ASC Consultants https://validator.w3.org/feed/docs/rss2.html BRCGS START! Issue 2 Intermediate Document Templates Toolkit (TK08) Food Safety and Quality Culture Course (FS32) Food Defence (TACCP) and Food Fraud (VACCP) Course (FS11) Conducting a Root Cause Analysis Course (FS12) An Overview of the GLOBALG.A.P Chain of Custody Standard and Certification Process Course (FS27) SAIOSH Accredited Occupational Health and Safety (OHS) Awareness for Food Premises Course (FS05) What is Food Safety and Why is it Important? – Simplified HPCSA Accredited Advanced Food Microbiology Course (FS29) Introduction to BRC Global Standard (BRCGS) for Packaging Materials Issue 7 Course (FS17) Implementation of BRC Global Standard (BRCGS) for Packaging Materials Issue 7 Course (FS18) Introduction to BRC Global Standard (BRCGS) for Food Safety Issue 9 Course (FS15) Transition to BRC Global Standard (BRCGS) for Food Safety Issue 9 Course (FS52) Implementation of FSSC 22000 V6 for Food Packaging Manufacturing Course (FS24) Introduction to FSSC 22000 V6 for Food Packaging Manufacturing Course (FS23) Introduction to FSSC 22000 V6 for Food Manufacturing Course (FS21) Transition to FSSC 22000 Version 6 Course (All Food Chain Categories) (FS06) Introduction to ISO 22000: 2018 Course (FS19) HPCSA Accredited HACCP the 12 Stages Course (FS08) Good Manufacturing Practices (GMP) for Food Handlers Course (FS03) Basic Food Hygiene Awareness for Food Handlers Course (FS04) Food Safety and Quality Training Report 2025: Swimming Pools and Recreational Waters Quality Study for the Nelson Mandela Bay Metropolitan Area and Jeffreys Bay Empowering Food Safety Leaders to Master HACCP with Confidence and Authority Internal and Supplier Auditing Practices based on Food Safety Management Systems Course (FS26) Introduction to Food Microbiology (for non-Microbiologists) Course (FS09) Implementation of GLOBALG.A.P. IFA Version 6 for Plants (Crops) Course (FS14) Implementation of BRC Global Standard (BRCGS) for Food Safety Issue 9 Course (FS16) Implementation of FSSC 22000 V6 for Food Manufacturing Course (FS22) Implementation of ISO 22000: 2018 Course (FS20) HPCSA Accredited Advanced HACCP System Implementation Course (FS25) HPCSA Accredited HACCP for Supervisors and HACCP Teams Course (FS10) Introduction to HACCP Course (FS07) HPCSA Accredited Implementation of Good Manufacturing Practices (GMP) Course (FS33) HPCSA Accredited Basic Food Safety Training for Food Handlers (FS02) HPCSA Accredited Food Safety Training for Spaza Shops, Vendors, and Informal Traders (FS28) Report 2025: Beach Water Quality Study for the Nelson Mandela Bay Metropolitan Area Township Economies By-Law: What Businesses Must Know About the 2024 Regulations FSSC 22000 V6 Additional Requirements Part 1 of 20: Summary of all the Requirements FSSC 22000 V6 Additional Requirements Part 8 of 20: Management of Allergens Overview (Video-based) FSSC 22000 V6 Additional Requirements Part 7 of 20: FSSC Logo Use Overview (Video-based) HPCSA Accredited Food Safety Training for Persons in Charge of Food Premises (FS01) Build Powerful Internal & Supplier Auditors Who Safeguard Your Business Home How to Comply with BRCGS Issue 7 in Packaging Manufacturing FSSC 22000 Version 6: Guiding Organizations Through the New Requirements When Leaders Understand HACCP, Consumers Can Trust Every Bite Plant-Based Meat Gets New Rules: Everything to Know About Regulation R.6436 of 2025 Root Cause Analysis Training for Food Safety Teams – Best Tools to Solve Problems and Prevent Recurrence FSSC 22000 Training Requirements – From an Auditor’s Perspective Blog