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A Management training according to ISO norms in cooperation with TÜO Technical Supervisory Organization Egypt Ltd

A 0104 (Lead) Auditor for ISO 9001 - Quality Management Systems

A 0204 (Lead) Auditor for OHSAS 18001:2007

A 0304 (Lead) Auditor for ISO 14001:2015

A 0404 (Lead) Auditor for ISO 22000:2005

D 65 Assessor - OHSAS 18.001 - Occupational Health and Safety Management

D 66 Assessor - ISO 22.000 - Management Food Safety

C Planning & Control of Manufacturing

C 31 Planning & Control - Manufacturing Resource Planning, MRP

C 32 Cost Accounting - Manufacturing Resource Planning, MRP

Concise, cost efficient, comprehensive – all about the requirements for establishing a Quality Management System according ISO 9001:2015 in your company! Contact us for more information!


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ISO 9001:2015 - A Major Revision of Quality Management

All changes and impacts on your business!

Reasons for the revision of the existing standard - The aim of the major revision of ISO 9001 is a user-friendly, service-oriented structure to allow the simplification of integration in the daily work. The focus is on the structural change to an ISO compliant basic structure for all management systems. This revised standard is well-defined and prepares the ground for the integration of standard texts in all existing and new ISO management systems. This includes renewals, additional norm requirements for risk assessment, and the analysis of the existing management system, thus improving the efficiency of corporate processes. With the new DIN EN ISO 9001:2015, much is going to change, and many tasks will be simplified by the new features. We will advise you how to implement your quality management system for added value!

Duration: 4 h

A Comprehensive Introduction into ISO 22.000:2005 in 5 Modules

What is ISO 22000?

ISO 22000 is a Food Safety Management System that can be applied to any organization in the food chain, farm to fork. Becoming certified to ISO 22000 allows a company to show their customers that they have a food safety management system in place, increasing customer confidence in the product. This is increasingly important as customers demand safe food, and food processors require that ingredients obtained from their suppliers are safe.

Duration: 5 x 6 hours, 10 a.m. - 4 p.m., each module concluding with an ½ hour exam