Food Safety and Food Hygiene courses

Food Safety Equipment Management is a strategic and systematic approach to identifying, preventing, and minimizing cross-contamination and other foodborne hazards. It provides a basis for the effective management of an organisation’s food safety responsibilities. The fundamental goal of an organisation is to ensure that food production and provision is safe and of a sufficiently high quality.This course aims to familiarise you with the fundamentals of food safety equipment management.

This training aims to introduce and familiarise you with the requirements of FSMA 204 Traceability Final Rule.PRIOR KNOWLEDGEIt will benefit if you have knowledge of FSMA and general food safety requirements.COURSE CERTIFICATEOn completion of this course you will be issued with a “Certificate of Attendance”.

This clause by clause training course will cover Regulatory 638 General Hygiene Requirements for food premises and transport of food. This course is designed to give an in-depth explanation into the practical understanding and implementation of this regulatory requirement within South Africa for a Food Premise.

This course aims to help learners gain an overview of the key elements of FSMA food hygiene and preventive control requirements related to food facility personnel. The course will also help learners understand the requirements for maintaining a working environment that minimises risk and ensures effective food hygiene practices.

Managing food allergies is crucial for consumer health, and the food industry plays a pivotal role in ensuring safety. Allergen Management systems are designed to help food businesses identify, control, and communicate potential allergens in their products. Allergen Management is a documented system that food businesses need to develop to:identify and control food allergens in their recipes;train employees on handling allergenic ingredients; and communicate the risk and presence of food allergens in meals to customers.This course aims to familiarise you with the fundamentals of food allergen management and the importance of labelling and allergen information.

Food loss and waste refers to the significant amount of food that is lost or discarded at various stages of the food supply chain, from production and processing to distribution and consumption. This is a complex issue that has social, economic and environmental implications.In South Africa, it is estimated that about 10 million tonnes of food is wasted each year; in a country where many people go to bed many days without a proper mealThis course aims to familiarise you with the fundamentals of food loss and waste management.

This course is certificated by the Chartered Quality Institute (CQI) and International Register of Certificated Auditors (IRCA); Course Certification Number, 2647 – PR 375.Learners who successfully complete this FSSC 22000 v6  Auditor/Lead Auditor Training Course will satisfy part of the formal training requirements for initial certification as a CQI and IRCA Certificated FSMS Lead Auditor.The aim of this course is to provide learners with the knowledge and skills required to perform first, second and third-party audits of FSMS against FSSC 22000 v6, in accordance with ISO 19011:2018, ISO/TS 22003 and ISO/IEC 17021-1:2015, as applicable.Prior Knowledge It will benefit learners if they have knowledge of the following principles and concepts:Knowledge of the following food safety management principles and concepts:Plan-Do-Check-Act (PDCA) cycle;the core elements of a management system and the interrelationship between top management responsibility, policy, objectives, planning, implementation, measurement, review and continual improvement.Food safety management:knowledge of the principles of food safety management including pre-requisite programmes as specified in ISO 22000:2018 / TS 22002 (all parts) and HACCP;the relationship between food safety management and the provision of food safe products to prevent or minimise adverse effects on human health and the proactive improvement of food safety performance;awareness of common examples of relevant national and local FSMS legislation and requirements.Knowledge of the requirements of FSSC 22000 v6 or acceptable equivalent, and the commonly used food safety management terms and definitions, as given in ISO 22000:2018, which may be gained by completing a CQI and IRCA certified ISO 22000:2018 (FSMS) training course or equivalent.Course CertificationOn completion of this course:Learners who pass both the examination and continuous assessment will be issued with a “Certificate of Achievement” that satisfies the formal training for an individual seeking certification as a CQI and IRCA Auditor / Lead Auditor. The “Certificate of Achievement” is valid for a period of five years from the date of the examination for the purpose of certifying as an Auditor with the CQI and IRCA.Learners who do not pass the continuous assessment and have been in attendance for the full duration of the course will be issued with a “Certificate of Attendance”.Learners who fail the written examination and pass the continuous assessment will receive a “Certificate of Attendance” and will be allowed to re-sit the examination within 12 months of the end date of the first examination.

This highly participative training course provides an introduction and overview of Food Defence and explores guidelines, legal requirements and standards in use alongside GFSI expectations. The course explores authenticity plans to help map your supply chain and the importance of Food Defence plans.