Conducting a Root Cause Analysis Course (2 days)

Every food business has a non-conformance register, and most registers show the same problems coming back: the same CCP deviation, the same complaint category, the same swab site. Each one has a closed corrective action next to it. The action was completed. It just did not work, because it treated the symptom instead of the cause.

This course teaches you to run a root cause analysis that stands up to an auditor and, more importantly, stops the problem coming back. You will learn a structured, evidence-based method: define and contain the problem, preserve evidence and build a timeline, understand the people in the system, use the right cause-finding tools, verify the root cause, and design corrective actions strong enough to work.

How you learn

• 12 modules of short video lessons, each with full written notes you can study without playing the video.
• One running case study across the whole course: a recurring foreign-body complaint at a ready-to-eat meat plant. You investigate it step by step, from problem statement to final report.
• Interactive activities in every module, with instant feedback.
• Practical exercises with model answers and a self-assessment checklist, plus an extension to apply each tool on your own site.
• Knowledge checks after each module and a final assessment (50 questions, 70% to pass, three attempts).
• Certificate of Completion from ASC, a FoodBev SETA accredited training provider.

Standards and law covered

FSSC 22000 and ISO 22000 (corrections, corrective actions and handling potentially unsafe product), BRCGS Food Safety Issue 9, and the South African framework including R638 and R607 under the Foodstuffs, Cosmetics and Disinfectants Act.

Study at your own pace

The course is online and self-paced, with lifetime access. Allow about 16 hours in total: roughly two working days, or a module a week alongside your job.