Delegates are invited to register and to collect the conference documentation from the Welcome Desk upon arrival: Training Manual on USB, Notebook, Pen, Name badge and table card.


Monday, 09th March : 08:00 – 08:30


Monday, 16th March : 08:00 – 08:30


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

In an effort to save our environment, we are trying to save on paper. This year, training manuals will be provided on a USB stick only. While it is not necessary, you may bring along your laptop if you so wish, plug points will be available.

 DAY 1

08H00 Registration
08H45 Course administration and introduction
09H00 Delegate introductions
09H30 Food Safety Culture – The GFSI Model
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 – 2020/2021 Review
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
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 New Guidelines

  • Listeria Reaction Guidelines
  • Guidelines for the control of Salmonella in low-moisture foods
09H00 Hygienic Engineering & Design
10H00 Personnel Hygiene

  • Personnel amenities
  • Protective clothing
  • Personnel practices
  • Medical screening of staff
10H45 Tea/Coffee
11H00 CCP Validations

  • Produce Decontamination
  • Metal Detection / X-ray
  • Thermal Processing
  • Sieving /Filtration
12H00 Self-Auditing – The key to successful external audits
12H45 Lunch
13H30 Root Cause Analysis & Cause Mapping – Problem, Analysis & Solutions!
14H15 Project Work
15H15 Project Work (including Tea/Coffee)
16H00 Other Projects Feedback
16H45 Close of Course