Basic Hygiene For Food Handlers (SWP) training is offered by SAMREC. Our vision is to offer high-quality, accessible training to develop people within an organisation with the aim of improving their knowledge and skill in the field of Occupational Health & Safety.
DurationBasic Hygiene For Food Handlers (SWP) training is offered by SAMREC. Our vision is to offer high-quality, accessible training to develop people within an organisation with the aim of improving their knowledge and skill in the field of Occupational Health & Safety.
Established in 1998, SAMREC is a consulting, advisory, and training company that specializes in implementing, upgrading, and maintaining complete Health & Safety Systems in organizations.SAMREC audits contractors on behalf of the client in order to ensure they comply with the OHS Act's Construction Regulations.
The Health & Safety System we establish will comply with your company’s specific needs, be it the Occupational Health & Safety Act, Construction Regulations the Mine Health & Safety Act, HACCP, ISO regulations or a completely customized system combining the applicable regulations.
This course is useful and designed as an introduction for anyone involved in the food industry. It is to cater for all levels in the organization, from Senior Management and Business Owners or Supervisors to shop-floor food handlers.
HACCP training is offered by Food Safety & Quality Excellence. FSQ Excellence can be an invaluable asset on the road to certification to a certified food safety standard, as well as providing training and ongoing guidance and support.
Apply Basic Food Safety Practices Courses are offered by Eskilz Private FET College.
HACCP course is offered by QS Cert. QSCert® is an international Certification Body based in Zvolen (Slovak Republic). Its core business is certification of management systems according to several international standards (see section „Services“).
The course provides a strong basis of knowledge and understanding of ISO 22000 upon which to build auditing skills. The aim of this course is for delegates to be able to understand the purpose of a Food Safety Management System based on Hazard Analysis and Critical Control Point (HACCP) principles.
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