INTERMEDIATE LEVEL 3
Our Classroom Options
Option 1
Duration: 16 hours
This is a convenient, budget-friendly option. You can start at any time and finish at your own pace. The certificate is automatically available immediately after completion.
Option 2
Virtual Classroom TrainingDuration: 2 days
Join our next instructor-led virtual classroom via Zoom. You can contact us by visiting the link below for available dates, pricing and/or registration.
Option 3
Physical Classroom TrainingDuration: 2 days
Our physical classrooms are based on demand and ideal for companies interested in onsite, in-house training. Please note a minimum classroom size applies. Visit the link below to get in touch with us.
Course Information
Course Introduction
This intermediate-level course will teach the learner to implement Good Manufacturing Practices in a food handling environment effectively 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, etc.
We highly recommend this course to anyone actively involved in developing and maintaining the company’s food safety management system.
Who Should Attend?
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
- QA / QC managers
- HACCP / Food Safety teams
- Internal and supplier auditors
- Top management / Business owners
Minimum Prerequisite Requirements
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
- Control of Documents and Records
- MANAGEMENT REQUIREMENTS
- The PRP Policy
- Responsibilities and Authorities
- Management Representatives and Review
- NON-OPERATIONAL REQUIREMENTS
- Construction, layout and conditions of the food handling organization (FHO)
- Location, size, hygienic design and conditions
- Separation of processes and facilities
- Floors and drainage
- Lift cages, staircases and mezzanine floors
- Illumination, Ventilation and extraction
- Hand-washing, storage, comfort, waste and cleaning facilities
- Maintenance of Equipment
- Management and Control of Hazardous Substances
- Management and Control of Pests and Waste Management
- Personnel Training, Protective Clothing, Personnel Hygiene and Personal Effects
- OPERATIONAL REQUIREMENTS
- Processing Aids, Raw Material and Packaging Material Specifications
- Final Product Specification
- Supplier Approval and Monitoring
- Purchasing, Receiving and Storage
- Food Handling, Processing and Monitoring
- Food Safety Hazards
- Traceability
- Emergency Preparedness
- Packaging and Labelling of The Final Product
- Dispatch and Transportation
- Calibration, Verification and Control of Monitoring and Measuring Devices
- REQUIREMENTS FOR HIGH-RISK AREAS
- VERIFICATION
- Testing
- Internal Audits
- FOOD DEFENCE
- CONTROL OF NON-CONFORMITIES
- Control of Non-conforming Materials and Products (Or Both)
- Rework and Rework Usage
- Storage, Identification and Traceability
- Withdrawal and Recall
- Corrective Action
- Assessment
Course Benefits
How will this course benefit the learner?
- After successful completion, the learner should have a better understanding of how to effectively implement Good Manufacturing Practices in a food handling environment.
- The learner will receive a certificate of achievement. 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.
Upcoming Virtual Classroom Training Events
Bookings two weeks in advance are essential. Please note that we also offer on-demand virtual and physical classroom training for this course. Tell us about your preferences in the contact form below, and we will contact you to make the necessary arrangements.
Venue: Virtual via Zoom
Time: 09:00 am to 04:30 pm (Timezone UTC/GMT +2 hours)
| 15 to 16 January 2025 | 05 to 06 February 2025 | 05 to 06 March 2025 | 09 to 10 April 2025 |
Contact us here for pricing and / or registration. We will be in touch soon!
