Available courses

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 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 of the training course
The purpose of this course is to provide delegates with knowledge and skills to transition from FSSC22000 Version 4.1 Version 5 requirements in their organisations. This FSSC 22000 V5 Transition 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 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
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 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.