This course is ideal if you are new to the food and beverage industry or new to basic legal food safety requirements. All food handling businesses are legally required by Regulation R638 to have an effective food safety system in place. This includes food safety training for the person in charge as well as all food handlers.
Our cost-effective food safety courses are presented by industry experts. It is fun, engaging and interactive with practical examples and activities. Delegates write an assessment at the end of the course and will receive a handout and certificate of attendance.
We are based in Port Elizabeth and service most provinces in South Africa.
Basic Food Safety course
Who Should Attend?
- Business owners
- QA Managers
- Site Managers
- QC Supervisors
- Any person in charge of the food premises (required by Regulation R638)
- All food handlers
- Regulation 638 – Introduction to the regulations governing general hygiene requirements for food premises, the Transport of Food and Related Matters.
- Food safety definitions – Important food safety definitions every food handlers should know.
- Certificate of Acceptability (COA) – What is a COA, why every food handling business should have it, the basic requirements and how to apply.
- Food Safety – Introduction to Food Safety in general.
- Good Manufacturing Practices (GMP) – A brief overview.
- Hazards – Different types of food safety hazards, examples, how they occur and how to prevent it.
- Temperatures – The importance of temperature control and the temperatures associated with different types of food.
- Display and storage – How to correctly display and store food.
- Food containers – Acceptable conditions and types of food containers for food storage.
- Hazard Analysis and Critical Control Points (HACCP) – A brief overview.
- Contamination – How to identify and prevent contamination and cross-contamination.
- Food premises – The layout, design, construction and finish of food premises as defined in R638.
- Pest control – A brief overview of the different types of pests you find in a food handling environment.
- Waste control – A brief overview of how to control waste effectively in a food handling environment.
- Cleaning and sanitising – A brief overview of cleaning and sanitising of surfaces, utensils and equipment, as well as proper chemical storage.
- Protective clothing – A brief overview of the different types of protective clothing and their purpose.
- Personal health, grooming and hygiene – Proper hygiene (including handwashing) and grooming practices, reporting of illnesses and injuries.
- Duties of the person in charge – As defined by Regulation R638
- Duties of a food handler – As defined by Regulation R638
- Meat and meat products – A brief overview of the handling and transportation of meat and meat products as defined by Regulation R638
- Transportation of food – A brief overview of the requirements for the transportation of food.
- Labelling – A brief overview of labelling requirements as per Regulation R146 (Regulations relating to the labelling and advertising of foodstuffs).
- Consumer Protection Act 68, 2008 – Awareness and the consumer’s rights.
- Offences – Consequences for not complying with the required Regulations.
For food handlers NOT in key positions: After completing this course we strongly recommend also attending our basic 1-day Good Manufacturing Practices (GMP) for Food Handlers course.
For any persons in key positions like business owners or any person in charge of food premises, QA managers, QC managers, managers and supervisors: After completing this course we strongly recommend also attending our intermediate 3-day Implementation of Good Manufacturing Practices (GMP) course.
We also recommend our 4-hour complementary basic Occupational Health and Safety Awareness in a Food Handling Environment course.
You can find a list of training events for this course in our Training Calendar.
Please send us an email by completing the contact form if you are interested in this course or need more information.