To consistently produce high quality and safe food products, all food handling premises should conform to Good Manufacturing Practices, which focuses on five key elements. These five elements are also called the 5P’s of GMP (people, premises, processes, products and procedures (paperwork).
It is management’s responsibility to ensure Good Manufacturing Practices are put in place. However, all staff, including food handlers, need to understand what it entails and their roles.
This course is an extension of our basic food safety courses (FS01 & FS02). It provides more detail on specific aspects (see the course outline below) of what GMPs for food handling premises entail.
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
A basic understanding of food safety is required before attending this course. We recommend first attending our Food Safety Practices for Persons in Charge of Food Premises course for persons in charge of a food handling enterprise or our Food Safety Practices for Food Handlers course if you are a food handler not in charge of a food handling enterprise.
Who Should Attend?
- Business owners
- QA Managers
- Site Managers
- QC Supervisors
- Any person in charge of the food premises
- All food handlers
- A brief overview of basic food safety and HACCP principles.
- A brief overview of all the different types of GMPs (basic and advanced).
- Personal hygiene, health and grooming practices, including but not limited to protective clothing requirements and the reporting of illnesses and injuries (in detail).
- Pest control procedures, including identification, prevention, documentation and reporting (in detail).
- Waste control procedures, including but not limited to the identification of the different types of waste, the correct disposal thereof and reporting (in detail)
- Temperature control procedures, including correct methods of measuring temperatures, documentation and reporting. (in detail)
- The correct procedures for cleaning and sanitising of surfaces, utensils and equipment to prevent contamination and cross-contamination. (in detail)
- Requirements for staff facilities like staff toilets, locker rooms and staff kitchens. (in detail)
Excellent complementary courses to also consider: