ASC Food Safety Consultants
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 expert-level course will teach the learner how to implement a fully functional Food Safety Management System based on the FSSC 22000 V6 for food packaging manufacturing requirements.
This Introduction to FSSC 22000 course will teach the learner the basic requirements of FSSC 22000 V6 for Food Packaging Manufacturing.
This expert-level course will teach the learner how to implement a fully functional Food Safety Management System based on the FSSC 22000 V6 for food manufacturing requirements.
This Introduction to FSSC 22000 course will teach the learner the basic requirements of FSSC 22000 V6 for Food Manufacturing.
This expert-level course will teach the learner how to implement a fully functional Food Safety Management System based on the ISO 22000: 2018 requirements.
This Introduction to ISO 22000 course will teach the learner the basic requirements of the ISO 22000 Food Safety Management System standard.
This introduction to BRCGS for Packaging Materials course will teach the learner the basic requirements of Issue 7, including the audit protocol.
This course will equip the learner with the necessary skills to become a skilled and effective internal and supplier auditor based on FSMS. The focus is on determining a company’s current internal auditing programme weaknesses and providing alternative methods and the necessary tools for improvement.
This expert-level course will teach the learner how to implement a fully functional Food Safety Management System based on the BRCGS for Food Safety Issue 9 requirements.
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.
