This course will teach you how to implement a Food Safety Management System (FSMS) based on the requirements of the FSSC 22000 standard. You will be provided with examples of policies, procedures, forms and schedules in the form of a FSMS Toolkit which will then be customized and incorporated within your own organization's FSMS. A solid step by step approach is taken to ensure that you are able to understand how to implement the requirements of the FSSC 22000 standard. The course will be presented over five weeks with the training presented in a modular format of one day per week. This approach ensures you are able to collate, compile and prepare work between sessions. In addition to the Toolkit and comprehensive manual, you will be provided with a copy of the ISO 22000: 2005 Standard. Coaching and mentoring can be provided to further assist with the implementation if required.

Learners must have completed the intermediate HACCP course (Level 4) or have sufficient evidence of PRP and HACCP training and experience prior to attending the course.


  • Local and globally accepted Food Safety Standards and Guidelines
  • PRPs/GMPs according to ISO/FS 22002-1 and SANS 10049
  • The requirements of the FSSC 22000 : 2005 standard
  • Identifying the documentation required by the standard
  • Case studies/group activities and discussions around the document templates provided
  • Conducting a GAP assessment
  • Planning and preparing to implement a FSMS, identifying obstacles and limitations
  • The 12 stages of HACCP implementation
  • Conducting a HACCP study
  • Validation and verification


  • Formative assessments in the form of group activities, case studies and self-assessments
  • Summative assessments will be in the form of a three hour exam on day five of the course
  • Learners will each be required to hand in an assignment within 6 weeks of attending the course


  • The course is accredited with the FoodBev SETA and recognised by the South African Qualifications Authority
  • Training is workplace based wherever possible, ensuring relevancy and practical application
  • Learners are provided with the core FSMS document templates in the form of a FSMS Toolkit on CD as part of their course
  • The course is facilitated by trained FSMS Lead Auditors with many years of industry experience
Unit Standard TitleNo.NQF LevelCredits
Implement and maintain a HACCP System in a food processing facility123374515
Conduct a Hazard Analysis Control Point (HACCP) Study in a food handling enviroment123357412
Optimise a quality management system in a food or sensitive consumer product line119798512
Total Credits 39
Articulation: Further Education and Training Certificate - Generic Management Level 4

Head Office - Port Elizabeth  

  (041) 366 1970 / 80
   084 5519 524

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