Welcome to our Food Safety and Quality training page!
Select the category below for quick navigation to the relevant section.
The colours below indicate the different course levels.
BASIC FOOD SAFETY AND GMP COURSES
FS01 – Food Safety Practices for Persons in Charge of Food Premises Course (HPCSA Accredited)
FS01 – Food Safety Practices for Persons in Charge of Food Premises Course (HPCSA Accredited)
FS31 – Food Safety Practices for Persons in Charge of Food Premises Course (FoodBev Seta Accredited)
FS02 – Basic Food Safety Practices for Food Handlers Course (HPCSA Accredited)
FS02 – Basic Food Safety Practices for Food Handlers Course (HPCSA Accredited)
FS30 – Basic Food Safety Practices for Food Handlers Course (FoodBev Seta Accredited)
FS04 – Basic Food Hygiene Awareness for Food Handlers Course
FS04 – Basic Food Hygiene Awareness for Food Handlers Course
FS03 – Good Manufacturing Practices Good Manufacturing Practices (GMP) for Food Handlers Course
FS33 – Implementation of Good Manufacturing Practices (GMP) Course
FS07 – Introduction to HACCP Course
FS08 – HACCP the 12 Stages Course (HPCSA Accredited)
FS10 – HACCP for Supervisors and HACCP Teams Course
FS10 – HACCP for Supervisors and HACCP Teams Course
FS25 – Advanced HACCP System Implementation Course (HPCSA Accredited)
FS19 – Introduction to ISO 22000: 2018 Course
FS19 – Introduction to ISO 22000: 2018 Course
FS20 – Implementation of ISO 22000: 2018 Course
FS26 – Internal and Supplier Auditing Practices based on ISO 22000: 2018 Course
FSMS COURSES – FSSC 22000
FS06 – Transition to FSSC 22000 V6 for All Food Chain Categories Course
FS06 – Transition to FSSC 22000 V6 for All Food Chain Categories Course
FS21 – Introduction to FSSC 22000 V6 for Food Manufacturing Course
FS21 – Introduction to FSSC 22000 V6 for Food Manufacturing Course
FS22 – Implementation of FSSC 22000 V6 for Food Manufacturing Course
FS26 – Internal and Supplier Auditing Practices based on FSSC 22000 V6 for Food Manufacturing Course
FS23 – Introduction to FSSC 22000 V6 for Food Packaging Manufacturing Course
FS24 – Implementation of FSSC 22000 V6 for Food Packaging Manufacturing Course
FS26 – Internal and Supplier Auditing Practices based on FSSC 22000 V6 for Food Packaging Manufacturing Course
FS52 – Transition to BRC Global Standard (BRCGS) for Food Safety Issue 9 Course
FS52 – Transition to BRC Global Standard (BRCGS) for Food Safety Issue 9 Course
FS15 – Introduction to BRC Global Standard (BRCGS) for Food Safety Issue 9 Course
FS15 – Introduction to BRC Global Standard (BRCGS) for Food Safety Issue 9 Course
FS16 – Implementation of BRC Global Standard (BRCGS) for Food Safety Issue 9 Course
FS26 – Internal and Supplier Auditing Practices based on BRCGS for Food Safety Issue 9 Course
FS17 – Introduction to BRC Global Standard (BRCGS) for Packaging Materials Issue 6 Course
FS18 – Implementation of BRC Global Standard (BRCGS) for Packaging Materials Issue 6 Course
FS26 – Internal and Supplier Auditing Practices based on BRCGS for Packaging Materials Issue 6 Course
FSMS COURSES – GLOBALG.A.P.
FS14 – Implementation of GLOBALG.A.P. IFA Version 6 Course
FS26 – Internal and Supplier Auditing Practices based on GLOBALG.A.P. IFA Version 6 Course
FOOD MICROBIOLOGY COURSES
FS09 – Introduction to Food Microbiology (for non-Microbiologists) Course
FS29 – Advanced Food Microbiology Course (HPCSA Accredited)
FS05 – Occupational Health and Safety (OHS) Awareness for Food Premises Course (SAIOSH Accredited)
FS11 – Food Defence (TACCP) and Food Fraud (VACCP) Course
FS11 – Food Defence (TACCP) and Food Fraud (VACCP) Course
FS12 – Conducting a Root Cause Analysis Course
FS32 – Food Safety and Quality Culture Course
FS27 – An Overview of the GLOBALG.A.P. Chain of Custody Standard and Certification Process Course
FS26 – Internal and Supplier Auditing Practices based on Food Safety Management Systems Course
