In-house courses
All courses are available either in-person or online and facilitated by Prof Anelich for individual companies.
Only in-house courses are offered (at the client’s premises or facilitated online) by Anelich Consulting in the following:
Microbiological Criteria (MC)
This course is designed for food safety professionals at all levels, including laboratory staff, wishing to understand:
- All the elements that constitute a Microbiological Criterion
- Unpacking each of those elements
- The types of MC that exist and their applications
- Application of 2-class and 3-class sampling plans
- Selecting appropriate laboratory testing methods
- Setting appropriate values for 2-class and 3-class sampling plans
Several graphical illustrations are used to show how taking 1 sample differs from taking several more samples on the accuracy of testing outcomes and decisions made based on such test results. Several class exercises are incorporated into the training.
Length: Half-day. Click here for more information.
Pathogen Environmental Monitoring Programme (PEM/EMP)
This course is designed for food safety professionals at all levels to understand, develop, implement and maintain an appropriate and effective Environmental Monitoring Programme in one’s plant. Select elements of the course are:
- When a PEM/EMP is appropriate
- Elements of a PEM/EMP
- Appropriate zoning
- Which pathogens to target for a PEM/EMP
- Testing, sampling, corrective actions and more…..
Several illustrations and class exercises are used to demonstrate how to determine and establish an appropriate PEM/EMP.
Length: Half-day. Click here for more information.
ISO T/S 22002-1 – Prerequisite Programmes on Food Safety for Food Manufacturing
One day course. Facilitated Online: 2 half days. Click here for more information.
ISO T/S 22002-2 – Prerequisite Programmes on Food Safety – Part 2: Catering
One day course. Facilitated Online: 2 half days. Click here for more information.
Hazard Analysis and Critical Control Points (HACCP)
Courses available according to Codex Alimentarius and incorporating SANS 10330:2007 Requirements for a Hazard Analysis and Critical Control Point (HACCP) System.
Introductory Course – One day Facilitated Online: 2 half days. Click here for more information.
Advanced Course – Two days Facilitated Online: 4 half days. Click here for more information.
Course booking
For more detailed information on any of the courses offered, for quotes and bookings, contact Prof Lucia Anelich via la@anelichconsulting.co.za.
