Training & Facilitation

TRAINING
“Without knowledge, action is useless; and knowledge without action is futile.” ~ Abu Bakr

PUBLIC TRAINING
FACTS has provided the food industry with allergen and regulatory training for over 10 years. Our workshops are well constructed and practical, for easy application. For more information and a registration form for these events, please contact us.

TRAINING DURATION WHO SHOULD ATTEND CONTENT
PUBLIC WORKSHOPS Practical Allergen Management 2 days
in Cape Town and Gauteng
  • Management and supervisors
  • Allergen background
  • Allergen regulations
  • Practical allergen control
  • Allergen cleaning
  • Allergen testing
  • Allergen cleaning validation and verification
  • Allergen risk assessment
  • Crisis management
  • Staff motivation
VITAL 1 day
in Cape Town and Gauteng
  • R&D team
  • Food safety team
  • Regulatory team
  • What is VITAL?
  • Benefits of VITAL
  • How to use VITAL
Regulatory: Food Labelling (with guest speaker Janusz Luterek) 2 days
in Cape Town and Gauteng
  • Regulatory team
  • Quality team
  • Marketing team
  • NPD team
  • Overview of how the regulations in South Africa integrate R.146: in-depth training
  • Overview of proposed changes in the draft (R.429)
  • DoH labelling regulations other than R.146
  • DAFF regulations relating to labelling
  • Legal metrology: quantity indication
  • Update on CPA, GMO, CAMs Enforcement, penalties, pitfalls

ON-SITE TRAINING
We offer onsite training tailored to your specific organisation’s requirements. Training workshops not only enable employees and companies to gain relevant, targeted knowledge, but also help improve systems and facilitate teamwork within the organisation. FACTS can use practical examples that are directly related to the products and/or systems used in the facility.

In order to receive more information and a quotation, please contact us.

TRAINING DURATION WHO SHOULD ATTEND CONTENT
ON-SITE TRAINING
All on-site training can be tailored to your organisation’s specific needs.
Allergen Awareness ±2 hours
  • Floor staff and supervisors
  • What is an allergen?
  • Why is it important to control allergens?
  • How do you control allergens in a factory?
Allergen Management Crash Course
1 day
  • Management and supervisors
  • Allergen background – What are food allergies?
  • Allergen regulations
  • Practical allergen management controls
  • Allergen cleaning
  • Allergen control validation and verification
  • Allergen testing
Practical Allergen Management Workshop
±2 days
  • Food safety teams
  • Food safety managers
  • Allergen background – What are food allergies?
  • Allergen regulations
  • Practical allergen management controls
  • Allergen cleaning
  • Allergen control validation and verification
  • Allergen testing
  • Allergen risk assessment
  • Crisis management
VITAL 1 day
  • R&D team
  • Food safety team
  • Regulatory team
  • What is VITAL?
  • Benefits of VITAL
  • How to use VITAL
Regulatory/Labelling ½ day to 2 days
  • Regulatory team
  • Quality team
  • Marketing team
  • NPD team
  • Overview of how the regulations in South Africa integrate
  • R.146: in-depth training
  • Overview of proposed changes in the draft
  • DoH labelling regulations other than R.146
  • DAFF regulations relating to labelling
  • Legal metrology: quantity indication
  • Update on CPA, GMO, CAMs, Enforcement, penalties, pitfalls

FACILITATION / CONSULTATION
We are passionate about working with our customers to meet their food-safety needs. We offer a holistic approach to allergen and species control, by understanding the analysis of both, the nature of proteins (allergens) and DNA (species and allergens), and how their control fits into a food-safety system. Species control is not yet regulated; however, if you prefer that species control is managed as part of your consumer assurance programme, please contact us for more information.

Our team can assist with the following aspects of your facility’s allergen control:

  • Development of an allergen control plan (ACP) or assessment of your current ACP
  • Provision of allergen supplier questionnaires and product information forms
  • Provision of allergen cleaning protocols
  • Support for or complete allergen cleaning validation studies on your behalf
  • Interpretation of allergen test results
  • VITAL risk assessment facilitation **
  • Precautionary labelling statements
  • Management of your customers’ food reactions

**FACTS is a certified VITAL (Voluntary Incident Trace Allergen Labelling) service provider. VITAL is a risk assessment tool, developed by the Australian/New Zealand Allergen Bureau, that allows food producers to assess the impact of allergen cross-contact, and determine the appropriate precautionary allergen labelling on their products.


FREQUENTLY ASKED QUESTIONS

Do we need to have a fully equipped training room?
No; FACTS can supply a data projector, screen and sound, and can arrange a training room if necessary.

Do you supply training in other languages apart from English?
Yes, allergen awareness training can be facilitated in Xhosa, Zulu and Afrikaans.

Are the workshops SETA-accredited?
No.

Do we need to control celery and mustard as allergens in our facility?
Celery and mustard are not regulated common allergens in South Africa. If you supply only the SA market and do not export to regions such as the EU where these foods are regulated allergens, you do not have to control celery and mustard.

I have to develop an allergen control plan for our facility. Where do I start?
It is always a good idea to start at the beginning, with your raw-material suppliers and raw materials. You need to know which allergens you are working with, and in which raw materials they are found, before you can start to put control measures in place. Please contact us for assistance.

What is the difference between wheat allergy and coeliac disease?
Coeliac disease is a life-long autoimmune systemic disorder triggered by gluten, present in wheat, rye, barley and oats. Its prevalence is estimated to be 0.5 to 1%. A strict gluten-free diet is the only treatment. Wheat allergy is an immune- mediated food allergy to one or more wheat proteins, and is caused both by inhalation of wheat flour (baker’s asthma) and by ingestion of wheat. Affected individuals are generally not affected by rye, barley or oats.

What are the legal limits for food allergens in South Africa?
There are no legal limits for food allergens other than that for gluten, which is 20ppm before a claim to being gluten-free can be made on the label. VITAL is a risk assessment tool that incorporates LOAELs (lowest observed adverse effect levels) into the process of determining whether a precautionary statement is necessary, and may be helpful to consider as part of your allergen control plan.

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