Our Workshops

PASSION FOR PEOPLE · PASSION FOR EXCELLENCE

WHY CHOOSE US:

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Optimum learning environment.

Interactive Facilitation, Q&A sessions and Coaching.

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Worth the investment in time and money.

team

Become part of FSE Community with other food industry colleagues.

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Use of examples.

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We share best practice.

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We supply you with tools and templates for easy implementation.

Our Selection of Workshops:

Overview:

PRP’s, oPRP’s and CCP’s –    Understand the difference between Pre-Requisite Programmes, Operation Pre-Requisite Programme and Critical Control Points.

Verification & Validation – Differentiate between verification and validation and learn how to practically implement it into your Food Safety Management System.

Food safety culture –           Develop a deeper understanding of food safety culture and discuss methods to improve food safety culture in your organization.

Food fraud and defence – Differentiate between food fraud and food defence and learn about the tools, templates and methods on how to prevent and monitor risks that are associated with fraud and security.

Allergen awareness – Get a better understanding of allergen cross-contamination, methods of monitoring, validation and verification.

South African Food legislation – Provides an overview of the latest South African Food legislation, guidelines and national standards.

Traceability & Recalls – Obtain a better understanding of traceability and recalls and how to implement and test it in the Food Safety Management System.

  • To register or build  your own workshop: Click here 

Overview:

PRP’s are the basic conditions that should be in place to maintain a hygienic environment. This workshop is aimed to change the behaviours of those who can influence the implementation of PRP’s to create a food safety culture.

Who should attend:

• Food Safety Team Members
• Quality, production, logistics supervisors
• Engineering staff

Course Outcome:

1. Understand the legislative requirements of PRP’s and sources of information.
2. Understand the sources of various hazards and how they can be controlled through effective management of PRP’s.
3. Understand the importance of record keeping and effective verification.

Duration: 1 day

Registration: Click here to book your seat

Overview:

This course provides an informative overview of the requirements of R638: General Hygiene requirements for food premises & transport of food.

Who should attend:

• Person in Charge of the facility
• Business Owners
• Managers

Course Outcome:

Understanding the new requirements of R638 for premises, equipment, storage & display temperatures, protective clothing, the owner, food handlers & the transportation of food.

Duration: 2 hours

Registration: Click here to book your seat

Overview:

Internal auditing functions as verification to ensure quality and food safety management systems are implemented as per the required standard. This workshop will provide tools to implementing and managing an audit system.

Who should attend:

  • Food safety team members
  • Employees identified as auditors (internal and supplier audits).

Course Outcome:

1. Identifying the Plan-Do-Check-Act methodology within the internal audit programme
2. Draw up an internal audit programme
3. Conducting Internal audits & report writing
4. Evaluating the effectiveness of corrective actions and follow-up.

Duration: 2 days

Registration:  Click here to book your seat 

Overview:

This course provides an interactive overview of the importance of leadership through the food safety management system (FSMS).

Who should attend:

  • Top Management
  • Middle Management
  • Department Managers

Course Outcome:

1. The 3 P’s approach to food safety culture.
2. How does culture start with you?
3. How does the South African culture influence your company’s culture?

Duration:  half day

Registration:  Click here to book your seat

Overview:

This course provides an overview of the requirements of the GFSI benchmarked standard FSSC 22000 V5 to ensure compliance.

Who should to attend:

  • Quality Supervisors
  • Quality Managers
  • Food Safety Team
  • Team Leaders/Supervisors

Course Outcome:

1. Introduction to FSSC 22000 V5
2. FSSC 22000 V5 Additional requirements
3. Food safety system requirements
4. HACCP
5. PRP requirements as per ISO/TS22002-1

Duration: 1 day

Registration:  Click here to book your seat

Overview:

Delegates attending this workshop will be equipped to implement FSSC 22000 V5 Food Safety Management System, as to focus on understanding the requirements in-depth.

Who should attend:

  • Food safety team leader
  • Food Safety team
  • Quality and Technical Manager

Course Outcome:

1. Understanding the organization and its context
2. Leadership and Commitment
3.  Address risks and opportunities.
4.  Significant FS Hazard / Elimination of Hazards
5. Performance evaluation and improvement
6. PRP’s
7.  Additional requirements

Duration: 4 days (split into 2 days first week and 2 days the next week)

Registration: Click here to book your seat

Overview:

This course provides an overview of the changes in ISO 22000:2018 and the changes in FSSC 22000 V5 in detail.

Who should attend:

  • Quality Supervisors
  • Quality Managers
  • Food Safety Team
  • Team Leaders/Supervisors

Course Outcome:

1. GAP analysis ISO 22000 2005 – 2018
2. Changes in FSSC 22000 V5
3. Implementation of HLS structure
4. Re-organization of requirements to allow a logical approach to the design and implementation of an integrated FSMS
5. Risk based thinking and PDCA approach

Duration: 1 day

Registration:  Click here to book your seat

Overview:

This course provides an overview of
top management’s responsibilities
of GFSI benchmarked standard
FSSC 22000 V5.

Who should attend:

  • Members of Management Team
  • Team Leaders

Course Outcome:

  1. Introduction to FSSC 22000 V5
  2. Introduction to ISO22000:2018
  3. Responsibilities of Top Management

Duration: half a day or 1 day online

Registration:  Click here to book your seat

Overview:

This course provides an overview of
the food safety team’s
responsibilities of GFSI
benchmarked standard FSSC 22000

Who should attend:

  • Food Safety Team Leader
  • Food Safety Team Members

Course Outcome:

  1. Introduction to FSSC 22000 V5
  2. Introduction to ISO22000:2018
  3. Responsibilities of food safety team

Duration: 1 day or 4 days online

Registration:  Click here to book your seat

Overview:

This workshop sheds light on the 12 steps to effectively develop and launch new products into the market. Development challenges are discussed and practical solutions are facilitated through group discussions.

Who should attend:

  • New Product developers
  • Members from the Marketing team
  • Management

Course Outcome:

1. New Product development process
2. Idea generation & Screening
3. Writing a brief & Setting up timelines
4. Technical feasibility, Prototype development and Factory trials
5. Consumer evaluation
6. Shelf life, labels, handover to production

Duration: 2 days

Registration:  Click here to book your seat

Overview:

Supplier management requires a systematic approach. This workshop will enable delegates to manage raw materials and the suppliers thereof by providing approval and ongoing monitoring tools.

Who should attend:

Supplier management requires a systematic approach. This workshop will enable delegates to manage raw materials and the suppliers thereof by providing approval and ongoing monitoring tools.

Who should attend: 

  • Quality Controllers
  • Quality Managers
  • Buyers/Supply Chain managers

Course Outcome:

1. Defining Suppliers
2. Supplier selection
3. Risk assessments (raw material and suppliers)
4. Incoming inspection & approval
5. Supplier monitoring
6. Dealing with poor performance

Duration: 2 days

Registration:  Click here to book your seat

Overview:

Food fraud and defence is the intentional adulteration and has sadly become a reality in the food industry. This workshop will provide tools and methods to prevent and monitor risks associated with fraud and security.

Who should attend:

  • Quality Managers & Supervisors
  • Production Supervisors
  • Buyers/Supply chain managers

Course Outcome:

1. Defining the difference between food fraud & food defence
2. Motivators for fraud & defence
3. Vulnerability assessment
4. Threat assessment
5. Tools for implementation

Duration: 1 day

Registration:  Click here to book your seat

Overview:

This course delivers an overview of the requirements of BRC Issue 8 to ensure compliance. This workshop is ideal for
Supervisors and members of the HACCP food safety team to obtain a general understanding.

Who should attend:

  • Food safety team members
  • Departmental supervisors
  • Management

Course Outcome:

1. Senior management commitment
2. HACCP overview, Food safety & Quality systems
3. Product & Process control
4. Personnel requirements
5. Pre-Requisite Programmes
6. Risk zones & Traded goods

Duration:  1 day

Registration:  Click here to book your seat

Overview:

This workshop is aimed in assisting with implementation of BRC v8 which focus food safety, quality and legality management system. Delegates will be equipped with tools and an in-depth knowledge as all sections.

Who should attend:

  • Quality Managers & Supervisors
  • Food safety team leader and members

Course Outcome:

1. Introduction to BRC
2. Food safety & Quality management systems
3. Food safety plan: HACCP
4. Product & Process control
5. Production risk zones
6. Requirements for traded goods
7. Senior Management commitment

Duration: 3 days

Registration:  Click here to book your seat

Overview:

This workshop will assist delegates to easily update their current BRC v7 quality system to comply to Issue 8’s requirements. The main changes are discussed including an in-dept clause by clause comparison between v 7 & v 8.

Who should attend:

  • Quality Managers & Supervisors
  • HACCP food safety team members

Course Outcome:

1. Introduction to BRC issue 8
2. Changes in audit protocol
3. Discussing of changes from v7-v8

Duration: 1 day

Registration:  Click here to book your seat

Overview:

Preventing allergen cross contamination can be a daunting task. Delegates attending this workshop will be equipped to implement, verify and validate an effective allergen management programme.

Who should attend:

  • Quality Managers & Supervisors
  • Production Supervisors
  • On-line staff

Course Outcome:

1. Legislation requirements
2. Establishing an allergen management programme
3. Controls to prevent allergen cross-contamination
4. Practical allergen controls
5. Allergen cleaning: Verification & Validation

Duration: 1 day

Registration:  Click here to book your seat

Overview:

This course provides tools to address non-conformities within an organisation’s FSMS for long term improvement thereof.

Who should attend:

  • Food Safety Quality Managers
  • Middle Management
  • Department Managers

Course Outcome:

1. Understanding the purpose of Root cause analysis & its place in the FSMS
2. Conducting a root cause analysis
3. Methods of problem-solving

Duration: half day

Registration:  Click here to book your seat

Overview:

This course provides an informative overview of the basic hygiene requirements needed for a food facility.

Who should attend:

  • General workers
  • Warehouse staff
  • Cleaners

Course Outcome:

Understanding the very basic food hygiene do’s and don’ts needed to manufacture safe food for human consumption

Duration: 1 day

Registration:  Click here to book your seat

Overview:

This course provides an interactive overview of the importance of leadership through the food safety management system (FSMS).

Who should attend:

  • Top Management
  • Middle Management
  • Department Managers

Course Outcome:

1. Leadership through the Food Safety System from a CEO’s perspective.
2. How FSSC22000 V5 affects leadership?
3. The impact of Food Safety Management System and Finance.

Duration: half day

Registration:  Click here to book your seat

Overview:

This workshop aims in providing an awareness of the requirements of HACCP (SANS 10330:2007, focusing on Pre-requisite programmes (SANS10049:2012) & the requirements of conducting a HACCP study

Who should attend:

  • Food safety team members
  • Quality Managers
  • Production, Warehouse and Logistics supervisors

Course Outcome:

COURSE OUTCOMES
1. Pre-requisite Programmes
2. HACCP Requirements

Duration: 1 day

Registration:  Click here to book your seat

Overview:

This workshop will equip delegates to successfully implement the food safety management system of HACCP. Delegates will be able to conduct a HACCP study and list the requirements of PRP’s as per SANS10049:2012.

Who should attend:

  • Food safety team members
  • Quality Managers
  • Production, Warehouse and Logistics supervisors

Course Outcome:

1. Managing a food safety management system
2. Pre-requisite Programmes
3. HACCP study steps as per the 12 Codex steps

Duration: 2 days

Registration: Click here to book your seat