COURSE AGENDA

WOOLWORTHS FOOD SAFETY & QUALITY TRAINING COURSE 2021

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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.

DOWNLOAD AGENDA

COURSE AGENDA 2021

Disclaimer: This course agenda is subject to change on the day of 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

  • Consumer Protection Act – Listeriosis and Class Action
  • Social media
  • Product incident and recall management
10H30 Tea/Coffee
10H45 Woolworths Audit Policy & Codes of Practice

  • New 2020 changes
  • Remote Audits
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

  • Supplier approval
  • Receiving of raw materials
  • Storage
  • De-palletizing, De-boxing & Debagging
  • Sieving / Filtration of ingredients
09H00 Traceability (new 2020 requirements on traceability and mass balance exercises)
09H30 Prevention of Foreign Body Contamination

  • Prevention of contamination by Glass and glass like materials
  • Prevention of contamination by Metal
  • Prevention of contamination by Plastic
  • Prevention of contamination by String, Fibers & Bristles
  • Prevention of contamination by Industrial Lubricants
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

  • Cleaning Standards
  • Listeria Reaction Guidelines
  • Guidelines for the control of Salmonella in low-moisture foods
09H15 Hygienic Engineering & Design – EHEDG in Africa
10H00 COVID-19

  • SARS-CoV-2 and its Relationship to Food Safety
  • COVID-19 management and Risk
10H45 Tea/Coffee
11H00 Personnel Hygiene

  • Personnel amenities
  • Protective clothing
  • Personnel practices
  • Medical screening of staff
12H00 CCP Validations

  • Produce Decontamination
  • Metal Detection / X-ray
  • Thermal Processing
  • Sieving /Filtration
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