Virtual and Presencial, Instructor-Led Training Courses

In line with South Africa’s R638 General Hygiene Requirements for Food Premises and its transport, Safer2Eat training delivers the essential information you need to provide safe food to your consumers or guests, minimize the risks of foodborne illness and limit exposure to food unfit for human consumption. This food handler training course provides an introduction to the principles and practices of food safety and hygiene. The training is designed for all personnel in food service and retail operations where food is prepared, cooked, handled and stored, focusing on preventing food contamination by practicing safe food handling and good personal hygiene.

In line with South Africa’s R638 General Hygiene Requirements for Food Premises and its transport this course is designed to provide delegates with an introduction to the principles and practices required to keep food safe in a retail restaurant.

This one day training course has been designed to provide delegates with a thorough understanding of the concepts and applications of verification and validation. Scientific validation of your HACCP system is required to confirm that control measures are effective at controlling hazards. Continual and effective monitoring and verification are key to determining the effectiveness of your HACCP system. Learn how to identify steps to verify and validate your food safety system .

This one day course is designed to help and equip delegates with the understanding of the principles and importance of Food Hygiene.

At the end of the course, delegates will be able to understand the roles and responsibilities of auditors, be able to plan and conduct an internal audit, know how to write concise, accurate and factual audit reports and be able to undertake audit follow-up activities

At the end of the course, delegates will be able to understand risk assessment terminology, choose and use different risk assessment models for processes onsite and understand what BRC Global Standards expects from a thorough risk assessment

At the end of the course, delegates will be able to define root cause analysis (RCA) , understand the difference between symptoms and RCA and understand the role and importance of RCA in compliance with the BRC Global Standards

At the end of the course, delegates will be able to define and understand the terms validation and verification, understand the level of detail required for each process, use validation and verification in practice and appreciate how validation and verification relate to conformance to the Standard

This course enables participants to discuss the changes from Global Standard Food Safety Issue 8 to 9 and reinforce understanding of the general principles of the requirements of the Standard. Participants should also improve competence to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit.

This course enables participants to develop a full understanding of the general principles of the requirements of the Standard and gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit.

To provide an understanding of the details of the BRC Global Standards scheme, the requirements of the Standard and how compliance can be demonstrated, BRC Global Standards auditing protocol and Effective auditing techniques

The purpose of this course is to train technical and quality staff from sites who need to be able to establish and implement a hazard analysis and critical control point (HACCP) system.

To provide an understanding of the details of the BRC Global Standards scheme, the requirements of the Standard and how compliance can be demonstrated, BRC Global Standards auditing protocol and Effective auditing techniques

To provide an understanding of the details of the scheme, How to meet the requirements of the Standard, What to expect from your BRC Global Standards audit, Accessing and using site audit reports on the BRC Global Standards Directory

The course enables delegates to gain a full understanding of the general principles of the Standard, and how to comply with the individual clause. An Approach to Product Safety Culture is an industry focused course, considering organisational culture, leadership and behavioural concepts; inclusive of and generic to all BRCGS Global Standards, in addition to the global market for application to any manufacturing facility – regardless of business size or whether sites have a product scope of food or non-food related goods/ services.

This one-day course will provide you with a thorough understanding of vulnerability assessment for food fraud and enable you to use techniques to better identify and mitigate risks associated to raw materials in the supply chain. This is particularly useful when implementing product safety management systems and the requirements of the BRCGS Global Standards on site.

When people choose to do something because they believe it is the right thing to do – even if it takes longer or interferes with their other duties – you know you are building a strong food safety culture. Culture starts at the top, with senior management setting the tone and determining food safety objectives and goals. Senior management’s leadership in setting expectations, and an accountability mindset and approach to food safety, is vital to achieving and sustaining a robust food safety culture. Food safety culture is recognized as a key factor to achieving ongoing food safety success and to a better organizational culture overall.

Protecting your brand, your facility from intentional harm drives the requirement for a robust food defense plan. Learn how to conduct a vulnerability assessment and develop your food defense plan.

Equip delegates with the tools to quantify, detect and help prevent fraud, while building an anti-fraud business culture.

This course teaches you how to develop, implement and maintain a robust HACCP food safety system. Good agricultural practices (GAPs) and your HACCP plan are components of a preventive control plan (PCP).

This half day course has been developed to provide delegates with an understanding of the produce safety requirements on the add-on standard. The Food Safety Modernization Act (FSMA) Produce Safety Rule (PSR) add-on published by GLOBALGAP is a voluntary add-on standard which may be used by any producer exporting to the United States in combination with a GLOBALGAP certificate.

FSSC 22000 is a food safety management system certification based on the ISO 22000 family of standards. This course has been designed to provide a full understanding of an effective food safety management system based on ISO 22000, the requirements of FSSC 22000 version 5.1 and how to comply with the requirements.

Course Objective: This one day course has been developed to help companies manage their risk through a single certification. The standards apply to beef cattle, dairy cattle, pigs, small ruminants, meat poultry and egg-laying poultry. The standards provide a tool to determine that the key elements of an animal welfare management system are in place within an organization, and focus on animal welfare, animal health, feeding, housing and husbandry.

General Regulations related to registration, audit timing and compliance rules; Interpretation of the Compliance Criteria and Annexes; Risk Assessments

This course is intended to provide an overview for your team to operate safely and reduce the risk to themselves and your customers and consumers. This course covers key Good Operating Practices (GOPs) where restaurant, retail and foodservice personnel need to focus to reduce risk to food safety, including personnel practices and hygiene, allergens, cross-contact, temperature control and sanitation control.

To ensure that managers and supervisors understand their integral role in leading the implementation, maintenance and continuous improvement of the food safety management system. Explore your critical role and responsibility in providing food safety leadership and ensuring the ongoing conformance to HACCP and the food safety management system. Gain the knowledge and tools to manage the day-to-day challenges of maintaining your food safety system and building a robust culture of food safety.

A complete understanding of how to implement the 12 steps of a HACCP System, the responsibilities of the HACCP Team and Leader, Hazard Identification, How to conduct a Hazard Analysis, Control Measures identification including CCP monitoring, Verification and Validation.

As an effective, dependable participant in the food supply chain you must have a solid food safety management system. This 1-day course gives you the tools to achieve that and teaches you how to develop, implement and maintain a robust HACCP food safety system

This training is designed for personnel with knowledge of HACCP systems and experience in the food and beverage industry who want to refresh their HACCP knowledge.

Building a strong foundational food safety knowledge is critical. If you are new to the food industry and involved in manufacturing or supporting food production, you must understand your role in protecting consumer health. It is important for you and essential for your company. This course provides that foundational background.

Distinguish between inspection, audit and verification activities, Discuss the role of internal auditing in maintaining and improving the food safety system, Apply techniques in planning and conducting audits and writing internal audit reports, Use objective evidence to assess conformance and impact of non-conformances on food safety, Manage the corrective and preventive action process for continual improvement

Certificate of acceptability including the Prohibition on the handling and transportation of food, Duties of the person in charge of food premises, Duties of a food handler, Standards and requirements for food premises, Standards and requirements for food containers, appliances and equipment, Standards and requirements for display, storage and temperature of food, Standards and requirements for protective clothing, Standards and requirements for transport of food, Meat and meat products (handling and transportation). Basic understanding of HACCP and the Changes from R962 to R638

Apply a root cause analysis approach to non-conformances, Challenge your results to be sure you have identified the root cause, Implement corrective actions and monitor their effectiveness, Close out a non-conformance, Introduce two practical approaches to your colleagues that they can use immediately (5 Whys and 6 Ms)

Overview of the SIZA Standard V6.0, understanding applicable labour legislation and what needs to be implemented.

Improvement of water management on Farms, through: Risk evaluation of legal compliance, management and use of water resources, environmental management, protection of water sources and traceability.