Anelich Consulting recently announced that its training courses would be opening to the public—and the time has arrived!
Join us for this 3-day journey to deepen your knowledge of FSSC 22000, unpacking all the essential elements of the system with the goal of ensuring correct implementation and effective management—and, most importantly, preventing food safety failures.
Dates: 04-06 November 2025
Time: 09:00-17:00
Venue: Protea Hotel, OR Tambo, Johannesburg
Cost: R8500 excluding VAT (discount of 5% for group bookings of 5 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. 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 the system in a busy and large food company, RCLFoods.
Trainer 2 – Prof Lucia Anelich
With over 40 years 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 be bringing her extensive experience to portions of the training, particularly on Pathogen Environmental Monitoring and microbiological testing based on true vs perceived risk.
Who Should Attend?
Quality Assurance personnel, Technical Managers, Engineers, Operations Managers, Production Managers, Service Suppliers such as Pest Control and Cleaning Companies as well as anyone else who would have a significant role to play in the establishment and management of their FSSC 22000 system.
What You Will Learn
We explore the structure and requirements of FSSC 22000 Version 6. The course includes interactive group exercises designed to enhance learning and retention as well as providing practical application of the system.
Topics Include:
- Key changes from Version 5.1 to Version 6 and their impact on your business
- Expanded focus on food safety culture, equipment design, and environmental monitoring
- Enhanced allergen control protocols, risk-based thinking and documentation best practices
- Audit readiness, common non-conformities, and how to avoid them.
You will leave with a confident grasp of how to apply Version 6 requirements across your facility, strengthen your food safety systems, and improve certification outcomes.
Contact Doreen for any questions you may have.
