Below is the synopsis of the Processing & Production training we provide. For full course details please use the links on the left.

Basic Food Hygiene.

This course gives your staff a general understanding of how to handle food/fresh produce and the associated risks in the pack house.

Quality Control.

Quality Control is a crucial concept in total quality management. It helps in establishing the observation techniques and activities that will fulfill an organisation's requirements for quality.
HACCP / ISO 22000

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards. From raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. 

BRC / Packaging Standards.

BRC Global Standards is a leading safety and quality certification programme. The Standards guarantee the standardisation of quality, safety and operational criteria and ensure that manufacturers fulfill their legal obligations and provide protection for the end consumer. BRC Global Standards are now often a fundamental requirement of leading retailers.

ISO 45001 Occupational Health & Safety

This course is designed to provide the participants with a basic knowledge of the main issues arising from implementing an Occupational Health and Safety Management System, especially in a working environment.

It gives the understanding of the general requirements of OH&S systems with specific reference to ISO 45001. Different approaches and benefits of implementing an OH&S management system and consideration on how OH&S 45001 can be integrated into existing management systems.

Integrated Pest Management.

IPM is a system that utilises all suitable pest control techniques and methods in a compatible manner to keep pest populations below economically injurious levels’.  It uses all the techniques and methods in appropriate combinations, with economic viability, minimisation of environmental disruption and social acceptability as objectives. It uses a combination of cultural practices, physical controls, genetic methods (use of resistant varieties), biological methods, regulatory methods and the use of pesticides. Least toxic methods are used before more toxic ones whenever possible.

Internal Auditors

The goal of the internal auditor training is to impart the necessary skills and knowledge to those conducting internal audits (also called first party audits). In order to be able to conduct first party audits, delegates need to pass this training. Employees who are working in quality related fields must have a thorough understanding of the quality criteria of ISO 9001.
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