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Training
Onsite Training
Basic Food Safety Gmp Food Hygiene Training
Conducting a Root Cause Analysis Course (FS12)
HPCSA Accredited Basic Food Safety Training for Food Handlers (FS02)
An Overview of the GLOBALG.A.P Chain of Custody Standard and Certification Process Course (FS27)
SAIOSH Accredited Occupational Health and Safety (OHS) Awareness for Food Premises Course (FS05)
Food Safety and Quality Culture Course (FS32)
Food Defence (TACCP) and Food Fraud (VACCP) Course (FS11)
FSSC 22000 Courses
Implementation of FSSC 22000 V7 for Food Manufacturing Course (FS22)
Transition to FSSC 22000 Version 7 Course (All Food Chain Categories) (FS06)
Introduction to FSSC 22000 V7 for Food Manufacturing Course (FS21)
Introduction to FSSC 22000 V7 for Food Packaging Manufacturing Course (FS23)
Implementation of FSSC 22000 V7 for Food Packaging Manufacturing Course (FS24)
Internal and Supplier Auditing Practices based on Food Safety Management Systems Course (FS26)
HACCP Courses
Introduction to HACCP Course (FS07)
HPCSA Accredited HACCP the 12 Stages Course (FS08)
HPCSA Accredited Advanced HACCP System Implementation Course (FS25)
HPCSA Accredited HACCP for Supervisors and HACCP Teams Course (FS10)
ISO 22000 Courses
Introduction to ISO 22000: 2018 Course (FS19)
Implementation of ISO 22000: 2018 Course (FS20)
Brcgs Training Courses
Transition to BRC Global Standard (BRCGS) for Food Safety Issue 9 Course (FS52)
Implementation of BRC Global Standard (BRCGS) for Packaging Materials Issue 7 Course (FS18)
Introduction to BRC Global Standard (BRCGS) for Food Safety Issue 9 Course (FS15)
Introduction to BRC Global Standard (BRCGS) for Packaging Materials Issue 7 Course (FS17)
Technical Food Safety Courses
HPCSA Accredited Food Safety Training for Persons in Charge of Food Premises (FS01)
SETA Accredited Food Safety Training for Persons in Charge of Food Premises (FS31)
SETA Accredited Basic Food Safety Practices for Food Handlers Course (FS30)
Basic Food Hygiene Awareness for Food Handlers Course (FS04)
Good Manufacturing Practices (GMP) for Food Handlers Course (FS03)
Implementation of Good Manufacturing Practices (GMP) Course (FS33)
HPCSA Accredited Food Safety Training for Spaza Shops, Vendors, and Informal Traders (FS28)
Global GAP Courses
Implementation of GLOBALG.A.P. IFA Version 6 for Plants (Crops) Course (FS14)
Food Microbiology Course
Introduction to Food Microbiology (for non-Microbiologists) Course (FS09)
HPCSA Accredited Advanced Food Microbiology Course (FS29)
Online Training
BASIC FOOD SAFETY & GMP COURSES
Food Safety for Person in Charge
Basic Food Safety for Food Handlers
Food Safety for Spaza Shops, Vendors & Informal Traders
Basic Food Hygiene Awareness
Implementation of GMP
HACCP COURSES
Introduction to HACCP
HACCP for Supervisors and HACCP Teams
Advanced HACCP System Implementation
FSMS COURSES
Transition to FSSC 22000 V7 for Food Manufacturing
Intro to FSSC 22000 V7 for Food Manufacturing
ISO 22000: 2018
BRCGS for Food Safety Issue 9
Introduction to BRCGS Issue 7
Implementation of GLOBALG.A.P. IFA V6
GLOBALG.A.P. Chain of Custody for Plants
GLOBALG.A.P. Chain of Custody for Aquaculture
Internal and Supplier Auditing
Food Fraud and Food Defence
Food Safety and Quality Culture
An Overview of Root Cause Analysis
Training Courses
Training Calendar
FSMS Toolkits
All FSMS Document Toolkits
Basic Food Safety Toolkit
ISO 22000 Toolkit
GFSI Intermediate Toolkit
HACCP and PRPs Toolkit
FSSC 22000 Version 7 Toolkits
Food Manufacturing
Food Packaging
Feed and Animal Food
Biochemicals
Catering
Retail Wholesale
Transport Storage
BRCGS Toolkits
Issue 9
Issue 7
Issue 2 – Basic
Issue 2 – Intermediate
GLOBALG.A.P. Toolkits
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Siza Social Standard V7
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