FOOD SAFETY TRAINING – ACCREDITED COURSES

MSHEQ offers the following courses:

Good Food Handling Principles – Unit Standard: 120403/120404/120416

Basic Food Safety Course will train you to safely perform these duties and more. Properly handling food involves such activities as using the proper techniques for cleaning, separating, storing, preparing, thawing, cooking, chilling, using the appropriate equipment, serving and many more.

GMP (Good Manufacturing Practices) – Unit Standard: 120403/120404/120417/120410/120398

The need to ensure that products are consistently produced to meet today’s quality standards cannot be overstated. This helps prevent the debilitating effects of product recalls and negative publicity which results from poor quality products. GMP training encompasses all aspects of production, right from raw materials, premises and equipment, cleaning and sanitation, to personal hygiene of staff. This course will help staff with practical application of GMPs in compliance with domestic and international requirements such as R962, SANS 10049, GFSI, ISO/TS22002.

PRPs (Prerequisite Programs) – Unit Standard: 120403/120404/120417/120410/120398

This course outlines the practices and conditions that form the foundation of an effective HACCP system and it is based on ISO/TS 22002-1 and the SANS 10049 requirements. Prerequisite programs not only set the stage for a HACCP system but also provide on-going support for the establishment’s food safety system.

Implement & Maintain HACCP (Hazard Analysis and Critical Control Points) – Unit Standard: 120239/123374/123357

HACCP is considered one of most internationally recognised and trusted safety programs in the food industry. This course delves into the 12 stages of HACCP and also looks into PRPs. Learners will be trained on compiling a HACCP study and hazard identification among other things. This course forms part of ISO 22000 and is based on SANS 10049, GFSI V6 and the ISO/TS 22002 standards. The course is ideal for production and quality control personnel among other individuals who make up the HACCP team.

Implement & Maintain ISO 22000 – Unit Standard: 123374/123357/119798

ISO 22000 was the first auditable standard for the food industry developed within ISO and provides a framework of internationally harmonised requirements for food safety. ISO 22000 covers all organisations in the food chain from farmers to catering and defines the requirements for a food safety management system.

Learners will gain knowledge on how to identify and interpret the requirements of the standard and be able to review the system. The course is ideal for QA personnel, personnel involved in the Food Safety Management System, supervisors, managers/managements with plans of implementing ISO 22000 and HACCP team members. A good background understanding of HACCP is a requirement for this training. The course involves a balance between knowledge-based presentation, discussions, exercises and case studies with the majority of the time being spent on activity based learning.

Internal Auditing – Unit Standard: 119796/116783/119797

A good and effective internal audit system is invaluable to an organisation’s food safety management system. It provides confirmation that systems and procedures are operating effectively and identifies areas that require improvement. The course is based on ISO 19011 focuses on audit principles and methodology in combination with a GFSI recognised food safety management system schemes.

Implement & Maintain FSSC 22000 (Food Safety System Certification) – Unit Standard: 123374/242970/119798/120239

The FSSC 22000 Food Safety System Certification provides a framework for effectively managing an organization’s food safety responsibilities. FSSC 22000 is fully recognised by GFSI and is based on ISO 22000 and ISO/TS 22002. This course entails an exhaustive stepwise approach in the establishment, implementation and maintenance of FSSC 22000 in an organisation. A good background understanding of HACCP is a requirement for this training. The course involves a balance between theory, discussions, exercises and case studies with the majority of the time being spent on activity based learning.

FOOD SAFETY TRAINING – WORKSHOPS

Root Cause Analysis

This course allows you to identify the cause of a problem, solve it, and prevent it from occurring again. This saves your business time, money, and resources. The course will enable participants to understand root cause analysis as a procedure for ascertaining and analysing the causes of food safety related problems in an effort to determine what can be done to solve or prevent them. Consisting of a presentation, practice, and role-playing, this course is designed to provide attendees with an in-depth understanding of how to analyse a system to identify the root causes of in house problems.

Good Hygiene Practices

This course is specially designed for food handlers and focuses on good hygiene practices in compliance to legislation (R962) ISO/TS 22002-1 and SANS 10049. Handwashing procedures, protective clothing hygiene and production environment are some of the aspects covered under this course.

Basic Food Microbiology

The importance of microorganisms in the food industry cannot be overemphasised as they have a great impact on food safety. The Basic Microbiology course is designed for non-science majors and introduces learners to microorganisms. Course content begins with a general overview of microorganism classes and transitions into more specific content related to bacteria in foods and foodborne pathogens. Microbiological hazards identification and control methods and basic lab techniques are also touched on.

GFSI (Global Food Safety Initiative) Overview

Many large food processors, manufacturers and retailers are asking their suppliers to obtain a GFSI Recognised Certification. While GFSI does not certify and does not have a certification scheme itself, it does evaluate other food safety certification schemes to determine ones that meet their criteria. GFSI recognised and reputable certification schemes include FSSC 22000, BRC and SQF. This course touches on various levels of GFSI and outlines their relation to the various certification schemes.

FSSC 22000

The FSSC 22000 Food Safety System Certification provides a framework for effectively managing an organization’s food safety responsibilities. FSSC 22000 is fully recognised by GFSI and is based on ISO 22000 and ISO/TS 22002. This course entails an exhaustive stepwise approach in the establishment, implementation and maintenance of FSSC 22000 in an organisation. A good background understanding of HACCP is a requirement for this training. The course involves a balance between theory, discussions, exercises and case studies with the majority of the time being spent on activity based learning.

Implement & Maintain Global GAP – Crops (with option of Tesco Nurture)

Global GAP is an internationally recognised farm management system dedicated to Good Agricultural Practices (GAP) and it is now the world’s most widely implemented farm certification scheme. For consumers and retailers, the Global GAP certificate is reassurance that food reaches accepted levels of safety and quality, and has been produced sustainably, respecting the health, safety and welfare of workers, the environment, and in consideration of animal welfare issues. Without such reassurance, farmers may be denied access to markets. This course gives a detailed overview of the Global GAP standard and its requirements.

Handling & Controls of Allergens

Setting up and implementing an allergen control plan (ACP) in your food processing plant is an good way to avoid inadvertent allergen cross-contamination and thus avoid potentially damaging recalls and the adverse or even fatal physiological reactions in consumers. An ACP is a systematic method for identifying and controlling allergens, from the incoming ingredients to the final packaged product in any food processing facility.

Food Fraud & Defense

Food defense is the protection of food products from intentional contamination or adulteration by biological, chemical, physical, or radiological agents. It addresses additional concerns including physical, personnel and operational security. This is in contrast to food safety, which is based on accidental or environmental contamination, and food security, which deals with individuals having access to enough food for an active, healthy life.

Warehousing & Distribution

Regardless of the product base or processing method, all manufacturers’ products will route through warehouse and distribution at some point in the logistical life cycle. Thus, it is important for manufacturers and processors to consider that food safety practices and expectations should follow the product through all phases of the supply chain, including third-party and in-house warehousing and distribution centers. There are certain opportunities and expectations that manufacturers should be demanding from and inspecting for along their products’ supply chain and storage warehouses. Food safety does not stop when the product hits the storage racks—the focus on food safety should remain consistent throughout the products’ entire farm-to-fork journey.

Cleaning & Sanitation

Learn the basics of cleaning and sanitising. Review foodborne outbreaks related to improper cleaning and sanitising and identify corrective actions to eliminate food safety risks. Apply your knowledge by deciding which statements about cleaning and sanitising are true and which are false.

Accreditation