Conducting a Root Cause Analysis in the Food Industry Course (FS12)
This workshop teaches the learner how to conduct a thorough root cause analysis from beginning to end using the correct tools, techniques and approaches.
Root Cause Analysis (RCA) is used in the food industry to help companies discover and understand the cause of specific problems. It will help you determine the missing or inadequate controls that cause the problem. After identifying the root cause of the problem, the correct controls and procedures can then be put in place to prevent it from happening again.
Root cause analysis (RCA) is a term that describes techniques, tools and a range of approaches to determine what causes a specific problem.
See the course information section below for more details.
This course teaches the learner how to conduct a thorough root cause analysis from beginning to end using the correct tools, techniques and approaches.
- Classroom: Venue (Port Elizabeth (Gqeberha))
- Virtual Classroom: Instructor Led via Zoom
- In-house (On-site) – on demand training: You give us a date convenient to you and we present the course exclusively for your team at your location.
- Definition of Root Cause Analysis explained.
- Why a thorough Root Cause Analysis is important for food manufacturing/handling enterprises.
- Different tools to conduct a Root Cause Analysis.
- Practical application of how to conduct a Root Cause Analysis.
- Implementation of effective corrective action.
- The difference between correction and corrective action explained.
- Verification of the Root Cause Analysis and its effectiveness.
- The course is compiled and instructed by highly skilled and experienced instructors who have implemented and audited Food Safety Management Systems in different organisations.
- Delegates found competent will receive a certificate of completion.
- Delegates have the opportunity to interact and ask questions.
- Business owners or any person in charge of food premises
- QA managers
- QC managers
- Production managers
- HACCP team
- A good understanding of HACCP is reccommended before attending this course.