Q U A L I T Y   H A P P E N S   T H R O U G H   P E O P L E
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QUALITY MANAGEMENT SYSTEMS
presented by Annelie Coetzee

Overview of ISO 9001

This one-day course explains the requirements of ISO 9001 and how to apply to business processes. It also explains the process approach and the PDCA methodology. There is no test on this course, but learners are evaluated during a final case study. Certificates are issued.

Who should attend:
Those managing Quality Management Systems based on ISO 9001 and those wanting to find out what ISO 9001 is all about.

Implementing and Maintaining ISO 9001

This three-day course unpacks the requirements of ISO 9001 and provides examples of how the requirements can be addressed in preparation for certification. The course covers the seven quality management principles, risk based thinking and documentation requirements. It explains in-depth how continual improvement can be achieved through the application of the PDCA model. There is a test on this course and learners are also continuously evaluated. Certificates are issued.

Who should attend:
Management responsible for overseeing the QMS, Management Representatives, Quality Managers and any person involved with implementation or maintenance of a QMS based on ISO 9001.

Internal and Supplier Auditing to ISO 9001

This three-day course is based on ISO 9001 and ISO 19011 (Guidelines for auditing management systems) and explains the various phases that forms part of an audit process. Learners are exposed to real life scenarios and are equipped to conduct internal as well as supplier audits in a professional manner. Auditor roles and responsibilities including personal behaviour is also covered as well as the documentation forming part of the audit process.
There is no test on this course, but learners are continually evaluated and certificates are issued.

Who should attend:
Those conducting first party (internal) audits and those responsible for second party (supplier) audits will greatly benefit from this course. Attendance of the Overview course and/or the Implementing and Maintaining course is a pre-requisite for this course.

ISO 9001 Auditor/Lead Auditor course - presented in association with Rafiki Training

(* This course is registered by SAATCA and meets part of the training requirements of those seeking registration as a auditor/lead auditor under the quality scheme)
This comprehensive five-day course provides hands-on training to ensure lead auditors thoroughly understand the role of the auditor and to ensure they acquire the expertise to perform audits effectively. This course addresses the principles and practices for effective internal and external audits in accordance with ISO 9001:2015 and ISO 19011:2011.

Pre-requisites:
Successful completion of at least a two-day Implementing and Maintaining ISO 9001 course

Who should attend:
Anyone involved with the implementation and auditing of ISO 9001:2015 Quality Management Systems.

Certification:
A SAATCA Auditor/Lead Auditor certificate is issued to learners who achieved a minimum of 70% for the examination and who passed the continual evaluation.

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FOOD SAFETY MANAGEMENT SYSTEMS
presented by Annelie Coetzee

Basic Food Hygiene

This one-day presentation is aimed at factory and supervisor level and covers the basics of food safety: micro-organisms and other categories of food safety hazards, the importance of hand hygiene, personal hygiene and effective communications as well as their responsibility for ensuring food safety. Delegates are evaluated through a knowledge questionnaire and certificates are issued.

PRP training

This two-day course focuses on the controls that are aimed at maintaining a hygienic environment suitable form food production. The course covers personal hygiene, cleaning and disinfection, pest control, maintenance, controls to prevent cross-contamination and food defence. No prior learning is required.

Who should attend:

Managers, Supervisors, HACCP team members, HACCP team leaders and Hygiene officers.

HACCP training

This three-day course is based on the Codex Alimentarius 12 stages of HACCP and also covers the requirements for managing the HACCP system, including requirements for prerequisite programs. Learners are provided with the opportunity to practice what they have learned on this course through practical exercises and case studies. Certificates are issued.

Who should attend:
Any person involved with implementation and maintenance of the organisation's HACCP system as well as management representatives for the HACCP system, HACCP team members and HACCP team leaders. No prior learning is required.

Food Safety Auditing

This three-day course is based on the guidance given in ISO 19011. The course prepares auditors to conduct internal (first party) and supplier (second party) audits in a professional manner. Topics covered include audit planning, audit preparation, the conducting of an audit (also covering personal behaviour of the auditor), recording of audit results and audit reporting. Certificates are issued.

Who should attend:
Internal or suppliers auditors would greatly benefit from this course.

Food Safety Lead Auditor course (SAATCA registered - 027)

This in-depth five-day course prepare auditors to conduct audits in a professional manner. It explains the conducting of audits, their purpose and planning; the way to approach, perform and record an audit in accordance with ISO 19011:2011, ISO 17021:2011 and ISO 22003:2007. 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 and Certification processes and auditing techniques

Who should attend:
This course is ideal for those conducting regulatory audits, retail audits based on PRPs/PAS 220/SANS 10049 or HACCP audits such as SANS 10330 and ISO 22000 audits and others.

Certification:
A SAATCA Auditor/Lead Auditor certificate is issued to learners who achieved a minimum of 70% for the examination and who passed the continual evaluation.

Implementing and Maintaining ISO 22000

This three-day course unpacks the requirements of ISO 22000 and provides the learner with practical examples to implement a Food Safety Management System based on ISO 22000. The application of the PDCA methodology within the context of food safety management systems is explained. Case studies and exercises are built into the course to provide learners with the opportunity to put into practice what has been taught. Certificates are issued.

Who should attend:
Any person involved with implementation and maintenance of a FSMS based on ISO 22000. Knowledge of SANS 10330 (HACCP) would be an advantage although this is not a prerequisite for attendance of this course.

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ENVIRONMENTAL MANAGEMENT SYSTEMS
presented by Jennifer Kowalyk and Adrian Campbell

Implementing and Maintaining ISO 14001

This two-day course follows the requirements of ISO 14001:2004 and provides examples of how the requirements can be addressed in preparation for certification. The course covers setting up an Aspects & Impacts register, an example of legal and other requirements, monitoring, emergency response, in short, all requirements of ISO14001:2004 are covered.

Who should attend:
Management responsible for overseeing the EMS, Management Representatives, Quality Managers and any person involved with implementation or maintenance of an EMS based on ISO 14001

Internal and Supplier Auditing to ISO 14001 & ISO 19011

This three-day course is based on ISO 19011 (Guidelines for auditing management systems) and explains the various phases that forms part of an audit process. Learners are exposed to real life scenarios and are equipped to conduct internal audits in a professional manner. Auditor behaviour is also covered as well as the documentation forming part of the audit process and audit objectives, audit scope and audit criteria. There is a test on this course, and learners are continually evaluated. Certificates are issued.

Who should attend:
Those conducting first party (internal) audits and those responsible for second party (supplier) audits will greatly benefit from this course. Attendance of the Implementing and Maintaining course is a pre-requisite for this course.

Course Dates

 Qualitypdf Food Safetypdf