Conducting a Root Cause Analysis in the Food Industry Course (FS12)

This course teaches the learner how to conduct a thorough root cause analysis from beginning to end using the correct tools, techniques and approaches.

INTERMEDIATE LEVEL

1 Day

• 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.

ASSESSMENT

• 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
• Supervisors
• HACCP team

• A good understanding of HACCP is reccommended before attending this course.