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Food Safety : ISO 22000:2018 Food Safety Management Awareness

Food Safety : ISO 22000:2018 Food Safety Management Awareness

This course is aimed at all delegates who seek an insight into food safety with regards to all food handlers, waiters, kitchen assistants, chefs, childminders, food demonstrators and many others.

R 750 per delegate
Duration 12 months access to the course
NQF Level
Certification Certificate of Competence
Language English

To sign up for this course:

Course Overview

Food Safety Awareness on ISO 22000 will benefit delegates planning to complete other FSMS training for internal and lead auditor training courses. The course provides a strong basis of knowledge and understanding of ISO 22000 upon which to build auditing skills. The aim for this course is for delegates to be able to understand the purpose of a Food Safety Management System based on HACCP principles.

Who Should Attend?

This course is aimed at all delegates who seek an insight into food safety with regards to all food handlers, waiters, kitchen assistants, chefs, childminders, food demonstrators and many others.

Course Objectives

  • The purpose of this course is to equip supervisors on the basic levels and understanding of food safety and the requirements of this standard. This starts off with an understanding of micro-organisms to various hazardous food safety precautions.
  • The course is also aimed at delegates to understand the importance of the etiquette of continuous hand washing as well as personal hygiene.
  • All delegates will also understand the effective communication when ensuring thorough food safety

Course Outline

  • What is ISO 22000:2018?
  • What is ISO 22000:2018 Management System?
  • Key Elements of the ISO 22000:2018 broadly discussed
  • Food poisoning risks
  • Personal hygiene precautions
  • Understanding cross contamination and its precautions
  • HACCP
  • Delivery of safe food conditions
  • Storage requirements of food
  • Allergens found in various foods
  • Complaints & laws surrounding food
  • Bacteria found in food that could be hazardous
  • Cleaning of food preparation areas and tools used
  • Waste and Pests

Benefits

  • Understanding Food Safety, as well as an overview of ISO 22000:2018.
  • Understanding the overview of Regulatory and Statutory Requirements related to Food Safety and Hygiene.
  • How to manage Safety and Food Hygiene at your workplace
  • Fun and vibrant way for employees to engage and understand day to day Food Safety and Hygiene requirements
  • The integral management system will record progress and store the relevant data for auditing and due diligence purposes.
  • The online availability from WWISE enables training for everyone at any time in any place. Members of staff do not have to leave their workplace and the interactive nature of our subject delivery rein forces the learning message

Certification

  • All delegates who successfully pass the assessment over 60% will be issued with a certificate of competence.
  • If you receive lower than 60% a certificate of attendance will be issued.

Assessment

  • An Assessment at the end of the course will be required.
  • A minimum of 60% is to be achieved to attain a Competence Certificate.
  • If you achieve lower than 60% but get between 40 – 59% a second attempt will become available.
  • If you get lower than 40% and fail the second attempt, you will need to re-purchase the course.
  • An attendance certificate is awarded to you regardless of a pass or fail.

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