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.
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.
HACCP is a system that identifies, evaluates and controls hazards which are significant for food safety. This course adheres to the requirements of SANS 10330:2020 or ISO 22000:2018. Delegates will be required to complete exercises in class.
Apply Basic Food Safety Practices Courses are offered by Eskilz Private FET College.
HACCP course is offered by SHEilds ZA. Determine control points and avoid cross contamination along with control measures and how to address a critical limit breach.
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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