Training
Venue: Client's premises / 3 Buchu Close, Plattekloof 3, Cape Town, Western Cape, 7500
Enquiries: ho@sagap.co.za
Course Name |
Objectives |
Who Should Attend? |
Course Outline |
Duration |
Understanding FSSC 22000 | To provide the learner with an in-depth knowledge of the requirements of FSSC 22000 | Food Safety Team Leaders, Team Members, Quality Managers, Regulatory Managers, Food Safety Managers, Top Management of Food Companies, Food Technologists and Food Scientists. | ISO 22000 requirements, ISO 22002-1 and additional FSSC requirements, food defense and root cause analysis | Minimum of 2 days |
Understanding HACCP | To provide the learner with an in-depth knowledge of the requirements of HACCP principles as a foundation of all Food Safety Management Systems. | Food Safety Team Leaders, Team Members, Quality Managers, Regulatory Managers, Food Safety Managers, Top Management of Food Companies, Food Technologists and Food Scientists. | The 7 principles of HACCP, the 12 stages of the HACCP study | Minimum of 1 day |
Understanding ISO 22000 | To provide the learner with an in-depth knowledge of the requirements of ISO 22000:2005 | Food Safety Team Leaders, Team Members, Quality Managers, Regulatory Managers, Food Safety Managers, Top Management of Food Companies, Food Technologists and Food Scientists. | ISO 22000 and ISO 22002-1 requirements | Minimum of 1 day |
Understanding Internal Auditing | To provide the learner with an in-depth knowledge of the requirements of ISO 19011 | All persons conducting Internal and Supplier Audits | Auditor attributes, Auditing principles, Audit programmes | Minimum of 1 day |
Understanding ISO 9001:2015 |
To provide the learner with an in-depth knowledge of the requirements of ISO 9001:2015 | Food Safety Team Leaders, Team Members, Quality Managers, Regulatory Managers, Food Safety Managers, Top Management of Companies | Management responsibility, Continual improvement, Corrective action | Minimum of 1 day |
Understanding PAS 220/ISO 22002-1 |
To provide the learner with an in-depth knowledge of the requirements of PAS 220/ISO 22002-1 | Food Safety Team Leaders, Team Members, Quality Managers, Regulatory Managers, Food Safety Managers, Top Management of Food Companies, Food Technologists and Food Scientists. | ISO 22002-1 requirements, Personal Hygiene, Pest Control, Maintenance | Minimum of 1 day |
Understanding GMPs | To provide the learner with an in-depth knowledge of the requirements of ISO 10049 | Food Safety Team Leaders, Team Members, Quality Managers, Regulatory Managers, Food Safety Managers, Top Management of Food Companies, Food Technologists and Food Scientists. | ISO 10049 requirements, Personal Hygiene, Pest Control, Maintenance | Minimum of 1 day |
Understanding BRC | To provide the learner with an in-depth knowledge of the requirements of BRC | Food Safety Team Leaders, Team Members, Quality Managers, Regulatory Managers, Food Safety Managers, Top Management of Food Companies, Food Technologists and Food Scientists. | BRC requirements, Management responsibility, Corrective and Preventative action, Internal audits including GMPs | Minimum of 2 days |