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Course Level

Basic Food Safety course

Course Duration

2 Days

Minimum Requirements


Course Outline

  • Introduction to Regulation R638
  • Introduction to Food Safety and Quality
  • Introduction to Good Manufacturing Practices (GMP)
  • Introduction to Hazard Analysis Critical Control Points (HACCP)
  • Definitions
  • Application
  • Certificate of Acceptability
  • Prohibition
  • Hazards
  • Food Premises construction, layout, design & finish
  • Pest Control
  • Waste Control
  • Handwashing facilities & toilets
  • Locker and staff rooms
  • Facilities on food premises
  • Cleaning and sanitising of equipment, surfaces and utensils
  • Cross-contamination
  • Chemical storage
  • Food containers, appliances and equipment
  • Display and storage of food
  • Temperature control
  • Protective clothing
  • Personal hygiene practices and handwashing
  • Duties of the person in charge
  • Duties of a food handler
  • Handling of meat and the transportation of meat
  • Transportation of food
  • Exemptions, additional requirements and reservations
  • Offences & consequences
  • Consumer Protection Act 68, 2008 basics
  • Assessment

Who Should Attend?

  • Business owners
  • QA Managers
  • Site Managers
  • QC Supervisors
  • Any person in charge of the food premises
  • All food handlers

Contact Us

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