FOOD MANAGEMENT - SABS

1 FOODMANAGEMENT2015/2016 SABS Training Academy TABLE OFCONTENTS1. Introduction to food safety 22. SANS 10330:2007 Understanding and Auding HACCP 33. FSSC 22000/ISO 22000: Understanding and Auditing food safety system Certfication 54. FSSC 22000 - food safety system Certification Awareness Workshop 65. Understanding and Managing Allergens in food Manufacturing 66.

2 Basic food Hygiene 7N O T E : P l e a s e r e f e r t o o u r G e n e r a l I n f o r m a t i o n G u i d e o n o u r w e b s i t e( ) for details on Applications, Certificates, Examinations, Rewrite,Pa y m e n t s a n d I n h o u s e Course TO food SAFETYOVERVIEW The purpose of this course is to give a basic understanding of food safety and an overview on implementation of food safety MANAGEMENT systems.

3 It enables delegates to gain a basic understanding of the various standards and specifications (PRP requirements,SANS standards, ISO standards) that are available when implementing a food safety system . It also outlines the steps for implementation of the food safety system . COURSE DURATION: Two (2) days COURSE OUTCOMES Brief Overview of the food safety Systems food safety Concepts MANAGEMENT system Requirements of food safety No examination will be written, 100% attendance required. Certificate of Attendance will be awardedPRETORIADATEApr 201529-30 July 201521-22 Sep 201529-30 Nov 20153-4 Jan 201625-26 Mar 201621-22 DURBANDATEJul 201529-30 Sep 20153-4 Feb 201615-16 CAPE TOWNDATEMay 20154-5 Jul 20156-7 Nov 201517-18 Mar 20167-802 FEES: R 3 (excl.)

4 VAT)SANS 10330:2007: UNDERSTANDING AND AUDITING HACCPOVERVIEWW ithin the food and drink industry, HACCP is a well-known technique used to analyze potential food safety hazards in an operation. It assists in identifying where these may occur and also in evaluating which are more critical to consumer safety . The increasing demand for control of food and drink processes has resulted in companies worldwide introducing and maintaining HACCP systems. This course is designed to enable learners to understand, implement and maintain HACCP systems based on SANS 10330: The implementation and MANAGEMENT of a Hazard Analysis and Critical Control Point (HACCP) system .

5 The system ensures that companies produce food and drinks that are safe for human DURATION: Five (5) days per moduleCOURSE OUTCOMESM odule 1: HACCP Concepts and the Requirements of SANS 10330:2007 Introduction to HACCP Pre-requisite programs food safety Hazards SANS 10330:2007 Requirements The HACCP study (principles & stages) Maintaining the system Practical Examples and Exercises ExaminationModule 2: Audit Practice Introduction to auditing Auditing Principles - ISO 19011 Auditor Requirements The Audit Program The Audit Process The Certification Process Practical Examples and Exercises ExaminationPRE - REQUISITEE ntrance into Module 2 is based on successful completion of Module 1 wit h a min.

6 Of 60%. For exemption rules please refer to our General Information DATES:This course is available on public demand or upon request for on-site training at the client s premisesNOTE: Minimum of 10 people required for on-site trainingFEES: R 6 (excl. VAT) per module0304 FSSC 22000/ ISO 22000: UNDERSTANDING AND AUDITING food safety system CERTIFICATIONOVERVIEWFood safety system Certification 22000 (FSSC 22000) is an ISO-based, internationally accepted certifi-cation scheme, for auditing and certification of food safety in the whole supply course is aimed at delegates that have thorough knowledge of ISO 22000.

7 The course aims to provide an understanding of the requirements of FSSC 22000. It gives an overview of the scheme requirements. It will enable delegates to better understand these requirements when implementing effective food safety system based on these requirementsCOURSE DURATION: Five (5) days per moduleCOURSE OUTCOMESM odule 1 : Understanding and Implementation of FSSC Understanding hazards Overview of GMPs/PRPs Overview of requirements of ISO 22000 FSSC Part 1 requirementsModule 2 : Auditing Auditing Principles ISO 19011 food safety Systems Certification Audit Validation, verification and improvement of the food safety Systems Certification Practical examples and Exercises ExaminationPRE-REQUISITE Entrance to the module 2 Lead Auditing course is based on the successful completion of Module 1 with >60%.

8 Any exemption requests must provide proof of attendance at an Understanding and Implementation course of duration not less than 3 days with a recognized Training Service Provider and successful completion certificate giving clear details of the pass mark exemption rules please refer to our General Information TOWNM odule 1 Module 213 - 17 July 201517-21 Aug 201522-26 Feb 201618-22 Apr 201614 - 18 Mar 2016 FEES: R 1 0 (excl. VAT) per modulePRETORIAM odule 1 Module 211- 15 May 201525-29 May 20158- 12 Jun 20155-9 Oct 20153-7 Aug 201507-11 Mar 201616-20 Nov 201518-22 Jan 201615-19 Feb 2016 DURBANM odule 1 Module 220 - 24 Apr 20154 - 8 May 201527 - 31 Jul 201519 - 23 Oct 20157 - 11 Sep 201529 Feb - 4 Mar 201625-29 Jan 20168- 12 Feb 201605 UNDERSTANDING AND MANAGING ALLERGENS IN food MANUFACTURINGFood allergies are increasing in prevalence and is potentially life threatening to consumers.

9 As a manufacturer it is imperative to ensure that the processing facility and the manufacturing processes are managed to effective allergen MANAGEMENT . Successful allergen MANAGEMENT begins with ensuring all personnel are adequately trained on and have a culture of food safety . This workshop will help you implement and manage the allergen plan and policies within your DURATION: One (1) dayPRETORIAApr 201509 Jun 201525 Aug 201513 Nov 20159 Jan 201611 Feb 20162 DURBANJun 201523 Aug 201511 Nov 201511 Jan 201615 Feb 201622 CAPE TOWNSep 201514 Feb 201622 FEES: R 1 (excl.)

10 VAT)06 FSSC 22000: food safety system CERTIFICATION AWARENESS WORKSHOPThis course aims to provide a basic understanding of food safety , with regards to the FSSC 22000. It encourages personnel attending the training to have an understanding of their roles within the food safety system and also provides guidance towards implementation of a FSSC DURATION: One (1) dayCOURSE OUTCOMES Understanding of food safety Overview of GMPs/PRPs Overview of requirements of FSSC 22000 No examination will be written.