BASIC LEVEL 1
Welcome to our course information page!
Our Classroom Options
Option 1
Duration: 8 hours
This is a convenient, budget-friendly option. You can start at any time and finish at your own pace. The certificate is automatically available immediately after completion.
Option 2
Virtual Classroom TrainingDuration: 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 TrainingDuration: 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
Following basic Food Safety are Good Manufacturing Practices (GMPs) or Prerequisite Programmes (PRPs), which play 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 focus 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
None
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?
- After successfully completing this course, the learner should have a better understanding of the basic Good Manufacturing Practices for food premises.
- 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 two weeks in advance are essential. Please note that 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 contact you to make the necessary arrangements.
Venue: Virtual via Zoom
Time: 09:00 am to 04:30 pm (Timezone UTC/GMT +2 hours)
| 15 January 2025 | 05 February 2025 | 05 March 2025 | 09 April 2025 |
Contact us here for pricing and / or registration. We will be in touch soon!
