The VITAL Training course provides participants with skills to perform a food industry allergen risk assessment and declare cross contact food allergens appropriately. The focus of the course is to showcase how the VITAL program allows for producers to assess the impact of allergen cross contact and provide appropriate precautionary allergen labelling on their product.
This course will provide auditors of BRCGS for Food Safety Issue 7 with details of the changes to the Standard for Issue 8, as well as a review of audit protocol and BRCGS expectations to ensure the effectiveness and consistency of audits against the Standard.
This course will provide delegates with an in-depth understanding of the revisions to the Standard requirements for Issue 8. It is designed to equip delegates with the skills and knowledge to successfully implement the changes to the Standard on-site.
This course will provide delegates with an in-depth understanding of the revisions to the packaging materials standard requirements for Issue 5 to 6 conversion for sites.
Gain an understanding and working knowledge of all Australian legislation that applies to the food industry. Updated in 2021 to include changes in legislation to the Australia New Zealand Food Standards Code (The Code) for requirements for allergen labelling on packaged foods and also Australia's new agricultural export legislation.
This two day course is intended for those quality, technical and managerial staff working in food manufacturing who are new to the concept of quality management.
The purpose of this course is to provide you with the knowledge and skills required to conduct an internal food safety audit against any GFSI-approved food safety standard.
