Implementation of Good Manufacturing Practices (Training

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.

VISIT THE ONLINE SELF-PACED COURSE HERE

Option 2

Virtual Classroom Training

Duration: 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.

CONTACT US HERE

Option 3

Physical Classroom Training

Duration: 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.

CONTACT US HERE

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:

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)

12 to 13 March 2025

16 to 17 April 2025

14 to 15 May 2025

19 to 20 June 2025

Table: Upcoming Virtual Implementation of Good Manufacturing Practices Training Dates (FS33)