Course Introduction
This intermediate-level course will teach the learner to effectively implement Good Manufacturing Practices in a food handling environment and is mainly based on the requirements referred to in the SANS 10049: 2019 standard.
The emphasis is on construction, layout, operational requirements, non-operational requirements, management commitment and more.
We highly recommend this course to anyone actively involved in the development and maintenance of the company’s food safety management system.
Target Audience
The following people will benefit significantly by attending this course, especially if they are actively involved in the development and maintenance of the company’s FSMS:
Supervisors / Managers DIRECTLY involved in food manufacturing / processing.
QA / QC managers
HACCP team
Internal and supplier auditors
Top management / Business owners
Course Level and Duration
INTERMEDIATE LEVEL 3 (EQUIVALENT TO NQF LEVEL 3)
Physical and Virtual Classrooms: 2 day
How Can You Attend?
The following classroom options are available:
Physical Public Classroom
Virtual Public Classroom via Zoom
In-house On-SITE or Off-SITE Physical Classroom
In-house Virtual Classroom via Zoom
Course Benefits
How will this course benefit the learner?
The learner should have a better understanding of how to effectively implement Good Manufacturing Practices in a food handling environment after successful completion.
The learner will receive a certificate. A course pass rate of 70% is required to receive a course certificate.
The learner will be assessed to determine competency.
This course is presented by our industry and subject matter experts.
Minimum Prerequisite Requirements
What are the minimum prerequisite requirements for the learner to attend this course?
The learner should have successfully completed ONE of the following courses, or have equivalent knowledge and/or experience before attending this course:
Food Safety Practices for Persons in Charge of Food Premises Course (HPCSA Accredited) (FS01), OR
Food Safety Practices for Persons in Charge of Food Premises Course (SETA Accredited)(FS31), OR
Basic Food Safety Practices for Food Handlers Course (FS02), OR
Basic Food Safety for Food Handlers Course (SETA Accredited)(FS30), OR
Good Manufacturing Practices for Food Handlers Course (FS03)
Course Outline
DOCUMENTATION REQUIREMENTS
General Requirements
Control of Documents and Records
MANAGEMENT REQUIREMENTS
The PRP Policy
Responsibilities and Authorities
Management Representatives
Resources
Management Review
Outsourced Activities
NON-OPERATIONAL REQUIREMENTS
General Requirements
Construction, layout and conditions of the food handling organization (FHO)
Location, size, hygienic design and conditions
Roofs, overhead structures and ceilings
Walls, windows and doors
Separation of processes and facilities
Floors and drainage
Lift cages, staircases and mezzanine floors
Illumination
Ventilation and extraction
Hand-washing facilities
Footwear washing facilities
Storage facilities
Comfort facilities
Facilities for the washing and laundering of protective clothing
Facilities for cleaning and disinfection
Waste facilities
Machinery and Equipment for Food Handling
General Requirements
Maintenance of Equipment
Monitoring of Machinery and Equipment
Operational Support Requirements
Water, Steam and Ice
Air Quality and Ventilation
Compressed Air and Gases
Cleaning and Disinfection
Management and Control of Hazardous Substances
Management and Control of Pests
Waste Management
Requirements for Personnel
Training
Protective Clothing
Personnel Hygiene and Personal Effects
Notice Boards
Medical Conditions
OPERATIONAL REQUIREMENTS
General Requirements
Processing Aids, Raw Material and Packaging Material Specifications
Final Product Specification
Supplier Approval and Monitoring
Purchasing
Customer Property
Receiving
Storage
Food Handling, Processing and Monitoring
Food Safety Hazards
Traceability
Emergency Preparedness
Packaging and Labelling of The Final Product
Shelf Life and Retention Samples
Dispatch
Transportation
Calibration, Verification and Control of Monitoring and Measuring Devices
REQUIREMENTS FOR HIGH-RISK AREAS
Overview of the Requirements for High-risk Areas
VERIFICATION
General Requirements
Testing
Internal Audits
FOOD DEFENCE
Overview of the Requirements for Food Defence
CONTROL OF NON-CONFORMITIES
General Requirements
Control of Non-conforming Materials and Products (Or Both)
Rework
General Requirements
Storage, Identification and Traceability
Rework Usage
Withdrawal or Recall
Corrective Action
ASSESSMENT
CONTACT US HERE FOR PRICING AND REGISTRATION – We will be in touch soon!
Complete Training Events Calendar
CALENDAR TIP: To find the next training event for this course, type “FS33” in the search criteria below. Under “tag” select your preference: physical classroom training or virtual classroom via Zoom training.
Please note all our training events are also available as on-demand and/or in-house training. Complete the registration form above and we will be in touch.
Online Self-Paced Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
Food Safety Culture (FS32)
Advanced HACCP System Implementation Course (FS25)
Online Self-Paced Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
Advanced HACCP System Implementation Course (FS25)
Online Self-Paced Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
Food Fraud and Food Defence Course (FS11)
Advanced HACCP System Implementation Course (FS25)
Online Self-Paced Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
Online Self-Paced Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
Online Self-Paced Food Safety Practices for Persons in Charge of Food Premises Course (FS01)
