Leading with Science. Ensuring Food Safety.
Helpful information dedicated to Food Safety and Food Quality training in the food industry, for example, basic Food Safety, GMP, HACCP, FSMS training and more.
This Introduction to BRCGS for Food Safety course will teach the learner the basic requirements of Issue 9. The key differences between Issues 8 and 9 are also discussed, as well as the audit protocol.
This Transition to BRCGS for Food Safety Issue 9 course will provide the learner with a thorough understanding of the key changes in Issue 9, as well as an overview of all the requirements of the Issue 9 clauses.
This SAIOSH accredited basic-level course provides a brief overview of the Occupational Health and Safety requirements for food handling premises.
This HPCSA accredited HACCP course will teach the learner to effectively implement a HACCP system from scratch. The focus is on implementing the 12 Steps of HACCP and an understanding of advanced Food Microbiology.
This HPCSA accredited HACCP course will provide the learner with a thorough understanding of the concepts and requirements of a Hazard Analysis Critical Control Points (HACCP) system. The focus is on leadership, food microbiology basics and the steps to implement an effective HACCP system.
This HPCSA accredited HACCP course will provide the learner with a thorough understanding of the requirements of a HACCP system specifically in relation to the 12 Stages of HACCP.
This basic-level Introduction to HACCP course teaches the learner the basic concepts and structure of an effective HACCP system without going into too much detail. The course aims to create HACCP awareness and is suitable for all employees in a food handling environment.
This 4-hour basic-level course provides a brief overview of the Food Safety practices and hygiene requirements for food handling premises.
This basic-level Good Manufacturing Practices (GMP) for food handlers course teaches the learner the basic GMP requirements for food handling premises.
This HPCSA accredited course will teach the learner to effectively implement Good Manufacturing Practices in a food handling environment and is mainly based on the requirements referred to in the SANS 10049: 2019 standard.
HPCSA accredited Food Safety training for Food Handlers. This basic-level course introduces the fundamentals of Food Safety and Good Manufacturing Practices to the learner.
FoodBev SETA accredited Food Safety training for food handlers as per Regulation R638. This course introduces the fundamentals of Food Safety practices, GMP and personal safety and wellbeing.
FoodBev SETA accredited Food Safety training for the person in charge of food premises as per Regulations R638. This course introduces the fundamentals of Food Safety practices, GMP and personal safety and wellbeing in South Africa.
Food Safety Practices for Persons in Charge of Food Premises Course ASC Consultants Regulation for Food Premises R638 Course is targeted at food business owners who want to comply with South African food safety regulations. It introduces Persons In Charge of Food Premises to the fundamentals of Food Safety practices, …
This course is designed to teach you how to implement a mature Food Safety and Quality Culture programme in your organisation aligned with the latest GFSI requirements. (Templates included)
Our advanced Food Microbiology course will provide the learner with critical insights into the most recent developments and studies in food pathogens, toxins, and microbial contaminants.
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HPCSA accredited Food Safety for the person in charge of food premises course as per Regulation R638. This course introduces the fundamentals of Food Safety practices, GMP and HACCP principles in South Africa.
This intermediate Food Microbiology for non-microbiologists course will help the learner to understand basic food microbiology in relation to food safety.
This course teaches the learner how to conduct a thorough root cause analysis from beginning to end using the correct tools, techniques and approaches.