Root Cause Analysis for Corrective and Preventive Action

Times	Location	Prices	Availability
– 8 hours	Virtual Learning	Early Bird Pricing: 10% Off Regular Pricing: R2,830 ZAR +VAT	Register
– 8 hours	Virtual Learning	Early Bird Pricing: 10% Off Regular Pricing: R2,830 ZAR +VAT	Register
– 8 hours	Virtual Learning	Early Bird Pricing: 10% Off Regular Pricing: R2,830 ZAR +VAT	Register

Dates

Times

– 8 hours

Location

Virtual Learning

Prices

Early Bird Pricing: 10% Off
Regular Pricing: R2,830 ZAR +VAT

Availability

Dates

Times

– 8 hours

Location

Virtual Learning

Prices

Early Bird Pricing: 10% Off
Regular Pricing: R2,830 ZAR +VAT

Availability

Dates

Times

– 8 hours

Location

Virtual Learning

Prices

Early Bird Pricing: 10% Off
Regular Pricing: R2,830 ZAR +VAT

Availability

Private Team Training

This course may be available for Private Team Training; for groups of six or more participants, this training option could be more cost-effective.

Learn More About our Private Training

Program Description

Root cause analysis (RCA) is a method for problem-solving that identifies permanent practical solutions. RCA is required as part of corrective action in GFSI-benchmarked schemes. If you struggle with repeat non-conformances or problems that seem hard to solve, this virtual instructor-led course provides you with the tools for finding effective solutions to food safety and quality issues.

What You’ll Do:

Select an appropriate RCA tool based on the nature of the problem
Identify which issues are truly significant and prioritize efforts
Explore ways to identify potential factors causing problems and select the most likely cause(s)

What this course covers

Apply a root cause analysis approach to non-conformances, Challenge your results to be sure you have identified the root cause, Implement corrective actions and monitor their effectiveness, Close out a non-conformance, Introduce two practical approaches to your colleagues that they can use immediately (5 Whys and 6 Ms)

An email address is required for registration and to receive the login instructions.

Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.

You will find your course material and homework/exam on the eLearning portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.

Who should Attend

Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs. Also suitable for professionals new to the industry.

Course Objective

At the end of the program, learners will be able to:

Apply a root cause analysis approach to non-conformances
Challenge your results to be sure you have identified the root cause
Implement corrective actions and monitor their effectiveness
Close out a non-conformance
Introduce two practical approaches to your colleagues that they can use immediately (5 Whys and 6 Ms)

Computer and Internet Connection:

You will need regular access to a computer with an internet connection. High speed broadband access (LAN, Cable or DSL) is recommended.

Compatible Web Browsers: Firefox, Chrome, Safari, IE Edge and higher

Special Requirements

NSF is committed to accommodating the learning requirements of all our stakeholders. If you require special assistance for any reason, please contact your regional office one week prior to your class.

Additional Recommended Courses

Root Cause Analysis for Corrective and Preventive Action

What You’ll Do:

Select an appropriate RCA tool based on the nature of the problem
Identify which issues are truly significant and prioritize efforts
Explore ways to identify potential factors causing problems and select the most likely cause(s)

What this course covers

An email address is required for registration and to receive the login instructions.

Who should Attend

Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs. Also suitable for professionals new to the industry.

HACCP Warehousing and Distribution Operations

As an effective, dependable participant in the food supply chain you must have a solid food safety management system. This 2-day course gives you the tools to achieve that and teaches you how to develop, implement and maintain a robust HACCP food safety system.

What this course covers

Write a standard operating procedure (SOP) for receiving
Assess a process flow diagram
Conduct a hazard analysis
Conduct a gap analysis for facility security

This course satisfies the HACCP training requirement for the Global Food Safety Initiative (GFSI) benchmarked standards (BRCGS, SQF, FSSC 22000, etc.).

An email address is required for registration and to receive the login instructions.

Who should Attend

Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs. Also suitable for professionals new to the industry.

Prerequisite(s): A good understanding of Good Distribution Programs is beneficial.

Basic Hygiene and Food Safety

This course is designed to help and equip delegates with the understanding of the principles and importance of Food Hygiene.

What this course covers

The importance of food hygiene
Food Safety Hazards
Principles of Good Food Hygiene – The 4 Cs
Cross Contamination
Cleaning & Sanitation
Hand Washing
Temperature control for chilling, cooking and storage of food stuffs
The importance of Documentation and Record keeping

An email address is required for registration and to receive the login instructions.

Who should Attend

Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs. Also suitable for professionals new to the industry.