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COURSE

DURATION

DESCRIPTION

TARGET AUDIENCE

PRE-REQUISITES

DATE

VENUE

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

  • VPH Officials
  • Welfare Officials as appointed by abattoirs
  • Meat Inspectors and
  • Abattoir Managers
  • Have completed grade 12 (Matric) successfully
  • Be English literate (read and write)
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.

  • Quality Manager
  • Hygiene Manager
  • Internal Auditor
  • Supervisors
  • 6 months experience in either Meat Inspection, Quality Assurance and, or Hygiene Management
  • Have completed grade 10 successfully
  • Be English literate (read and write)
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:

  • ISO 22000:20I8
  • ISO 19011:2018
  • ISO/TS 22003:2013
  • ISO/IEC 17021:2015
  • SANS 10049
  • SANS 10330
  • Meat Safety Act 2000
  • Quality Manager
  • Hygiene Manager
  • Internal Auditor
  • Supervisors
  • At least 4 years work experience in the food safety management systems
  • Training in food related microbiology
  • Training in food related regulations / legislation
  • Training in pre-requisite program min 3 days
  • Advance HACCP implementation 3 day minimum
  • ISO 22000 bridging course (3 Days) or HMS HACCP / ISO 22000 course (4 days)
  • F Training in auditing techniques according to ISO19011
17/02/2020 – 21/02/2020 CSIR
Building 4E
Meiring Naudé Road
BRUMMERIA
20/07/2020 – 24/07/2020 TBD
07/09/2020 – 11/09/2020 TBD
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.
  • Have completed grade 12 (Matric) successfully
  • Be English literate (read and write)
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:

  • Food Safety Management Systems, including ISO22000
  • Good Manufacturing practices:
    • Personnel
    • Cleaning
    • Pest Control
    • Maintenance
    • Process Control
  • 12 Stages of HACCP Implementation
  • Practical HACCP Implementation tasks
Meat/Food Processing:

  • Hygiene Managers
  • Quality Managers
  • Management
  • Maintenance Supervisors
  • HACCP or Food Safety Team Members
  • Operators
  • Have 6 months working experience in Food Processing
  • Have completed grade 12 (Matric) successfully
  • Be English literate (read and write)
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:

  • Hygiene Managers
  • Quality Managers
  • Quality Administration Staff
  • Management
  • Have 6 months experience in either Meat Inspection, Quality Assurance and/or Hygiene Management
  • Have completed grade 12 (Matric) successfully
  • Be English literate (read and write)
19/05/2020 – 22/05/2020 CSIR
Building 4E
Meiring Naudé Road
BRUMMERIA
11/08/2020 –  14/08/2020
06/10/2020 – 09/10/2020
10/11/2020 – 13/11/2020

Upcoming Events

  1. HMS/HACCP ISO 22000

    October 6 - October 9
  2. HMS/HACCP ISO 22000

    November 10 - November 13