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Food Safety Training for Persons in Charge (R638)
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Food Safety Practices for Persons in Charge of Food Premises Course (FS01)

HPCSA accredited Food Safety training for the person in charge of food premises as per Regulation R638. This basic-level course introduces the fundamentals of Food Safety practices, GMP and HACCP principles to the learner.

Food Safety Practices for the Person in Charge Course
Food Safety Practices for the Person in Charge Course

Course Introduction

This course introduces the fundamentals of Food Safety practices, GMP and HACCP principles 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 the HPCSA, 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.

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:

Any person in charge of food premises (required by Regulation R638)

Supervisors / Managers DIRECTLY involved in food manufacturing / processing.

Supervisors / Managers INDIRECTLY involved in food manufacturing / processing.

QA / QC managers

HACCP Team

Internal and supplier auditors

Top management / Business owners

FS01: Food Safety for Persons in Charge Course Registration Request Form
For individuals type "Private"
Please provide a contact number
Please provide an estimated number of learners that may want to attend the course.
In-house training is where we exclusively train only delegates from your company. Please note a minimum number of delegates apply for in-house training classrooms.
Please select an option.
Provide you preferred training date(s). Leave blank if you do not have a preferred training date.
You are welcome to provide more details by using this section.
We take our website visitors’ privacy seriously. We DO NOT sell, rent, trade or share the information you provide on this contact form with other individuals, companies and businesses.

Course Level and Duration

BASIC LEVEL 2 (EQUIVALENT TO NQF LEVEL 2)

Physical and Virtual Classrooms: 2 days

Online Self-paced Training: 24 hours of training material, including all assessments (90 days of access)

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

Online Self-paced Training (Our self-paced online course is very popular and a budget-friendly option)

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.

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.

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

REGULATION R638 EXPLAINED (LEGISLATION)

What is Regulation R638, Definitions and Application

Requirements for a Certificate of Acceptability

Prohibition of the Handling and Transportation of Food

Requirements for Food Premises

Requirements for Facilities on Food Premises

Requirements for Food Containers, Appliances, and Equipment

Requirements for the Display, Storage and Temperature of Food

Requirements for Protective Clothing

The Duties of the Person in Charge of Food Premises

The Duties of a Food Handler

Requirements for the Handling and Transportation of Meat and Meat Products

Exemptions, Additional Requirements and Reservations

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)

WASTE CONTROL

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

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

BRIEF OVERVIEW OF HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP)

A Brief Overview of HACCP

ASSESSMENTS

FS01: Food Safety for Persons in Charge Course Registration Request Form
For individuals type "Private"
Please provide a contact number
Please provide an estimated number of learners that may want to attend the course.
In-house training is where we exclusively train only delegates from your company. Please note a minimum number of delegates apply for in-house training classrooms.
Please select an option.
Provide you preferred training date(s). Leave blank if you do not have a preferred training date.
You are welcome to provide more details by using this section.
We take our website visitors’ privacy seriously. We DO NOT sell, rent, trade or share the information you provide on this contact form with other individuals, companies and businesses.

Complete Training Events Calendar

CALENDAR TIP: To find all training events for this course type “FS01” in the search criteria below.

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