Name: Conducting a Root Cause Analysis in the Food Industry Course (FS12)
Start: 2024-04-22
End: 2024-04-23
Location: ASC Consultants

Course Introduction

This 4-hour basic-level course provides a brief overview of the Food Safety practices and hygiene requirements for food handling premises.

The course is designed as a cost-effective option for induction or yearly refresher Food Safety training.

Target Audience

The following people will benefit from attending this course:

All food handlers not in key positions in need of basic Food Safety induction or yearly refresher training

All persons in key positions in need of basic Food Safety yearly refresher training (this course is not recommended as induction training for persons in key positions)

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Course Level and Duration

BASIC LEVEL 1 (EQUIVALENT TO NQF LEVEL 1)

Physical and Virtual Classrooms: 4 hours

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 very basic Food Safety and hygiene requirements for food premises after successful completion.

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

FOOD PREMISES STRUCTURAL REQUIREMENTS

Brief Overview of the Structural Requirements for Food Premises

FOOD SAFETY HAZARDS

Brief Overview of the Types of Food Safety Hazards

STORAGE, DISTRIBUTION AND RECEIVING AREAS

Brief Overview of the Requirements for Storage, Distribution and Receiving Areas

ABLUTION FACILITIES

Brief Overview of the Requirements for Ablution Facilities

PEST CONTROL

Brief Overview of Pest Control in a Food Handling Environment

LOCKER ROOMS AND STAFF ROOMS

Brief Overview of the Requirements for Locker Rooms and Staff Rooms

FOOD DEFENCE

Brief Introduction to Food Defence

FOOD FRAUD

Brief Introduction to Food Fraud

PACKAGING MATERIAL

Brief Overview of the Different Types of Packaging Material

TEMPERATURE CONTROL OF FOOD PRODUCTS

Brief Overview of the Temperature Control Requirements for Food Products and Storage Areas

PERSONAL AND FOOD HYGIENE

Brief Overview of Personal and Food Hygiene

CLEANING AND SANITISING

Brief Overview of Cleaning and Sanitising in a Food Handling Environment

WASTE CONTROL

Brief Overview of Waste Control in a Food Handling Environment

FOOD MICROBIOLOGY

Brief Introduction to Food Microbiology

MANAGEMENT COMMITMENT

What is Management Commitment and Why is it Important?

WHAT IS HACCP?

Brief Introduction to HACCP

ASSESSMENT

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ALL OUR COURSES ARE ALSO AVAILABLE ON DEMAND.

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FS04: Basic Food Safety and Hygiene Awareness Course Contact Form

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Virtual classroom via Zoom 4 hour course
Physical classroom 4 hour course

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Complete Training Events Calendar

CALENDAR TIP: To find the next training event for this course, type “FS04” in the search criteria below. Under “tag” select your preference: physical classroom training or virtual classroom via Zoom training.

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