TRAINING PROSPECTUS & COURSE CONTENT

Transcription

1 TRAINING PROSPECTUS 2016 Promoting excellence through skills and continuous development TRAINING PROSPECTUS & COURSE CONTENT ASPIRATA AUDITING TESTING & CERTIFICATION (PTY) LTD Unit 2, Berkley Office Park,No.8 Bauhinia Street, Highveld Techno Park,Centurion,0046 Tel: Fax: training@aspirata.co.za Aspirata Auditing Testing & Certification (Pty) Ltd is a company of Micromega Holdings Reg No: 2013/002068/07

2 TRAINING PROSPECTUS 2016 LIST OF TRAINING COURSES TRAINING COURSES OUTLINE: FOOD SAFETY PAGE: CAREER PATH BASIC FOOD SAFETY & HYGIENE TRAINING 6 2 BASIC FOOD SAFETY & HYGIENE TRAINING FOR FOOD HANDLERS TRAINING 7 3 FOOD SAFETY LEGISLATION TRAINING 8 4 MANAGEMENT & SUPERVISORY STAFF - BASIC INTRODUCTION TO FOOD SAFETY TRAINING 8 5 FOOD SAFETY FOR RETAIL BUSINESSES TRAINING 9 6 BASIC FOOD SAFETY & MEAT HYGIENE TRAINING 10 7 HYGIENE PRINCIPLES IN A POULTRY ABATTOIR TRAINING 11 8 ABATTOIR HYGIENE AND MEAT SAFETY STANDARDS TRAINING (Poultry & Red Meat) 12 9 POULTRY MEAT EXAMINERS (PME) TRAINING HYGIENE MANAGEMENT SYSTEMS TRAINING UNDERSTAND GMP's/PRP's TRAINING GOOD MANUFACTURING PRACTISES (GMP/PRP's) TRAINING MANAGEMENT & SUPERVISORY STAFF - MANAGEMENT OF PRE-REQUISITE PROGRAMMES TRAINING HACCP AWARENESS: PRINCIPLES & OVERVIEW TRAINING HACCP IMPLEMENTATION TRAINING HACCP FOR SUPERVISORS TRAINING HACCP ADVANCED FOR ISO22000 & FSSC22000 IMPLEMENTATION TRAINING MANAGEMENT & SUPERVISORY STAFF - PRP & HACCP TRAINING MANAGEMENT & SUPERVISORY STAFF - HACCP TRAINING FOR MANAGERS MANAGEMENT & SUPERVISORY STAFF - INTRODUCTION TO QUALITY MANAGEMENT TRAINING ISO22000 INTRODUCTION AND OVERVIEW TRAINING INTERNAL AUDITING FOR ISO22000 TRAINING (AUDIT TECHNIQUES) PRINCIPLES OF AUDITING & INTERNAL AUDITING PRACTISES TRAINING- ISO MANAGEMENT & SUPERVISORY STAFF - INTERNAL AUDITING TRAINING FSSC22000 AWARENESS TRAINING (OR REFRESHER) TRAINING MANAGEMENT & SUPERVISORY STAFF - FSSC22000 TRAINING FSSC22000 / SAATCA REGISTERED LEAD AUDITOR TRAINING FSSC22000 / IRCA REGISTERED LEAD AUDITOR TRAINING Aspirata Auditing Testing & Certification (Pty) Ltd is a company of Micromega Holdings Reg No: 2013/002068/07

3 LIST OF TRAINING COURSES PAGE: TRAINING COURSES OUTLINE: MICROBIOLOGY 28 SAMPLING & SAMPLING TECHNIQUES TRAINING FOOD MICROBIOLOGY FOUNDATIONS TRAINING MICROBIOLOGY FOR FOOD HANDLERS TRAINING 35 TRAINING COURSES OUTLINE: OCCUPATIONAL HEALTH & SAFETY 31 HEALTH & SAFETY REPRESENTATIVE TRAINING HAZARD IDENTIFICATION & RISK ASSESSMENT (HIRA) TRAINING INCIDENT INVESTIGATION TRAINING OCCUPATIONAL HEALTH & SAFETY (OHS) ACT COMPLIANCE AND LIABILITY TRAINING FIRST AID (LEVEL 1) TRAINING FIRST AID (LEVEL 2) TRAINING FIRST AID (LEVEL 3) TRAINING BASIC FIREFIGHTING TRAINING FORKLIFT (NOVICE) TRAINING FORKLIFT (RECERTIFICATION) TRAINING 44 TRAINING COURSES OUTLINE: AIA/OHIB 41. ASBESTOS TRAINING (Currently under development) NOISE EXPOSURE AWARENESS TRAINING (Currently under development) HAZARDOUS CHEMICAL SUBSTANCE AWARENESS TRAINING (Currently under development) INTRODUCTION TO AIA STRESSORS IN THE WORKPLACE TRAINING ERGONOMICAL STRESSES IN THE WORKPLACE TRAINING 44 ASPIRATA: TRAINING RESERVATION FORM 45 Please contact Aspirata to obtain a Proposal/ Quotation. The following information will be required: - If 1-5 delegates Public Training can be attended. (Venues throughout SA) - If 6 or more delegates training can be facilitated on- site if required - - What training will be required? - Level of delegates that require training (Basic: Floor staff (maybe illiterate), new appointments/ Management, Supervisory level) - Physical address of where training facilitation will take place - Number of delegates Aspirata Auditing Testing & Certification (Pty) Ltd is a company of Micromega Holdings Reg No: 2013/002068/07

4 CAREER PATH Lead Auditor (FSMS) Production Manager Logistics Manager QA Manager Maintenance Manager Microbiologist Product Development Department Managers FSSC22000 FSSC22000 Awareness 4 Days QA Manager Team Managers Principles of Auditing & Internal Auditing Practices 2 Days Factory & Laboratory staff conducting Int Aud to meet ISO Standards Internal Auditing for ISO22000 Quality Control Managers Quality Control Staff Food Processing plant staff Production Supervisor Swab takers Microbiology for Food Handlers Food Microbiology Foundations 2 Days Quality Control Managers Quality Control Staff Food Safety Microbiologists Food Related Industries All responsible for taking Samples Production Manager Department Managers Supervisors Line Managers QA QC Sampling & Sampling Techniques HACCP Advanced Training for ISO22000 and FSSC22000 Implementation HACCP for Supervisors 4 Days 4

5 Supervisors Line Managers QA QC Supervisors Line Managers QA/ QC Auditors Abattoir/Bakery/ Butchery Kitchen Staff QA/ QC Supervisors/ Shift Managers HACCP Implementation HACCP Awareness Good Manufacturing Practises (GMP/PRP's) Understand GMP/PRP's 3 Days 2 Days 3 Days Factory Workers (Food Industry) Milling factory workers Packers Farm Workers Pickers Sorters Basic Food Safety and Hygiene for Food Handlers Basic Food Safety & Hygiene Training 5

6 1. BASIC FOOD SAFETY & HYGIENE TRAINING TRAINING COURSES OUTLINE: FOOD SAFETY MIN/MAX DELEGATES: 8/25 PRE-REQUISITES: (Training can be scheduled in a African Language if so required training material will remain in ) Food Retail Staff/ Food Manufacturing Staff/ Food Production Staff/ Food Packaging Staff Delegates must be comfortable in communicating in and need suitable reading & writing skills - Basic microbiology - Types of food hazards - Preventing the growth of micro-organisms - Food preparation handling - Personal hygiene and protective clothing - Cleaning and sanitation Depending on the Level of the learner assessment will result in the delegate receiving a competency or attendance Certificate 6

7 2. BASIC FOOD SAFETY & HYGIENE TRAINING FOR FOOD HANDLERS MIN/MAX DELEGATES: 8/25 (Training can be scheduled in a African Language if so required training material will remain in ) PRE-REQUISITES: Food Retail Supervisors/ Food Manufacturing Supervisors/ Food Production Supervisors/ Food Packaging Supervisors Delegates must be comfortable in communicating in and need suitable reading & writing skills - Basic microbiology - Micro-Organism & Food poisoning - Bacterial growth - Food Contamination - Control of Bacteria - Cleaning & Disinfectant - Personal hygiene - Pest Control All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a Certificate of Competency 7

8 3. FOOD SAFETY LEGISLATION MIN/MAX DELEGATES: 15/20 (Training can be scheduled in a African Language if so required training material will remain in ) - Quality control managers, Quality control staff, any food preparation staff PRE-REQUISITES: Basic Food Safety Knowledge - Introduction - Prohibition of sale of food stuffs - Certificate of acceptability - Standards and requirements for food premises - Prohibition for the sale of meat Depending on the Level of the learner assessment will result in the delegate receiving a competency or attendance Certificate 4. MANAGEMENT & SUPERVISORY STAFF - BASIC INTRODUCTION TO FOOD SAFETY Half a Day MIN/MAX DELEGATES: 8/20 RECOMMENDED: Management & Supervisory Staff/ Food Safety Professionals At least one year experience in implementation or maintenance of a food safety system based on ISO22000/HACCP/BRC or equivalent Basic Introduction to Food Safety for Food Handlers & Supervisors: A basic introduction to the importance of Food Safety, Food Pathogens Food Pathogens and Microbiology, Types of food hazards and cross-contamination and basic hygiene and safety measured to prevent food hazards. All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a Certificate of Competency. 8

9 5. FOOD SAFETY FOR RETAIL BUSINESSES 3 Days (Training can be scheduled in a African Language if so required training material will remain in ) Management/ Quality Control Staff/ Quality Assurance staff - Legislation & Supervisory Management: National Health Act 2003 (61 of 2003); Meat Safety Act 2000 (40 of 2000); Foodstuff, Cosmetics and Disinfectants Act 1972 (54 of 1972; Regulation R962; SANS 10049:2011 Food Safety Management - Cleaning - Contamination Control - Applying and monitoring good hygiene - Implement good food safety procedures - Basic Microbiology - Temperature control - Types of Hazards - Preventing growth of Microorganisms - Food Preparation & Handling All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a Certificate of Competency 9

10 6. BASIC FOOD SAFETY & MEAT HYGIENE TRAINING MIN/MAX DELEGATES: 8/25 (Training can be scheduled in a African Language if so required training material will remain in ) Food Preparation staff (meat)/ Butcheries/ Packers etc. PRE-REQUISITES: None - Basic microbiology - Micro-organisms and food poisoning - Bacterial growth - Food contamination - Control of bacteria - Cleaning and disinfection - Personal hygiene - Pest control Depending on the Level of the learner assessment will result in the delegate receiving a competency or attendance Certificate 10

11 7. HYGIENE PRINCIPLES IN A POULTRY ABATTOIR 2 Days All Staff in the Poultry industry sector/ QC/ QA - Basic microbiology - Personal protective clothing (PPC & PPE) - Infrastructure required to adhere to personal hygiene - Disease transmission - Medical examinations for staff working in meat processing plants - Reporting procedures for illness - Information workshops: meetings, letters and training - Responsibilities to ensure good hygiene practices - Personal hygiene and requirements of personal hygiene - Consequences of non-compliance - Cleaning and sanitation - Importance of pest control - Handling of machinery All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a Certificate of Competency 11

12 8. ABATTOIR HYGIENE AND MEAT SAFETY STANDARDS (Poultry & Red Meat) 3 Days All Staff in the Poultry industry sector/ QC/ QA - Meat safety and hygiene legislation and standards - Local and global trends and protocols are described in terms of their impact on abattoir operations - The assurance of meat safety and hygiene is explained in terms of an integrated quality management approach - Critical aspects that have an impact on the achievement of meat safety hygiene standards - Assess the conformance status of the abattoir workplace environment - Key meat safety and hygiene indicators - Risk areas and monitoring points - Abattoir schematic floor plans and process flow diagrams applicable to the workplace - Critical control points are identified and hygiene safety standards are applied - Conducting a planned and structured assessment (HAS - hygiene assessment system) - Control measures put in place and implemented to achieve required meat and hygiene safety - Production and process control requirements - Personnel practices, facility construction and maintenance All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a Certificate of Competency 12

13 9. POULTRY MEAT EXAMINERS (PME) TRAINING CONTACT SESSIONS: COURSE CONSISTE OF: MIN/MAX DELEGATES: Min 6 Months/Max 1 Year 2 (Two) theoretical contact sessions 3 (Three) practical contact sessions i. Part 1 Abattoir practice. This part is a generic section that applies to all meat examiner / inspection courses namely Game meat, Red meat, Poultry meat etc. ii. Part 2 Meat inspection this part is specific to the meat inspection aspects as require by the Meat Safety Act 40 of 2000 Candidate needs to be competent in both Part 1 & Part 2 to obtain a Competency Certificate. On-Site at Clients premises/ Arranged Venue if not possible on site Poultry Meat Examiners Please note: The course content is currently under review and has not yet been finalised and approved by the National Department of Agriculture, Forestry and Fisheries. In this regard it needs to be stressed that this said training will be facilitated and conducted on the previously approved course content - Microbiology - Personal protective clothing (PPC & PPE) - Poultry Abattoir Layout and Construction - Poultry processing - Poultry anatomy - Poultry diseases & Conditions - Poultry pathology - Poultry meat inspection - Personal Hygiene - Handling of waste & condemned material - Pest Control - Sanitation - Quality Control Tests and/or projects will be given to the learners to monitor their knowledge and progress, which should be completed inbetween the contact sessions. An assessment will be written either in July or December to determine competency depending on duration of completion of the course. 13

14 10. HYGIENE MANAGEMENT SYSTEMS 3 Days (Training can be scheduled in a African Language if so required training material will remain in ) Quality Control Staff/ Quality Assurance staff/ Management of food establishments - Hygiene management and document management systems - Schematic plan and flow diagrams of slaughter processes - Potential hazards - Importance of ante-mortem inspections - Slaughter and dressing process - Meat inspection - Personal hygiene and medical fitness checks - Cleaning and sanitation - Pest control - Sterilizer and water control - Waste management and maintenance Thermo-control - Relevant legislation All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a Certificate of Competency 14

15 11. UNDERSTAND GMP's/PRP's MIN/MAX DELEGATES: 8/25 PRE-REQUISITES: (Training can be scheduled in a African Language if so required training material will remain in ) Abattoir Staff/Bakery Staff/ Butchery Staff/ Kitchen Staff/QA/QC/Supervisors/ Shift Managers Delegates must be comfortable in communicating in and need suitable reading & writing skills. Delegates should have attended the Basic Food Safety & Hygiene Training course. Covers all main GMP's and requirements of the R962 Hygiene Regulations: - Personnel - Pest Control - Facilities, construction and maintenance - Equipment - Cleaning - Traceability & Recall - Documentation All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a Certificate of Competency 15

16 12. GOOD MANUFACTURING PRACTISES (GMP/PRP's) 3 Days PRE-REQUISITES: (Training can be scheduled in a African Language if so required training material will remain in ) Quality Control staff/quality Assurance staff Delegates must be comfortable in communicating in and need suitable reading & writing skills. Delegates should have attended the Basic Food Safety & Hygiene Training course. - What are GMPs/PRPs? - Quality management systems - Personnel practices - Cleaning and sanitation - Pest control and vermin control - Construction and maintenance - Production and process control - Policies and procedures - References - Legislation All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a Certificate of Competency 16

17 13. MANAGEMENT & SUPERVISORY STAFF - MANAGEMENT OF PRE-REQUISITE PROGRAMMES MIN/MAX DELEGATES: 8/20 RECOMMENDED: Management & Supervisory Staff/ Food Safety Professionals At least one year experience in implementation or maintenance of a food safety system based on ISO22000/HACCP/BRC or equivalent - Management of Pre-requisite Programmes A detailed look at Pre- requisite programmes as outlines in ISO22000:2005 & ISO/TS All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a Certificate of Competency 17

18 14. HACCP AWARENESS: PRINCIPLES & OVERVIEW TRAINING 2 Days MIN/MAX DELEGATES: 8/20 PRE-REQUISITES: (Training can be scheduled in a African Language if so required training material will remain in ) Quality Control staff/quality Assurance staff/ Auditors/Management Delegates should have attended the Basic Food Safety & Hygiene Training course. Delegates must be comfortable in communicating in and need suitable reading & writing skills - Hazard analysis and critical control points (HACCP) related terminology (SANS10330) - Understand the need for HACCP - Foodborne illness - Understand the meaning of food-borne illness, symptoms of food poisoning, people at risk and high risk foods as well as the requirements for the multiplication of bacteria - Food safety hazards - Identify the three types of food hazards and explain how the hazards could be controlled - HACCP prerequisites - Understand the importance of prerequisite programmes in the development of HACCP systems. - Overview of HACCP principles - identify the 7 HACCP principles and 12 Stages to be followed in the development of a HACCP system and to gain some knowledge of the methodologies that are being used in the application of the 12 Stages. - CCP monitoring & CCP Decision Tree All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a Certificate of Competency - Accredited through the FOODBEV SETA: Accreditation No: 587/00133/ US120239, Level 3, Credits 6 18

19 15. HACCP IMPLEMENTATION TRAINING 3 Days PRE-REQUISITES: (Training can be scheduled in a African Language if so required training material will remain in ) Quality Control staff/quality Assurance staff/ Auditors/Food Safety and HACCP Team/ Management Delegates should have attended formal GMP/PRP s training. Delegates must be comfortable in communicating in and need suitable reading & writing skills - Background to HACCP - Evolution and acceptance of HACCP - The integration of national and international standards within HACCP - Preparation of HACCP - Overview of HACCP principles - Food safety hazards - Hazard analysis - Practical application of HACCP - Management of HACCP - Validation and verification of HACCP - Benefits, limitations and barriers of HACCP - Use of the CODEX decision tree for raw materials and final products All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a Certificate of Competency 19

20 16. HACCP FOR SUPERVISORS PRE-REQUISITES: (Training can be scheduled in a African Language if so required training material will remain in ) Supervisors/ Operators/ New HACCP team members Delegates should have attended the Basic Food Safety & Hygiene and HACCP Awareness Training courses. Delegates must be comfortable in communicating in and need suitable reading & writing skills - Introduction to HACCP & Codex Principles - Hazards - 4 Types of hazards - Benefits of HACCP All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a Certificate of Competency 20

21 17. HACCP ADVANCED FOR ISO22000 & FSSC22000 IMPLEMENTATION TRAINING 4 Days PURPOSE: Delegates receives: This course has been designed for those working in all sectors of the food and beverage processing industries, who establish, implement and manage food safety management systems. These include food safety team leaders, certification body personnel, HACCP coordinators, food safety managers, quality managers and technical managers, auditors, Environmental Health practitioners and consultants. Environmental Health practitioners and consultants. To enable delegates to understand, implement and manage FSSC 22000: 2008 as their food safety management system with a view to third party certification. Understanding a Food Safety Management System Prerequisite Programmes: review of ISO TS requirements 7 Codex Principles of HACCP FSSC 22000: 2008 Requirements Legal requirements and legal register The additional FSSC requirements Planning an Effective Food Safety Management System Leading a Food Safety Team Practical Application of FSSC Requirements Verification and Maintenance of the Food Safety Management System Effective Implementation of FSSC ISO 22000: 2005 will be provided All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a Certificate of Competency 21

22 18. MANAGEMENT & SUPERVISORY STAFF - PRP & HACCP TRAINING 2 Days MIN/MAX DELEGATES: 8/20 RECOMMENDED: Management & Supervisory Staff/ Food Safety Professionals At least one year experience in implementation or maintenance of a food safety system based on ISO22000/HACCP/BRC or equivalent PRP & HACCP training for Supervisory Level - i. Pre-requisite Programmes 1 day (Optional if already trained, compulsory if not) - ii. Introduction to HACCP the Theory 0.5 days (Compulsory) - iii. Practical implementation & maintenance of a HACCP system 0.5 days (Compulsory) Compulsory assessment after each course. Depending on successful completion each delegate will be issued with a Certificate of Competency 22

23 19. MANAGEMENT & SUPERVISORY STAFF - HACCP TRAINING FOR MANAGERS 3 Days RECOMMENDED: Management & Supervisory Staff/ Food Safety Professionals At least one year experience in implementation or maintenance of a food safety system based on ISO22000/HACCP/BRC or equivalent PRP & HACCP training for Supervisory Level - i. Pre-requisite Programmes 1 day (Optional if already trained, compulsory if not) - ii. Introduction to HACCP the Theory 0.5 days (Compulsory) - iii. Practical implementation & maintenance of a HACCP system 0.5 days (Compulsory) - iv. Detailed training on Principles 1 7: (1 day) - v. How to do a complete hazard analysis - vi. What should be considered in the flow diagram - vii. CP s vs. CCP s - viii. How to control CCP s successfully - ix. Successful management review - x. Document Control for HACCP Compulsory assessment after each course. Depending on successful completion each delegate will be issued with a Certificate of Competency 23

24 20. MANAGEMENT & SUPERVISORY STAFF - INTRODUCTION TO QUALITY MANAGEMENT MIN/MAX DELEGATES: 8/20 RECOMMENDED: Management & Supervisory Staff/ Food Safety Professionals At least one year experience in implementation or maintenance of a food safety system based on ISO22000/HACCP/BRC or equivalent Introduction to Quality Management Processes of quality management and sampling practices as outlined in ISO9001 All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a Certificate of Competency 21. ISO22000 INTRODUCTION & OVERVIEW 2 Days Management & Supervisory Staff/ Food Safety Professionals RECOMMENDED: Delegates must have attended HACCP, GMP & PRP s Training - This Introductory course will focus on the ISO22000 Standard from a QMS and Food Safety Management System view - A Systems approach where procedures are documented, approved, adhered to, monitored and improved to ensure that non-conformances are identified and corrected All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a Certificate of Competency 24

25 22. INTERNAL AUDITING FOR ISO22000 TRAINING (AUDIT TECHNIQUES) PRE-REQUISITES: Suitable for Food Industry staff, Factory and laboratory staff who need to conduct Internal Audits Requires prior food safety knowledge - Definitions & Introduction to Audits - Planning the Internal Audit - Conducting the Internal Audit - Compiling the Internal Audit Report and follow-up All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a Certificate of Competency 25

26 23. PRINCIPLES OF AUDITING & INTERNAL AUDITING PRACTISES TRAINING- ISO Days PRE-REQUISITES: Individuals involved in the audit process, including the person managing the audit programme, auditors and audit teams. HACCP for Supervisors training must be attended prior to attending this course OUTCOME: Explain the requirements of auditing as defined in ISO Audit Terminology Specific: Definitions, Terminology, Audit Scope, Objectives, Auditee, Audit Client, Audit Programme & Audit Plan - Principles relating to Auditor (should adhere to) - Required Auditors Skills and Knowledge: Personal Attributes, Generic, Specific & Practical Knowledge & Skills - Collecting & Verifying Information - Source information - How to conduct Interviews - How to Generate Findings - Principles of Auditing - auditing an effective and reliable tool in support of management policies & control - Managing an Audit Programme - Conducting Audit Activities - Auditor Evaluation All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a Certificate of Competency 26

27 24. MANAGEMENT & SUPERVISORY STAFF - INTERNAL AUDITING RECOMMENDED: Management & Supervisory Staff/ Food Safety Professionals At least one year experience in implementation or maintenance of a food safety system based on ISO22000/HACCP/BRC or equivalent Internal Auditing including - - i. Purpose of Internal Audits, - ii. the difference between inspection and auditing, - iii. Different types of Internal Audits, - iv. Auditing Process - v. Observations & Timekeeping - vi. Auditing against a required element - vii. Attributes of a successful auditor - viii. Documenting findings - How to observe and raise non-conformances - ix. Report writing - x. Objectivity - xi. Interview techniques - xii. Objective evidence - xiii. Follow up on Audit Results All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a Certificate of Competency. 27

28 25. FSSC22000 AWARENESS TRAINING TRAINER: PRE-REQUISITES: OUTCOME: Facilitated by Annelie Coetzee Quality Control staff/quality Assurance staff/ Food Safety Team members/ Management Delegates must have attended HACCP, HMP & PRP s Training Gain an understanding of all's role in meeting the requirements of ISO22000 and ISO/TS22002 in order to assist with implementation, maintenance, verification, management and improvement/updating of a Food Safety Management System based on ISO22000/FSSC An overview of food safety system standards - Document control- understand the documentation hierarchy - Record control - a review of importance of completion of records so that it accurately reflects activities - The need for teamwork and co-operation in implementing a Food Safety Management System System for ISO22000/FSSC Management Responsibility in a FSMS, covering policy, objectives, communications etc. - Resource Management - HACCP - the 12 Codex Aliment Arius steps - Control measures used in a FSMS: PRP's required for FSMS (ISO/TS ) illustrated with with photographs; Operational PRP's, HACCP plan, CCP's - Traceability requirements - Control of nonconformity and corrective actions - Handling of potentially unsafe product - Handling of product recalls, withdrawals and emergency situations - Validation, verification and review procedures: Auditing of the food safety management system; Analysis of results; Improving and updating the FSMS. Your role in ensuring an up-to- date, effective FSMS - Overview of the additional FSSC requirements published by FSSC There is a written test after the course and delegates who achieve a 70% pass mark and have passed continual evaluation will be issued with a certificates od successful completion 28

29 26. MANAGEMENT & SUPERVISORY STAFF -FSSC22000 TRAINING 4 Days (Compulsory) to attend all 4 days) RECOMMENDED: Day 1 Management & Supervisory Staff/ Food Safety Professionals Basic understanding of HACCP - Introduction and Benefits of FSSC Process Approach to Successful management planning - Setting food safety objectives - Management Responsibility including effective communication - Resource provision How to approach human resource aspect - Document control requirements Day 2 - Pre-requisite programs the ISO/TS way - Traceability Day 3 - HACCP the ISO22000 way - How to do a complete risk analysis - What should be considered in the flow diagram - What should be considered in the flow diagram - Managing the HACCP & OPRP Plan - How to approach non-conformances Day 4 - How to do a practical & useful internal audit - What to do with results of verification - Monitoring & Measuring - Successful management review - What is continuous improvement in an FSSC22000 compliant business? Written examination must be successfully completed (>75%) to obtain certificate of completion, otherwise certificate of attendance is awarded 29

30 27. FSSC22000 / SAATCA REGISTERED LEAD AUDITOR TRAINING 4 Days (Compulsory) to attend TRAINER: PRE-REQUISITES: RECOMMENDED: OUTCOME: COURSE STRUCTURE: POST COURSE: Facilitated by Annelie Coetzee FOOD SAFETY MANAGEMENT PROFESSIONALS Advanced Level training & experience - At least 2 days PRP training - At least 3 days HACCP training - At least 3 days ISO22000 training NOTE: Proof of training as per these pre-requisites MUST be supplied upon registration - Experience in PRP's, HACCP and ISO Knowledge of legislation and standards pertaining to the food industry - Completion of a pre-course knowledge evaluation and a pre-course workbook - Copies of ISO22000:2005, SANS10049, SANS10330:2007 required At least one year experience in implementation or maintenance of a food safety system based on ISO22000/HACCP/BRC or equivalent Gain an understanding of all's role in meeting the requirements of ISO22000 and ISO/TS22002 in order to assist with implementation, maintenance, verification, management and improvement/updating of a Food Safety Management System based on ISO22000/FSSC Criteria for Food Safety Management Systems (closed book test daily) SANS10330:2007, SANS 10049:2012, ISO 22000: Audits: an explanation of audits, their purpose and planning; the way to approach, perform and record and audit in accordance with ISO 19011:2011, ISO17021 and ISO Auditing principles applied to Certification/ Supplier/ Regulatory audits - Auditors: their responsibilities, personal behavior and auditor selection; the Auditor Certification Scheme - Identifying non-conformances, audit strategy, process auditing & more - Accreditation & Certification processes - Auditing Techniques Submission of Evaluation, Study of Reading Material, Completion of Workbook for assessment Optional completion of a practical audit as an assignment, submission within 60 days of course There is a written test after the course and delegates who achieve a 70% pass mark and have passed continual evaluation will be issued with a certificates od successful completion 30

31 28. FSSC22000 / IRCA REGISTERED FSMS AUDITOR/ LEAD AUDITOR TRAINING (based on FSSC ISO 22000:2005.Course Cert No A 17895) 5 Days (Compulsory) to attend MIN/MAX DELEGATES: 4/20 Various Venues or on-site as required OUTCOME: PRE-REQUISITES: COURSE STRUCTURE: RECOMMENDED: On successfully completing the course, students will be able to: Audit as per the requirements of FSSC which includes ISO and ISO Understand key elements of ISO and ISO/IEC 17021Standards Plan an audit against a set of audit criteria Successfully execute a Food Safety management system audit. Create clear, concise and relevant audit reports Communicate the audit findings to a client. Food Safety Management Professionals Advanced Level training & experience - Completion of secondary education. - An understanding of report writing is desirable - Experience in the food chain and the principles used there (HACCP, GMP, GAP legislation ) - An understanding of relevant key food safety legislation & pre-requisite programmes. - Prior knowledge of the requirements of ISO & ISO is required, as a minimum the standard must be read before the course. - Knowledge of the requirements of ISO which may be gained by completing an IRCA certified FSMS Foundation Training course or equivalent / by self-study of ISO standard. The course uses a mixture of taught sessions, discussions and practical exercises to achieve its aims. The practical exercises are based upon a fictional company. However, the procedures, work instructions and data are typical and could relate to many different enterprises equally. The practical exercises have been carefully designed to focus upon issues that commonly arise during FSSC audits. At least one year experience in implementation or maintenance of a food safety system based on ISO22000/HACCP/BRC or equivalent Food Safety Issues Food safety Management Systems overview. Specifications related to Pre-requisite programmes What to look for in Food safety Management System. Audit Techniques. What to look for in Management Responsibility. What to look for in Communication. What to look for in Planning of safe products. What to look for in Updating and Improvement. Accreditation Issues. Practical Exercises and Feedback CONTINUE ON PAGE 32 31

32 28. FSSC22000 / IRCA REGISTERED LEAD AUDITOR TRAINING CONTINUE There is a two-hour examination for this course. Electronic devices, including laptops and mobile phones, are not permitted into the examination room. Delegates will also be assessed on the basis of their progress throughout the exercises. Delegates who successfully complete both the examination and the continuous assessment will be awarded a certificate of Successful Completion and will satisfy the formal training requirements for IRCA FSMS Auditor Certification scheme. 32

33 TRAINING COURSES OUTLINE: MICROBIOLOGY 28. SAMPLING & SAMPLING TECHNIQUES TRAINING MIN/MAX DELEGATES: 8/20 (Training can be scheduled in a African Language if so required training material will remain in ) Quality Control Managers/ Quality Control Staff/ Food Safety Microbiologists Food Related Industries/ All responsible for taking Samples PRE-REQUISITES: Delegates must be comfortable in communicating in and need suitable reading & writing skills - Introduction - Food sampling definitions - Taking a representative food sample - Representative food samples - Sample collection - Food sampling techniques - Food sampling processes and equipment - Recording procedure and monitoring - Documentation All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a Certificate of Competency 33

34 29. FOOD MICROBIOLOGY FOUNDATIONS TRAINING PRE-REQUISITES: Suitable for laboratory or quality staff without formal qualification. Chemical & Processing staff who need microbial understanding. Delegates should have attended the Basic Food Safety & Hygiene Training courses. Delegates must be comfortable in communicating in and need suitable reading & writing skills - Introduction - Anatomy of microbes - Champions of food poisoning (Salmonella) - More deadly organisms (Listeria) - The spore formers - Viruses in foods as well as molds & mycotoxins - Food sampling processes and equipment - Various control measures for development & production of safe foods All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a Certificate of Competency 34

35 30. MICROBIOLOGY FOR FOOD HANDLERS TRAINING 2 Days PRE-REQUISITES: (Training can be scheduled in a African Language if so required training material will remain in ) Quality Control Managers/ Quality Control Staff/ Food processing plant staff/ Swab takers Delegates should have attended the Basic Food Safety & Hygiene Training courses. Delegates must be comfortable in communicating in and need suitable reading & writing skills - Concept of microbiology in a food handling environment - Existence of micro-organisms - Growth and reproduction of micro-organisms - Good manufacturing practices All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a Certificate of Competency 35

36 TRAINING COURSES OUTLINE: OCCUPATIONAL HEALTH & SAFETY 31. HEALTH & SAFETY REPRESENTATIVE TRAINING 2 Days MIN/MAX DELEGATES: 8/25 (Training can be scheduled in a African Language if so required training material will remain in ) Health and Safety representatives/newly appointed incident investigators/ Managers and investigation team members - Legislation and investigation requirements - Purpose of investigations - Legal requirements of recording and reporting - Impact of non-compliance - Legislation and documentation - Planning and preparing for a risk assessment - Assessment of a situation - Collecting and analyzing the information - How to compile an incident report - Develop and implement a risk assessment program - How to conduct a risk assessment audit - Post-investigation function All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a Certificate of Competency 36

37 32. HAZARD IDENTIFICATION & RISK ASSESSMENT (HIRA) TRAINING MIN/MAX DELEGATES: 8/25 Safety, Health, Environment and Quality (SHEQ) Managers & officers/- Representatives and committee members/ Contractors - Purpose of risk assessments - Legislation - Hazard identification - Risk assessments - Importance of conducting a risk assessment - Supplementary legislation and documentation - Legal compliance and HIRA - Plan and conduct risk assessments - How to prepare for risk assessments - Conduct hazard identification and risk assessments - Remedial actions and follow-up actions - Consequences of non-compliance All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a Certificate of Competency 37

38 33. INCIDENT INVESTIGATION TRAINING MIN/MAX DELEGATES: 8/25 Newly appointed incident investigators/health and safety representatives/managers and investigation team members - Legislation and investigation requirements - Purpose of investigations - Legal requirements of recording and reporting - Causes and effects of incidents - Impact of non-compliance - Legislation and documentation - Planning and preparing for risk assessments - Assessments of situations - Collecting and analyzing the information - How to compile an incident report - Develop and implement risk assessment programmes - How to conduct a risk assessment audit - Post-investigation functions All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a Certificate of Competency 38

39 34. OCCUPATIONAL HEALTH & SAFETY (OHS) ACT COMPLIANCE AND LIABILITY TRAINING 2 Days Safety, Health, Environment and Quality (SHEQ) managers/risk managers/ Health and safety representatives Management of companies - Duties and accountabilities - Organisational structuring - Employer responsibilities - Management responsibilities - Training and legal compliance - Employees and compliance - Development of a compliance plan - Assessments of situations - Risk assessment and control measures - Civil and criminal liability - Basis for legal existence - Access to information - Implication of non-compliance All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a Certificate of Competency 39

40 35. FIRST AID (LEVEL 1) TRAINING 2 Days REGISTRATION & ACCREDITATION: DOL REGISTERED/ SETA ACCREDITED Newly appointed First Aiders/ Public: This training programme will help you to be able to assess an emergency situation and to provide basic First Aid. For any person who is required to assess an emergency situation and provide Basic Life Support and Basic First Aid in order to stabilise patients. Emergency Scene Management - Introduction - Identifying an Emergency Situation - The Good Samaritan Law First Aid - Basic First Aid Procedures - Hygiene during First Aid - Physical Exam - First Aid Procedures Common Injuries - What is a Common Injury - Wounds - Fractures - Burns - Shock, Unconsciousness & Fainting - Head & Spinal Injury All delegates will be assessed during & after each course (Theory & Practical). Depending on successful completion each delegate will be issued with a Certificate of Competency 40

41 36. FIRST AID (LEVEL 2) TRAINING 3 Days REGISTRATION & ACCREDITATION: DOL REGISTERED/ SETA ACCREDITED The purpose of this training programme is to educate, train and develop professional First Aiders. This programme is intended for people who are required to assess an emergency situation, provide Basic Life Support and identify, explained and managed injuries according to accepted protocols. Emergency Scene Management & Assessment - Identifying an Emergency Situation - The Good Samaritan Law - First Aid Kit Anatomy and Physiology - Systems of the Human Body Primary Emergency Life Support - Basic First Aid Procedures - Hygiene during First Aid - Physical Exam - First Aid Procedures Common Injuries - What is a Common Injury - Wounds - Eye Injuries - Hand Injuries - Chest, Abdominal and Pelvic Injuries - Fractures - Burns - Shock, Unconsciousness & Fainting - Fits, Breathlessness & Skin Reactions - Poisoning, Bites & Stings - Head & Spinal Injury - Environmental Related Illnesses & Injuries All delegates will be assessed during & after each course (Theory & Practical). Depending on successful completion each delegate will be issued with a Certificate of Competency 41

42 37. FIRST AID (LEVEL 3) TRAINING 5 Days REGISTRATION & ACCREDITATION: DOL REGISTERED/ SETA ACCREDITED Professional First Aiders - For people who are required to assess an emergency situation, provide Basic Life Support and identify, explained and managed injuries according to accepted protocols Emergency Scene Management & Assessment - Identifying an Emergency Situation - The Good Samaritan Law - First Aid Kit Anatomy and Physiology - Systems of the Human Body Primary Emergency Life Support - Basic First Aid Procedures - Hygiene during First Aid - Physical Exam - First Aid Procedures Common Injuries - What is a Common Injury - Wounds - Eye Injuries - Hand Injuries - Chest, Abdominal and Pelvic Injuries - Fractures - Burns - Shock, Unconsciousness & Fainting - Fits, Breathlessness & Skin Reactions - Poisoning, Bites & Stings - Head & Spinal Injury - Environmental Related Illnesses & Injuries - Behavioral Emergencies - Emergency Child Birth All delegates will be assessed during & after each course (Theory & Practical). Depending on successful completion each delegate will be issued with a Certificate of Competency 42

43 38. BASIC FIREFIGHTING TRAINING REGISTRATION & ACCREDITATION: SETA ACCREDITED OHS Representative, Warehouse-, Retail-, Packing-, Sales staff, Transport Operators, Law-enforcement personnel Practical assessments will be done through demonstration only unless facilities are available and arranged per ordinance of your local Fire Department Fire & Repellents - Fire & Combustion Elements - Controlling Combustion - Personal Safety Fire Extinguishers - Fire Extinguishing Agents - Types of Extinguishers - Extinguisher Operating Procedure Fire Hose Reels & Ancillary Extinguishing Equipment - Fire Hose Reels - Fire Blankets - Sand Buckets All delegates will be assessed during & after each course (Theory & Practical). Depending on successful completion each delegate will be issued with a Certificate of Competency 43

44 39.FORKLIFT (NOVICE) TRAINING MAX DELEGATES: 4 Days 4 Delegates Clients premises 40.FORKLIFT (RECERTIFICATION) TRAINING MAX DELEGATES: 4 Delegates Clients premises AIA/OHIB TRAINING (CURRENTLY UNDER DEVELOPMENT) 41.ASBESTOS TRAINING 42.NOISE EXPOSURE AWARENESS TRAINING 43.HAZARDOUS CHEMICAL SUBSTANCE AWARENESS TRAINING 44.INTRODUCTION TO AIA STRESSORS IN THE WORKPLACE TRAINING 45. ERGONOMICAL STRESSES IN THE WORKPLACE 44

45 TRAINING RESERVATION REGISTRATION FORM Date of Application dd/mm/yyyy Province COMPANY DETAILS Company / Name & Surname ID No Physical Business Address Postal Business Address Postal Code Contact Person & Address Telephone Tel: Cell: Purchase Order No (if required on Invoice) VAT Number Dietary Requirements DELEGATES REGISTRATION We are interested in attending the following Training Course/s : Date of Training Number of Days Number of Candidates Please note that 6 or more delegates must be obtained before training dates can be confirmed PAYMENT DETAILS AUTHORISATION Cheques: Currency of Payment ZAR USD Signatory must be signed by an authorized person on behalf of the Concerned Company/ yourself. This booking is not valid without a signature. I the undersign, hereby authorize the appointment of Aspirata to provide the above selected service Aspirata Auditing Testing and Certification (Pty) Ltd on behalf of my company/ for myself. I there for authorize that this transaction is formal under my company policy/for myself, we/ I shall oblige to the required payment due to the service provider Electronic Transfer Funds (EFT) SIGNATURE OF A SIGNATORY: Account Name Aspirata Auditing Testing & Certification (Pty) Bank Name ABSA - CIBW Name: Account No Branch Code Sign: Branch Reference No. Hatfield ASP/TR2015 Please note that payments must only be made if the training is confirmed and an official Aspirata Invoice has been received. Please return you applications to: Angeline Nel Training Co-Ordinator: Aspirata training@aspirata.co.za Fax No: