food laws. Each food category will be addressed, along with the applicable legislation. This will empower food technologists, food scientists, food safety auditors and quality managers to address the legal requirements in their product development and production processes.