Training

Our training offer is wide and very specific at the same time; this let us satisfy the needs of every client, giving them the basic knowledge to be used in their companies and walk with security to their goals.

The objective of the training is to transmit to the members of the organization the basic concepts of the system or the systems to design and implement. Beside the concepts, it is important to transmit the benefits that can be obtained, the responsibilities of every involved person and the compromise with quality, the laws and the country in general.

These courses can be taken in a Public Course Modality or In House Modality for our clients’ comfort and facility.

  1. Corrective, preventive and follow up actions
  2. Follow up of the closure of corrective and preventive actions and management for nonconformist product
  3. Analysis and processes improvement in a Quality Management System
  4. Integrated Intern Auditor ISO 9001 – ISO 14001
  5. Integrated Intern Auditor ISO 9001 – ISO 14001 – OHSAS 18001
  6. Intern Auditor Protocol GLOBALGAP for fresh food
  7. Intern Auditor of Good Manufacturing Practices and HACCP
  8. Intern Auditor ISO 13485
  9. Quality Management System for medical devices
  10. Intern Auditor of Environmental Management Systems ISO 14001
  11. Intern Auditor 9001
  12. Intern Auditor OHSAS 18001
  13. Intern Auditor SA 8000
  14. Information Technology Management: Good Documentation Practices of Quality Management Systems ISO 9000
  15. Identification, reevaluation and evaluation of environmental aspects
  16. Implementation and follow up of environmental management programs
  17. Evaluation of customers’ satisfaction within the framework of ISO 9001:2008
  18. Implementation of Prevention Management Systems of occupational risks OHSAS 18001
  19. Implementation of Occupational Social Responsibility Systems SA 8000
  20. How to develop a Occupational Social Responsibility System SA 8000
  21. Interpretation of SA 8000 requirements
  22. Interpretation of GLOBALGAP Protocol requirements
  23. HACCP interpretation
  24. Introduction for Statistical Control of Processes ISO 9001
  25. New tools for Intern Auditors ISO 9001
  26. Quality System ISO 9001 in health services
  27. Implementation of Integrated Management Systems
  28. Toolkit for the company manager
  29. Good Manufacturing Practices for the food sector
  30. How to develop a HACCP plan for pineapple
  31. How to develop a HACCP plan for the packing industry related to food
  32. Development of the integrated matrix of occupational risks and environmental impact
  33. Speech about the Integration of Management Systems
  34. Integration of quality, environmental and risk prevention systems
  35. How to develop an effective training system for your company and its effective evaluation
  36. Evaluation of the training efficacy
  37. Awareness to change (paradigms and team work)
  38. Effective management of time
  39. Norm ISO 15189 interpretation
  40. How to develop a quality and competition system in clinical laboratories – ISO 15189
  41. Basic concepts of ISO 27001
  42. How to interpret and use the Norm ISO 17025:2005 Intern Auditor ISO/IEC 17025
  43. Audit focused on processes ISO 9001
  44. Regulation of the Quality System for medical sector
  45. Good Manufacturing Practices for medical sector
  46. How to develop a Management System for low-cost medical devices
  47. Quality for suppliers
  48. Analysis of root cause
  49. Learning to audit by processes
  50. How to manage a Documentation System under the Norm ISO 9001
  51. How to develop a Quality Manual
  52. Management Systems Introduction
  53. How to make use of customer service principles
  54. Effective program of intern audits
  55. Supervision strategies for middle management workers
  56. Leadership Speech
  57. How to motivate work teams
  58. How to make effective management revisions
  59.  How to generate compromise with the Quality Management System inside de organization
  60. Continuous improvement strategies for processes owners
  61. Development of Internal Work Rules
  62. Implementation of Good Manufacturing Practices and HACCP
  63. Implementation of GLOBALGAP Protocol
  64. Interpretation of requirements for ISO14001
  65. Interpretation of OHSAS 18001
  66. Environmental auditors updating
  67. Updating workshop of ISO 14001 new version requirements
  68. Introduction and application of quality costs
  69. How to implement Good Manufacturing Practices in food industry
  70. Requirements interpretations of management systems in food security, Norm FSSC 22000
  71. How to implement a management system in food security based on Norm FSSC 22000
  72. Intern Auditor FSSC 22000
  73. How to elaborate an HACCP plan for food packing materials
  74. Induction to Quality Management System
  75. Implementation of GLOBALGAP Protocol for coffee
  76. Management Systems Integration (ISO 9001 – ISO 14001 – SA8000 – OHSAS 18000 -GLOBALGAP)
  77. PAS 96  biomonitoring and bioterrorism applied to FSSC 22000
  78. Identification and evaluation of management indicators
  79. Techniques for processes mapping
  80. Workshop of identification, preparation and response facing environmental emergencies
  81. Waste management
  82. Talent and supervision abilities
  83. PAS 220 and PAS 223, pre-requirements for packing and bottling companies for food
  84. Basic concepts of equipment calibration and verification
  85. Preparation of calibration laboratories and trials for accreditation under Norm ISO/IEC 17025
  86. Estimation of measurement uncertainty
  87. Module A: Forensic and criminology computing
  88. Module B: Forensic workshop: strategies and tools
  89. Module C: Forensic workshop facing an incident
  90. Risk analysis in IT
  91. Implementation planning of technical norms for management and control of IT
  92. Implementation of a Quality Management System ISO 9001
  93. Management Seminar ISO 9001
  94. Integrated Intern Auditor ISO 14001 and GLOBALGAP
  95. Hygienic practices for cleansing services in schools and high schools
  96. Good Manufacturing Practices  and its importance in the HACCP system
  97. Lean Manufacturing Fundaments
  98. Hazards identification, risks evaluation and control determination OHSAS 18001
  99. How to be prepared for audits
  100. To audit by processes understanding the approach to processes and its audits
  101. BRC intern auditor (food)
  102. Defending my personal mission and vision
  103. Implementation and documentation of Environmental Management Systems ISO 14001
  104. ITIL 3 implementation
  105. Definition, analysis, follow up and improvement of processes
  106. Inter audit in ISO 27001
  107. Implementation of ISO 27001
  108. Development and implementation of 5’s tool