Basic Food Safety & Personal Hygiene
Effective Good Manufacturing Practice
(GMP)
R638 Regulations
Basic HACCP Awareness – Level 2
ISO 22000:2018 Food Safety Management System Implementation
FSSC 22000 Version 5.1
Introduction to effective Root Cause in Food
Manufacturing
Managing Allergens in Food and Beverage
Manufacturing
Advanced HACCP Implementation and
Maintenance (Level 4)
Managing Food Integrity