TRAINING PROSPECTUS & COURSE CONTENT - …aspirata.co.za/wp-content/uploads/2016/02/TRAINING-PROSPECTUS... · TRAINING PROSPECTUS & COURSE CONTENT . Aspirata Auditing Testing & Certification

Aspirata Auditing Testing & Certification (Pty) Ltd is a company of Micromega Holdings Reg No: 2013/002068/07

ASPIRATA AUDITING TESTING & CERTIFICATION (PTY) LTD

Unit 2, Berkley Office Park,No.8 Bauhinia Street, Highveld Techno Park,Centurion,0046 Tel: + 27 12 685 0800

Fax: + 27 12 685 0899 E-mail: [email protected]

TRAINING PROSPECTUS 2016

‘Promoting excellence through skills and continuous development’

TRAINING PROSPECTUS & COURSE CONTENT


TRAINING PROSPECTUS 2016 LIST OF TRAINING COURSES TRAINING COURSES OUTLINE: FOOD SAFETY

PAGE: CAREER PATH 4-5

1. 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 13

10 HYGIENE MANAGEMENT SYSTEMS TRAINING 14

11 UNDERSTAND GMP's/PRP's TRAINING 15

12 GOOD MANUFACTURING PRACTISES (GMP/PRP's) TRAINING 16

13 MANAGEMENT & SUPERVISORY STAFF - MANAGEMENT OF PRE-REQUISITE PROGRAMMES TRAINING 17

14 HACCP AWARENESS: PRINCIPLES & OVERVIEW TRAINING 18

15 HACCP IMPLEMENTATION TRAINING 19

16 HACCP FOR SUPERVISORS TRAINING 20

17. HACCP ADVANCED FOR ISO22000 & FSSC22000 IMPLEMENTATION TRAINING 21

18 MANAGEMENT & SUPERVISORY STAFF - PRP & HACCP TRAINING 22

19 MANAGEMENT & SUPERVISORY STAFF - HACCP TRAINING FOR MANAGERS 23

20 MANAGEMENT & SUPERVISORY STAFF - INTRODUCTION TO QUALITY MANAGEMENT TRAINING 24

21 ISO22000 INTRODUCTION AND OVERVIEW TRAINING 24

22 INTERNAL AUDITING FOR ISO22000 TRAINING (AUDIT TECHNIQUES) 25

23 PRINCIPLES OF AUDITING & INTERNAL AUDITING PRACTISES TRAINING- ISO19011 26

24 MANAGEMENT & SUPERVISORY STAFF - INTERNAL AUDITING TRAINING 27

25 FSSC22000 AWARENESS TRAINING (OR REFRESHER) TRAINING 28

26 MANAGEMENT & SUPERVISORY STAFF - FSSC22000 TRAINING 29

27 FSSC22000 / SAATCA REGISTERED LEAD AUDITOR TRAINING 30

28 FSSC22000 / IRCA REGISTERED LEAD AUDITOR TRAINING 31-32


LIST OF TRAINING COURSES

PAGE: TRAINING COURSES OUTLINE: MICROBIOLOGY

28 SAMPLING & SAMPLING TECHNIQUES TRAINING 33

29 FOOD MICROBIOLOGY FOUNDATIONS TRAINING 34

30 MICROBIOLOGY FOR FOOD HANDLERS TRAINING 35

TRAINING COURSES OUTLINE: OCCUPATIONAL HEALTH & SAFETY

31 HEALTH & SAFETY REPRESENTATIVE TRAINING 36

32 HAZARD IDENTIFICATION & RISK ASSESSMENT (HIRA) TRAINING 37

33 INCIDENT INVESTIGATION TRAINING 38

34 OCCUPATIONAL HEALTH & SAFETY (OHS) ACT COMPLIANCE AND LIABILITY TRAINING 39

35 FIRST AID (LEVEL 1) TRAINING 40



38 BASIC FIREFIGHTING TRAINING 43

39 FORKLIFT (NOVICE) TRAINING 44

40 FORKLIFT (RECERTIFICATION) TRAINING 44

TRAINING COURSES OUTLINE: AIA/OHIB

41. ASBESTOS TRAINING (Currently under development) 44

42. NOISE EXPOSURE AWARENESS TRAINING (Currently under development) 44

43. HAZARDOUS CHEMICAL SUBSTANCE AWARENESS TRAINING (Currently under development) 44

44. INTRODUCTION TO AIA STRESSORS IN THE WORKPLACE TRAINING 44

45. ERGONOMICAL STRESSES IN THE WORKPLACE TRAINING 44

ASPIRATA: TRAINING RESERVATION FORM 45

Please contact Aspirata ([email protected]) 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

4

CAREER PATH

Production Manager

Logistics Manager

4 Days

QA Manager

Maintenance Manager

Microbiologist

Product Development

1 Day

Department Managers

QA Manager

2 Days

Team Managers

Factory & Laboratory staff conducting

1 Day

Int Aud to meet ISO Standards

Quality Control Managers

2 Days

Quality Control Staff

Food Processing plant staff

Production Supervisor

1 Day

Swab takers

Quality Control Managers

Quality Control Staff

Food Safety Microbiologists

1 Day

Food Related Industries

All responsible for taking Samples

Production Manager

Department Managers

4 Days

Supervisors

Line Managers

QA

QC

1 Day

Lead Auditor (FSMS)

FSSC22000

FSSC22000 Awareness

Principles of Auditing & Internal Auditing Practices

Internal Auditing for

ISO22000

Microbiology for Food

Handlers

Food Microbiology Foundations

Sampling & Sampling

Techniques

HACCP Advanced Training for ISO22000 and

FSSC22000 Implementation

HACCP for Supervisors

5

Supervisors

Line Managers

3 Days

QA

QC

Supervisors

Line Managers

2 Days

QA/ QC

Auditors

Abattoir/Bakery/ Butchery

Kitchen Staff

3 Days

QA/ QC

Supervisors/ Shift Managers

1 Day

Factory Workers (Food

Industry)

1 Day

Milling factory workers

Packers

Farm Workers

Pickers

Sorters

1 Day

HACCP Implementation

HACCP Awareness

Good Manufacturing Practises (GMP/PRP's)

Understand GMP/PRP's

Basic Food Safety and Hygiene for Food Handlers

Basic Food Safety & Hygiene Training

HACCP Implementation

HACCP Awareness

Good Manufacturing Practises (GMP/PRP's)

Understand GMP/PRP's

Basic Food Safety and Hygiene for Food Handlers

Basic Food Safety & Hygiene Training

6

TRAINING COURSES OUTLINE: FOOD SAFETY

1. BASIC FOOD SAFETY & HYGIENE TRAINING

DURATION: 1 Day

MIN/MAX DELEGATES: 8/25

VENUE: Aspirata Venue or on-site as required

LANGUAGE: English – (Training can be scheduled in a African Language if so required training material will remain in English)

TARGET GROUP: Food Retail Staff/ Food Manufacturing Staff/ Food Production Staff/ Food Packaging Staff

PRE-REQUISITES: Delegates must be comfortable in communicating in

English and need suitable reading & writing skills

COURSE CONTENT: - Basic microbiology

- Types of food hazards

- Preventing the growth of micro-organisms

- Food preparation handling

- Personal hygiene and protective clothing

- Cleaning and sanitation

CERTIFICATION &

ASSIGNMENTS Depending on the Level of the learner assessment will result in the delegate receiving a competency or attendance Certificate

7

2. BASIC FOOD SAFETY & HYGIENE TRAINING FOR FOOD HANDLERS

DURATION: 1 Day




TARGET GROUP: Food Retail Supervisors/ Food Manufacturing Supervisors/ Food Production Supervisors/ Food Packaging Supervisors

PRE-REQUISITES: Delegates must be comfortable in communicating in English and

need suitable reading & writing skills


- Micro-Organism & Food poisoning

- Bacterial growth

- Food Contamination

- Control of Bacteria

- Cleaning & Disinfectant

- Personal hygiene

- Pest Control

CERTIFICATION &

ASSIGNMENTS

All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a Certificate

of Competency

8

3. FOOD SAFETY LEGISLATION DURATION: 1 Day




TARGET GROUP: - Quality control managers, Quality control staff, any food preparation staff

PRE-REQUISITES: Basic Food Safety Knowledge

COURSE CONTENT: - Introduction

- Prohibition of sale of food stuffs

- Certificate of acceptability

- Standards and requirements for food premises

- Prohibition for the sale of meat

CERTIFICATION &


4. MANAGEMENT & SUPERVISORY STAFF - BASIC INTRODUCTION TO FOOD SAFETY

DURATION: Half a Day



LANGUAGE: English

TARGET GROUP: Management & Supervisory Staff/ Food Safety Professionals

RECOMMENDED: At least one year experience in implementation or maintenance of a food safety system based

on ISO22000/HACCP/BRC or equivalent

COURSE CONTENT: 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.

CERTIFICATION &

ASSIGNMENTS

All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a

Certificate of Competency.

9

5. FOOD SAFETY FOR RETAIL BUSINESSES

DURATION: 3 Days




TARGET GROUP: Management/ Quality Control Staff/ Quality Assurance staff

COURSE CONTENT: - 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

CERTIFICATION &

ASSIGNMENTS


Certificate of Competency

10

6. BASIC FOOD SAFETY & MEAT HYGIENE TRAINING

DURATION: 1 Day




TARGET GROUP: Food Preparation staff (meat)/ Butcheries/ Packers etc.

PRE-REQUISITES: None

COURSE CONTENT:

- Basic microbiology

- Micro-organisms and food poisoning

- Bacterial growth

- Food contamination

- Control of bacteria

- Cleaning and disinfection

- Personal hygiene

- Pest control

CERTIFICATION &


11

7. HYGIENE PRINCIPLES IN A POULTRY ABATTOIR

DURATION: 2 Days



LANGUAGE: English

TARGET GROUP: All Staff in the Poultry industry sector/ QC/ QA


- 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


- Importance of pest control

- Handling of machinery

CERTIFICATION &

ASSIGNMENTS



12

8. ABATTOIR HYGIENE AND MEAT SAFETY STANDARDS (Poultry & Red Meat)

DURATION: 3 Days



LANGUAGE: English

TARGET GROUP: All Staff in the Poultry industry sector/ QC/ QA

COURSE CONTENT: - 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

CERTIFICATION &

ASSIGNMENTS



13

9. POULTRY MEAT EXAMINERS (PME) TRAINING

DURATION: Min 6 Months/Max 1 Year

CONTACT SESSIONS: • 2 (Two) theoretical contact sessions

• 3 (Three) practical contact sessions

COURSE CONSISTE OF: 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.

MIN/MAX DELEGATES: 10-15

VENUE: On-Site at Clients premises/ Arranged Venue if not possible on site

LANGUAGE: English

TARGET GROUP: 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

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

CERTIFICATION &

ASSIGNMENTS Tests and/or projects will be given to the learners to monitor their knowledge and progress, which should be completed in-

between the contact sessions. An assessment will be written either in July or December to determine competency depending

on duration of completion of the course.

14

10. HYGIENE MANAGEMENT SYSTEMS

DURATION: 3 Days




TARGET GROUP: Quality Control Staff/ Quality Assurance staff/ Management of food establishments

COURSE CONTENT: - 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


- Pest control

- Sterilizer and water control

- Waste management and maintenance Thermo-control

- Relevant legislation

CERTIFICATION &

ASSIGNMENTS



15

11. UNDERSTAND GMP's/PRP's

DURATION: 1 Day




TARGET GROUP: Abattoir Staff/Bakery Staff/ Butchery Staff/ Kitchen Staff/QA/QC/Supervisors/ Shift Managers

PRE-REQUISITES: Delegates must be comfortable in communicating in English and need suitable reading & writing skills. Delegates should have

attended the Basic Food Safety & Hygiene Training course.

COURSE CONTENT: Covers all main GMP's and requirements of the R962 Hygiene Regulations:

- Personnel

- Pest Control

- Facilities, construction and maintenance

- Equipment

- Cleaning

- Traceability & Recall

- Documentation

CERTIFICATION &

ASSIGNMENTS


of Competency

16

12. GOOD MANUFACTURING PRACTISES (GMP/PRP's)

DURATION: 3 Days




TARGET GROUP: Quality Control staff/Quality Assurance staff

PRE-REQUISITES: Delegates must be comfortable in communicating in English and need suitable reading & writing skills. Delegates should have

attended the Basic Food Safety & Hygiene Training course.

COURSE CONTENT: - What are GMPs/PRPs?

- Quality management systems

- Personnel practices


- Pest control and vermin control

- Construction and maintenance

- Production and process control

- Policies and procedures

- References

- Legislation

CERTIFICATION &

ASSIGNMENTS


of Competency

17

13. MANAGEMENT & SUPERVISORY STAFF - MANAGEMENT OF PRE-REQUISITE PROGRAMMES

DURATION: 1 Day



LANGUAGE: English




COURSE CONTENT: - Management of Pre-requisite Programmes – A detailed look at Pre- requisite programmes as outlines in

ISO22000:2005 & ISO/TS22002-01.

CERTIFICATION &

ASSIGNMENTS



18

14. HACCP AWARENESS: PRINCIPLES & OVERVIEW TRAINING

DURATION: 2 Days




TARGET GROUP: Quality Control staff/Quality Assurance staff/ Auditors/Management

PRE-REQUISITES: Delegates should have attended the Basic Food Safety & Hygiene Training course. Delegates must be comfortable in communicating

in English and need suitable reading & writing skills

COURSE CONTENT: - 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

CERTIFICATION &

ASSIGNMENTS


of Competency - Accredited through the FOODBEV SETA: Accreditation No: 587/00133/0614 - US120239, Level 3, Credits 6

19

15. HACCP IMPLEMENTATION TRAINING

DURATION: 3 Days




TARGET GROUP: Quality Control staff/Quality Assurance staff/ Auditors/Food Safety and HACCP Team/ Management

PRE-REQUISITES: Delegates should have attended formal GMP/PRP’s training.

Delegates must be comfortable in communicating in English and need suitable reading & writing skills

COURSE CONTENT: - 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

CERTIFICATION &

ASSIGNMENTS


of Competency

20

16. HACCP FOR SUPERVISORS

DURATION: 1 Day




TARGET GROUP: Supervisors/ Operators/ New HACCP team members

PRE-REQUISITES: Delegates should have attended the Basic Food Safety & Hygiene and HACCP Awareness Training courses. Delegates must be

comfortable in communicating in English and need suitable reading & writing skills

COURSE CONTENT: - Introduction to HACCP & Codex Principles

- Hazards - 4 Types of hazards

- Benefits of HACCP

CERTIFICATION &

ASSIGNMENTS


of Competency

21

17. HACCP ADVANCED FOR ISO22000 & FSSC22000 IMPLEMENTATION TRAINING

DURATION: 4 Days



LANGUAGE: English

TARGET GROUP: 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.

PURPOSE: To enable delegates to understand, implement and manage FSSC 22000: 2008 as their food

safety management system with a view to third party certification.

COURSE CONTENT: • Understanding a Food Safety Management System

• Prerequisite Programmes: review of ISO TS 22001-2 requirements

• 7 Codex Principles of HACCP

• FSSC 22000: 2008 Requirements

• Legal requirements and legal register

• The additional FSSC 22000 requirements

• Planning an Effective Food Safety Management System

• Leading a Food Safety Team

• Practical Application of FSSC 22000 Requirements

• Verification and Maintenance of the Food Safety Management System

• Effective Implementation of FSSC 22000

Delegates receives: ISO 22000: 2005 will be provided

CERTIFICATION &

ASSIGNMENTS


of Competency

22

18. MANAGEMENT & SUPERVISORY STAFF - PRP & HACCP TRAINING

DURATION: 2 Days



LANGUAGE: English




COURSE CONTENT: 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)

CERTIFICATION &

ASSIGNMENTS

Compulsory assessment after each course. Depending on successful completion each delegate will be issued with a


23

19. MANAGEMENT & SUPERVISORY STAFF - HACCP TRAINING FOR MANAGERS

DURATION: 3 Days



LANGUAGE: English


RECOMMENDED: At least one year experience in implementation or maintenance of a food safety system based on ISO22000/HACCP/BRC or

equivalent

COURSE CONTENT: 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

CERTIFICATION &

ASSIGNMENTS

Compulsory assessment after each course. Depending on successful completion each delegate will be issued with a


24

20. MANAGEMENT & SUPERVISORY STAFF - INTRODUCTION TO QUALITY MANAGEMENT

DURATION: 1 Day



LANGUAGE: English


RECOMMENDED: At least one year experience in implementation or maintenance of a food safety system based on ISO22000/HACCP/BRC or

equivalent

COURSE CONTENT: Introduction to Quality Management – Processes of quality management and sampling practices as outlined in ISO9001

CERTIFICATION &

ASSIGNMENTS



21. ISO22000 INTRODUCTION & OVERVIEW

DURATION: 2 Days



LANGUAGE: English


RECOMMENDED: Delegates must have attended HACCP, GMP & PRP’s Training

COURSE CONTENT: - 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

CERTIFICATION &

ASSIGNMENTS



25

22. INTERNAL AUDITING FOR ISO22000 TRAINING (AUDIT TECHNIQUES)

DURATION: 1 Day



LANGUAGE: English

TARGET GROUP: Suitable for Food Industry staff, Factory and laboratory staff who need to conduct Internal Audits

PRE-REQUISITES: Requires prior food safety knowledge

COURSE CONTENT: - Definitions & Introduction to Audits

- Planning the Internal Audit

- Conducting the Internal Audit

- Compiling the Internal Audit Report and follow-up

CERTIFICATION &

ASSIGNMENTS


of Competency

26

23. PRINCIPLES OF AUDITING & INTERNAL AUDITING PRACTISES TRAINING- ISO19011

DURATION: 3 Days



LANGUAGE: English

TARGET GROUP: Individuals involved in the audit process, including the person managing the audit

programme, auditors and audit teams.

PRE-REQUISITES: HACCP for Supervisors training must be attended prior to attending this course

OUTCOME: Explain the requirements of auditing as defined in ISO 19011

COURSE CONTENT: - 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

CERTIFICATION &

ASSIGNMENTS


of Competency

27

24. MANAGEMENT & SUPERVISORY STAFF - INTERNAL AUDITING

DURATION: 1 Day



LANGUAGE: English




COURSE CONTENT: 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

CERTIFICATION &

ASSIGNMENTS


Certificate of Competency.

28

25. FSSC22000 AWARENESS TRAINING

DURATION: 1 Day



LANGUAGE: English

TRAINER: Facilitated by Annelie Coetzee

TARGET GROUP: Quality Control staff/Quality Assurance staff/ Food Safety Team members/ Management

PRE-REQUISITES: Delegates must have attended HACCP, HMP & PRP’s Training

OUTCOME: 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/FSSC22000

COURSE CONTENT: - 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/FSSC22000

- 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/TS22002-1) 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

CERTIFICATION &

ASSIGNMENTS

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

29

26. MANAGEMENT & SUPERVISORY STAFF -FSSC22000 TRAINING

DURATION: 4 Days (Compulsory) to attend

all 4 days)



LANGUAGE: English


RECOMMENDED: Basic understanding of HACCP

COURSE CONTENT: Day 1

- Introduction and Benefits of FSSC22000

- 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?

CERTIFICATION &

ASSIGNMENTS

Written examination – must be successfully completed (>75%) to obtain certificate of completion, otherwise certificate of

attendance is awarded

30

27. FSSC22000 / SAATCA REGISTERED LEAD AUDITOR TRAINING




LANGUAGE: English

TRAINER: Facilitated by Annelie Coetzee

TARGET GROUP: FOOD SAFETY MANAGEMENT PROFESSIONALS

PRE-REQUISITES: 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 ISO22000

- 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



OUTCOME: 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/FSSC22000

COURSE CONTENT: - Criteria for Food Safety Management Systems (closed book test daily) SANS10330:2007,

SANS 10049:2012, ISO 22000:2005

- 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 ISO22003

- 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

COURSE STRUCTURE: Submission of Evaluation, Study of Reading Material, Completion of Workbook for assessment

POST COURSE: Optional completion of a practical audit as an assignment, submission within 60 days of course

CERTIFICATION &

ASSIGNMENTS

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

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28. FSSC22000 / IRCA REGISTERED FSMS AUDITOR/ LEAD AUDITOR TRAINING (based on FSSC ISO 22000:2005.Course Cert No A 17895)



VENUE: Various Venues or on-site as required

LANGUAGE: English

OUTCOME: On successfully completing the course, students will be able to:

Audit as per the requirements of FSSC 22000 which includes ISO 22000 and ISO 22002

Understand key elements of ISO 19011 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.

TARGET GROUP:

Food Safety Management Professionals

PRE-REQUISITES:

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…)

COURSE STRUCTURE:

- An understanding of relevant key food safety legislation & pre-requisite programmes.

- Prior knowledge of the requirements of ISO 22000 & ISO 22002 is required, as a minimum the standard must be read before the course.

- Knowledge of the requirements of ISO 22000 which may be gained by completing an IRCA certified FSMS Foundation Training course or equivalent / by

self-study of ISO 22000 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.

RECOMMENDED:

At least one year experience in implementation or maintenance of a food safety system based


COURSE CONTENT: ➢ 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

32

28. FSSC22000 / IRCA REGISTERED LEAD AUDITOR TRAINING……CONTINUE

CERTIFICATION & ASSIGNMENTS

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.

33

TRAINING COURSES OUTLINE: MICROBIOLOGY

28. SAMPLING & SAMPLING TECHNIQUES TRAINING

DURATION: 1 Day




TARGET GROUP: 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 English and need suitable reading & writing skills


- 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

CERTIFICATION &

ASSIGNMENTS


of Competency

34

29. FOOD MICROBIOLOGY FOUNDATIONS TRAINING

DURATION: 1 Day



LANGUAGE: English

TARGET GROUP: Suitable for laboratory or quality staff without formal qualification. Chemical & Processing

staff who need microbial understanding.

PRE-REQUISITES:

Delegates should have attended the Basic Food Safety & Hygiene Training courses. Delegates must be comfortable in communicating



- 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

CERTIFICATION &

ASSIGNMENTS


of Competency

35

30. MICROBIOLOGY FOR FOOD HANDLERS TRAINING

DURATION: 2 Days




TARGET GROUP: Quality Control Managers/ Quality Control Staff/ Food processing plant staff/ Swab takers

PRE-REQUISITES: Delegates should have attended the Basic Food Safety & Hygiene Training courses. Delegates must be comfortable in communicating


COURSE CONTENT: - Concept of microbiology in a food handling environment

- Existence of micro-organisms

- Growth and reproduction of micro-organisms

- Good manufacturing practices

CERTIFICATION &

ASSIGNMENTS


of Competency

36

TRAINING COURSES OUTLINE: OCCUPATIONAL HEALTH & SAFETY

31. HEALTH & SAFETY REPRESENTATIVE TRAINING

DURATION: 2 Days




TARGET GROUP: Health and Safety representatives/Newly appointed incident investigators/ Managers and investigation team members

COURSE CONTENT: - 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

CERTIFICATION &

ASSIGNMENTS



37

32. HAZARD IDENTIFICATION & RISK ASSESSMENT (HIRA) TRAINING

DURATION: 1 Day



LANGUAGE: English

TARGET GROUP: Safety, Health, Environment and Quality (SHEQ) Managers & officers/- Representatives and committee members/

Contractors

COURSE CONTENT: - 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

CERTIFICATION &

ASSIGNMENTS



38

33. INCIDENT INVESTIGATION TRAINING

DURATION: 1 Day



LANGUAGE: English

TARGET GROUP: Newly appointed incident investigators/Health and safety representatives/Managers and investigation team members

COURSE CONTENT: - 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

CERTIFICATION &

ASSIGNMENTS



39

34. OCCUPATIONAL HEALTH & SAFETY (OHS) ACT COMPLIANCE AND LIABILITY TRAINING

DURATION: 2 Days



LANGUAGE: English

TARGET GROUP: Safety, Health, Environment and Quality (SHEQ) managers/risk managers/ Health and safety representatives

Management of companies

COURSE CONTENT: - 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

CERTIFICATION &

ASSIGNMENTS



40

35. FIRST AID (LEVEL 1) TRAINING

DURATION: 2 Days


REGISTRATION & DOL REGISTERED/ SETA ACCREDITED

ACCREDITATION:


LANGUAGE: English

TARGET GROUP: 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.

COURSE CONTENT: 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

CERTIFICATION &

ASSIGNMENTS

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


DURATION: 3 Days



ACCREDITATION:


LANGUAGE: English

TARGET GROUP: 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.

COURSE CONTENT: Emergency Scene Management & Assessment



- First Aid Kit

Anatomy and Physiology

- Systems of the Human Body

Primary Emergency Life Support



- Physical Exam


Common Injuries


- Wounds

- Eye Injuries

- Hand Injuries

- Chest, Abdominal and Pelvic Injuries

- Fractures

- Burns


- Fits, Breathlessness & Skin Reactions

- Poisoning, Bites & Stings


- Environmental Related Illnesses & Injuries

CERTIFICATION &

ASSIGNMENTS



42


DURATION: 5 Days



ACCREDITATION:


LANGUAGE: English

TARGET GROUP: 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

COURSE CONTENT: Emergency Scene Management & Assessment



- First Aid Kit

Anatomy and Physiology

- Systems of the Human Body

Primary Emergency Life Support



- Physical Exam


Common Injuries


- Wounds

- Eye Injuries

- Hand Injuries

- Chest, Abdominal and Pelvic Injuries

- Fractures

- Burns


- Fits, Breathlessness & Skin Reactions

- Poisoning, Bites & Stings


- Environmental Related Illnesses & Injuries

- Behavioral Emergencies

- Emergency Child Birth

CERTIFICATION &

ASSIGNMENTS



43

38. BASIC FIREFIGHTING TRAINING

DURATION: 1 Day


REGISTRATION & SETA ACCREDITED

ACCREDITATION:


LANGUAGE: English

TARGET GROUP: 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

COURSE CONTENT: 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

CERTIFICATION &

ASSIGNMENTS



44

39.FORKLIFT (NOVICE) TRAINING

DURATION: 4 Days

MAX DELEGATES: 4 Delegates

VENUE: Clients premises

40.FORKLIFT (RECERTIFICATION) TRAINING

DURATION: 1 Day

MAX DELEGATES: 4 Delegates

VENUE: 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

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 & Email 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

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 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

Cheques: Aspirata Auditing Testing and Certification (Pty) Ltd

Electronic Transfer Funds (EFT) SIGNATURE OF A SIGNATORY:

Account Name Aspirata Auditing Testing & Certification (Pty)

Bank Name ABSA - CIBW Name:

Account No. 408 242 2347

Branch Code 632005 Sign:

Branch Hatfield

Reference No. 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 E-Mail: [email protected]

Fax No: 086 667 2699

mailto:[email protected]

Documents

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