Our second public training course is here!
Anelich Consulting has been tracking the reasons behind food safety failures for two decades. Unsurprisingly, the majority of failures occur at the Pre-Requisite Programme (PRP) level and not at the HACCP level. It is the person who did not wash hands and infected 100’s of people with Hepatitis A; the rodents that were not properly controlled, leading to product contamination with Salmonella through their faeces; the inadequate or incorrect cleaning and disinfection regime that resulted in contamination of product with Listeria monocytogenes…..and more. Whilst we don’t certify PRPs individually, they are the rock upon which food safety is built; yet we tend to place far more focus on achieving a certified audit for HACCP and above, often forgetting the crucial role that PRPs play.
Join us on 25 February 2026 in Johannesburg for a full day of training on PRPs focussing on do’s and don’ts AND covering the recently released ISO 22002-100 and ISO 22002-1:2025.
Dates: 25 February 2026
Time: 09:00-17:00
Venue: Protea Hotel, OR Tambo, Johannesburg
Cost: R1900 excluding VAT (discount of 5% for group bookings of 8 or more from the same company)
Trainer 1 – Doreen Pike
Doreen brings 27 years of experience in the food industry, including 16 years dedicated to the implementation, management and auditing of FSSC 22000, including PRPs. She is also a certified lead auditor and conducts both full system and internal audits, and provides training in these key areas. She is the perfect person to not only provide this training from a systems perspective, but more so from a direct industry experience in managing PRPs in the correct manner, after spending many years at a busy and large food company, RCLFoods.
Trainer 2 – Prof Lucia Anelich
With over 40 years of service in the food safety community in various roles, owner of Anelich Consulting, Visiting Professor at the Wits Business School, Adjunct Professor at the Central University of Technology, owner of the Food Safety Summit and co-founder of the Food Safety Leadership Initiative, Prof Lucia will support the training programme.
Who Should Attend?
Anyone involved in the establishment, implementation, maintenance, and continual improvement of PRPs—whether applied as a standalone system or as part of HACCP or a more advanced Food Safety Management System (e.g. FSSC 22000). This includes not only personnel from food businesses, but also relevant service providers, such as pest control and cleaning companies.
What You Will Learn
Understand the purpose of PRPs, their significant role in controlling food safety hazards and how they underpin higher-level food safety as well as unpacking the changes that have occurred in the new ISO 22002-1:2025. We align the PRPs to Codex Alimentarius, SANS 10049, supported by a combined 67 years of experience, between Doreen and Prof Lucia, where we draw on actual examples applicable to different food sectors.
Topics Include:
- Key changes to ISO 22002-1:2025 and use of ISO 22002-1:100
- Core PRP elements
- Role of PRPs in hazard identification and risk-based thinking
- Development, implementation, maintenance and continual improvement of PRPs
- Common pitfalls and how to avoid them
- Auditing PRPs
By the end of the training, you will be able to confidently implement, maintain, and improve PRPs that are effective, auditable, and aligned with recognised food safety standards.
Contact Doreen for any questions you may have.
