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.
DurationThe 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.
Food Safety Awareness on ISO 22000 will benefit delegates planning to complete other Food Safety Management System (FSMS) training for internal and lead auditor training courses.
WWISE offers industry experts to answer our clients’ questions. Our team consists of engineers, business analysts, lawyers, accountants, psychologists, scientists, and auditors with over 100 years of combined experience in ISO conformance. Our 100% certification record includes over 590 clients in 16 different countries.
This course is recommended for students that are in a management position in either land-based or sea based hospitality or catering. To register for this qualification, learners are required to be 14 years of age or above.
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.
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.
Basic HACCP for Fishing Companies Course is Offered by Entecom Food Safety Pretoria.
This 3 - 4 hour workshop is mandatory for all staff within food manufacturing and food preparation facilities. Learners are introduced to the various food safety standards. The workshop provides the basic understanding of good manufacturing practices and hygiene principles to support the staff awar...
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