Available courses

PURPOSE

Companies, today work in a highly volatile and competitive environment. For any company, whether big or small, it is essential to identify the contextual issues as these may lead to potential risk or an opportunity.

Context of organization is not always the most straightforward clause to understand as it can be interpreted in many ways.

Context of the organization requires businesses to define influences of various elements on the organization and how they reflect on the MS, the company’s culture, objectives and goals, complexity of products, flow of processes and information, size of the organization, markets, customers etc. It is a means to detect risks and opportunities regarding the business context.

Context also ensures the MS works in conjunction with the business's strategic direction. The contextual changes over time shall also be tracked so that the MS is always in-sync with the changes in the internal and external context.

CONTENT

 Explaining context of the organization

 Explaining requirements under ISO 9001, ISO 14001, ISO 45001 & ISO 22000 (Clause 4.1; 4.2, 6.1) – Latest versions

 Discussing the importance of determining the Context of Organisation

 Preparing to record the Context of Organisation

 Determining Internal and External Issues

 Determining Needs and Expectations of Interested Parties

 Determining Risks and Opportunities

 Determining actions to address risk and opportunities

 Defining the scope of MS based on the determined context of organisation

 Management system and its processes in support of the Context of Organisation.

ACTIVITIES

Workshop participants will be required to partake in the following activities regarding the discussion of this topic:

1. Design a template that could be used to capture required information perstaining to your organisations: Internal Issues, External Issues and Interested Parties.

2. Determine what will be monitored from the completed information

3. Write the scope of the MS

4. Describe how the MS and its processes could support the Context of Organisation

EVALUATION

Upon completion of the workshop, a certificate of successful completion will be issued.

PURPOSE

The purpose of this course is to provide you with an overview of the environment and its resources as well as an understanding of requirements imposed by key pieces of environmental legislation.

 

TARGET AUDIENCE

The training course is intended for all persons responsible for the management, implementation and control of environmental requirements.

 

EVALUATIONS

Upon completion of the course, a Certificate of Successful Completion will be issued.

 

CONTENT

Module 1: Overview of the Environment

Module 2: Overview of Environmental Impact and Aspects Requirements

Module 3: Overview of Environmental Legislation

Module 4: Environmental Management Systems


The purpose of the course is to better your understanding of COVID 19, integrate the COVID 19 risks into your food safety risk profile and to assist in identifying control measures to manage this within your facility and supply chain. Not only implement a 'control & management' plan but to help those on the front-line tackling COVID 19 in the workplace and its entry into critical food management zones.


The training course is designed to equip attendees with an understanding of COVID 19 fundamentals, transmitters and receivers, weapons against COVID 19 and more. It will further ensure understanding of COVID 19 risk assessments, ways to prevent COVID 19 infections, the use of appropriate PPE, preparation of the workplace and the workplace plan. The training course is aimed at management, supervisors and employees.

The purpose of this course s to provide all persons who have Quality, Occupational health and safety and Environmental responsibilities with an understanding of how to identify the root cause(s) of incidents in order to tale corrective action and what controls can be implemented to prevent further occurrences of such events.

Effective investigation, recording and reporting of non-conformities are an important part of an effective SHEQ program.

Unit Standard Reference: 259617: Conduct an investigation into workplace safety, health and environmental incidents.

Module 1: Overview of Incident Investigations

Module 2: Causes and Consequences of Incidents

Module 3: Investigate and Report Workplace Incidents

Module 4: Internal Incident Investigation and Reporting Procedure

The purpose of the Lead Auditor training is the following:

• To explain the purpose of an OHS management system and the business and societal benefits of improving OHS performance.

• To explain the role of an auditor to plan, conduct, report and follow up an OHS management system audit in accordance with ISO 19011 and ISO 17021 where appropriate.

• To plan, conduct, report and follow up an audit of an OHS management system to establish conformity (or otherwise) with ISO 45001:2018 and in accordance with ISO 19011 (and ISO/IEC 17021 where appropriate).

Learners will need to pass the exam of 2 hours in all these areas to complete the course successful.

The purpose of this course is to provide delegates with the knowledge and skills required to perform first-party audits of Occupational Health & Safety Management Systems against ISO 45001:2018, in accordance with ISO 19011 and ISO 17021, as applicable. It will also equip delegates with an understanding of the learning objectives relating to ISO 45001:2018, the new ISO standard for Occupational Health and Safety Management Systems Requirements, with guidance for use.

PURPOSE
Food labelling is vital. Not only is it a legal requirement if you are a food producer, it also helps consumers make informed decisions when purchasing food and helps them to store and use the food they have purchased safely. The purpose of this course is to provide delegates with an overview of the labelling requirements in South Africa.
TARGET AUDIENCE
The training course is for personnel responsible for food labelling compliance in small, medium and large food business as part of their Food Safety Management System.
EVALUATION
Upon completion of the course, a certificate of successful completion will be issued.
CONTENT
Module 1: Regulation of Food Safety in South Africa
Module 2: The Governance framework for food labelling in South Africa
Module 3: The Rights of Consumers
Module 4: General Labelling Requirements
Module 5: Nutrient Profile Calculator
Module 6: Claims made on labelling
Module 7: Specific product labelling 
COURSE OUTCOMES
·       Understand food safety regulation in South Africa
·       Comprehend legal and regulatory framework in South Africa
·       Understand the right of consumers with relation to information about foods
·       Understand the application of the Nutrient Calculator
·       Comprehend the requirements for claims made regarding food products
·       Understand how to ensure specific product information is reflected on labels.


Purpose of the training course
The purpose of this course is to provide delegates with knowledge and skills about FSSC and to transition from FSSC22000 Version 5 to Version 5.1 requirements in their organisations. This FSSC 22000 V5.1 training course provides participants the necessary knowledge and expertise to support the planning and implementation of your organization’s transition from Food Safety Management System (FSMS) ISO 22000:2005 to ISO 22000:2018 and the additional requirements for FSSC 22000 V5 requirements as outlined in FSSC’s updated scheme.


After this training you will be able to:

  • Understand the main differences between ISO 22000:2005 and ISO 22000:2018.
  • Comprehend the new concepts and requirements of ISO 22000:2018.
  • Effectively apply the ISO 22000:2018 changes to an existing FSMS.
  • Understand the new high-level structure of ISO 22000:2018 and apply it to an existing FSMS.
  • Find FSSC 22000 Version 5.1 requirements
Target Audience
The training course is for all compliance officers, food safety team leaders, supervisors and managers who are either directly or indirectly involved in the establishing, implementation, maintenance and continual improvement of a Food Safety Management System


Course content
MODULE 1: INTRODUCTION

  • Benefits of ISO 22000:2018
  • Applicability and Scope of FSSC 22000
  • Additional Requirements
  • Categories and PRPs
  • The international frameworks and protocols for the safe provision of foods.
  • Relationship with other management system standards
  • Purpose of ISO 22000:2018
  • V5.1 Additional requirements
  • V5.1 Audit requirements
MODULE 2: FSMS PRINCIPLES
  • Introduction
  • Interactive Communication
  • System Management
  • Pre-requisite Programmes
  • Hazard Analysis and Critical Control Point
  • Customer Focus
  • Leadership
  • Engagement of People
  • Process Approach
  • Improvement.
  • Evidence-based Decision-making
  • Relationship Management
  • Risk-based Thinking
  • Organisational risk Management
  • Other Concepts
MODULE 3: CLAUSE 4  - CONTEXT OF THE ORGANIZATION
  • Clause 4.1 -  Understanding the Organization and its Context.
  • Clause 4.2 – Understanding the Needs and Expectations of Interested Parties
  • Clause 4.3 - Determining the Scope of the FSMS
  • Clause 4.4 – Food Safety Management System
MODULE 4: CLAUSE 5 -  LEADERSHIP
  • Clause 5.1 – Leadership and Commitment
  • Clause 5.2 – Policy
  • Clause 5.3 – Organizational Roles, Responsibilities, and Authorities

MODULE 5: CLAUSE 6  - PLANNING

  • Clause 6.1 -  Actions to Address Risks and Opportunities

  • Clause 6.2 – Objectives of the FSMS and Planning to achieve them

  • Clause 6.3 – Planning of Changes

MODULE 6: CLAUSE 7 - SUPPORT

  • Clause 7.1 – Resources
  • Clause 7.2 – Competence
  • Clause 7.3 – Awareness
  • Clause 7.4 – Communication
  • Clause 7.5 – Documented Information

MODULE 7: CLAUSE 8  - OPERATIONS

  • Clause 8.1 –   Operational Planning and Control
  • Clause 8.2 – Pre-requisite Programmes
  • Clause 8.3 – Traceability System
  • Clause 8.4 – Emergency Preparedness and Control
  • Clause 8.5 – Hazard Control
  • Clause 8.6 – Updating the information specifying the PRPs and the Hazard Control Plan
  • Clause 8.7 – Control of monitoring and measuring
  • Clause 8.8 – Verification related to PRPs and the Hazard Control Plan
  • Clause 8.9 – Control of Product and Process Nonconformities

MODULE 8: CLAUSE 9 – PERFORMANCE EVALUATION

  • Clause 9.1 – Monitoring, Measurement, Analysis and Evaluation
  • Clause 9.2 – Internal Audit
  • Clause 9.3 – Management Review

MODULE 9: CLAUSE 10 – IMPROVEMENT

  • Clause 10.1 – Nonconformity and Corrective Action

  • Clause 10.2 – Continual improvement

  • Clause 10.3 – Update of the FSMS


This aim of the course is to develop the necessary skills to assess and report on the conformance and implementation of processes based on FSSC 22000. You will learn how to initiate an audit, prepare, and conduct audit activities, compile and distribute audit reports, and complete follow-up activities. We will also explain the purpose of an Food management system and the business and benefits of improving performance, to explain the role of an auditor to plan, conduct, report and follow up an Food management system audit in accordance with ISO 19011 and ISO 17021 where appropriate, to plan, conduct, report and follow up an audit of an food management system to establish conformity (or otherwise) with FSSC 22000 V5.1 and in accordance with ISO 19011 (and ISO/IEC 17021 where appropriate).

PURPOSE

This course provides delegates with the knowledge and skills required to perform first, second and third-party audits of food safety management systems against FSSC 22000, in accordance with ISO 19011, ISO 22003 and ISO 17021, as applicable.

This course is for those intending to acquire the competence to audit an organisation's entire FSMS to meet the requirements of ISO 22000 and the FSSC 22000 scheme, either as a third or second-party auditor

Learners will need to pass the exam of 2 hours in all these areas to complete the course successful.

TARGET AUDIENCE

All personnel involved in auditing the FSMS, Certification body auditors, food safety team.

FSSC 22000 contains a complete certification Scheme for Food Safety Management Systems based on existing standards for certification. Audits are conducted to ensure conformance to the Scheme requirements.

This course is designed for certification body auditors but may also be beneficial to internal auditors who wish to further develop their internal auditing skills and consultants.

The course allows auditors to develop knowledge, skills, and expertise in conducting audits in accordance with ISO 19011:2018 & Conformity Assessment Auditing Requirements related to ISO 17021-1: 2015.

PURPOSE

The purpose of this course is to introduce you to the concept of food safety and the Food Safety System Certification (FSSC) 22000 Standard and to provide you with knowledge and understanding of how to develop the documentation and implement the system in compliance with all requirements.

Designed for the Food Safety Team Leader or those who will need a thorough knowledge of the requirements and the processes of the food safety management system.

In this course you will gain the required skills to conduct a baseline review of your organization’s current position and implement the key principles of FSSC 22000. Using a step-by-step approach, you will learn how to develop an implementation plan, create necessary documentation, and monitor your FSMS Plan.

The training is aimed to provide delegates with the knowledge and skills of Food Safety and Food Hygiene necessary to work within a Restaurant, Take away and Catering establishment and to ensure that the premises complies with Food Safety Regulations in the country where the business is situated.

The training will help delegates to gain knowledge of food hygiene and food safety requirements, concepts, and controls, understanding of the importance of personal hygiene in the workplace, understanding of microbiological, chemical, physical and allergen contamination. It will also help delegates interpretative skills to understand cleaning and how to clean effectively and how to check a cleaning program in the workplace and how to control food safety and hygiene standards in the workplace, the best practices in handing food, preparing food and storing food.

This training course will give the delegates an introduction and overview of food defense, fraud and explores guidelines, legal requirements, and standards in use alongside GFSI expectations. It explores authenticity plans to help you map your supply chain and the importance of food defense plans. It further aims to give delegates an introduction to assure the authenticity of food by minimizing the chance of an attack by performing a threat assessment of your organization, operation, supply chain, process and products. Using risk assessment techniques, you’ll identify where controls and mitigation strategies may be required to minimize and mitigate an ‘attack’. The course includes references to current examples, the application of a food defense assessment tool and group activities. You’ll develop practical skills and the confidence to implement PAS 96:2017 to strengthen food defense at your organization.

Agenda

Introduction:

·       The current landscape / post COVID 19 and recent developments.

·       Operational resilience post COVID 19: The imperative shift from traditional business continuity; lessons learned.

o   Organising for resilience: The key organising principles to make your business more resilient and turning these into new management practices.

o   Being a resilient organisation / organisational resilience in your business sector.

o   The historical and psychological context of organisational resilience.

·       Accelerated operational resilience across the world.

·       Why resilience matters: Understanding system complexities and likely sources of problems to determine where resilience is most needed.

·       Operational resilience, the art of extended enterprise risk management.

·       Introduction to the Resilience Spiral: The two sides of organisational resilience. 

·       Building resilience capabilities on four levels: 

o   Resilience as a strategic objective, Operational resilience, Behavioural resilience and Value chain resilience.

·       Building a resilience capability. 

o   Embedding resilience into every function: Best practice approaches to value chain, information technology and customer relationship risk management.

·       How to place resilience at the heart of what you do and future-proof your organisation; Key Performance Indicators (KPI’s), Key Risk Indicators (KRI’s) and Organisational Resilience Indicators (ORI’s).

·       Overview of the elements of Organisational Resilience.

·       Introduction to the organisational resilience current state assessment tool. 

Horizon scanning: Developing a picture of your organisation’s future and your risk appetite.