TRAINING PROSPECTUS & COURSE CONTENT -...
Transcript of TRAINING PROSPECTUS & COURSE CONTENT -...
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
Aspirata Auditing Testing & Certification (Pty) Ltd is a company of Micromega Holdings Reg No: 2013/002068/07
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
Aspirata Auditing Testing & Certification (Pty) Ltd is a company of Micromega Holdings Reg No: 2013/002068/07
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
36 FIRST AID (LEVEL 2) TRAINING 41
37 FIRST AID (LEVEL 3) TRAINING 42
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
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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
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2. BASIC FOOD SAFETY & HYGIENE TRAINING FOR FOOD HANDLERS
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 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
COURSE CONTENT: - Basic microbiology
- 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
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3. FOOD SAFETY LEGISLATION DURATION: 1 Day
MIN/MAX DELEGATES: 15/20
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: - 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 &
ASSIGNMENTS 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
DURATION: Half a Day
MIN/MAX DELEGATES: 8/20
VENUE: Aspirata Venue or on-site as required
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.
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5. FOOD SAFETY FOR RETAIL BUSINESSES
DURATION: 3 Days
MIN/MAX DELEGATES: 8/15
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: 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
All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a
Certificate of Competency
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6. BASIC FOOD SAFETY & MEAT 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 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 &
ASSIGNMENTS Depending on the Level of the learner assessment will result in the delegate receiving a competency or attendance Certificate
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7. HYGIENE PRINCIPLES IN A POULTRY ABATTOIR
DURATION: 2 Days
MIN/MAX DELEGATES: 8/15
VENUE: Aspirata Venue or on-site as required
LANGUAGE: English
TARGET GROUP: All Staff in the Poultry industry sector/ QC/ QA
COURSE CONTENT: - 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
CERTIFICATION &
ASSIGNMENTS
All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a
Certificate of Competency
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8. ABATTOIR HYGIENE AND MEAT SAFETY STANDARDS (Poultry & Red Meat)
DURATION: 3 Days
MIN/MAX DELEGATES: 8/15
VENUE: Aspirata Venue or on-site as required
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
All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a
Certificate of Competency
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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.
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10. HYGIENE MANAGEMENT SYSTEMS
DURATION: 3 Days
MIN/MAX DELEGATES: 8/15
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: 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
- Cleaning and sanitation
- Pest control
- Sterilizer and water control
- Waste management and maintenance Thermo-control
- Relevant legislation
CERTIFICATION &
ASSIGNMENTS
All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a
Certificate of Competency
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11. UNDERSTAND GMP's/PRP's
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: 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
All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a Certificate
of Competency
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12. GOOD MANUFACTURING PRACTISES (GMP/PRP's)
DURATION: 3 Days
MIN/MAX DELEGATES: 8/15
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: 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
- Cleaning and sanitation
- Pest control and vermin control
- Construction and maintenance
- Production and process control
- Policies and procedures
- References
- Legislation
CERTIFICATION &
ASSIGNMENTS
All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a Certificate
of Competency
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13. MANAGEMENT & SUPERVISORY STAFF - MANAGEMENT OF PRE-REQUISITE PROGRAMMES
DURATION: 1 Day
MIN/MAX DELEGATES: 8/20
VENUE: Aspirata Venue or on-site as required
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: - Management of Pre-requisite Programmes – A detailed look at Pre- requisite programmes as outlines in
ISO22000:2005 & ISO/TS22002-01.
CERTIFICATION &
ASSIGNMENTS
All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a
Certificate of Competency
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14. HACCP AWARENESS: PRINCIPLES & OVERVIEW TRAINING
DURATION: 2 Days
MIN/MAX DELEGATES: 8/20
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: 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
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: 587/00133/0614 - US120239, Level 3, Credits 6
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15. HACCP IMPLEMENTATION TRAINING
DURATION: 3 Days
MIN/MAX DELEGATES: 8/15
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: 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
All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a Certificate
of Competency
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16. HACCP FOR SUPERVISORS
DURATION: 1 Day
MIN/MAX DELEGATES: 8/15
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: 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
All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a Certificate
of Competency
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17. HACCP ADVANCED FOR ISO22000 & FSSC22000 IMPLEMENTATION TRAINING
DURATION: 4 Days
MIN/MAX DELEGATES: 8/15
VENUE: Aspirata Venue or on-site as required
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
All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a Certificate
of Competency
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18. MANAGEMENT & SUPERVISORY STAFF - PRP & HACCP TRAINING
DURATION: 2 Days
MIN/MAX DELEGATES: 8/20
VENUE: Aspirata Venue or on-site as required
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: 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
Certificate of Competency
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19. MANAGEMENT & SUPERVISORY STAFF - HACCP TRAINING FOR MANAGERS
DURATION: 3 Days
MIN/MAX DELEGATES: 8/15
VENUE: Aspirata Venue or on-site as required
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: 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
Certificate of Competency
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20. MANAGEMENT & SUPERVISORY STAFF - INTRODUCTION TO QUALITY MANAGEMENT
DURATION: 1 Day
MIN/MAX DELEGATES: 8/20
VENUE: Aspirata Venue or on-site as required
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: Introduction to Quality Management – Processes of quality management and sampling practices as outlined in ISO9001
CERTIFICATION &
ASSIGNMENTS
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
DURATION: 2 Days
MIN/MAX DELEGATES: 8/15
VENUE: Aspirata Venue or on-site as required
LANGUAGE: English
TARGET GROUP: Management & Supervisory Staff/ Food Safety Professionals
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
All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a
Certificate of Competency
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22. INTERNAL AUDITING FOR ISO22000 TRAINING (AUDIT TECHNIQUES)
DURATION: 1 Day
MIN/MAX DELEGATES: 8/15
VENUE: Aspirata Venue or on-site as required
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
All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a Certificate
of Competency
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23. PRINCIPLES OF AUDITING & INTERNAL AUDITING PRACTISES TRAINING- ISO19011
DURATION: 3 Days
MIN/MAX DELEGATES: 8/15
VENUE: Aspirata Venue or on-site as required
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
All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a Certificate
of Competency
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24. MANAGEMENT & SUPERVISORY STAFF - INTERNAL AUDITING
DURATION: 1 Day
MIN/MAX DELEGATES: 8/15
VENUE: Aspirata Venue or on-site as required
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: 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
All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a
Certificate of Competency.
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25. FSSC22000 AWARENESS TRAINING
DURATION: 1 Day
MIN/MAX DELEGATES: 8/15
VENUE: Aspirata Venue or on-site as required
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
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26. MANAGEMENT & SUPERVISORY STAFF -FSSC22000 TRAINING
DURATION: 4 Days (Compulsory) to attend
all 4 days)
MIN/MAX DELEGATES: 8/15
VENUE: Aspirata Venue or on-site as required
LANGUAGE: English
TARGET GROUP: Management & Supervisory Staff/ Food Safety Professionals
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
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27. FSSC22000 / SAATCA REGISTERED LEAD AUDITOR TRAINING
DURATION: 4 Days (Compulsory) to attend
MIN/MAX DELEGATES: 8/15
VENUE: Aspirata Venue or on-site as required
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
RECOMMENDED: At least one year experience in implementation or maintenance of a food safety system based
on ISO22000/HACCP/BRC or equivalent
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)
DURATION: 5 Days (Compulsory) to attend
MIN/MAX DELEGATES: 4/20
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
on ISO22000/HACCP/BRC or equivalent
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.
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TRAINING COURSES OUTLINE: MICROBIOLOGY
28. SAMPLING & SAMPLING TECHNIQUES TRAINING
DURATION: 1 Day
MIN/MAX DELEGATES: 8/20
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: 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
COURSE CONTENT: - 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
CERTIFICATION &
ASSIGNMENTS
All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a Certificate
of Competency
34
29. FOOD MICROBIOLOGY FOUNDATIONS TRAINING
DURATION: 1 Day
MIN/MAX DELEGATES: 8/15
VENUE: Aspirata Venue or on-site as required
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
in English and need suitable reading & writing skills
COURSE CONTENT: - 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
CERTIFICATION &
ASSIGNMENTS
All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a Certificate
of Competency
35
30. MICROBIOLOGY FOR FOOD HANDLERS TRAINING
DURATION: 2 Days
MIN/MAX DELEGATES: 8/15
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: 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
in English and need suitable reading & writing skills
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
All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a Certificate
of Competency
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TRAINING COURSES OUTLINE: OCCUPATIONAL HEALTH & SAFETY
31. HEALTH & SAFETY REPRESENTATIVE TRAINING
DURATION: 2 Days
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: 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
All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a
Certificate of Competency
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32. HAZARD IDENTIFICATION & RISK ASSESSMENT (HIRA) TRAINING
DURATION: 1 Day
MIN/MAX DELEGATES: 8/25
VENUE: Aspirata Venue or on-site as required
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
All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a
Certificate of Competency
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33. INCIDENT INVESTIGATION TRAINING
DURATION: 1 Day
MIN/MAX DELEGATES: 8/25
VENUE: Aspirata Venue or on-site as required
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
All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a
Certificate of Competency
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34. OCCUPATIONAL HEALTH & SAFETY (OHS) ACT COMPLIANCE AND LIABILITY TRAINING
DURATION: 2 Days
MIN/MAX DELEGATES: 8/15
VENUE: Aspirata Venue or on-site as required
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
All delegates will be assessed after each course. Depending on successful completion each delegate will be issued with a
Certificate of Competency
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35. FIRST AID (LEVEL 1) TRAINING
DURATION: 2 Days
MIN/MAX DELEGATES: 8/15
REGISTRATION & DOL REGISTERED/ SETA ACCREDITED
ACCREDITATION:
VENUE: Aspirata Venue or on-site as required
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
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36. FIRST AID (LEVEL 2) TRAINING
DURATION: 3 Days
MIN/MAX DELEGATES: 8/15
REGISTRATION & DOL REGISTERED/ SETA ACCREDITED
ACCREDITATION:
VENUE: Aspirata Venue or on-site as required
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
- 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
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
42
37. FIRST AID (LEVEL 3) TRAINING
DURATION: 5 Days
MIN/MAX DELEGATES: 8/15
REGISTRATION & DOL REGISTERED/ SETA ACCREDITED
ACCREDITATION:
VENUE: Aspirata Venue or on-site as required
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
- 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
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
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38. BASIC FIREFIGHTING TRAINING
DURATION: 1 Day
MIN/MAX DELEGATES: 8/15
REGISTRATION & SETA ACCREDITED
ACCREDITATION:
VENUE: Aspirata Venue or on-site as required
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
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
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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
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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