This course will introduce students to Microorganisms and the role they play in food spoilage and food poisoning, potential contamination from the environment and other sources within the food operational areas. The implementation course provides the participant with an in-depth level of knowledge on the requirements of ISO 22000:2018 standard.
Our course is designed for personnel who are responsible for the development and implementation of the Food Safety Management Systems.
A practical application of the standard requirements provides the participant with in-depth knowledge regarding the development, implementation, and maintenance of the Food Safety Management Systems requirements.
The implementation course prepares the participant to understand the requirements for auditing preparation as well as importance of Food Safety Management as a tool to ensure compliance with customer and legal requirements and continual improvement.
It demonstrates how Food Safety and Quality Management contributes to the day-to-day business operations through the effective application and management of resources.
Who Should Attend?
This course is suitable for all levels of management and technical staff. Any of the following would benefit:
- Food handlers
- Any food safety/HACCP Team members
- Food Technologists
- R & D Department
- Quality Managers and Controllers
- Production Managers and Supervisors
- Operations Managers
- Maintenance Managers & Supervisors •
- Managing Directors/General Managers/
- Owners
- Auditors
Duration: 2 Days (Requires a minimum of 2 people to be done on-site)
Auditing of the Food Safety management systems forms an important part of the process to demonstrate continual improvement, thus the ISO 22000:2018 standard requires that the food Safety management system must be audited on a periodic basis. The Internal Auditor Course is designed for persons to conduct internal audits on the ISO 9011 principles.
The course material is based on sampling methods, interviewing techniques, effective listening skills, compiling nonconformities and value-added report writing. Special emphasis is devoted to causing of nonconformances and effective development of corrective action requests.
The internal auditor course is designed specifically those individuals responsible for carrying-out internal audits in accordance to ISO 22000:2018 standard requirements. The course provides participants with opportunity to audit against procedures written for real world applications.
Participants are exposed to real life scenarios and are equipped to conduct internal as well as supplier audits in a professional manner.
Auditor roles and responsibilities including personal behaviour is also covered as well as the documentation forming part of the internal audit as well as supplier audit process and audit objectives, audit scope and audit criteria.
Who Should Attend?
- Those with the responsibility for internal auditing of food Safety management systems based on ISO 22000:2018 requirements.
- Those with an interest in auditing food Safety management systems requirements
- Those developing a food Safety management system based and in preparation for Certification audits.
- Those who want to perform 2nd party internal auditing or customer food safety site audits based on the ISO 22000:2018 requirements.
Pre-Requisite
Successful completion of an ISO 22000:2018 or advance HACCP Implementation course.
Duration: 3 Days (Requires a minimum of 2 people to be done on-site)
An informative course designed for those who are considering transitioning from an existing ISO 22000: 2007 Standard to the new ISO 22000:2018 standard. This course will address the requirements of ISO 22000:2018 and aims to assist companies in preparing for ISO 22000:2018 Certification.
By attending this one-day course you will discover the benefits of implementing ISO 22000:2018 and how to practically apply this in your business
Who Should Attend?
This course is suitable for all levels of management and for those who:
- May already have a fully implemented ISO 22000:2007 standard and are considering ISO 22000:2018 certification
- Need to understand what an ISO 22000:2018 food safety management system entails
- Need to obtain third party certification of their Food Safety Management System against ISO 22000:2018 to meet the requirements of customers or to increase and grow their market share
Course Content
The course will address the following:
- An overview of ISO 22000:2018 detailing its strengths and benefits
- Changes between the ISO 22000:2007 and the new ISO 22000:2018 standards
- ISO 22000:2018 certification requirements
- Introduction to risk base thinking
Duration: 1 Day (Requires a minimum of 2 people to be done on-site)
Introduction to HACCP
Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food.
A HACCP System requires that potential hazards are identified and controlled at specific points in the process.
- Biological
- Chemical
- Physical
Any company involved in the manufacturing, processing or handling of food products can use HACCP to minimize or eliminate food safety hazards in their product.
What HACCP is not:
- HACCP is not a Quality Control system
- HACCP is not a government program (although there are regulatory requirements for companies to have a HACCP program in place. Visit FDA.gov for information)
Outcome of the Training
Building a HACCP System based on the following:
- Implementing a Prerequisite programs to ensure a hygienic environment, and good manufacturing processes for personnel that reduce the risk of contamination of the food product.
- HACCP Plans implement controls to make sure the hazards are eliminated or controlled to ensure acceptable levels in the food product.
According to the Regulation Governing General Hygiene Requirements For Food Premises, The Transportation Of Food And Related Matter R 638, all food handlers must receive general hygiene training to ensure food safety can be maintained.
The regulation define food handlers as : a person who in the course of his or her normal routine work on food premises, directly handles or comes into contact with packaged or unpackaged food, food equipment and utensils, or food contact surfaces and is therefore expected to comply with food hygiene requirements.
We can provide the following awareness training:
Food Safety Awareness for Food Handlers
Contexts of Training
- Introduction to Microbial hazards
- GHP – Good Hygiene practices, based on PRP (Pre-Requisite Procedures)
- GMP – Good Manufacturing practices
Who Should Attend?
- All staff working with or around food or food production
- Drivers and staff involved with transportation of food products
- Basic requirements for supervisors
Duration 4 hours and can be done for 15 people per session
The training provides an understanding regarding the Regulation requirements, the student will obtain the understanding on what is the requirements of the standard and how to implement the requirements accordingly.
Who Should Attend?
- Managers / owners of food industry companies
- Supervisors or Line managers
- Responsible staff for the Food Safety management system.
Duration: 4 hours and can be done for 15 people per session
To ensure that Food safety is maintained throughout the food harvesting, production and retail chains, it’s important that supervisors involved with the management of the food products must be trained in the principles or Good Manufacturing Practices and HACCP principles.
Context of Training
- Understanding of Food safety
- Introduction to legal requirements
- To Demonstrate an understanding of food Safety
- Potential Risks
- Microbial Risks
- To demonstrate an understanding of good manufacturing practices in food handling environment
- To Apply corrective procedures based on food safety hazards and GMP’s
- To understand the food safety management system (HACCP principles)
Who Should Attend?
- Managers / owners of food industry companies
- Supervisors or Line managers
- Responsible staff for the Food Safety management system.
Duration: 2 Days (Require a minimum of 5 people to be done on-site)