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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.
Training offered by HACCP Academy
focuses on:
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Food Safety
and HACCP (Good Hygiene Practices) |
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NQF Level 1 |
Duration: 4 -
6 hours |
FoodBev Reg
Nr: 9SP000225030102/0 |
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Contents: |
Who
should attend: |
Dates
and Centers: |
|
- 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)
|
·
Food handlers
·
Cleaners
·
Store personnel
·
Receiving clerks
·
Porters
·
Waiters
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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)
This program is available in English and Afrikaans.
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Previous knowledge: |
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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Food Safety
and HACCP (Prerequisite programs) |
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NQF Level 2 |
Duration: 1
Day |
FoodBev Reg
Nr: 09SP000227030166/0 |
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Contents: |
Who
should attend: |
Dates
and Centers: |
|
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
- SABS
049: 2001
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- Owners,
managers & sole proprietors
- Food
service managers
Supervisors
- Team
leaders
-
Environmental Health Practitioners |
Depending on the numbers
of learners, training is conducted on the premises of the
client or at our centralised venues in:
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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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Foundation
HACCP Course |
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NQF Level 3 |
Duration: 1
Day |
FoodBev Reg
Nr: 09SP000227020103/0 |
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Contents: |
Who
should attend: |
Dates
and Centers: |
|
- 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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- Staff
requiring a basic knowledge of HACCP
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Suppliers of equipment
- Contract
cleaners
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Suppliers of cleaning & sanitizing agents
-Pest
control operators
-
Suppliers of packaging
-
Maintenance personnel |
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)
|
|
Previous knowledge: |
|
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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Food Safety
& HACCP (Development and Implementations) |
|
NQF Level 4 |
Duration: 3
Days |
FoodBev Reg
Nr: 09SP000224050245/0 |
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Contents: |
Who
should attend: |
Dates
and Centers: |
|
-
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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- Owners,
managers & sole proprietor
-
Food service managers
-
Supervisors
-
Team leaders
-
Environmental Health Practitioners
- Quality
control personnel
-
Consultants |
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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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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Handwashing |
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NQF Level 1 |
Duration: 2 -
3 hours |
FoodBev Reg
Nr: 09SP00193030112/0 |
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Contents: |
Who
should attend: |
Dates
and Centers: |
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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
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Optimizing methods of hand hygiene
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Train and motivate
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Testing handwashing know-how
-
Monitoring
-
Team Rally
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·
Food handlers
·
Cleaners
·
Store personnel
·
Receiving clerks
·
Porters
·
Waiters |
Training to be conducted on site. Dates by arrangement.
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Previous knowledge: |
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No prior knowledge or experience is assumed. However,
it doess assume competence in the language of instruction
and basic reading and writing skills. |
Occupational
hygiene & safety in the food
& beverage environment |
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NQF Level 1 |
Duration: 4 -
6 hours |
FoodBev Reg
Nr: 09SP000200030163/0 |
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Contents: |
Who
should attend: |
Dates
and Centers: |
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-
What is occupational health and safety?
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Poor working conditions affect worker health
and safety
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Why is occupational health and safety
important?
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Costs of occupational injury/disease
-
Health and safety programmes
- Safety
Tips
-
Monitoring Health and Safety Performance
- Common
Hazards and Safety Tips
- Employee
Hygiene and Food Safety
- Health
and safety legislation
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Appropriate for all employees
e.g.
·
Food handlers
·
Cleaners
·
Store personnel
·
Receiving clerks
·
Porters
·
Waiters |
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)
|
|
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. |
Occupational
hygiene & safety in the
food & beverage environment |
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NQF Level 3 |
Duration: 2
Days |
FoodBev Reg
Nr: 09SP000203040304/0 |
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Contents: |
Who
should attend: |
Dates
and Centers: |
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- Concept
of health & safety
-
Accidents in the workplace
-
Ill health
in the workplace
-
Interpretation of Legal provisions
- Health
and safety organization & management
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Supervising health & safety |
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Supervisors
- Owners
- Team
leaders
- Managers
responsible for health & safety
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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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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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Spur Hygiene
Training Guide |
|
NQF Level 1 |
Duration: 1
Days |
FoodBev Reg
Nr: 09SP000208070184/0 |
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Contents: |
Who
should attend: |
Dates
and Centers: |
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- Food
hygiene
- Food
poisoning germs
- Personal
hygiene & training
- Handling
food correctly
- Handling
equipment & utensils
- Avoiding
cross-contamination
-
Temperature control
- Cleaning
& sanitation
- Waste
- Pest
control
(Training
Program for Spur, Panarotti’s & John Dory’s) |
- Food handlers
- Cleaners
- Receiving clerks
-
Trainers
-
Waiters
|
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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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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Supervisor
Development Program in the
Food Related Business |
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NQF Level 3 |
Duration: 3
Days |
FoodBev Reg
Nr: 09SP000199100444/0 |
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Contents: |
Who
should attend: |
Dates
and Centers: |
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-
Duties of
the supervisor/manager
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Supervisory process
-
Planning
-
Organizing
-
Leadership
- Control
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-
Supervisors
- Managers
- Team
leaders
-
Operators
|
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)
|
|
Previous knowledge: |
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No prior
knowledge or experience is assumed. However, it does assume
that the learner holds a supervisory position or aspires to
holding a supervisory position.
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BRC Global
Standard Food (Issue 4) |
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NQF Level 4 |
Duration: 4
Days |
FoodBev Reg
Nr: Pending |
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Contents: |
Who
should attend: |
Dates
and Centers: |
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-
HACCP
-
The
Standards Development
-
QMS
-
Factory
environment standards
-
Product
control
-
Process control
-
Personnel
-
The
Protocol |
- Systems
auditors
-
Technical & quality Managers
-
Consultants
-
Inspectors
- Importers & agents
|
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)
|
|
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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Food
Hygiene Management Systems: ISO 22000 (Foudation) |
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NQF Level 3 |
Duration: 1
Day |
FoodBev Reg
Nr: 09SP000226030124/0 |
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Contents: |
Who
should attend: |
Dates
and Centers: |
|
- 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. |
- 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 |
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)
|
|
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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ISO 22000
Food Safety Management
System (Development & Implementation) |
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NQF Level 4 |
Duration: 4
Day |
FoodBev Reg
Nr: 09SP000225040205/0 |
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Contents: |
Who
should attend: |
Dates
and Centers: |
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- Food Safety Management
Systems
- ISO 22000:2005 requirements
- Approaches to upgrading your
Food Safety System
- Establishing the FSMS
framework
- Documenting the FSMS
- Establishing the FSMS Team
- Implementing operation risk
control, monitoring and management
- Communication
- Emergency situations and
response to them
- Establishing the internal
audit and 3rd party registration
- Review
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- Owners,
managers & sole proprietor
-
Food service managers
-
Supervisors
-
Team leaders
-
Environmental Health Practitioners
- Quality
control personnel
-
Consultants |
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)
|
|
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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