NQF LEVEL 2 – 13 CREDITS
Welcome to our course information page!
Our Classroom Options
Option 1
FoodBev Seta Accredited
Duration:
Classroom: 18 hours
Workplace Assignment: 14 days
Workplace Assessment: 2 Hours
Convenient, budget-friendly option. Start any time and finish it at your own pace. The certificate is automatically available immediately after completion.
Option 2
Virtual Classroom TrainingFoodBev Seta Accredited
Duration:
Classroom: 2 days
Workplace Assignment: 14 days
Workplace Assessment: 2 Hours
Our virtual classrooms are based on demand and ideal for companies interested in virtual in-house training. Please note a minimum classroom size applies. Visit the link below to get in touch with us.
Option 3
Physical Classroom TrainingFoodBev Seta Accredited
Duration:
Classroom: 2 days
Workplace Assignment: 14 days
Workplace Assessment: 2 Hours
Our physical classrooms are based on demand and ideal for companies interested in onsite in-house training. Please note a minimum classroom size applies. Visit the link below to get in touch with us.
Course Information
Course Introduction
This course introduces the fundamentals of Food Safety practices, GMP and Personal Safety to persons in charge of food handling premises. We highly recommend this course if you are new to the food industry or the basic legal requirements relating to Food Safety.
Our course is accredited by FoodBev SETA, and the content is based on the requirements of Regulations R638, which falls under the Foodstuffs, Cosmetics and Disinfectants Act 54 of 1972 (South Africa).
Are you in the process of applying for your food premises’ Certificate of Acceptability? There is a good chance your local authority might want to see proof of food safety training.
This course is specifically designed for persons in charge of food premises and complies with the training requirements per Regulation 10(1)(a) of Regulations R638.
Who Should Attend?
The following people will benefit significantly by attending this course if they are not familiar with Food Safety requirements or have never attended Food Safety training:
- Any person in charge of food premises (required by Regulation R638)
- Supervisors / Managers DIRECTLY and INDIRECTLY involved in food manufacturing / processing.
- QA / QC managers
- HACCP / Food Safety Teams
- Internal and supplier auditors
- Top management / Business owners
Minimum Prerequisite Requirements
What are the minimum prerequisite requirements for the learner to attend this course?
- Communication: NQF Level 1 / Grade 9
- Mathematical Literacy: ABET Level 3 / Grade 7
Course Outline
US 120403: Apply Good Manufacturing Practices as Part of a Food Safety System
- What is Food Safety and Why is it Important?
- Food Safety Hazards and Corrective Procedures
- Demonstrate an understanding of Good Manufacturing Practices
- What are Good Manufacturing Practices?
- A basic understanding of how Good Manufacturing Practices impact Food Safety in Cleaning and sanitising, Personal health and hygiene practices, Control of pests and waste materials, and various other areas.
US 120404: Maintain Personal Hygiene, Health and Presentation in a Food Handling Environment
- How to Maintain Personal Hygiene Practices in a Food Handling Environment
- How to Maintain Personal Health and Well-being in a Food Handling Environment
- How to Maintain Personal Grooming and Presentation in a Food Handling Environment
US 120416: Apply Personal Safety Practices in a Food or Sensitive Consumer Product Environment
- Personal Safety in a Food Handling Environment
- How to Apply Personal Safety Practices Regarding the Work Area and Equipment
- Safety Emergencies
- Safe Storage and Handling of Raw Materials, Final Products and Chemicals.
Overview of Regulation R638
Regular Assessments
Workplace Assignment and Assessment
Course Benefits
How will this course benefit the learner?
- The learner should have a better understanding of the basic Food Safety requirements for food premises after successful completion.
- The Learner will receive a certificate of competence after successfully completing the course.
- The learner will be assessed to determine competency.
- The course certificate can be presented to the local authorities as proof of Food Safety training for the person in charge.
- This course is presented by our industry and subject matter experts.
Upcoming Training Events
Bookings 6 weeks in advance is essential. Please note we only offer on-demand virtual and physical classroom training for this course. Tell us about your preferences in the contact form below and we will be in touch to make the necessary arrangements.
Contact us here for pricing and / or registration. We will be in touch soon!
