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“).
DurationHACCP 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“).
QSCert® has established the net of branch offices all over the world (see section „Contacts“). QSCert® is accredited by the Slovak National Accreditation Service and by the Czech Accreditation Institute (see section „Accreditation“).
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“).
QSCert® has established the net of branch offices all over the world (see section „Contacts“). QSCert® is accredited by the Slovak National Accreditation Service and by the Czech Accreditation Institute (see section „Accreditation“).
The Food Handler has specific responsibilities related to the health and hygiene of food. A food handler course is for anyone who works in a food business and who either handles food or touches surfaces that are in contact with food.
Food Handling and Safety Hygiene course is offered By Soweto Chef's Academy (PTY) Ltd.
This workshop is highly recommended for all food safety team members requiring qualification into the module 1 SANS 10330:2020 Understanding and Implementation course since this foundational information provides the necessary preparation to attain success in the written examination of module 1.
The programme covers requirements for maintenance in terms of design of infrastructure, layout of production facilities, lubricants, planned maintenance and corrective maintenance.
This training is aimed to help delegates to gain an overview of the key elements of FSM food hygiene and preventive control requirements related to food facility personnel.
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