Good Manufacturing Practices for Food Handlers Course (FS03)

This basic-level Good Manufacturing Practices for food handlers course teaches the learner the basic GMP requirements for food handling premises.

GMP for Food Handlers

Course Introduction

In the footsteps of basic Food Safety follows Good Manufacturing Practices (GMP) or Prerequisite Programmes (PRPs), and it plays an integral part in any food handling establishment.

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 5Ps of GMP (people, premises, processes, products and procedures (paperwork).

Our Good Manufacturing Practices for food handlers course teaches the learner the basic GMP requirements for food handling premises. It is mainly based on some of the requirements referred to in Regulations R638, SANS 10049: 2019 and the ISO/TS 22002 series.

PLEASE NOTE: This course is an extension of our basic food safety courses for food handlers and persons in charge of food premises.

Target Audience

The following people will benefit significantly by attending this course:

All food handlers not in key positions

Anyone in a key position not forming part of the HACCP Team or who is not going to proceed to the more advanced HACCP / FSMS courses.

Course Level and Duration

BASIC LEVEL 1 (EQUIVALENT TO NQF LEVEL 1)

Physical and Virtual Classrooms: 1 day

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 Good Manufacturing Practices for food premises after successful completion of this course.

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.

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

THE IMPACT OF GMP ON FOOD SAFETY

What is Food Safety, and Why is It Important?

The Difference Between Food Safety and Food Quality

The Importance of Food Safety

Rights of Consumers

Overview of GMPs for Food Handling Premises

Food Safety Hazards (More details in the Module)

Personal Hygiene (More details in the Module)

Temperature Control (More details in the Module)

Pest Control (More details in the Module)

Waste Control (More details in the Module)

Cleaning and Sanitising (More details in the Module)

Recordkeeping (A brief overview)

Construction and Layout of Premises (A brief overview)

Requirements for Equipment (A brief overview)

Recordkeeping (A brief overview)

Traceability and Recall (A brief overview)

Staff Training

Food Defence (A brief overview)

Food Fraud (A brief overview)

THE DIFFERENT FOOD SAFETY HAZARDS AND THEIR RELATED CORRECTIVE PROCEDURES

Biological Hazards – Identification, Prevention, Control and Corrective Action

Physical Hazards – Identification, Prevention, Control and Corrective Action

Chemical Hazards – Identification, Prevention, Control and Corrective Action

Allergenic Hazards – Identification, Prevention, Control and Corrective Action

CLEANING AND SANITISING

Difference Between Cleaning and Sanitising

Chemical Requirements for Cleaning and Sanitising – Types, Mixing, Containers, Storage

Requirements for Cleaning and Sanitising Equipment – Storage, Types, Cleaning of Cleaning Equipment

Protective Clothing Requirements

Training Requirements for Cleaning and Sanitising

Documentation and Recordkeeping (Examples)

Cleaning Requirements for Different Areas – Food Handling Areas, Staff Facilities, Ablutions, Warehouse, Food Transportation Vehicles, Outsite, etc.

Cleaning Requirements for Different Surfaces

Cleaning of Food Contact Surfaces – Countertops, Equipment, Utensils, Other Facilities.

Cleaning of Non-food Contact Surfaces – Floors, Ceilings, Walls, Drains, Handwashing Stations

BRIEF OVERVIEW OF HACCP

What is HACCP, and Why is it Important? (Benefits)

Brief Overview of the 12 Stages of HACCP – 5 Preliminary Stages of HACCP and the 7 Principles of HACCP

When is HACCP compulsory?

TEMPERATURE CONTROL AND MEASUREMENT OF FOOD PRODUCTS

Why are Temperature Measurement and Control Important?

The Relationship Between Temperature Control and Microbial Growth (FATTOM)

Understanding the Temperature Chart and Danger Zones

Identifying High-risk or temperature-sensitive food products

Temperature Measurement and Control for Different Processes

Temperature Requirements for Different Food Products (Regulations R638 Temperature Chart)

Requirements During Food Preparation

Requirements for Cooking / Heating

Requirements for Cooling

Requirements for Thawing

Requirements During Cold and Hot Storage / Holding / Display

Requirements During Transportation / Distribution / Receiving

Requirements for Temperature Controlled Equipment (Facilities) – Coolers, Freezers, Fridges

Requirements for Temperature Control and Measurement Equipment – Thermometers / Thermostats / Calibration

Recording and Documentation of Temperature Measurement (Examples)

PERSONAL HYGIENE, GROOMING, HEALTH, BEHAVIOUR AND CLOTHING REQUIREMENTS

Requirements for Personal Hygiene

Requirements for Personal Grooming

Requirements for Personal Health

Requirements for Personal Behaviour

Requirements for Protective Clothing

Hygiene Code of Conduct

PEST CONTROL

Why are Pests not Allowed on Food Premises?

Identification of Pests in Food Handling Environments

Who is Responsible for Pest Activity Monitoring and Control

Steps to Prevent Pests in a Food Handling Environment

Basic Pest Control Procedures

Pest Control Recording and Documentation

PEST CONTROL

Why are Pests not Allowed on Food Premises?

Identification of Pests in Food Handling Environments

Who is Responsible for Pest Activity Monitoring and Control

Steps to Prevent Pests in a Food Handling Environment

Basic Pest Control Procedures

Pest Control Recording and Documentation

ASSESSMENTS

CONTACT US HERE FOR PRICING AND REGISTRATION – We will be in touch soon!

FS03: Good Manufacturing Practices for Food Handlers Course Contact 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 the next training event for this course, type “FS03” in the search criteria below. Under “tag” select your preference: physical classroom training or virtual classroom via Zoom training.

Please note all our training events are also available as on-demand and/or in-house training. Complete the registration form above and we will be in touch.

No event found!
Load More