Root Cause Analysis

All food safety and quality standards require that you have a process in place to deal with deviations or non-conformances when they occur to ensure that the consumer is protected, and that your business brings the process back under control to prevent any possible recurrence. This course teaches your team how to deal with non-conformances effectively by using various root cause analysis tools to get to the real cause of the problem so that you identify the correct corrective action to fix the problem and to prevent its recurrence.

Your team will learn:

• The best way to handle a non-conformance
• How to conduct a root cause analysis using different tools
• Receive tools and templates to implement effective
  corrective actions

The Food Safety Team, Managers and Supervisors, Laboratory personnel.

• Applicable standards
• ISO 9001:2015 requirements
• BRCGS requirement
• FSSC 22000 & ISO 22000 requirements
• SANS 10330, SANS 10049, and GFSI requirements
• Corrective and Preventive Action
• What is corrective action?
• What should it achieve?
• What should it not be?
• Corrective Action Process
• Finding the Root Cause
• The power of asking questions
• Problem-solving tools
• Review of Events for RCA
• Pareto Chart
• 5 Whys
• Fishbone Analysis
• Horenso
• Various activities to learn the application of the root cause
  analysis tools
• Tools and templates and much more

• Learn the most effective ways in dealing with non-conformances
• What the various food safety and quality standards require when dealing with non-conformances
• Understand the corrective action process
• Learn how to apply the various root cause analysis
  tools
• Receive a comprehensive manual
• Receive handy tools and templates to help you manage your corrective action process and root cause analysis more effectively

Delegates will need to complete a knowledge test and score 80% for the test.

A good understanding of PRPs and HACCP is essential