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Food Safety Courses

Course Name Duration Course Overview
1 Basic Food Safety & Personal Hygiene
a Basic Food Safety & Personal Hygiene for the catering and Hospitality Industry Half Day Download
b Basic Food Safety & Personal Hygiene for Food & Beverage Manufacturing Half Day Download
c WHO 5 Keys to Safe Food:  Basic Food Safety & Personal Hygiene 2 Days Download
2 Effective Good Manufacturing Practice (GMP)
a Effective Good Manufacturing Practice (GMP) Combined with Basic HACCP Awareness Level 2 for Food and Beverage  Manufacturing 3 Days Download
b Effective Good Manufacturing Practice (GMP) for Food and Beverage  Manufacturing 2 Days Download
c Food Safety Systems Internal Auditing for GMP 2 Days Request
d Effective Good Catering Practices (GCP) for the catering and Hospitality Industry 2 Days Download
3 Regulatory
a R638 Foodstuffs, Cosmetics and Disinfectants Act, 1972 (ACT NO. 54 OF 1972) Regulations Governing General Hygiene requirements for Food premises, the transport of food and related matters Including GMP 1 Day Download
b Implementation of Regulations Relating to the Labelling & Advertising of Foodstuffs on R146 2 Days Download
4 Hazard Analysis Critical Control Point (HACCP)
a Basic HACCP Awareness – Level 2 2 Days Download
b Advanced HACCP Implementation (Integrated with TACCP & VACCP Awareness) for Food and Beverage Manufacturing (For Managers and Food Safety Team) : Level 4 4 days Download
c Food Safety Systems Internal Auditing for HACCP 2 Days Request
d Validation & Verification of a HACCP System 2 Days Download
e Effective Good Catering Practices (GCP) Combined with Basic HACCP Awareness Level 2 for the catering and Hospitality Industry 3 Days Request
5 ISO 22000:2018
a ISO 22000:2018 Awareness for Supervisors 1 Day Request
b ISO 22000:2018 Food Safety Management System Transition Course 2 Days Download
c ISO 22000:2018 Food Safety Management System Implementation 3 Days Download
d Food Safety Management Systems Internal Auditing for ISO 22000:2018 2 Days Download
6 FSSC 22000 Version 5
a FSSC 22000 Version 5 Practical Implementation including Food Defence (TACCP) and Food Fraud (VACCP) Awareness 3 Days Download
b FSSC 22000 Version 5 combined with Managing Food Integrity: TACCP (Food Defence) and VACCP (Food Fraud) – Threats and Vulnerability Assessment Implementation 5 Days Download
c Internal Auditing of Food Safety Management Systems based on FSSC 22000 Version 5 2 Days Download
7 Managing Food Integrity
a Managing Food Integrity: TACCP (Food Defence) and Vulnerability Assessment(VACCP) Awareness (Introduction) 1 Day Download
b Managing Food Integrity: TACCP (Food Defence) and VACCP (Food Fraud) – Threat and Vulnerability Assessment Implementation for FSSC 22000 Version 5 3 Days Download
8 BRC Global Standard for Food Safety – Issue 8 Plus TACCP Awareness 2 Days Request
9 Food Safety Assessment (FSA) Standard Implementation and audit process 2 Days Request
10 Supplier Quality Assurance (SQA) & Supplier Audit 2 Days Download
11 Apply food safety practices in a food handling environment 1 Day Request
12 Global Food Safety Initiatives (GFSI)
a Global Food safety Initiatives Programme (GFSI) Awareness for Managers and Supervisors 1 Day Request
b Implementation of the Global Food safety Initiatives Programme – Manufacturing for Micro, Small and Medium Enterprises (MSMEs) – Basic Level 2 Days Request
c Implementation of theGlobal Food safety Initiatives Programme – Primary Production for Micro, Small and Medium Enterprises (MSMEs) – Basic Level 2 Days Request
d Implementation of the Global Food safety Initiatives Programme – Manufacturing for Micro, Small and Medium Enterprises (MSMEs) – Intermediate Level 2 Days Request
e Implementation of the Global Food safety Initiatives Programme – Primary Production for Micro, Small and Medium Enterprises (MSMEs) – Intermediate Level 2 Days Request
f Global Food safety Initiatives Programme Awareness for Micro, Small and Medium Enterprises (MSMEs) Managers 1 Day Request
g Global Good Agricultural Practices (Global G.A.P) Implementation – GFSI Recognised certification Programme 3 Days Request
13 Cleaning, disinfection and Hygiene in Food Premises  (theory & practical demonstration) 1 Day Download
14 Managing Allergens in Food and Beverage Manufacturing 2 Days Download
15 Managing Allergens in the Catering and Hospitality Industry 1 Day Request
New FSSC 22000 Version 5.1 Practical Implementation Including Food Defence (TACCP) and Food Fraud (VACCP) and the new version 5.1 requirements. Dates 09 - 12 February 2021. Register Here  View Course Overview

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