Basic Food Safety Practices for Food Handlers Course (FS02)

This basic-level course introduces the fundamentals of Food Safety practices and Good Manufacturing Practices to the learner.

Basic Food Safety Practices for Food Handlers Course

Course Introduction

This course introduces the fundamentals of Food Safety practices and GMP to food handlers. We highly recommend this course if the learner is new to the food industry or the basic legal requirements relating to Food Safety.

This course is specifically designed for food handlers and complies with the training requirements as per Regulation 10(1)(b) of Regulations R638.

Target Audience

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:

All food handlers not in key positions

Course Level and Duration

BASIC LEVEL 1 (EQUIVALENT TO NQF LEVEL 1)

Physical and Virtual Classrooms: 1 day

How Can You Attend?

The following classroom options are available:

Physical Public Classroom

Virtual Public Classroom via Zoom

In-house On-SITE or Off-SITE Physical Classroom

In-house Virtual Classroom via Zoom

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. 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?

None

Course Outline

INTRODUCTION TO FOOD SAFETY

What is Food Safety, and Why is It Important?

Brief Introduction to Food Safety Management Systems

The Difference Between Food Safety and Food Quality

The Consequences of Not Adhering to Food Safety Practices

INTRODUCTION TO GOOD MANUFACTURING PRACTICES (GMP)

Definition of Good Manufacturing Practices (GMP)

The Impact of Good Manufacturing Practices on Food Safety

PEST CONTROL

Pest Control in a Food Handling Environment (Importance, Types, Identification & Prevention)

FOOD SAFETY HAZARDS

Definition of Food Safety Hazards

Categories of Food Safety Hazards

Biological Hazards – Sources of Contamination, Preventative Measures and Corrective Actions

Physical Hazards – Sources of Contamination, Preventative Measures and Corrective Actions

Chemical Hazards – Sources of Contamination, Preventative Measures and Corrective Actions

Allergens – Sources of Contamination, Preventative Measures and Corrective Actions

TEMPERATURE CONTROL OF FOOD PRODUCTS

Temperature Zones and Best Practices for Heating, Holding, Chilling and Freezing

Identifying Temperature Sensitive High-risk Food Products

Temperature Measurement and Recording Procedures

PERSONAL HYGIENE, GROOMING, HEALTH, BEHAVIOUR AND CLOTHING REQUIREMENTS

Personal Hygiene, Grooming and Behaviour Practices in the Workplace

Personal Health and Well-being in the Workplace

Protective Food Safety Gear (Clothing) Used for Hygiene in the Workplace

CLEANING AND SANITISING

The Fundamentals of Cleaning and Sanitising in a Food Handling Environment

Cleaning and Sanitising Schedule

WASTE CONTROL

Waste Control in a Food Handling Environment (Importance, Types, Requirements)

ASSESSMENTS

CONTACT US HERE FOR PRICING AND REGISTRATION – We will be in touch soon!

FS02: Basic Food Safety Practices for Food Handlers Course Contact Form
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Complete Training Events Calendar

CALENDAR TIP: To find the next training event for this course, type “FS02” 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.

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