In order to consistently produce high quality and safe food products, all food handling premises should conform to Good Manufacturing Practices which focuses on five key elements. These five elements are also called the 5P’s of GMP (people, premises, processes, products and procedures (paperwork).
It is management’s responsibility to ensure Good Manufacturing Practices are put in place, but all staff, including food handlers, need to understand what it entails and their roles.
This course is an extension to our basic food safety courses (FS01 & FS02) and provides more detail on certain aspects (see the course outline below) of what GMPs for food handling premises entail.
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 the following provinces in South Africa:
- Eastern Cape
- Western Cape
- KwaZulu-Natal (KZN)
Basic Food Safety course
A basic understanding of food safety is required before attending this course. We recommend first attending our Food Safety Practices and HACCP Principles course for persons in charge of a food handling enterprise or our Food Safety for Food Handlers course if you are a food handler not in charge of a food handling enterprise.
Who Should Attend?
- Business owners
- QA Managers
- Site Managers
- QC Supervisors
- Any person in charge of the food premises
- All food handlers
- A brief overview of basic food safety and HACCP principles.
- A brief overview of all the different types of GMPs (basic and advanced).
- Personal hygiene, health and grooming practices, including but not limited to protective clothing requirements and the reporting of illnesses and injuries (in detail).
- Pest control procedures, including identification, prevention, documentation and reporting (in detail).
- Waste control procedures, including but not limited to the identification of the different types of waste, the correct disposal thereof and reporting (in detail)
- Temperature control procedures, including correct methods of measuring temperatures, documentation and reporting. (in detail)
- The correct procedures for cleaning and sanitising of surfaces, utensils and equipment to prevent contamination and cross-contamination. (in detail)
- Requirements for staff facilities like staff toilets, locker rooms and staff kitchens. (in detail)
After completing this course we strongly recommend attending our intermediate 1-day Introduction to HACCP course.
Excellent complementary courses to also consider:
- Good Storage, Receiving and Distribution Practices in a Food Handling Environment
- Occupational Health and Safety Awareness in a Food Handling Environment
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.