by Susan Marx | Oct 31, 2023
The aim of this course is to ensure that products are consistently produced and controlled according to quality standards in compliance for basic food safety practices and regulation 638: What are GMP’s & PRP’s? Quality Management System Personnel Practices...
by Susan Marx | Oct 31, 2023
This course is useful and designed as an introduction for anyone involved in the food industry. It is to cater for all levels in the organization, from Senior Management and Business Owners or Supervisors to shop-floor food handlers. Furthermore, this course provides...
by Susan Marx | Oct 30, 2023
This training is aimed to help delegates to gain an overview of the key elements of FSM food hygiene and preventive control requirements related to food facility personnel. The training will also help learners understand the requirements for maintaining a working...
by Susan Marx | Oct 31, 2023
The purpose of this course is to provide you with the knowledge and skill needed to apply the requirements of Hazard Analysis Critical Control Point (HACCP) Management Systems, the infrastructure needed to implement it and the HACCP auditing and certification process....
by Susan Marx | Mar 6, 2026
Purpose OF THE COURSE To provide attendees with the knowledge to: Interpret pest control requirements in the context of food safety. Understand practical ways of meeting these requirements. Monitor and measure pest control performance. TARGET AUDIENCE This...
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