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.
DurationHACCP 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, and offering cost-effective methods for achieving food safety compliance.
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, and offering cost-effective methods for achieving food safety compliance.
We offer the following on site or virtual training, for all levels of staff:
FSSC 22000 Food Safety System certification 22000
ISO 22000 Food Safety Management Systems- Requirements for any Organization in the Food Chain
SANS 10330 Requirements for a Hazard Analysis and Critical Control Point (HACCP) System
Prerequisite Programs
Internal Auditing
Customized Training to tailor your needs
The fundamentals of Food Safety and Hygiene practices and HACCP principles for persons in charge of food handling premises. After completing this course, the learner should have a clear understanding of the fundamentals of good Food Safety Practices for food handling enterprises.
The purpose of this course is to provide delegates with the knowledge and skills on Version 5.1 requirements within their organisations.
ISO 22000 (Internal Audit) course is offered by LSQ Consulting. LSQ is a specialised provider of health, safety and environmental and food safety management systems.
This short course is aimed at all food handlers who prepare, cook, serve and handle food within a food premises : Hospitality / Chefs / Yachting / Corporate Business
The Food Safety & Hygiene level 2 course is a requirement for everyone onboard that deals with the preparation or handling of food, so this involves both the chefs and stewardesses and stewards in the interior department.
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