Training Courses

13 Events Found

FSSC 22000 (Version 5) | Mérieux NutriSciences (Swift Silliker)

In E-Learning On 01 December 2020 - 01 October 2021

Available on Demand. This 13-module course specifies the detailed requirements for establishing, implementing and maintaining the FSSC 22000 standard and the PRP requirements (clause 7.2.3 ISO 22000:2005) for your industry.

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HACCP - A Practical Approach | Mérieux NutriSciences (Swift Silliker)

In E-Learning On 01 December 2020 - 01 October 2021

AVAILABLE ON DEMAND. This 7 module course has been 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 does not harm the consumer.

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Internal Auditing | Mérieux NutriSciences (Swift Silliker)

In E-Learning On 01 December 2020 - 01 October 2021

AVAILABLE ON DEMAND 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.

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ISO 22000:2018 | Mérieux NutriSciences (Swift Silliker)

In E-Learning On 01 December 2020 - 01 October 2021

AVAILABLE ON DEMAND The internationally-recognised ISO 22000 food safety management system enables companies to plan, implement, operate, maintain and update their food-safety management systems to ensure safe products.

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Microbiology for Non-Microbiologists | Mérieux NutriSciences (Swift Silliker)

In E-Learning On 01 December 2020 - 01 October 2021

It is important that anyone involved in food processing, handling, distribution, product development and catering (with no formal training in microbiology) understands the interactions and importance of the various forces involved.

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Prerequisite Programmes (PRP) | Mérieux NutriSciences (Swift Silliker)

In E-Learning On 01 December 2020 - 01 October 2021

AVAILABLE ON DEMAND Prerequisite programmes (PRPs) are the minimum control measures, actions and procedures that must be performed to manufacture a product that meets these needs.

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VACCP and TACCP | Mérieux NutriSciences (Swift Silliker)

In E-Learning On 01 December 2020 - 01 October 2021

AVAILABLE ON DEMAND Food Fraud and Food Defence is a serious issue and has been highlighted as part of the additional requirements of FSSC 22000. The course will focus on the differences and help provide delegates with tools to assess and implement

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BRCGS Professionals (ie. Risk Assessment, Validation and Verification, Root Cause Analysis, Internal Auditor)

In VIRTUAL On 07 December 2020 - 11 December 2020

BRCGS Professionals (ie. Risk Assessment, Validation and Verification, Root Cause Analysis, Internal Auditor)

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BRCGS Food Issue 8 | NSF

In VIRTUAL On 10 December 2020 - 11 December 2020

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

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GlobalG.A.P | NSF

In Stellenbosch On 27 January 2021 - 28 January 2021

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

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ACCREDITED; in line with Regulation 638 - Safer2Eat for Food Handlers | NSF

In VIRTUAL On 28 January 2021

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

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FSMA Produce Safety Rule – (GlobalG.A.P. add-on Standard) | NSF

In Stellenbosch On 29 January 2021

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 with an existing GLOBALGAP certificate.

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ACCREDITED; in line with Regulation 638 - Safer2Eat for Food Protection Managers |NSF

In VIRTUAL On 29 January 2021

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.

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