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IFSC Training Prospectus: 2018 -V3

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[Type text]

Prospectus of Training Courses 2018- Version 3

TRAINING GROUPINGS/CATEGORIES

WHK- Windhoek WALV- Walvis Bay / Swakopmund OSH- Oshakati/Ongwediva LUDZ- Luderitz

# OF DAYS

FEE(S) N$

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC PAGE

#

◙ FOOD SAFETY AND HYGIENE: FOOD: FOOD MANUFACTURING/PROCESSING, FISHING INDUSTRY

1. AWARENESS FOOD SAFETY AND HYGIENE

2. AWARENESS TO HACCP

3. AN INTRODUCTION TO HACCP FOR FOOD MANUFACTURING

4. ADVANCED HACCP FOR FOOD MANUFACTURING

5. FOOD SAFETY STANDARDS AND HACCP

6. ISO 22000:2005 INTERNAL AUDITOR COURSE

0.5 500 3

0.5 500 3

2 2500 6-7

WHK 3-4

WALV 4-5

OSH 6-7

WHK 6-7

WHK

4

3 4000 20-22 WHK

16-18 WHK

6-8 OSH

10-12 WHK

20-22 WALV

4

5 5000 14-18

WHK

5

2 2500 20-21 WHK

26-27 WHK

2-3 OSH

6-7 WHK

29-30 WALV

6

◙ FOOD SAFETY: THE FISHING INDUSTRY

1. AWARENESS/REFRESHER TO HACCP FOR THE FISHING INDUSTRY

2. AN INTRODUCTION TO HACCP FOR THE FISHING INDUSTRY

3. ADVANCED HACCP FOR TO HACCP FOR THE FISHING INDUSTRY

0.5 300 29,30

WALV 8 & 9 LUDZ

7

2 2500 23-24

WALV 6-7

LUDZ

7

3 4000 25-27

WALV 18-21

LUDZ

8

◙ FOOD SAFETY: HOSPITALITY, RETAILERS, CATERING, INDUSTRIAL KITCHENS

1. AWARENESS FOOD SAFETY AND HYGIENE (FOOD HANDLERS)

2. FOOD SAFETY AND HYGIENE (HOSPITALITY, CATERING & RETAILER)

3. HACCP FOR FOOD SAFETY IN HOSPITALITY, CATERING & RETAILER

4. ADVANCED FOOD SAFETY IN HOSPITALITY, CATERING & RETAILER

0.5 300 9

1 1500 22,23 WALV

5, 6 WHK

12,13 OSH

17,18 WHK

5,6 WALV

6,7 WHK

12,13 OSH

6,7 WALV

10

2 2500 1-2

WHK

11

3 4000 19-21 WHK

15-17 WALV

3-5 OSH

22-24 WHK

12

◙ FOOD SAFETY AND HYGIENE: STREET FOOD VENDORS

1. FOOD SAFETY AWARENESS FOR STREET FOOD VENDORS

0.5 250

8 WHK

15 WALV

10 OSH

13

Innovative Food Safety Consulting cc Mobile: +264 811555477 or +264812012317 Email:[email protected] or [email protected]

P.O. Box 50814, Bachbrecht, Windhoek, Namibia Website: www.foodsafetynamibia.com

http://www.foodsafetynamibia.com/


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# OF DAYS

FEE(S) N$

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

◙ LABORATORIES: TESTING, ANALYTICAL, FORENSIC, VETERINARY, CALIBRATION AND MEDICAL

1. ACHIEVING LABORATORY ACCREDITATION

2. LABORATORY MANAGEMENT SYSTEMS (ISO/IEC 17025) & INTERNAL

AUDITING

3. ISO/IEC 17025 INTERNAL AUDITOR TRAINING COURSE

4. LABORATORY SAFETY TRAINING FOR STUDENTS

5. LABORATORY SAFETY FOR ACADEMIC & RESEARCH STAFF

6. LABORATORY SAFETY

0.5 500 13

WHK 27

WALV 10

OSH

14

5.0 5000 12-16

WHK 6-10

WALV 12-16

OSH

15

2 2500 14-15 WHK

7-8 WALV

4-5 OSH

16

0.5 250 17

2 2500 10-11

WALV 10-11

WHK 2-3

OSH

18

3 3500 3-7

WALV 19

◙ MANAGEMENT SYSTEMS: ALL INDUSTRIES/SECTORS

1. INTRODUCTION TO ISO 9001:2015

2. ISO 9001:2015 INTERNAL AUDITOR COURSE

3. TRANSITIONING TO ISO 9001:2015 TRAINING

4. ISO 9001:2015 (QMS) AWARENESS TRAINING

5. ISO 9001:2015 QUALITY MANAGEMENT IMPLEMENTATION COURSE

2 2500 7-8

WALV 18-19

WHK 11-12

OSH

20

2 2500 26-27

WHK 28-30

WALV 25-26

OSH

20

2 2500 20-21

WHK 27-28

WALV

21

1 1500 n/a

3 5500

24-26 WHK

n/a


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FOOD SAFETY AND HYGIENE: FOOD PROCESSING/MANUFACTURING

Training Course Duration (Days)

Fees (N$) Target Audience:

Target Industries

1. Awareness Food Safety and Hygiene

Basic Food Safety

Personal Hygiene

Cross-contamination & Allergens

Time & Temperature

Cleaning & Sanitation

Housekeeping

Pest Control

GMP

0.5 500

Factory Workers,

General employees, , floor

workers,

Beginners

Food

processing/manufacturing plants , Fishing industry,

Bakeries, Meat processing

facilities, Beverage/Breweries

industries, Food packaging material manufacturers

Training Course Duration

(Days)

Fees (N$) Target

Audience: Target Industries

2. Awareness to HACCP

Introduction of HACCP to floor/factory staff

Basic HACCP principles

Factory worker’s roles in the HACCP Programme

0.5 500

Factory Workers, General

employees, , floor

workers, Beginners

Food processing/manufacturing

plants , Fishing industry,

Bakeries, Meat processing facilities,

Beverage/Breweries industries, Food packaging

material manufacturers


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(Days)

Fees (N$) Target


3. An Introduction to HACCP for Food Manufacturing

Introduction to HACCP

Prerequisite Programmes

Preliminary steps to HACCP

Food Safety Hazards

Hazard analysis

Critical Control points

Critical Limits

Critical Control Point Monitoring

Corrective actions

Verification Procedures

Record Keeping

2 2500

Quality

Controllers, Supervisors and

production staff

Food


Bakeries, Meat processing facilities,




(Days)

Fees (N$) Target


4. Advanced HACCP for Food Manufacturing

Introduction to the Course and HACCP

Management commitment, Roles and Responsibilities of Managerial/Supervisory & Technical staff in a HACCP system

SANS 10330:2007 Terminologies and Requirements

Prerequisite Programs and Preliminary Steps

Food Safety Hazards: Biological, Chemical, & Physical

Product (Product specific processing model)

Principle 1. Hazard Analysis (principles & stages)

Principle 2. Determine the Critical Control Points

Principle 3. Establish Critical Limits

Principle 4. Critical Control Point Monitoring

Principle 5. Corrective Actions

Principle 6. Verification Procedures

Principle 7. Record-Keeping Procedures

Exercise Four (4). The HACCP Plan : Team Presentations

/Class Discussion

Maintaining the HACCP Based FSMS

Product Specific HACCP Regulations (if applicable)

Sources of Information on Preparing HACCP Plans

3 4000

Quality Controllers,

Supervisors, food safety team and

Managers

Food processing/manufacturing

plants , Fishing industry, Bakeries, Meat processing

facilities,




of 21


(Days)

Fees (N$) Target


5. Food Safety Standards and HACCP

Introduction/Overview of Food Safety Management Systems (ISO 22000:2005 Family of Standards)

Food Safety Management regulations and international best

practices

An overview of Food Safety Standards (similarities, difference and how they can be integrated in a food safety

management system): ISO 22000:2005, ISO 22002:2009/ PAS 220:2008, GMP, BRC Global Food Safety Standard,

FSSC 22000,HACCP

Responsibilities/roles of management, employees,

departments in a Food Safety Management Systems (including roles of technical staff e.g. engineering)

ISO 22000:2005 Quality Management System

Understanding ISO 22000:2005 Requirements

General food safety concerns in meat products

Interpret HACCP and ISO 22000:2005 requirements in

order to design, implement and document an effective food safety management system

Approaches to implementing or updating and attaining

certification to International Food Safety standards

(specifically HACCP and/or ISO 22000:2005)

Hazard Analysis and Critical Control Point (HACCP) development, implementation and verification

Prerequisites as defined in ISO 22002:2009 /PAS 220:2008

GMP, Sanitation, Hygiene, and Pest control

5 5000

Quality Controllers, QA

Officers, Food

Safety Team, Supervisors and

Managers

Food




industries, Food packaging material manufacturers etc.


of 21


(Days)

Fees (N$) Target


6. ISO 22000:2005 Internal Auditor Course

Introduction to ISO 22000 and Food safety management system

Concept of HACCP, Risk & Hazard

Concept of process approach

Overview of basic requirements of ISO22000:2005 & its

interpretation

Introduction to auditing : definition, types of audits

Phases of audit : audit planning, audit preparation, audit performance & review, audit reporting & audit follow-up

Auditor attributes, competence & evaluation

Plan, conduct and report an internal audit of part of a FSMS

in accordance with ISO 19011

Responsibilities of an internal auditor

Importance of internal audit in the maintenance and improvement of management systems

2 2500

Quality

Controllers, QA Officers,

Supervisors and Managers

Food




industries, Food packaging material manufacturers etc.


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FOOD SAFETY: THE FISHING INDUSTRY


(Days)

Fees (N$) Target


1. Awareness/refresher to HACCP for the Fishing

Industry

Introduction of HACCP to floor/factory staff

Basic HACCP principles

Factory workers roles in the HACCP Programme

0.5 300

Factory Workers,

General employees, , floor

workers,

Beginners

Fish processing plants ,

Fishing industry



Target Industries

2. An Introduction to HACCP for the Fishing

Industry

Introduction to HACCP

Prerequisite Programmes

Preliminary steps to HACCP

Food Safety Hazards

Hazard analysis

Critical Control points

Critical Limits

Critical Control Point Monitoring

Corrective actions

Verification Procedures

Record Keeping

2 2500


Supervisors and

Managers


Fishing industry



Target Industries


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3. Advanced HACCP for to HACCP for the Fishing

Industry

Introduction to the Course and HACCP

Management commitment, Roles and Responsibilities of

Managerial/Supervisory and Technical staff in a HACCP

system

SANS 10330:2007 Terminologies and Requirements

Prerequisite Programs and Preliminary Steps

Food Safety Hazards: Biological, Chemical, & Physical

Product (Product specific processing model)

Principle 1. Hazard Analysis (principles & stages)

Principle 2. Determine the Critical Control Points

Principle 3. Establish Critical Limits

Principle 4. Critical Control Point Monitoring

Principle 5. Corrective Actions

Principle 6. Verification Procedures

Principle 7. Record-Keeping Procedures

Exercise Four (4). The HACCP Plan : Team Presentations /Class Discussion

Maintaining the HACCP Based FSMS

Product Specific HACCP Regulations (if applicable)

Sources of Information on Preparing HACCP Plans

3 4000




Fishing industry


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FOOD SAFETY: HOSPITALITY, CATERING & RETAILER Training Course Duration

(Days)

Fees (N$) Target


1. Awareness Food Safety and Hygiene (food

Handlers)

Basic Food Safety

Personal Hygiene


Time & Temperature

Cleaning & Sanitation

Housekeeping

Pest Control

0.5 300

General

employees,

Kitchen Staff, floor

workers,

Beginners

Hospital kitchens, Hotels,


facilities, Industrial

kitchens, Retailers,

Restaurants , Caterers,

Holiday Resorts etc.



Target Industries


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2. Food Safety and Hygiene (Retailers, Catering &

Hospitability)

Basic Food Safety

Personal Hygiene


Time & Temperature

Food receiving, handling & storage

Cleaning, Sanitation & use of chemicals

Food premises and equipment

Housekeeping

Waste management

Pest Control

Employee facilities- change & storage areas, sanitary

facilities

1 1500

General

employees,

Kitchen Staff, floor

workers,

Beginners







https://www.google.com.na/url?sa=i&rct=j&q=&esrc=s&source=imgres&cd=&cad=rja&uact=8&ved=0ahUKEwj9gMuusqrXAhXEchQKHX3-D5kQjRwIBw&url=https://www.cdc.gov/nceh/ehs/ehsnet/restaurant_policies_practices.htm&psig=AOvVaw32cSBtneyPN_OZ3jEIF4Xu&ust=1510072981356681


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(Days)

Fees (N$) Target


3. HACCP for Food Safety in Hospitality, Catering

& Retailer

Analysis of biological, chemical or physical food hazards

Identification of critical control points at the raw materials,

storage, processing, distribution & consumption stages

Establishment of critical control limits and preventive

measures (e.g. minimum cooking temperature & time)

Monitoring of these critical control points

Establishment of corrective actions:

Recordkeeping record; and

Systematic and regular auditing of the systems in place

2 2500

Chefs, Cooks,

Supervisors, Team

leaders and

Managers








of 21


(Days)

Fees (N$) Target


4. Advanced Food Safety in Hospitality, Catering &

Retailer

Bacteriology

Food Poisoning and Food Borne Disease

Non-bacterial Food Poisoning

Physical Contamination

Food Storage and Temperature Control

Food Preservation

Design of Equipment

Cleaning and Disinfection

Pest Control

Personal hygiene

Education and training of food handlers

Management Control Techniques

3 4000

Chefs, Supervisors, Team

leaders and Managers


Bakeries, Meat processing facilities, Industrial

kitchens, Retailers, Restaurants , Caterers,



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STREET FOOD VENDORS: FOOD SAFETY AND HYGIENE Training Course Duration

(Days)

Fees (N$) Target


1. Food Safety Awareness for Street Food Vendors

Street Foods

Why do people get sick?

Contaminants

2. How to prevent contamination and serve clean and safe

food?

Sanitary and hygiene practices to be followed by street

vendors including home-based food processors

Handling of frozen foods

Cooking and handling of cooked foods

Dos and Don’ts

0.5 250

Street Vendors,

self- employed

cooks & chefs

Municipalities, local

authorities, regional

councils, street vendors etc.

http://www.google.com.na/url?sa=i&rct=j&q=&esrc=s&source=imgres&cd=&cad=rja&uact=8&ved=0ahUKEwivj9fBo6zXAhWBthQKHRW8DdUQjRwIBw&url=http://islandagriculture.blogspot.com/2014/05/the-international-food-safety-and.html&psig=AOvVaw0k_FRAzp3EdmHqoGFiCn1T&ust=1510137714268254


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LABORATORIES


(Days)

Fees (N$) Target


1. Achieving Laboratory Accreditation

The Benefits of ISO/IEC 17025/15189 Accreditation

How ISO/IEC 17025 relates to ISO 15189 other standards

Certification vs. accreditation

ILAC and Roles of accrediting bodies

Choosing an Accreditation Body

Preparing for Accreditation

Application Process

Laboratory Management System Documentation Review

Pre or Initial Assessments

Accreditation Assessment

Taking Corrective Action

Accreditation

Complaints, Disputes and Appeals

Maintaining Accreditation

How Much Does Accreditation Cost?

How long does it take to attain accreditation?

0.5 500

QA officers,

Managers,

Supervisors ,

Senior managers,

Laboratory

Managers, Head of

research

institutions

Testing and calibration

laboratories, Medical

Laboratories, Academic and

Research institutions etc.


of 21


(Days)

Fees (N$) Target


2. Laboratory Management Systems (ISO/IEC

17025) & Internal Auditing

An Overview of ISO/IEC 17025

ISO/IEC 17025:2005 - Requirements

Quality system

Subcontractor quality

Equipment control

Maintenance

Training

Calibration

Traceability

Test procedures

Sample preparation

Nonstandard samples

Environmental conditions

Reports

Document control, maintenance, storage, and disposal

The auditing and accrediting process

Internal audit

Preparation of Documentation:

Documentation requirements

How to design a quality manual

Effective documentation control

Auditing a sample quality manual

5 4500

Beginners,

Intermediate,

Technical staff,

Supervisors and

Managers






of 21


(Days)

Fees (N$) Target


3. ISO/IEC 17025 Internal Auditor Training

Course

ISO 19011:2011

Quality management principles

Introduction to ISO/IEC 17025 requirements

Traceability chain for accredited laboratories

Quality Management System documentation

Planning and conducting audits

Quality audit meetings

Process mapping

Audit teams

Interviews

Writing audit reports , follow up and review

2 2500

Technical staff, QA

officers, Managers, Supervisors ,

Senior managers, Laboratory

Managers, Head of

research institutions


laboratories, Medical Laboratories, Academic and



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Fees (N$) Target Audience: Target Industries

4. Lab Safety Training for Students

Basics of laboratory safety,

Handling chemicals, glassware and used chemicals

hazard recognition,

hazardous materials management

chemical labeling

Personal protective equipment

First aid and Emergency response

Personal Hygiene

Housekeeping

Accidents, fire and emergency procedures

Chemical storage

electrical safety

0.5 250

Students,

Researchers and

Learners

Academic and Research Institutions etc.


of 21



5. Laboratory Safety for Academic & Research

Staff

Introduction to safety in the laboratory

Legal aspects, roles and responsibilities of academic staff,

employees and institutions

Hazard identification and risk assessments – how to identify

and manage hazards

Personal protective equipment, design of facilities and ,

Signs & Placarding

Chemical and biological hazards – understanding hazards,

MSDS, safe practices

Instrumentation – safety, guarding, safe operation

Environmental management principles and laboratory

waste (hazardous) management

Chemical storage and Laboratory Inventory Management

Emergency preparedness/planning

Incident reporting, investigation and associated records.

Accidents , Fire Control

Chemical labeling

Electrical Safety

2 2500

Teachers, lectures,

Tutors, Technologist,

research staff

Academic and Research Institutions etc.


of 21


(Days)


6. Laboratory Safety

Introduction to safety in the laboratory

Occupational Safety and Health Act/regulations/international

best practices & Control of substances Hazardous to Health

Development and implementation of Health and Safety

system

Responsibilities of management and employees, roles of

health and safety representatives.

Hazard identification and risk assessments – how to identify

and manage hazards

Facilities (canteen, toilets), Personal protective equipment,

design of facilities and , Signs & Placarding

Chemical and biological hazards – understanding hazards,

MSDS, safe practices

Instrumentation – safety, guarding, safe operation

Occupational health and hygiene (hygiene surveys, Health

risk assessment, Medical surveillance etc.)

Health and safety inspections and audits

Environmental management principles and laboratory

waste (hazardous) management

Chemical storage and Laboratory Inventory Management

Emergency preparedness/planning

Incident reporting, investigation and associated records.

5 3500

QA officers,

Managers,

Supervisors ,

Senior managers,

Laboratory

Managers, Head of

research

institutions






of 21

MANAGEMENT SYSTEMS


(Days)

Fees (N$) Target


1. Introduction to ISO 9001

Introduction to Quality Management Systems

An overview of our certification procedures.

An overview of the ISO 9001:2015 standard

What the standard means for your business

How to develop an effective quality management system

Producing documentation

External recognition through certification

2 2500

Beginners,

Intermediate, Supervisors and

Managers

All industries



Target Industries

2. ISO 9001:2015 Internal Auditor Course

Introduction to ISO 9001, rationale for quality assurance

Intro to the ISO family of documents

Analysis of the contents of ISO 9001:2015

Audit of the active manufacturing

Quality system requirements

Analyzing audit findings

Audit of active manufacturing to ISO 9001

Auditor qualifications

Roles and responsibilities of auditors

Use and Creation of effective audit checklists

Auditing tips for the professional auditor

Documentation in the quality system

Planning and conducting effective audits

Identification and reporting of non-conformances in the process audit

2 2500

Beginners, Intermediate,


All industries


of 21


(Days)

Fees (N$) Target


3. ISO 9001:2015 Transition Training Course

Where does the ISO 9001 standard come from?

Why did the standard change so much?

What is the timeline for transition?

Annex SL – a common structure

The auditable portion of ISO 9001:2015 – a three part

approach

Key Terminology

Clausal comparison between ISO 9001:2015 and ISO 9001:2008

ISO 9001:2015 – Cover to Cover

What requirements from ISO 9001:2008 are not found in

ISO 9001:2015?

What are the key new requirements?

New Audit Content/Auditor Expectations

How will an audit of ISO 9001:2015 differ from ISO 9001:2008?

How will an audit of ISO 9001:2015 be the same?

2 2500

Individuals/compa

nies who will be responsible for

transitioning an ISO 9001:2008

quality

management system to ISO

9001:2015, and industry

professionals interested in

working with such

parties.

All industries

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