THE FOOD SAFETY MANAGEMENT SYSTEMS TRAINING SYNOPSIS – 2019
14 NOVEMBER 2019
“How to effectively communicate food safety issues to the different stakeholders in the food chain”
5th – 6th Dec 2019_ Venue; Holiday Inn Express, Cape Town – City Centre
29th – 29th Nov 2019_ Venue; HB Connect Conference and Event Centre – Sandton, Johannesburg
29th – 31st January 2020_Venue; City Lodge Hotel Umhlanga Ridge, Durban
Blue Conference & Events GROUP in Association with FOODTEK SOLUCTION is delighted to invite you and your colleagues to attend this exciting 3-day training course ‘titled’ The Food Safety & Management – 2019, taking place on the above mentioned dates. This workshop is practical with emphasis on skill transfer to the delegates.
About the Training Course:
HACCP has become synonymous with food safety. It is a worldwide recognized systematic and preventative approach that addresses biological, physical and chemical hazards through anticipation and prevention, rather than through end product inspection and testing. Prior to the implementation of HACCP, the plant should follow a code of practice known as Good Manufacturing Practices (GMP’s) or Prerequisite Programs (PRP’s). GMP’s are the minimum guidelines that must be implemented to ensure a consistent quality product that conforms to local and international health regulations. Once a company has implemented a detailed HACCP System, other Quality Management Systems can be implemented.
With the recent Listeria outbreak in South Africa, the Minister of Health published an amendment to Regulation 607: Regulations relating to the Hazard Analysis and Critical Control Points System. The Regulations has been amended to include meat and poultry processors that produce ready to eat products. These companies will have 9 months from date of publication (14 June 2018) to comply with requirements of the HACCP system.
This 3 day Food Safety Management Systems training will focus on the requirements for Good Manufacturing Practices or Pre Requisite Programs on Day 1 and the Principals and Stages of HACCP on Day 2 and Day 3.
Who Should Attend?
- Quality Assurance and or Hygiene Managers and or Supervisors
- Quality Control Personnel
- Production and or Operations Managers and or Supervisors
- Operations Managers and or Supervisors
- Maintenance Managers and or Supervisors
- Procurement Managers and or Supervisors
- All learners to have at least 6 months practical working experience in a food manufacturing environment
- Attendance on all 3 days of the program is compulsory
Click here – See the attached brochure for detailed information!
To book/reserve for a seat/s Kindly complete the attached Registration form (which is the last page of the attached detailed brochure) and send to the attention of Gillian Mathapelo via email to firstname.lastname@example.org .
Please don’t hesitate to contact us for any further information regarding the above and may God bless you!
Looking forward to seeing you there!!!