|
Course Name
|
Days
|
NQF Level
|
Credits
|
|
The Basics for Food Handlers
|
3
|
2
|
13
|
|
SP Number :
|
09SP0002520301302/0
|
|
Modules :
|
» Apply Good Manufacturing Practices as a part of a food safety system
» Maintain personal hygiene, health and presentation in a food handling environment
» Apply personal safety practices in a Food or sensitive consumer product environment
|
|
View pdf Brochure
|
|
|
Good Manufacturing Practices for Bakeries
|
4
|
1
|
17
|
|
SP Number :
|
09SP0002510501701/0
|
|
Modules :
|
» Apply Good Manufacturing Practices as a part of a food safety system
» Maintain personal hygiene, health and presentation in a food handling environment
» Clean and sanitize food manufacturing equipment and surfaces manually
» Understand the control of pests and waste materials as part of a food safety system
» Measure the temperature of food products and evaluate the readings
|
|
View pdf Brochure
|
|
|
Good Kitchen Practices
|
4
|
1
|
17
|
|
SP Number :
|
09SP0002510501701/0
|
|
Modules :
|
» Apply Good Manufacturing Practices as a part of a food safety system
» Maintain personal hygiene, health and presentation in a food handling environment
» Clean and sanitize food manufacturing equipment and surfaces manually
» Understand the control of pests and waste materials as part of a food safety system
» Measure the temperature of food products and evaluate the readings
|
|
View pdf Brochure
|
|
|
Internal and Supplier Auditing Practices
|
5
|
4
|
31
|
|
SP Number :
|
09SP0002630403104/1
|
|
Modules :
|
» Monitor and Control Quality Assurance Procedures in a Food or Sensitive consumer product environment
» Conduct audits within a quality mangement system
» Identify, suggest and implement corrective actions
» Optimize product and process quality in a food or sensitive consumer product value chain
|
|
View pdf Brochure
|
|
|
CCP (Critical Control Point) Management
|
3
|
3
|
25
|
|
SP Number :
|
09SP000250402503/0
|
|
Modules :
|
» Demonstrate an understanding of the concept of microbiology in a food handling environment
» Demonstrate an understanding of Basic machine operations in a manufacturing and or packaging environment
» Perform Quality Control Practices in a Food or Sensitive consumer product operation
» Monitor critical control points (CCPs) as an integral part of a hazard analysis critical control point (HACCP) system
|
|
View pdf Brochure
|
|
|
Good Manufacturing Practices
|
4
|
1
|
17
|
|
SP Number :
|
09SP0002510501701/0
|
|
Modules :
|
» Apply Good Manufacturing Practices as a part of a food safety system
» Maintain personal hygiene, health and presentation in a food handling environment
» Clean and sanitize food manufacturing equipment and surfaces manually
» Understand the control of pests and waste materials as part of a food safety system
» Measure the temperature of food products and evaluate the readings
|
|
View pdf Brochure
|
|
|
Good Manufacturing Practices for Butcheries
|
4
|
1
|
17
|
|
SP Number :
|
09SP0002510501701/0
|
|
Modules :
|
» Apply Good Manufacturing Practices as a part of a food safety system
» Maintain personal hygiene, health and presentation in a food handling environment
» Clean and sanitize food manufacturing equipment and surfaces manually
» Understand the control of pests and waste materials as part of a food safety system
» Measure the temperature of food products and evaluate the readings
|
|
View pdf Brochure
|
|
|
HACCP for Supervisors
|
4
|
3
|
17
|
|
SP Number :
|
09SP0002430401903/0
|
|
Modules :
|
» Apply Good Manufacturing Practices as a part of a food safety system
» Clean and sanitize food manufacturing equipment and surfaces manually
» Understand the control of pests and waste materials as part of a food safety system
» Demonstrate an understanding of the concept of microbiology in a food handling environment
|
|
View pdf Brochure
|
|
|
Basic HACCP for Fishing Companies
|
4
|
1
|
25
|
|
SP Number :
|
09SP000231062501/0
|
|
Modules :
|
» Sort and handle raw seafood manually
» Apply Good Manufacturing Practices as a part of a food safety system
» Maintain personal hygiene, health and presentation in a food handling environment
» Apply personal safety practices in a Food or sensitive consumer product environment
» Clean and sanitize food manufacturing equipment and surfaces manually
» Understand the control of pests and waste materials as part of a food safety system
|
|
View pdf Brochure
|
|
|
Compile a HACCP Study
|
5
|
4
|
32
|
|
SP Number :
|
09SP0002620403204/1
|
|
Modules :
|
» Monitor Critical Control Points (CCPs) as an integral part of a Hazard Analysis Crtical Control Point (HACCP) System
» Perform Quality Control Practices in a Food or Sensitive consumer product operation
» Monitor and Control Quality Assurance Procedures in a Food or Sensitive consumer product environment
» Conduct a Hazard Analysis Crtical Control Point (HACCP) study in a food handling environment
|
|
View pdf Brochure
|
|
|
Good Manufacturing Practices for Abattoirs
|
4
|
1
|
17
|
|
SP Number :
|
09SP0002510501701/0
|
|
Modules :
|
» Apply Good Manufacturing Practices as a part of a food safety system
» Maintain personal hygiene, health and presentation in a food handling environment
» Clean and sanitize food manufacturing equipment and surfaces manually
» Understand the control of pests and waste materials as part of a food safety system
» Measure the temperature of food products and evaluate the readings
|
|
View pdf Brochure
|
|
|
Good Galley Practices
|
5
|
1
|
17
|
|
SP Number :
|
09SP0002510501701/0
|
|
Modules :
|
» Apply Good Manufacturing Practices as a part of a food safety system
» Maintain personal hygiene, health and presentation in a food handling environment
» Clean and sanitize food manufacturing equipment and surfaces manually
» Understand the control of pests and waste materials as part of a food safety system
» Measure the temperature of food products and evaluate the readings
|
|
View pdf Brochure
|
|
|
Implementing a Food Safety Management System
|
5
|
5
|
39
|
|
SP Number :
|
09SP000416030395/0
|
|
Modules :
|
» Conduct a Hazard Analysis Crtical Control Point (HACCP) study in a food handling environment
» Optimise a quality management system in a food or sensitive consumer product line
» Implement and maintain a HACCP System in a food processing facility
|
|
View pdf Brochure
|
|
|
Internal & Supplier Auditing Practices (ISO 9001:2008)
|
5
|
4
|
31
|
|
SP Number :
|
09SP002630403104/1
|
|
Modules :
|
» Monitor and Control Quality Assurance Procedures in a Food or Sensitive consumer product environment
» Conduct audits within a quality mangement system
» Identify, suggest and implement corrective actions
» Optimize product and process quality in a food or sensitive consumer product value chain
|
|
View pdf Brochure
|
|
|
FSSC 22000
|
3 - 4
|
4
|
|
|
|
|
Occupational Health and Safety in the Workplace
|
2
|
1
|
|
|
|
|
Basic Hygiene Awareness
|
1
|
1
|
|
|
|
|
Conducting Internal Audits
|
1
|
3
|
|
|
|
|
Prerequisite Programmes (PRPS) and GMP Workshop
|
1
|
3
|
|
|
|
|
FSSC 22000 Workshop - Western Cape
|
4
|
4
|
|
|
|
|
Internal & Supplier Auditing Workshop in association with AIB
|
2
|
3
|
|
|
|
|
Good Manufacturing Practices - Sugar Mills
|
1
|
1
|
|
|
|
|
Internal Audits Workshop
|
1
|
3
|
|
|
|
|
Internal & Supplier Auditing (with AIB International)
|
2
|
4
|
|
|
|
|
Food Safety Update with AIB International
|
1
|
3
|
|
|
|
|
Food Safety Update with AIB & FACTS
|
1
|
3
|
|
|
|
|
Internal & Supplier Auditing Workshop
|
2
|
4
|
|
|
|
|
FSSC 22000 Awareness
|
1
|
1
|
|
|
|
|
12 Stages of HACCP Implementation
|
1
|
3
|
|
|
|