Good Manufacturing Practices Skills Programme

The impact of poor Hygiene Practices within a food organization can have disastrous consequences, some of which are an increase in customer complaints, negative publicity, customer returns, increase in waste, drop in staff morale, decrease in sales and loss of income. The loss of company image and reputation is extremely difficult to regain once lost. This course teaches staff the requirements for Good Manufacturing Practices according to the R962, GFSI V6, SANS 10049, ISO/TS 22002 and Retail Chain Stores requirements in such a way that staff are able to implement what they have learnt in a practical way.


3 Days Theory and 1 Day Workplace Assessment

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