Food Safety Practices for Persons in Charge of Food Premises Course (SETA Accredited)(FS31)

FoodBev SETA accredited Food Safety training for the person in charge of food premises as per Regulation R638.

Seta accredited Food Safety training for persons in charge

Course Introduction

This course introduces the fundamentals of Food Safety practicesGMP and Personal Safety 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 FoodBev SETA, 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

Course Level and Duration

NQF LEVEL 2 – 13 Credits

Physical and Virtual Classrooms: 2 days

Workplace Assignment: 14 days

Workplace Assessment: 2 Hours

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 of competence after successfully completing the course.

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?

Communication: NQF Level 1 / Grade 9

Mathematical Literacy: ABET Level 3 / Grade 7

Course Outline

US 120403: Apply Good Manufacturing Practices as Part of a Food Safety System

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.

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.

Identify the sources of contamination.

How to apply corrective actions.

Demonstrate an Understanding of 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.

US 120404: Maintain Personal Hygiene, Health and Presentation in a Food Handling Environment

How to Maintain Personal Hygiene Practices in a Food Handling Environment

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.

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.

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.

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.

The consequences of grooming and presentation that do not comply with basic food safety requirements.

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.

US 120416: Apply Personal Safety Practices in a Food or Sensitive Consumer Product Environment

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

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

Identify personal protective clothing and safety gear; and the purpose of each.

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

Safety Emergencies

The identification of the different types of safety emergency situations in the workplace.

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.

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

The identification, motivation and application of safety practices 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.

How to properly wear personal protective clothing and safety gear.

The ideal safety conditions for all relevant storage areas.

Overview of Regulation R638

Assessments

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