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.
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Type this course’s code (FS03) in the Training Calendar search box to find all relevant upcoming training dates.
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 – 1 day
- Virtual training (real-time via Skype, Zoom or Google Meet) – 1 day
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)
- Product recall and withdrawal – Brief introduction to recall and withdrawal procedures.
- Food Defence, Bioviglence, Bioterrorism – Brief introduction what food defence is.
- Food Fraud – Brief introduction to what food fraud is.
- Food Microbiology – Introduction to the importance of sampling.
- Training – Importance and who should attend what food safety training.
- Calibration of equipment.
- Maintenance of buildings and equipment.
- Layout and construction of premises.
- Cleaning and sanitising.
- Measures for prevention of cross-contamination.
- Water – utilities, air, energy.
- Allergen management.
Excellent complementary courses to also consider: