FOODMANAGEMENT

2015/2016 SABS Training Academy

TABLE OFCONTENTS1. Introduction to Food Safety 2

2. SANS 10330:2007 Understanding and Auding HACCP 3

3. FSSC 22000/ISO 22000: Understanding and Auditing Food Safety System Certfication 5

4. FSSC 22000 - Food Safety System Certification Awareness Workshop 6

5. Understanding and Managing Allergens in Food Manufacturing 6

6. Basic Food Hygiene 7

N O T E : P l e a s e r e f e r t o o u r G e n e r a l I n f o r m a t i o n G u i d e o n o u r w e b s i t e(www.sabs.co.za) for details on Applications, Certificates, Examinations, Rewrite,Pa y m e n t s a n d I n h o u s e Course Presentations.

01

INTRODUCTION TO FOOD SAFETYOVERVIEW

The purpose of this course is to give a basic understanding of food safety and an overview on implementation of food safety management systems. It enables delegates to gain a basic understanding of the various standards and specifications (PRP requirements,SANS standards, ISO standards) that are available when implementing a food safety system. It also outlines the steps for implementation of the food safety system.

COURSE DURATION: Two (2) days COURSE OUTCOMES

Brief Overview of the Food Safety Systems Food Safety Concepts Management System Requirements of Food Safety No examination will be written, 100% attendance required. Certificate of Attendance will be awarded

PRETORIA DATE

Apr 2015 29-30

July 2015 21-22

Sep 2015 29-30

Nov 2015 3-4

Jan 2016 25-26

Mar 2016 21-22

DURBAN DATE

Jul 2015 29-30

Sep 2015 3-4

Feb 2016 15-16

CAPE TOWN DATE

May 2015 4-5

Jul 2015 6-7

Nov 2015 17-18

Mar 2016 7-8

02

FEES: R 3 950.00 (excl. VAT)

SANS 10330:2007: UNDERSTANDING AND AUDITING HACCPOVERVIEW

Within the food and drink industry, HACCP is a well-known technique used to analyze potential food safety hazards in an operation. It assists in identifying where these may occur and also in evaluating which are more critical to consumer safety.

The increasing demand for control of food and drink processes has resulted in companies worldwide introducing and maintaining HACCP systems. This course is designed to enable learners to understand, implement and maintain HACCP systems based on SANS 10330: The implementation and management of a Hazard Analysis and Critical Control Point (HACCP) system. The system ensures that companies produce food and drinks that are safe for human consumption.

COURSE DURATION: Five (5) days per module

COURSE OUTCOMES

Module 1: HACCP Concepts and the Requirements of SANS 10330:2007 Introduction to HACCP Pre-requisite programs Food Safety Hazards SANS 10330:2007 Requirements The HACCP study (principles & stages) Maintaining the system Practical Examples and Exercises Examination

Module 2: Audit Practice Introduction to auditing Auditing Principles - ISO 19011 Auditor Requirements The Audit Program The Audit Process The Certification Process Practical Examples and Exercises Examination

PRE - REQUISITEEntrance into Module 2 is based on successful completion of Module 1 wit h a min. of 60%. For exemption rules please refer to our General Information Guide.

COURSE DATES:This course is available on public demand or upon request for on-site training at the clients premises

NOTE: Minimum of 10 people required for on-site trainingFEES: R 6 950.00 (excl. VAT) per module

03

04

FSSC 22000/ ISO 22000: UNDERSTANDING AND AUDITING FOOD SAFETY SYSTEM CERTIFICATION

OVERVIEWFood Safety System Certification 22000 (FSSC 22000) is an ISO-based, internationally accepted certifi-cation scheme, for auditing and certification of food safety in the whole supply chain.

This course is aimed at delegates that have thorough knowledge of ISO 22000. The course aims to provide an understanding of the requirements of FSSC 22000.

It gives an overview of the scheme requirements. It will enable delegates to better understand these requirements when implementing effective food safety system based on these requirements

COURSE DURATION: Five (5) days per moduleCOURSE OUTCOMES

Module 1 : Understanding and Implementation of FSSC Understanding hazards Overview of GMPs/PRPs Overview of requirements of ISO 22000 FSSC Part 1 requirements

Module 2 : Auditing Auditing Principles ISO 19011 Food Safety Systems Certification Audit Validation, verification and improvement of the Food Safety Systems Certification Practical examples and Exercises Examination

PRE-REQUISITE

Entrance to the module 2 Lead Auditing course is based on the successful completion of Module 1 with >60%.Any exemption requests must provide proof of attendance at an Understanding and Implementation course of duration not less than 3 days with a recognized Training Service Provider and successful completion certificate giving clear details of the pass mark achieved.

For exemption rules please refer to our General Information Guide.

CAPE TOWN

Module 1 Module 2

13 - 17 July 2015 17-21 Aug 2015

22-26 Feb 2016 18-22 Apr 2016

14 - 18 Mar 2016

FEES: R 1 0 750.00 (excl. VAT) per module

PRETORIA

Module 1 Module 2

11- 15 May 2015 25-29 May 2015

8- 12 Jun 2015 5-9 Oct 2015

3-7 Aug 2015 07-11 Mar 2016

16-20 Nov 2015

18-22 Jan 2016

15-19 Feb 2016

DURBAN

Module 1 Module 2

20 - 24 Apr 2015 4 - 8 May 2015

27 - 31 Jul 2015 19 - 23 Oct 2015

7 - 11 Sep 2015 29 Feb - 4 Mar 2016

25-29 Jan 2016

8- 12 Feb 2016

05

UNDERSTANDING AND MANAGING ALLERGENS IN FOOD MANUFACTURINGFood allergies are increasing in prevalence and is potentially life threatening to consumers. As a manufacturer it is imperative to ensure that the processing facility and the manufacturing processes are managed to effective allergen management. Successful allergen management begins with ensuring all personnel are adequately trained on and have a culture of food safety. This workshop will help you implement and manage the allergen plan and policies within your organization.

COURSE DURATION: One (1) day

PRETORIA

Apr 2015 09

Jun 2015 25

Aug 2015 13

Nov 2015 9

Jan 2016 11

Feb 2016 2

DURBAN

Jun 2015 23

Aug 2015 11

Nov 2015 11

Jan 2016 15

Feb 2016 22

CAPE TOWN

Sep 2015 14

Feb 2016 22

FEES: R 1 650.00 (excl. VAT)

06

FSSC 22000: FOOD SAFETY SYSTEM CERTIFICATION AWARENESS WORKSHOPThis course aims to provide a basic understanding of food safety, with regards to the FSSC 22000.

It encourages personnel attending the training to have an understanding of their roles within the food safety system and also provides guidance towards implementation of a FSSC 22000.

COURSE DURATION: One (1) day

COURSE OUTCOMES

Understandingoffoodsafety OverviewofGMPs/PRPs OverviewofrequirementsofFSSC22000 Noexaminationwillbewritten. CertificateofAttendancewillbeawarded.

PRETORIA

Apr 2015 8

Jun 2015 26

Aug 2015 14

Nov 2015 10

Jan 2016 12

Feb 2016 1

DURBAN

Jun 2015 24

Aug 2015 12

Nov 2015 13

Jan 2016 14

Feb 2016 23

CAPE TOWN

Sep 2015 15

Feb 2016 26

FEES: R 1 750.00 (excl. VAT)

BASIC FOOD HYGIENEThis course covers the understanding of the requirements of basic food hygiene. To ensure the production of safe food for consumers, food manufacturers must ensure that the basic hygiene condition are implemented and maintained so that food is not contaminated or spoilt during the man-ufacturing process. There needs to be specific conditions and activities in place that will ex-clude the possibility of introducing food safety hazards into the processing environment.

COURSE DURATION: One (1) day

PRETORIA

Jun 2015 17

Aug 2015 7

Nov 2015 20

Jan 2016 13

Feb 2016 3

DURBAN

Jun 2015 22

Aug 2015 24

Nov 2015 3

Jan 2016 13

Feb 2016 12

CAPE TOWN

Sep 2015 16

Feb 2016 24

FEES: R 1 650.00 (excl. VAT)

07

Section One: Learners Details (As it appears on Identity Document)(NB: this is important as the details herein will reflect on relevant Certificate issued)

SURNAME

FULL NAMES

INITIALS

IDENTITY NUMBER

MOBILE NUMBER

TELEPHONE NUMBER

EMAIL ADDRESS

NOTE: THE ABOVE EMAIL ADDRESS IS WHERE ALL COURSE CONFIRMATIONS AND CORRESPONDENCE WILL BE SENT.

Section Two : Billing Information (If this application is being processed on behalf of the delegate by a representative within an organisation, please indicate your details below and ensure that the box send correspondence here is ticked as well.)

Name of Organisation / Individual to be Billed

Postal Address

Telephone Number & Ext

Fax Number

Mobile Number

Billing Contact Name

Email for billing contact Send Correspondence Here : Yes No - Send to delegate Send to both

FOOD MANAGEMENT AND GENERAL COURSES

Registration form

To; SABS Fax: 012 428 6623

SABS Training Academy Email:FoodGenbookings@sabs.co.za

REGISTRATION INSTRUCTIONS (please read carefully and complete all relevant sections)

1. The registration form must be accompanied by Copy of ID Completed Account Application ( if you do not hold an account with the SABS) Valid Purchase order ( if you do hold an account with the SABS)

2. Fax or Submit registration forms to correct email as indicated above.3. The submission of this regist