ASC Food Safety Training

GMP and Food Safety Training for Food Packaging Operators

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About Course

One pouch from the last job, left in a box of the new one, is enough to start a food recall that is traced back to your site. This 6-hour online course teaches operators the habits that stop it: clean hands, counted blades, reported glass and a line clearance done properly.

Who is it for? Machine operators, packers, team leaders, warehouse and dispatch staff at plants that make or print food packaging: film, pouches, lidding, trays, cartons and labels. No food safety background needed.

What will you be able to do?

  • Run and record a line clearance that a BRCGS or FSSC 22000 auditor would accept, with an independent check and a first-off approval.
  • Explain to a new starter why one stray printed pouch or carton blank is a food safety incident.
  • Report broken glass or brittle plastic correctly first time, and account for every blade.
  • Follow the hygiene, workwear and illness rules, spot the signs of pests, and keep chemicals and allergens off the food contact side.
  • Put product on hold, keep records that can be traced, and raise a concern confidentially.

What do you get?

  • 15 lessons of about 13 minutes in 5 modules, on a phone or computer.
  • 8 case packs with model answers, set at Mzansi Pack, a fictional Germiston converter built from real audit findings.
  • The line clearance check sheet builder: set up the zones on your own line, record a clearance and export it to Excel. No line to hand? Load the case study.
  • A knowledge check and a game per module, a practical assignment and a timed and proctored 30-question final assessment drawn from a bank of 66. You need 70 percent on each, with three attempts and feedback.
  • A QR-verified certificate your employer and auditor can check online, released when you have passed everything and submitted the course review.

What does it follow? BRCGS Packaging Materials Issue 7, FSSC 22000 Version 7 with ISO 22002-4:2025 and ISO 22002-100:2025, the Foodstuffs, Cosmetics and Disinfectants Act 54 of 1972, R638 of 2018 and R146 of 2010.

Is it worth R899? Compare one mixed print complaint: a held job, a trace through every reel, scrapped stock and a customer asking for answers. The BRCGS FAQ for Issue 7 says auditors will always want to observe a line clearance during the audit. R899, no VAT. Training a whole shift? Enrol a team and pay by invoice.

Part of ASC’s food packaging training in South Africa, with every BRCGS Packaging, FSSC 22000 category I and ISO 22002-4:2025 course in one place.

What Will You Learn?

  • Run a line clearance that a BRCGS or FSSC 22000 auditor would accept
  • Explain to a new starter why a stray carton blank is a food safety incident
  • Report broken glass or brittle plastic correctly the first time
  • Follow personal hygiene, protective clothing and illness reporting rules on a packaging line
  • Recognise and report signs of pests, chemical contamination and allergen risks at the machine
  • Raise a food safety concern through the right channel, confidentially if needed

Course Content

Module 1: Why a pack is treated like food
Why every film, pouch and tray is handled as if it were food, the three kinds of hazard, the law and the standards behind it, why one stray printed item is a food safety incident, and how product is held, released and traced.

  • The pack touches the food
  • Standards, audits and the stray pouch
  • Hold, release and tracing a reel
  • Module 1 knowledge check
  • Hazard spotter

Module 2: Personal hygiene, illness reporting, product security and raising a concern
Hand washing, nails, hair, jewellery and habits, workwear and the canteen, covering cuts and reporting illness, visitors and contractors, protecting product and printed material from deliberate harm, and raising a food safety concern confidentially.

Module 3: Foreign bodies and chemicals at the machine: glass, brittle plastic, blades, wood, metal, lubricants and cleaning chemicals
How glass and brittle plastic are listed, checked and handled when they break, how blades are controlled, how wood, metal and small items are kept out, and how lubricants and cleaning chemicals are used, stored and handled after a spill.

Module 4: Line clearance, changeovers, mixed print, inks and adhesives
What a line clearance is, why version changes are the most dangerous, where old material hides, how to run and record a clearance an auditor would accept, and how ink set-off and adhesive cure time are controlled at the press and laminator.

Module 5: Cleaning, housekeeping, signs of pests and allergens
What clean really means, clean as you go and the cleaning schedule, colour-coded tools and housekeeping, the signs of rodents, insects and birds, and the three ways allergens reach food through packaging.

Assignment, final assessment and course review
Your practical assignment on your own site or on Mzansi Pack, then the final assessment. Your certificate is released when every assessment is passed and your course review is submitted.

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