Basics for Food Handlers Accredited Course (for Persons in Charge of Food Premises)(FS31)

This basic food safety for food handlers Level 2 accredited skills programme course is recommended for any persons in charge of food premises new to the food and beverage industry, or new to basic food safety requirements. Regulation R638 legally requires all food handling businesses to have an effective food safety system in place. This includes food safety training for the person in charge as well as all food handlers.

This course is specifically designed for persons in charge of food handling premises, as well as any persons in key positions, in a food-handling environment.


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Industry experts present our cost-effective food safety courses. It is fun, engaging and interactive with practical examples and activities.

We are based in Port Elizabeth and service the following provinces in South Africa:

  • Eastern Cape
  • Western Cape
  • Gauteng
  • KwaZulu-Natal (KZN)

Course Level

Level 2 accredited Food Safety skills programme course.

Presentation Methods and Course Duration Options

  • Classroom training: 2 days
  • Workplace component: The learner will complete a workplace logbook over 10 days.
  • Workplace assessment: The learner will be assessed in the workplace by the assessor +- 3 weeks after the classroom training (+- 1 hour)

Assessment Criteria

  • Formative workbook with activities completed in the classroom
  • Summative knowledge test completed in the classroom
  • Summative workplace logbook – the learner completes the logbook in the workplace for 10 days.
  • Summative workplace assessment – the assessor will assess the learner in the workplace (+- 1 hour).

Minimum Requirements

  • The delegate must at least have NQF Level 1 (Grade 9) communication skills.
  • The delegate must at least have ABET Level 3 (Grade 7) mathematical literacy.

Who Should Attend?

  • Business owners new to Food Safety
  • QA Managers new to Food Safety
  • Site Managers new to Food Safety
  • QC Supervisors new to Food Safety
  • Any person in charge of the food premises (required by Regulation R638)

Course Outline

This course consists of 3 Unit Standards and additional modules designed for persons in key positions:

  1. US 120403: Apply Good Manufacturing Practices as Part of a Food Safety System
  2. US 120404: Maintain Personal Hygiene, Health and Presentation in a Food Handling Environment
  3. US 120416: Apply Personal Safety Practices in a Food or Sensitive Consumer Product Environment
  4. Additional Modules

TOTAL CREDITS: 13


(1) Apply Good Manufacturing Practices as Part of a Food Safety System

1.1 What is Food Safety and Why is it Important.

  • The difference between Food Safety and Food Quality.
  • The importance of Food Safety for the consumer, employer and employee.

1.2 Food Safety Hazards and Corrective Procedures

  • What is a Food Safety hazard?
  • The categories of Food Safety hazards are identified, and examples of each are given. Categories of Food Safety hazards refer to biological, chemical (including allergens) and physical hazards.
  • Identify the sources of contamination as a result of each of the hazards mentioned above.
  • How to apply corrective actions against food safety hazards and the sources of contamination.

1.3 Demonstrate an Understanding Good Manufacturing Practices

  • What are Good Manufacturing Practices?
  • A basic understanding of how Good Manufacturing Practices impact Food Safety in the following areas:
    • Cleaning and sanitising.
    • Personal health and hygiene practices.
    • Control of pests and waste materials.
    • Location, design, construction and maintenance of buildings and equipment.
    • Calibration of equipment.
    • Adequate supporting services (water, air, steam and ice).
    • Transport and distribution of foodstuffs.
    • Storage and handling.
    • Identification and traceability.
    • Recall.
    • Process control.
    • Conforming and non-conforming status indicators on products.
    • Supplier quality assurance.
    • Standard operating procedures and related records.
    • Auditing.
    • Training.

(2) Maintain Personal Hygiene, Health and Presentation in a Food Handling Environment

2.1 How to Maintain Personal Hygiene Practices in a Food Handling Environment

Personal hygiene involves practices regarding the body, clothing and personal restrooms and storage areas.

  • What is personal hygiene according to standard food safety principles?
  • The connection between personal hygiene, micro-organisms and Food Safety.
  • Why it is important to maintain personal hygiene practices.
  • How to identify possible hygiene problems if the required hygiene practices are not complied with.
  • The different personal hygiene practices that should be complied with in a food handling environment.

2.2 How to Maintain Personal Health and Well-being in a Food Handling Environment

  • What are personal health and well-being according to standard food safety principles?
  • The importance of proper personal health habits in a food handling environment according to basic health care requirements and food safety requirements. Personal health habits refer to the maintaining and caring of cuts, grazes, open wounds, injuries, or any illness that needs medical attention and that can jeopardise food safety.
  • Identify possible problems that may occur if not adhering to correct health care procedures in a food handling environment.
  • The different personal health practices that should be complied with in a food handling environment.

2.3 How to Maintain Personal Grooming and Presentation in a Food Handling Environment

  • What are personal grooming and presentation according to standard food safety principles?
  • The importance of adhering to the requirements for personal grooming and presentation in a food handling environment. Personal grooming and presentation refer to the grooming of hair (body and facial hair), nails, and the wearing of cosmetics and jewellery.
  • The consequences of grooming and presentation that do not comply with basic food safety requirements are explained.
  • Maintain clothing requirements in a food handling environment.
  • Clothing for hygiene purposes is worn according to work-site and food safety requirements.
  • The function of each part of clothing worn for hygiene purposes.
  • The consequences of not adhering to clothing requirements.

(3) Apply Personal Safety Practices in a Food or Sensitive Consumer Product Environment

3.1 Personal Safety in a Food Handling Environment

  • What is the purpose of safety legislation according to the Occupational Health and Safety Act, Statutory Regulations and the Workman’s Compensation Act?
  • The employer’s and employee’s rights and responsibilities regarding safety in the workplace.
  • How to identify safety signs and symbols in the workplace and the meaning of each. The identification and explanation refer to:
    • information signs and symbols;
    • instruction signs and symbols;
    • fire prevention and firefighting signs and symbols; and
    • warning signs and symbols.
  • What is the importance of personal protective clothing and safety gear?
  • How to identify the different colour codes on pipelines, equipment and floor spaces; and each’s meaning.
  • Security procedures in the workplace regarding:
    • Gambling
    • Trading
    • Possession or consumption of alcohol or narcotics on the premises
    • Possession of firearms on the premises

3.2 How to Apply Personal Safety Practices Regarding the Work Area and Equipment

  • Identify personal protective clothing and safety gear; and the purpose of each. This includes protective clothing and safety gear for the body in general and specifically for the head, eyes, arms, hands, legs and feet.
  • How to properly wear personal protective clothing and safety gear in the workplace.
  • Handling and lifting techniques for heavy objects.
  • The different personal safety practices regarding work areas and equipment.
  • The application of safe housekeeping. Safe housekeeping refers to:
    • The work area is kept tidy and clean at all times.
    • Equipment is cleaned and appropriately placed.
    • Spillage is cleaned up immediately and properly.
  • Requirements regarding the accessibility of safety equipment.

3.3 Safety Emergencies

  • The identification of the different types of safety emergency situations in the workplace. Safety emergency situations refer to fire outbreaks, the need for first aid and other cases in which personal safety is endangered.
  • The procedures to follow in the case of a safety emergency.
  • The purpose and responsibilities of a safety and emergency representative.
  • Reporting procedures for emergencies.

3.4 Safe Storage and Handling of Raw Materials, Final Products and Chemicals.

  • The identification, motivation and application of safety practises for the safe handling and storing of raw materials, final products and chemicals.
  • Personal protective clothing and safety gear for the safe handling and storing of raw materials, final products and chemicals. This includes protective clothing and safety gear for the body in general and specifically for the head, eyes, arms, hands, legs and feet.
  • How to properly wear personal protective clothing and safety gear.
  • The ideal safety conditions for all relevant storage areas.

(4) Additional Module

4.1 Regulations R638 Requirements

  • The requirements for a Certificate of Acceptability
  • Prohibition of the handling and transportation of food
  • Food premises
  • Facilities on food premises
  • The requirements for food containers, appliances, and equipment
  • The requirements for the display, storage and temperature of food
  • Duties of the person in charge of food premises
  • Duties of a food handler
  • Handling and Transportation of Meat and Meat Products
  • Transportation of Food