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Training

DATE

VENUE

COURSE

TARGET AUDIENCE

PRE-REQUISITES

01 July 2019 – 31 December 2019 All Provinces Meat Examiner (ME 2019 02)

6 Months self-study with monthly contact sessions and 20 days abattoir practical per specie enrolled for

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.
  • Matric certificate
  • Reading & writing skills
16-17 July 2019 CSIR
Building 4E
Meiring Naudé Road
BRUMMERIA
ISO Bridging
(ISO 22000)
2 Days course attendance
Quality Manager
Hygiene Manager
Internal Auditor
Supervisors
As a pre-requisite for the Lead auditors ISO22000 course, ISO22000 and Microbiology training is required
17-19 July 2019 CSIR
Building 4E
Meiring Naudé Road
BRUMMERIA
PRP HACCP ISO 22000 FOR MEAT PROCESSORS

3 Days course attendance with group practical assignments & post course assignment

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)
22-26 July 2019 CSIR
Building 4E
Meiring Naudé Road
BRUMMERIA
LEAD AUDITOR (ISO22000)

5 Days course attendance & post course assignment

  • 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)
  • Training in auditing techniques according to ISO19011
14-16 August 2019 TBA PRP HACCP ISO 22000 FOR MEAT PROCESSORS

3 Days course attendance with group practical assignments & post course assignment

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)
20-23 August 2019 TBA HMS/HACCP ISO22000

4 Days course attendance with group practical assignments

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)
02-06 September 2019 CSIR
Building 4E
Meiring Naudé Road
BRUMMERIA
LEAD AUDITOR (ISO22000)

5 Days course attendance & post course assignment

  • 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
11-13 September 2019 TBA PRP HACCP ISO 22000 FOR MEAT PROCESSORS

3 Days course attendance with group practical assignments & post course assignment

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)
08-11 October 2019 TBA HMS/HACCP ISO22000

4 Days course attendance with group practical assignments

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)