Your Partner in Food Safety and Public Health Solutions
HPCSA accredited Food Safety training for Spaza shops, vendors, and informal traders. This basic-level course introduces the fundamentals of Food Safety and Good Manufacturing Practices to the learner.
This Transition to FSSC 22000 V6 course will teach the learner the new FSSC 22000 Version 6 requirements. The training is applicable to all food chain categories.
This Introduction to FSSC 22000 course will teach the learner the basic requirements of FSSC 22000 V6 for Food Manufacturing.
This Introduction to ISO 22000 course will teach the learner the basic requirements of the ISO 22000 Food Safety Management System standard.
This Introduction to BRCGS for Food Safety course will teach the learner the basic requirements of Issue 9. The key differences between Issues 8 and 9 are also discussed, as well as the audit protocol.
This Transition to BRCGS for Food Safety Issue 9 course will provide the learner with a thorough understanding of the key changes in Issue 9, as well as an overview of all the requirements of the Issue 9 clauses.
This HPCSA accredited HACCP course will teach the learner to effectively implement a HACCP system from scratch. The focus is on implementing the 12 Steps of HACCP and an understanding of advanced Food Microbiology.
This HACCP course will provide the learner with a thorough understanding of the concepts and requirements of a Hazard Analysis Critical Control Points (HACCP) system. The focus is on leadership, food microbiology basics and the steps to implement an effective HACCP system.
This basic-level Introduction to HACCP course teaches the learner the basic concepts and structure of an effective HACCP system without going into too much detail. The course aims to create HACCP awareness and is suitable for all employees in a food handling environment.
This 4-hour basic-level course provides a brief overview of the Food Safety practices and hygiene requirements for food handling premises.
HPCSA accredited Food Safety training for Food Handlers. This basic-level course introduces the fundamentals of Food Safety and Good Manufacturing Practices to the learner.
HPCSA accredited Food Safety for the person in charge of food premises course as per Regulation R638. This course introduces the fundamentals of Food Safety practices, GMP and HACCP principles in South Africa.
This course will teach the learner the fundamentals of Food Fraud and Food Defence, and how to implement VACCP and TACCP. It covers the different types of food fraud and the risks they pose, while also delving into VACCP (Vulnerability Assessment Critical Control Point) strategies to prevent them. You’ll gain a strong understanding of Food Defence principles and TACCP (Threat Assessment Critical Control Point) to help you develop a robust plan against intentional contamination.