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Food Safety Management System SETA Accredited Courses

[Content Needed]

[Content Needed]

HACCP for Supervisors (NQF Level 3)

Monitor Critical Control Points (CCPs) as an Integral Part of a Hazard Analysis Critical Control Point (HACCP) System
Course Code: FBFSA06-04
Duration: 2 Day(s)
Understand the Control of Pests and Waste Materials as Part of a Food Safety System
Course Code: FBFSA06-03
Duration: 1 Day(s)
Demonstrate an Understanding of the Concept of Microbiology in a Food Handling Environment
Course Code: FBFSA06-02
Duration: 2 Day(s)
Apply Good Manufacturing Practices as Part of a Food Safety System
Course Code: FBFSA06-01
Duration: 1 Day(s)

Good Manufacturing Practices as a Prerequisite for HACCP (NQF Level 3)

Demonstrate an Understanding of the Concept of Microbiology in a Food Handling Environment
Course Code: FBFSA01-03
Duration: 2 Day(s)
Understand the Control of Pests and Waste Materials as Part of a Food Safety System
Course Code: FBFSA01-02
Duration: 1 Day(s)
Apply Good Manufacturing Practices as Part of a Food Safety System
Course Code: FBFSA01-01
Duration: 1 Day(s)

The Basics for Food Handlers (Basic Food Safety & Personal Hygiene) (NQF Level 2)

Apply Personal Safety Practices in a Food or Sensitive Consumer Product Environment
Course Code: FBFSA03-03
Duration: 2 Day(s)
Maintain Personal Hygiene, Health, and Presentation in a Food Handling Environment
Course Code: FBFSA03
Duration: 1 Day(s)
Apply Good Manufacturing Practices as Part of a Food Safety System
Course Code: FBFSA03-01
Duration: 1 Day(s)

Apply Food Safety practices in a food handling environment (NQF Level 1)

Maintain Personal Hygiene, Health, and Presentation in a Food Handling Environment
Course Code: FBFSA04-03
Duration: 1 Day(s)
Clean and Sanitise Food Manufacturing Equipment and Surfaces Manually
Course Code: FBFSA04-02
Duration: 1 Day(s)
Apply Good Manufacturing Practices as Part of a Food Safety System
Course Code: FBFSA04-01
Duration: 2 Day(s)

Conduct HACCP Studies and Internal Audits within a Quality and Food Safety Management System (NQF
Level 5)

Conduct a Hazard Analysis Critical Control Point (HACCP) Study in a Food Handling Environment
Course Code: FBFSA07-02
Duration: 4 Day(s)
Conduct Audits Within a Quality Management System
Course Code: FBFSA07
Duration: 2 Day(s)

Supplier Quality Assurance and Supplier Audit NQF 5

Monitor and Control Quality Assurance Procedures in a Food or Sensitive Consumer Product Environment.
Course Code: FBFSA14-02
Duration: 2 Day(s)
Conduct Audits Within a Quality Management System
Course Code: FBFSA14-01
Duration: 3 Day(s)

Implement and monitor HACCP and food quality assurance practices, NQF Level 5

Monitor and Control Quality Assurance Procedures in a Food or Sensitive Consumer Product Environment.
Course Code: FBFSA17-02
Duration: 2 Day(s)
Conduct a Hazard Analysis Critical Control Point (HACCP) Study in a Food Handling Environment
Course Code: FBFSA17-01
Duration: 4 Day(s)