Training
Food hygiene & safety training courses
Overview
Our courses cover the broad range of accredited and non-accredited training in the food safety environment, and can be delivered either online, at a public training venue, or on-site at your premises. With its network of facilities throughout South Africa, Assurecloud is positioned to assist in meeting industry food safety training needs.
With first-hand knowledge in their specialised disciplines, Assurecloud experts offer training assistance to employers in various sectors. All training is presented by professionally qualified subject matter experts who have undergone intensive training as Facilitators, Assessors and Moderators. Their knowledge and training skills are continually reinforced and maintained at best practice levels.
Courses we offer
Basic Food Safety (Online learning Portal)
Duration
1 Day- can be done over 30 Days at your convenience
Number of delegates
N/A (Online self-study)
Venue
On Site Not offered
Language
English
Target Group
Food Retailers / Food Manufacturing / Food Production / Food Packaging / Transportation of Food Stuffs
Pre-requisites
Delegates must be comfortable in communicating in English
Course Content
Introduction to:
- Good Manufacturing Practices
- Basic Microbiology, Micro Organism & Food Poisoning
- Bacterial Growth
- Food Contamination
- Control of Bacteria & Temperature Control
Completion Criteria
All delegates will be assessed after the course. Upon successful completion (70%) each delegate will be issued with a certificate.
Good Manufacturing Practice in Food Safety (GMP/PRP's /Based on R638)- SAATCA Accredited
Duration
2 Days
Number of delegates
12 – Public
Number of delegates
8-15 OnSite
Venue
Offered through virtual classroom (ZOOM)
Language
English
Target Group
Quality Control & Quality Assurance staff / Food Safety Team Members/ Persons in charge
Pre-requisites
Delegates must be comfortable in communicating in English and need suitable reading & writing skills. Basic understanding in food safety is advantageous
Course Content
This course ensures 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
- Cleaning & Sanitation
- Pest Control & Vermin Control
- Construction & Maintenance
- Production & Process Control
- Policies & Procedures
- References
- Legislation
Completion Criteria
All delegates will be assessed after the course. Upon successful completion (70%) each delegate will be issued with a certificate.
General Hygiene Requirements for Food Premises and Transport (Regulation R638) (GMP/PRP's /Based on R638)- SAATCA Accredited
Duration
1 Day
Number of delegates
12 – Public
Number of delegates
8-15 OnSite
Venue
Offered through virtual classroom (ZOOM)
Language
English
Target Group
Quality Control & Quality Assurance staff / Food Safety Team Members/ Persons in charge
Pre-requisites
Delegates must be comfortable in communicating in English and need suitable reading & writing skills. Basic understanding in food safety is advantageous
Course Content
This course ensures 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
- Cleaning & Sanitation
- Pest Control & Vermin Control
- Construction & Maintenance
- Production & Process Control
- Policies & Procedures
- References
- Legislation
Completion Criteria
All delegates will be assessed after the course. Upon successful completion (70%) each delegate will be issued with a certificate.
HACCP SANS 10330:2020 Understanding & Implementation
Duration
3 Days
Number of delegates
12 – Public
Number of delegates
8-15 OnSite
Venue
Offered through virtual classroom (ZOOM)
Language
English
Target Group
Quality Control staff / Quality Assurance staff / Auditors / Management
Pre-requisites
Delegates must be comfortable in communicating in English and need suitable reading & writing skills. Basic understanding in food safety is advantageous
Course Content
Delegates should have basic understanding of Food Safety & Hygiene. Delegates must be comfortable in communicating in English and need suitable reading & writing skills. Good Manufacturing Practices training course is advised to be done prior to attending this course but is not compulsory.
Completion Criteria
All delegates will be assessed after the course. Upon successful completion (70%) each delegate will be issued with a certificate.
HACCP transition SANS 10330:20200
Duration
3 Days
Number of delegates
12 – Public
Number of delegates
8-15 OnSite
Venue
Offered onsite and through virtual classroom (ZOOM)
Language
English
Target Group
Quality Control staff / Quality Assurance staff / Auditors / Management
Pre-requisites
Delegates should have basic understanding of Food Safety & Hygiene. Delegates must be comfortable in communicating in English and need suitable reading & writing skills. Good Manufacturing Practices training course is advised to be done prior to attending this course but is not compulsory.
Course Content
The HACCP course is designed to equip the participant with the knowledge and skills required to implement a HACCP study and to make sure that food produced or sold complies to food safety based on SANS 10330:2020.
Plan & Prepare for a HACCP Study
- Food Safety / HACCP Team
- Process Description
Conduct a HACCP Study
- Food Safety Hazards
- Analyse Hazards
- OPRP & CCP
Review a HACCP Control Plan
- Factors triggering Hazard Control Plan
- Procedure for the review
- Review Records
Completion Criteria
All delegates will be assessed after the course. Upon successful completion (70%) each delegate will be issued with a certificate.
FSSC 22000/ ISO 22000 Implementation Training
Duration
4 Days
Number of delegates
12 – Public
Number of delegates
8-15 OnSite
Venue
Offered through virtual classroom (ZOOM)
Language
English
Target Group
This course has been designed for those working in all sectors of the food and beverage processing industries, who establish, implement and manage food safety management system. These include food safety team leaders, certification body personnel, HACCP coordinators, food safety managers, quality managers and technical managers, auditors, Environmental Health practitioners and consultants
Pre-requisites
HACCP understanding/ implementation.
Purpose
To enable delegates to understand, implement and manage FSSC 22000 as their Food Safety Management system with a view to third party certification.
Course Content
The FSSC 22000/ ISO 22000 food safety management system enables companies to plan, implement, operate, maintain and update their food-safety management systems to ensure safe products. This course specifies the detailed requirements for establishing, implementing and maintaining the FSSC 22000 standard and the PRP requirements applicable to your industry.
- Understanding a Food Safety Management System
- Prerequisite Programmes: review of ISO TS 22001-2 requirements
- Hazard analysis critical control points
- FSSC 22000 vs 5.1 Requirement
- Legal requirements and legal register
- Planning an effective Food Safety Management System
- Leading a Food Safety Team
- Verification and Maintenance of the Food Safety Management System
Completion Criteria
All delegates will be assessed after the course. Upon successful completion (70%) each delegate will be issued with a certificate.
Internal Auditing FSMS : ISO 22000:2018 Based on ISO 19011:2018- SAATCA Accredited
Duration
3 Days
Number of delegates
12 – Public
Number of delegates
8-15 OnSite
Venue
Offered through onsite and virtual (ZOOM)
Language
English
Target Group
Individuals involved in the audit process, including the person managing the audit programme, auditors and audit teams.
Pre-requisites
HACCP for Supervisors training must be attended prior to attending this course
Course Content
This popular course is one of the requirements for HACCP, BRC and ISO 22000 certification. It will familiarise delegates with the principles of auditing techniques and the creation of an internal audit programme for quality management systems:
- Audit Terminology Specific: Definitions, Terminology, Audit Scope, Objectives, Auditee, Audit Client, Audit Programme & Audit Plan
- Based on ISO19011:2018 – Guidelines for auditing management systems (ISO 19011:2018) Edition 3
- Principles relating to the Auditor (should adhere to)
- Required Auditors Skills and Knowledge: Personal Attributes, Generic, Specific & Practical Knowledge & Skills
- Collecting & Verifying Information
- Source Information
- How to conduct Interviews
- How to Generate Findings
- Principles and Auditing: Auditing an effective and reliable tool in support of management policies & control
- Managing & Audit Programme
- Conducting Audit Activities
- Auditor Evaluation
Completion Criteria
All delegates will be assessed after the course. Upon successful completion (70%) each delegate will be issued with a certificate.
FSSC 22000 vs 5.1 Transition Awareness Training
Duration
1 Day
Number of delegates
12 – Public
Number of delegates
8-15 OnSite
Venue
Offered through onsite and virtual (ZOOM)
Language
English
Target Group
Quality Control staff / Quality Assurance staff / Food Safety Team members / Management
Pre-requisites
Delegates must have attended ISO22000:2005
Course Content
Course will assist delegates to transition to the current version:
- An overview of food safety system standards
- Document control – understanding the documentation hierarchy
- Record control – a review of importance of completion of records so that it accurately reflects activities
- Food Safety Culture
- The need for teamwork and co-operation in implementing a Food Safety Management System for ISO 22000 / FSSC 22000
- Management Responsibility in a FSMS, covering policy, objectives, communications etc.
- Resource Management
- Control measures used in a FSMS: PRP’s required for FSMS illustrated with photographs; plan, CCP’s Operational PRP’s, HACCP
- Traceability requirements
- Control of nonconformity and corrective actions
- Handling of potentially unsafe product
- Handling of product recalls, withdrawals and emergency situations
- Validation, verification and review procedures: Auditing of the food safety management system; Analysis of results; Improving and updating the FSMS. Your role in ensuring an up to date effective FSMS
- Overview of the additional FSSC Requirements published by FSSC
Course Outcome
Gain an understanding of all’s role in meeting the requirements of ISO22000 and FSSC requiremnets in order to assist with implementation, maintenance, verification, management and improvement/updating of a Food Safety Management System based on ISO 22000/FSSC 22000
Completion Criteria
All delegates will be assessed after the course. Upon successful completion (70%) each delegate will be issued with a certificate.
Food Safety Culture Awareness
Duration
1 Day
Number of delegates
12 – Public
Number of delegates
8-15 OnSite
Venue
Offered through virtual classroom (ZOOM)
Language
English
Target Group
Quality Control staff / Quality Assurance staff / Food Safety Team members / Management/ GFSI.
Pre-requisites
None
Course Content
Food Safety Culture can be defined as the food safety attitudes, values and beliefs shared by a group of people. It is the product of employee attitudes, beliefs and behaviours that determine the commitment to and robustness of an organization’s food safety management. This awareness training will assist organisations in gaining knowledge in what food safety culture is.
Course content:
- The history of the concept of food safety culture
- What is food safety culture?
- GFSI Food Safety Culture requirements
-Vision and mission
– People
– Adaptability
– Consistency
– Hazards and Risk awareness
- How is this translated into food safety audit requirements:
– BRCGS Vs 8.0
– FSSC 22000 Vs 5.1
Completion Criteria
Gain an understanding of Food Safety Culture in the food production environment. Each delegate will be issued with a certificate
Food Fraud Defense and Food Defense
Duration
1 Day
Number of delegates
12 – Public
Number of delegates
8-15 OnSite
Venue
Offered through virtual classroom (ZOOM) and onsite
Language
English
Target Group
Quality Control staff / Quality Assurance staff / Food Safety Team members / Management.
Pre-requisites
None
Course Content
Food defense and food fraud play an integral role in food safety, and the requirements are written into various food safety standards:
- Food Safety
- Food Fraud
- Food Protection
- Treat
- Vulnerability
- Food Defense
Course Outcome
Gain an understanding of conducting a risk assessment on Food Fraud and Food Defense
Completion Criteria
All delegates will be assessed after the course. Upon successful completion (70%) each delegate will be issued with a certificate.
Basic Allergen Management Workshop
Duration
1 Day
Number of delegates
12 – Public
Number of delegates
8-15 OnSite
Venue
Offered through virtual classroom (ZOOM) and onsite
Language
English
Target Group
Food Safety Team members / HACCP (Food Safety) Team members/ Process/ Relevant Managers/ Allergen Management staff/ Internal Auditors.
Pre-requisites
Delegates must have attended PRP training
Course Content
This course aims to provide allergen awareness by ensuring that there is an understanding of safe food consumption practices and precautions that need to be taken.
- Allergen Management
- Allergen types
- Allergic reactions
- Cross Contamination Risk prevention
- Food Legislation
- Allergen Risk Assessment
Course Outcome
- Assist food businesses in raising allergen awareness.
- Provide food handlers with the necessary skills and knowledge of allergens relevant to their work activities.
- Raise the level of compliance with food legislation throughout the food industry.
Completion Criteria
All delegates will be assessed after the course. Upon successful completion (70%) each delegate will be issued with a certificate..
Basic Traceability Practices Workshop
Duration
1 Day
Number of delegates
12 – Public
Number of delegates
8-15 OnSite
Venue
Offered through virtual classroom (ZOOM) and onsite
Language
English
Target Group
Quality Control staff / Quality Assurance staff / Food Safety Team members / Management.
Pre-requisites
None
Course Content
- As a risk management tool, traceability can be used to respond to a food safety issue.
- Understanding Traceability and Recall
- Date coding/ Batch/ LOT numbers and their importance
- Labelling
- Product recall
- Record keeping
Course Outcome
- Assist food businesses in raising traceability awareness.
- Provide food handlers with the necessary skills and knowledge of traceability relevant to their work activities.
- Raise the level of compliance with food legislation throughout the food industry.
Completion Criteria
All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a certificate of competency.
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