Training
COURSE |
DURATION |
DESCRIPTION |
TARGET AUDIENCE |
PRE-REQUISITES |
DATE |
VENUE |
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| ANIMAL WELFARE AT THE ABATTOIR | 2.5 Days course with post course assignment |
Developed to promote knowledge on just & equitable standards of practice, operation & legislation on animal welfare at abattoirs & by raising awareness & value of the processes to the South African and Global Community. The course covers International Legislation & Guidelines |
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TBD | TBD | ||||||||
| ISO BRIDGING (ISO 22000) | 2 Days course |
ISO 22000 is a Food Safety Management System that can be applied to any organization in the food chain, farm to fork. A pre-requisite to attend the Lead Auditor (ISO 22000) course, is a 3 day ISO 22000 with modules Introduction & Implementation. Learners who completed the HMS & HACCP course prior to 2018 should attend this course. |
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TBD | TBD | ||||||||
| LEAD AUDITOR (ISO22000) | 5 Days course attendance & post course assignment | This course is intended for experienced food safety professionals i.e. the ideal candidate has worked in the food industry for at least 4 years and has been involved in food safety management systems as a core function.
The course is based on International Standards and Regulatory requirements:
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| MEAT EXAMINER | 6 Months | Meat inspection is a legislative requirement in terms of the Meat Safety Act, 2000 (Act 40 of 2000)
Meat examiners are trained to perform primary meat inspection under designation of the Department of Agriculture, Veterinary Public Health. |
Persons who would like to follow a career in the abattoir industry and specifically in meat inspection services. |
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01/03/2020 – 31/08/2020 | All provinces of South Africa | ||||||||
| PRP HACCP ISO 22000 FOR MEAT PROCESSORS | 3 Days course attendance with group practical assignments & post course assignment | The outbreak of Listeriosis lead to legislative changes, which include the implementation of a HACCP program in meat processing facilities.
The course covers:
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Meat/Food Processing:
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TBD | TBD | ||||||||
| HMS/HACCP ISO22000 | 4 Days course attendance with group practical assignments | To ensure safe meat products with exceptional quality, various food safety and quality systems are implemented world-wide. South African government recognized the need for governance in the abattoir sector and established legislation, the Meat Safety Act, 2000 (Act 40 of 2000) and the Red Meat Regulations to govern the red meat abattoir industry and its processes.
The course equip learners with skills on the implementation of both the HMS and HACCP. |
Abattoir:
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