Good Manufacturing Practices (GMP) for Food Handlers Course (FS03)

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

Good Manufacturing Practices for Food Handlers Course

Our Classroom Options

Option 1

Online Self-paced Training – COMING SOON

Duration: 8 hours

Convenient, budget-friendly option. Start any time and finish it at your own pace. The certificate is automatically available immediately after completion.


Option 2

Virtual Classroom Training

Duration: 1 day

Join our next instructor-led virtual classroom via Zoom. You can contact us by visiting the link below for available dates, pricing and/or registration.


Option 3

Physical Classroom Training

Duration: 1 day

Our physical classrooms are based on demand and ideal for companies interested in onsite in-house training. Please note a minimum classroom size applies. Visit the link below to get in touch with us.


Course Information

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.

Who Should Attend?

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.

Minimum Prerequisite Requirements


Course Outline

  • The Impact of GMP on Food Safety
  • The Different Food Safety Hazards and their Related Corrective Procedures
  • Cleaning and Sanitising
  • Brief Overview of HACCP
  • Temperature Control and Measurement of Food Products
  • Personal Hygiene, Grooming, Health, Behaviour and Clothing Requirements
  • Pest Control
  • Assessments

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.

Upcoming Virtual Classroom Training Events

Bookings 2 weeks in advance is essential. Please note we also offer on-demand virtual and physical classroom training for this course. Tell us about your preferences in the contact form below and we will be in touch to make the necessary arrangements.

Venue: Virtual via Zoom

Time: 09:00 am to 04:30 pm (Timezone UTC/GMT +2 hours)

24 July 202414 August 202428 August 202411 September 2024
Table: Upcoming Virtual Good Manufacturing Practices for Food Handlers Training Dates (FS03)
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