COURSE AGENDA
WOOLWORTHS FOOD SAFETY & QUALITY TRAINING COURSE 2021
ATTENDANCE AND AGENDA FOR THE DAY
There will be no Welcome Desk upon arrival as per our usual physical training courses. Instead, you will be provided with a link in order to register and sign in your attendance. This will be done on each day at 08h00 once you log on.
Feel free to download the course agenda, it will also be emailed to you prior to the course.
DAY 1 |
|
---|---|
08H00 | Registration |
08H45 | Course administration and introduction |
09H00 | Delegate introductions |
09H30 | Food Safety Culture – We know the theory but what does it ACTUALLY look like? |
10H00 | Incident Management and Social Media Impact in the 21st Century
|
10H30 | Tea/Coffee |
10H45 | Woolworths Audit Policy & Codes of Practice
|
11H45 | The Art of Segregation – Product Integrity, Food Fraud & Allergen Management |
13H00 | Lunch |
13H45 | Design & Construction of Premises |
15H00 | Project Work (Including Tea /Coffee) |
16H00 | Project Feedback |
17H15 | Close of Day One |
DAY 2 |
|
---|---|
08H00 | Storage & Handling of Raw Materials & Packaging
|
09H00 | Traceability (new 2020 requirements on traceability and mass balance exercises) |
09H30 | Prevention of Foreign Body Contamination
|
10H15 | Tea/Coffee |
10H30 | Metal Detection and X-Ray – Practical Approach |
11H00 | Pest Biology and Life Cycles |
12H00 | Pest Proofing |
12H45 | Lunch |
13H15 | Preventative Maintenance |
14H00 | Training of Staff |
14H30 | Project Work (including Tea/Coffee) |
15H45 | Project Feedback |
17H00 | Close of Day Two |
DAY 3 |
|
---|---|
08H00 | Hygiene /Cleaning
|
09H15 | Hygienic Engineering & Design – EHEDG in Africa |
10H00 | COVID-19
|
10H45 | Tea/Coffee |
11H00 | Personnel Hygiene
|
12H00 | CCP Validations
|
12H45 | Self-Auditing – The key to successful external audits |
13H15 | Lunch |
14H00 | Customer Complaints – Root Cause Analysis & Cause Mapping – Problem, Analysis & Solutions! |
14H45 | Project Work |
15H45 | Project Work (including Tea/Coffee) |
16H45 | Close of Course |