This 4-hour basic-level course provides a brief overview of the Food Safety practices and hygiene requirements for food handling premises.
The course is designed as a cost-effective option for induction or yearly refresher Food Safety training.
PLEASE NOTE: This course is only available for in-house training. We can present the course in a physical classroom or virtual via Zoom. A minimum classroom size of 8 delegates applies.
The following people will benefit from attending this course:
All food handlers not in key positions in need of basic Food Safety induction or yearly refresher training
All persons in key positions in need of basic Food Safety yearly refresher training (this course is not recommended as induction training for persons in key positions)
Course Level and Duration
BASIC LEVEL 1 (EQUIVALENT TO NQF LEVEL 1)
Physical and Virtual Classrooms: 4 hours
How will this course benefit the learner?
The learner should have a better understanding of the very basic Food Safety and hygiene requirements for food premises after successful completion.
The learner will receive a certificate. A course pass rate of 70% is required to receive a course certificate.
The learner will be assessed to determine competency.
This course is presented by our industry and subject matter experts.
Minimum Prerequisite Requirements
What are the minimum prerequisite requirements for the learner to attend this course?
FOOD PREMISES STRUCTURAL REQUIREMENTS
Brief Overview of the Structural Requirements for Food Premises
FOOD SAFETY HAZARDS
Brief Overview of the Types of Food Safety Hazards
STORAGE, DISTRIBUTION AND RECEIVING AREAS
Brief Overview of the Requirements for Storage, Distribution and Receiving Areas
Brief Overview of the Requirements for Ablution Facilities
Brief Overview of Pest Control in a Food Handling Environment
LOCKER ROOMS AND STAFF ROOMS
Brief Overview of the Requirements for Locker Rooms and Staff Rooms
Brief Introduction to Food Defence
Brief Introduction to Food Fraud
Brief Overview of the Different Types of Packaging Material
TEMPERATURE CONTROL OF FOOD PRODUCTS
Brief Overview of the Temperature Control Requirements for Food Products and Storage Areas
PERSONAL AND FOOD HYGIENE
Brief Overview of Personal and Food Hygiene
CLEANING AND SANITISING
Brief Overview of Cleaning and Sanitising in a Food Handling Environment
Brief Overview of Waste Control in a Food Handling Environment
Brief Introduction to Food Microbiology
What is Managementment Commitment and Why is it Important?
WHAT IS HACCP?
Brief Introduction to HACCP
CONTACT US HERE FOR PRICING AND REGISTRATION – We will be in touch soon!
Complete Training Events Calendar
CALENDAR TIP: To find the next training event for this course, type “FS04” in the search criteria below. Under “tag” select your preference: physical classroom training or virtual classroom via Zoom training.
Please note all our training events are also available as on-demand and/or in-house training. Complete the registration form above and we will be in touch.