FoodBev SETA Accredited Good Manufacturing Practices Skills Programme (09SP001353)

The impact of poor hygiene practices within a food organisation can have disastrous consequences, some of which are:

• an increase in customer complaints
• possible food safety incidents resulting in a product recall
• negative publicity,
• increase in waste,
• drop in staff morale
• decrease in sales resulting in loss of income.

The course is based on the R638 (SA Food Hygiene Regulations), GFSI, SANS 10049, ISO/TS ISO22002-1
requirements and focuses on the prevention and control of food safety hazards in a food manufacturing facility. The comprehensive content is practical with lots of activities and case studies making the course fun, interactive and engaging

Consisting of 4 Modules this course covers:

• The R638, GFSI and Food Safety Standards
• The basics of microbiology and micro-monitoring
• The importance of personal hygiene practices
• Cleaning, sanitation and disinfection practices
• Pest control
• Allergen control
• Process control
• Documentation and Record keeping
• Preventative maintenance
• Waste Management
• Identification, traceability and product recall
• Temperature control
• The importance of specifications
• Handling of non-conformances
• and lots more

This module covers:

• Introduction to Food Safety and legal framework
• Food Safety hazards: Biological, Chemical and Physical
• Allergen management
• Facility and premises
• Facility Design
• Waste management
• Disposal of hazardous substances
• Storage of food, packaging materials, ingredients and non-food chemicals
• Personnel facilities
• Personal Hygiene
• Water quality
• Equipment
• Maintenance
• Temperature Control
• Product Traceability
• Product Recall
• Pest Control
• Glass and hard Plastics
• Specifications
• Shelf-life testing
• Internal audits
• Product Control
• Incoming, Process and Final Product Inspections
• Delivery vehicles
• Control of non-conforming product and Rework
• Corrective Actions
• Document and records

This module covers:

• The importance of Pest Control
• Pest Categories
• Impact of pests on the safety of food and beverages
• Prevention of Pest Entrance
• Pest Monitoring Programme
• Prevention of Food Contamination from EFKs
• Pest Control Methods
• Site Plan
• Pest Control Inspections
• Pest Control records

• The implementation of GMPs in the prevention and management of food safety hazards
• Process Control
• Product Control
• Staff Training
• Internal Audits
• Control of non-conforming Product
• Corrective Actions
• Product Recall Procedures
• Incident Management
• Supplier Management
• Management of Specifications
• Document and record management
• Record retention
• Introduction to HACCP
• Benefits of HACCP
• Limitations to HACCP
• Barriers to Implementing HACCP
• 7 Principles of HACCP
• Critical Control Points (CCPs)
• Critical Limits
• CCP monitoring

This module covers:

• The Purpose of Temperature Monitoring
• The importance of Temperature Monitoring in the Food Chain
• Which foods need Temperature Controls?
• Core and Surface Temperatures
• The Cold Chain
• Preparing for temperature control
• Types of thermometers
• How do I measure the temperature of Food

Integrated assessment via a knowledge test and one-on-one assessment in the workplace conducted after the last day of training.

• Achieve certificate of competence for a credit bearing skills programme recognised by the South African Qualifications Authority and endorsed by the FoodBev SETA
• Learn how to apply food safety in the workplace
• Training can be conducted in multiple languages
• Training can be customised to ensure maximum benefit
  A workplace assessment will ensure a practical
  application in the learners’ workplace