Duration of course: 

• 3 days

Who should attend:

• Food safety team members
• QA Managers
• Laboratory Managers
• Technical Managers / Directors

Information provided:

• Technical dissection of the entire standard into understandable “man on the street” language
• PDCA diagram of the standard to illustrate how all the clauses integrate into each other
• Example of hazard analysis required for ISO 22000
• Decision tree for identifying OPRPs and CCPs
• Corrective action using the 5 “Whys” method
• Templates of all documented procedures
• Templates of all forms, registers and schedules

Presentation methods:

• Interactive workshop – strong participation from delegates is encouraged
• Powerpoint presentations
• Diagrams and illustrations
• Class room exercises to test understanding of concepts

You take home:

• Full colour training manual with all necessary documentation for ISO 22000 implementation
• CD with all required documentation for ISO 22000 (all in word format to customize to own requirements)
• Certificate of attendance

Entry level requirements:

• Above average knowledge of food safety concepts
• Awareness of ISO 9001 requirements would be beneficial
• Diploma in Food Technology would be beneficial

Duration of course: 

• 3 days

Who should attend:

• HACCP team members
• QA Managers
• Laboratory Managers
• Technical Managers / Directors

Information provided:

• Technical dissection of the entire standard into understandable “man on the street” language
• Technical dissection of the regulations required by Certification Bodies to be followed during BRC audits
• PDCA diagram of the standard to illustrate how all the clauses integrate into each other
• Templates for all documents required for the HACCP Plan (e.g. Hazard Analysis; easy to use methods for identifying CCPs, HACCP plan review)
• Templates of all documented procedures
• Templates of all forms, registers and schedules

Presentation methods:

• Interactive workshop – strong participation from delegates is encouraged
• Powerpoint presentations
• Diagrams and illustrations
• Class room exercises to test understanding of concepts

You take home:

• Full-colour training manual with all necessary documentation for BRC implementation
• CD with all required documentation for BRC – all in word format to enable customization to own requirements
• Certificate of attendance

Entry level requirements:

• Above average knowledge of food safety concepts
• Awareness of ISO 9001 requirements would be beneficial
• Diploma in Food Technology would be beneficial

Duration of course: 

• 3 days

Who should attend:

• HACCP team members
• QA Managers
• Laboratory Managers
• Technical Managers / Directors

Information provided:

• Technical dissection of the entire standard into understandable “man on the street” language
• Technical dissection of the regulations required by Certification Bodies to be followed during BRC audits
• PDCA diagram of the standard to illustrate how all the clauses integrate into each other
• Selection of the correct risk category: High Hygiene Risk Category OR Low Hygiene Risk Category
• Templates for all documents required for the HACCP Plan (e.g. Hazard Analysis; easy to use methods for identifying CCPs, HACCP plan review)
• Templates of all documented procedures
• Templates of all forms, registers and schedules

Presentation methods:

• Interactive workshop – strong participation from delegates is encouraged
• Powerpoint presentations
• Diagrams and illustrations
• Class room exercises to test understanding of concepts

You take home:

• Full-colour training manual with all necessary documentation for BRC Packaging and Packaging Materials implementation
• CD with all required documentation for BRC – all in word format to enable customization to own requirements
• Certificate of attendance

Entry level requirements:

• Above average knowledge of food safety concepts
• Awareness of ISO 9001 requirements would be beneficial
• Diploma in Food Technology would be beneficial

Duration of course: 

• 2 days

Who should attend:

• HACCP team members
• QA Managers
• Laboratory Managers
• Technical Managers / Directors

Information provided:

• Technical dissection of the entire standard into understandable “man on the street” language
• PDCA diagram of the standard to illustrate how all the clauses integrate into each other
• Example of hazard analysis required for HACCP (SANS 10330)
• Practical information for easily identifying CCPs
• Corrective action using the 5 “Whys” method
• Templates of all documented procedures
• Templates of all forms, registers and schedules

Presentation methods:

• Interactive workshop – strong participation from delegates is encouraged
• Powerpoint presentations
• Diagrams and illustrations
• Class room exercises to test understanding of concepts

You take home:

• Full colour training manual with all necessary documentation for HACCP (SANS 10330) implementation
• CD with all required documentation for HACCP (SANS 10330) – all in word format to customize to own requirements
• Certificate of attendance

Entry level requirements:

• Should understand the basic concepts used in food safety