INTERMEDIATE LEVEL 3
Our Classroom Options
Option 1
Duration: 16 hours
Convenient, budget-friendly option. Start any time and finish it 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 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.
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?
- 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 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 2 weeks in advance is essential. Please note 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 be in touch to make the necessary arrangements.
Venue: Virtual via Zoom
Time: 09:00 am to 04:30 pm (Timezone UTC/GMT +2 hours)
| 09 to 10 October 2024 | 06 to 07 November 2024 | 04 to 05 December 2024 | January 2025 |
Contact us here for pricing and / or registration. We will be in touch soon!
