This course introduces the fundamentals of Food Safety practices, HACCP principles and GMP to persons in charge of food handling premises.
It is based on the requirements of the R638 regulations under the Foodstuffs, Cosmetics and Disinfectants Act 54 of 1972 (South Africa).
This course is recommended if you are new to the food and beverage industry or new to basic legal food safety requirements. All food handling businesses are legally required by Regulation R638 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 all persons in charge of a food-handling enterprise.
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Industry experts present our cost-effective food safety courses. 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
Presentation Methods and Course Duration Options
- Classroom training – 2 days
- Virtual training (real-time via Skype, Zoom or Google Meet) – 2 days
- Online training – self-paced
Who Should Attend?
- Business owners
- QA Managers
- Site Managers
- QC Supervisors
- Any person in charge of the food premises (required by Regulation R638)
- Regulation 638 – Introduction to the regulations governing general hygiene requirements for food premises, the Transport of Food and Related Matters.
- Food safety definitions – Important food safety definitions every food handlers should know.
- Certificate of Acceptability (COA) – What is a COA, why every food handling business should have it, the basic requirements and how to apply.
- Food Safety – Introduction to Food Safety in general.
- Good Manufacturing Practices (GMP) – A brief overview.
- Hazards – Different types of food safety hazards, examples, how they occur and how to prevent it.
- Temperatures – The importance of temperature control and the temperatures associated with different types of food.
- Display and storage – How to correctly display and store food.
- Food containers – Acceptable conditions and types of food containers for food storage.
- Hazard Analysis and Critical Control Points (HACCP) – A brief overview.
- Contamination – How to identify and prevent contamination and cross-contamination.
- Food premises – The layout, design, construction and finish of food premises as defined in R638.
- Pest control – A brief overview of the different types of pests you find in a food handling environment.
- Waste control – A brief overview of how to control waste effectively in a food handling environment.
- Cleaning and sanitising – A brief overview of cleaning and sanitising of surfaces, utensils and equipment, as well as proper chemical storage.
- Protective clothing – A brief overview of the different types of protective clothing and their purpose.
- Personal health, grooming and hygiene – Proper hygiene (including handwashing) and grooming practices, reporting of illnesses and injuries.
- Duties of the person in charge – As defined by Regulation R638
- Duties of a food handler – As defined by Regulation R638
- Meat and meat products – A brief overview of the handling and transportation of meat and meat products as defined by Regulation R638
- Transportation of food – A brief overview of the requirements for the transportation of food.
- Food Defence – A brief overview of what Food Defence is.
- Food Fraud – A brief overview of what Food Fraud is.
- Traceability and Recall of food products – A brief overview of traceability and recall procedures for food products.
- Maintenance of equipment – An overview of acceptable lubricants, the maintenance plan to prevent contamination of food products and the cleaning & sanitising of the equipment used for maintenance.
- Labelling – A brief overview of labelling requirements as per Regulation R146 (Regulations relating to the labelling and advertising of foodstuffs).
- Consumer Protection Act 68, 2008 – Awareness and the consumer’s rights.
- Offences – Consequences for not complying with the required Regulations.
After completing this course, we strongly recommend also attending our Good Manufacturing Practices for Food Handling Premises course.
An excellent course to also consider is our 4-hour complementary basic Occupational Health and Safety Awareness in a Food Handling Environment course.
Link to our food safety training page for more information from HERE.