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Cleaning Chemicals |
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Pest Prevention Services |
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Outsourced
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Certification Body |
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Training and Development |
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The basis of good food safety practices for any food
establishment is effective training. Therefore, all
personnel involved within the food supply, production
and service chain, regardless of their rank, must
undertake training in order to meet legal requirements
and requirements of the HACCP system. |
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HACCP Development
Duration: 5 days
HACCP and ISO 22000
DOCUMENTATION DEVELOPMENT AND
IMPLEMENTATION
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Food Safety and HACCP (Good
Hygiene Practices) |
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Level 1 |
Duration: 4 - 6 hours |
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Contents: |
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- Food hygiene
- Food poisoning germs
- Personal hygiene and
training
- Delivery & storage
- Preparation & cooking
- Cleaning & sanitation
- Waste
- Pest control
(Basic training in the hygienic handling
of food is a legal requirement for all
food handling enterprises) |
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Who should attend: |
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• Food handlers
• Cleaners
• Store personnel
• Receiving clerks
• Porters
• Waiters |
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Previous knowledge: |
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| No prior knowledge
or experience is assumed. However, it
does assume competence in the language
of instruction and basic reading and
writing skills. |
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Centers: |
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Training to be
conducted on site. Dates by arrangement.
This program is available in English and
Afrikaans. |
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Food Safety and HACCP
(Prerequisite programs) |
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Level 2 |
Duration: 1 Day |
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Contents: |
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The overall aim is
to develop an maintain prerequisite
programs (PRP's) as a basis for HACCP
- Introduction into HACCP
- What are PRP's?
Relationship between PRP's & food safety
& HACCP
- Writing of policies, procedures
& work
instructions
- Monitoring
- Verification
- Record Keeping
- SANS 10049 |
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Who should attend: |
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- Owners, managers
& sole
proprietors
- Food service managers
Supervisors
- Team leaders
- Environmental Health
Practitioners
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Previous knowledge: |
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| Participants
should have a broad understanding of
food safety issues and the food
industry. Competence will be assumed if
the learner is employed in a supervisory
or team leaser role. Reasonable level of
writing and comprehension ability is
necessary. |
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Centers: |
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| Depending on the
numbers of learners, training is
conducted on the premises of the client
or at our centralized venues in Durban,
Cape Town & Johannesburg |
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Foundation HACCP Course |
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Level 3 |
Duration: 1 Day |
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Contents: |
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- Introduction
- Food safety hazards
Food safety management
- What is HACCP?
- The law relation to HACCP
- Stages In HACCP
implementation
- Prerequisite programmes
- Scope of prerequisite
progrmammes
- Policies, procedures, work
instructions
- Standard operation
procedures
- Personnel movement
protocol. |
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Who should attend: |
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- Staff requiring
a basic
knowledge of HACCP
- Suppliers of equipment
- Contract cleaners
- Suppliers of cleaning &
sanitizing
agents
- Pest control operators
- Suppliers of packaging
- Maintenance personnel |
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Previous knowledge: |
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| No prior knowledge
or experience is assumed. However, it
does assume competence in the language
of instruction and basic reading and
writing skills. |
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Centers: |
| |
Depending on the
numbers of learners, training is
conducted on the premises of the client
or at our centralised venues in Durban,
Cape Town & Johannesburg.
(Training is not limited to these
centers only) |
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Food Safety & HACCP
(Development and Implementation) |
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Level 4 |
Duration: 3 Days |
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Contents: |
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- Introduction
into HACCP
- Prerequisite programs
- How to carry out a HACCP
study
- Implementation of a HACCP
plan
- Maintenance of a HACCP
system |
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Who should attend: |
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- Owners, managers
& sole
proprietor
- Food service managers
- Supervisors
- Team leaders
- Environmental Health
Practitioners
- Quality control personnel
- Consultants |
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Previous knowledge: |
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| Delegates on the
program will need to have an established
an comprehensive understanding of food
safety. |
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Centers: |
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Depending on the
numbers of learners, training is
conducted on the premises of the client
or at our centralised venues in Durban,
Cape Town & Johannesburg.
(Training is not limited to these
centers only) |
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Handwashing |
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Level 1 |
Duration: 1 - 2 hours |
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Contents: |
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The overall aim is
to understand and apply the best hand
hygiene practices.
Content:
- Why is handwashing
important
- What are the consequences of
poor handwashing
- Optimizing methods of hand
hygiene
- Train and motivate
- Testing handwashing know
how
- Monitoring
- Team Rally |
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Who should attend: |
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• Food handlers
• Cleaners
• Store personnel
• Receiving clerks
• Porters
• Waiters |
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|
Previous knowledge: |
| |
| No prior knowledge
or experience is assumed. However, it
doess assume competence in the language
of instruction and basic reading and
writing skills. |
| |
|
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|
Centers: |
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| Training to be
conducted on site. Dates by arrangement. |
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BRC Global Standard Food (Issue
5) |
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Level 4 |
Duration: 4 Days |
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Contents: |
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- HACCP
- The Standards Development
- QMS
- Factory environment
standards
- Product control
- Process control
- Personnel
- The Protocol |
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Who should attend: |
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- Systems auditors
- Technical & quality Managers
- Consultants
- Inspectors
- Importers & agents |
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Previous knowledge: |
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| An understanding
and working knowledge of quality
management systems within the relevant
environment would be an advantage, but
is not essential. |
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Centers: |
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Depending on the
numbers of learners, training is
conducted on the premises of the client
or at the following centralized venues:
Durban, Cape Town, Johannesburg.
(Training is not limited to these
centers only) |
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Food Hygiene Management
Systems: ISO 22000 (Foundation) |
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Level 3 |
Duration: 1 Day |
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Contents: |
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- The purpose and
benefits of a
Food Safety Management
System (FSMS)
- The CODEX HACCP
Principles
- Purpose and contents of a
Prerequisite
Program and
good Practices
- The ISO 22000 series scope,
purpose,
benefits and
structure
- The requirement of ISO
22000 and how
organisations
might satisfy the
requirements
- ISO 22000 documentation
and record
requirements. |
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Who should attend: |
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- Staff requiring
a basic
knowledge of HACCP
- Suppliers of equipment
- Contract cleaners
- Suppliers of cleaning and
sanitizing
agents
- Pest control operators
- Suppliers of packaging
- Maintenance personnel |
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|
Previous knowledge: |
| |
| An understanding
and working knowledge of quality
management systems within the relevant
environment would be an advantage, but
is not essential. |
| |
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|
|
Centers: |
| |
Depending on the
numbers of learners, training is
conducted on the premises of the client
or at the following centralized venues:
Durban, Cape Town, Johannesburg.
(Training is not limited to these
centers only) |
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Internal Auditors Course |
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Level 3 |
Duration : 2 Days |
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Contents: |
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- Principles
of quality
assurance
- Review of SANS10330
- Audit Planning
- Performance of the audit
- Practice audit
- Auditors conduct
- Audit reporting
- Audit follow-up |
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Who should attend: |
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| Managers and staff
who are, or about to become, members of
the organization’s audit team. |
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Previous knowledge: |
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| An understanding
and working knowledge of quality
management systems within the relevant
environment would be an advantage, but
is not essential. |
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|
Centers: |
| |
Depending on the
numbers of learners, training is
conducted on the premises of the client
or at the following centralized venues:
Durban, Cape Town, Johannesburg.
(Training is not limited to these
centers only) |
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?
NEED HELP TO IMPLEMENT YOUR HACCP
SYSTEM?
Writing a manual and establishing
policies and procedures for your HACCP System need not
be difficult and time consuming. Attend the
and let us help you!
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| Associates |
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