Online Food Safety Training for Persons in Charge of Food Premises

About Course

Welcome to our online self-paced course, “Food Safety Practices for Persons in Charge of Food Premises,” accredited by the Health Professions Council of South Africa (HPCSA). This self-paced programme is meticulously crafted to introduce the fundamentals of Food Safety, Good Manufacturing Practices and is based on the requirements of Regulations R638 under the Foodstuffs, Cosmetics and Disinfectants Act 54 of 1972 (South Africa).

This training programme complies with the training requirements as per Regulation 10(1)(a) of Regulations R638 and is an excellent option if you are in the process of applying for your Certificate of Acceptability.

The course offers a blend of easy-to-follow videos, informative text, and an interactive Q&A section to ensure a thorough understanding of essential food safety practices. The learner will be able to download their Certificate of Achievement immediately after successful completion.

Enrol now and take the first step towards a path of excellence in safe food handling.

Introduction to Food Safety, Food Quality and the different types of Food Safety hazards (Biological, Chemical, Physical and Allergens) (Refer to the lessons in Module 1 below)
The requirements of Regulations R638 which governs the general hygiene requirements of food premises (Refer to the lessons in Module 2 below.
Introduction to temperature control and measurement of food products and food handling areas (Refer to the lessons in Module 3 below)
Understanding the fundamental requirements for Food Safety and Good Manufacturing Practices for food-handling environments (Refer to the lessons in Module 4 below)
A basic undertanding of HACCP, Food Defence, Food Fraud, Traceability and Recall (Refer to the lessons in Module 5 below)

Course Content

Module 1: Introduction to Food Safety, Food Quality and Food Safety Hazards
Brief introduction to what is food safety, food quality and the associated food safety hazards

Lesson 1: Learning Outcomes for Module 1 and Course Navigation Guidelines
Lesson 2: What is Food Safety and Food Quality – Understanding the Difference

58:19
Knowledge Test 1 for Module 1: Introduction to Food Safety, Food Quality and Food Safety Hazards
Lesson 3: An Overview of the Different Food Safety Hazards

18:09
Lesson 4: Biological Food Safety Hazards

31:05
Lesson 5: Physical Food Safety Hazards

21:12
Lesson 6: Chemical Food Safety Hazards

10:24
Lesson 7: Allergenic Food Safety Hazards

04:41
Knowledge Test 2 for Module 1: Introduction to Food Safety, Food Quality and Food Safety Hazards
Lesson 8: Food Safety Terms and Definitions

03:20
Knowledge Test 3 for Module 1: Introduction to Food Safety, Food Quality and Food Safety Hazards (MODULE ASSESSMENT)

Module 2: Regulations R638 Explained
An overview of Regulations R638 which governs the hygiene requirements for food premises.

Lesson 1: Learning Outcomes for Module 2

00:00
Lesson 2: What is Regulation R638?

11:53
Lesson 3: An Overview of the Regulations R638 Definitions (Regulation 1)

26:55
Lesson 4: Requirements for a Certificate of Acceptability (Regulation 3)

29:23
Lesson 5: Prohibitions (Regulation 4)

10:41
Lesson 6: Requirements for Food Premises (Regulation 5)

01:16:05
Lesson 7: Requirements for Facilities on Food Premises (Regulation 6)

25:35
Lesson 8: Requirements for Food Containers, Appliances and Equipment (Regulation 7)

11:22
Knowledge Test 1 for Module 2: Regulations R638 Explained
Lesson 9: Requirements for the Display, Storage and Temperature of Food (Regulation 8)

18:50
Lesson 10: Requirements for Protective Clothing (Regulation 9)

07:11
Lesson 11: Duties of the Person in Charge of Food Premises (Regulation 10)

51:01
Lesson 12: Duties of a Food Handler (Regulation 11)

19:37
Lesson 13: Requirements for the Handling and Transportation of Meat and Meat Products (Regulation 12)

10:55
Lesson 14: Requirements for the Transportation of Food (Regulation 13)

06:58
Knowledge Test 2 for Module 2: Regulations R638 Explained
Knowledge Test 3 for Module 2: Regulations R638 Explained (MODULE ASSESSMENT)

Module 3: Introduction to Temperature Control and Measurement in Food Handling
Brief overview of the temperature control measurement and control requirements in food handling areas.

Module 4: Introduction to Basic Food Safety and Good Manufacturing Practices
Brief introduction to basic food safety and Good Manufacturing Practices

Lesson 1: Module 4 Learning Outcomes
Lesson 2: Introduction to Foodborne Illnesses and Causes

04:41
Lesson 3: Basic Steps to Prevent Cross-contamination

02:40
Lesson 4: What is Good Manufacturing Practices

15:00
Lesson 5: An Overview of the 5 P’s of GMPs

05:36
Lesson 6: Structural Requirements for Food Premises

29:21
Lesson 7: Cleaning and Sanitising

08:58
Knowledge Test 1 for Module 4: Introduction to Basic Food Safety and Good Manufacturing Practices
Lesson 8: Waste Control and Methods for Reducing Food Waste

11:13
Lesson 9: Pest Control

18:19
Lesson 10: Personal Hygiene Part 1: Hand Hygiene, Grooming and Behaviour

17:19
Lesson 11: Personal Hygiene Part 2: Health and Well-being of Food Handlers

04:00
Lesson 12: Personal Hygiene Part 3: Personal Protective Clothing Used for Hygiene Purposes

06:13
Lesson 13: Ablutions, Locker Rooms and Staff Facilities

10:11
Knowledge Test 2 for Module 4: Introduction to Basic Food Safety and Good Manufacturing Practices
Lesson 14: Requirements for Food Storage Containers and Packaging Materials

06:05
Lesson 15: The Responsibilities of Food Handlers

06:48
Lesson 16: Management Responsibilities and Commitment

02:38
Lesson 17: Essential Documentation

07:29
Knowledge Test 3 for Module 4: Introduction to Basic Food Safety and Good Manufacturing Practices (MODULE ASSESSMENT)

Module 5: An Overview of HACCP, Food Fraud, Food Defence, Traceability and Recall
Brief overview of what HACCP is, Food Fraud, Food Defence, Traceability and Recall

Lesson 1: Module 5 Learning Outcomes
Lesson 2: Brief Overview of HACCP

04:38
Lesson3: The 5 Preliminary Stages of HACCP

08:52
Lesson 4: The 7 Principles of HACCP

14:08
Lesson 5: Brief Overview of Food Defence

03:38
Lesson 6: Brief Overview of Food Fraud

04:48
Lesson 7: Brief Overview of Traceability and Recall

02:58
Knowledge Test 1 for Module 5: An Overview of HACCP, Food Fraud, Food Defence, Traceability and Recall (MODULE ASSESSMENT)
COURSE ASSESSMENT – Food Safety for Persons in Charge of Food Premises

Video Call Assessment and Course Feedback
Video call assessment for the Persons in Charge of Food Premises Course

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About Course

What Will You Learn?

Course Content

Module 1: Introduction to Food Safety, Food Quality and Food Safety Hazards Brief introduction to what is food safety, food quality and the associated food safety hazards

Lesson 1: Learning Outcomes for Module 1 and Course Navigation Guidelines

Lesson 2: What is Food Safety and Food Quality – Understanding the Difference

Knowledge Test 1 for Module 1: Introduction to Food Safety, Food Quality and Food Safety Hazards

Lesson 3: An Overview of the Different Food Safety Hazards

Lesson 4: Biological Food Safety Hazards

Lesson 5: Physical Food Safety Hazards

Lesson 6: Chemical Food Safety Hazards

Lesson 7: Allergenic Food Safety Hazards

Knowledge Test 2 for Module 1: Introduction to Food Safety, Food Quality and Food Safety Hazards

Lesson 8: Food Safety Terms and Definitions

Knowledge Test 3 for Module 1: Introduction to Food Safety, Food Quality and Food Safety Hazards (MODULE ASSESSMENT)

Module 2: Regulations R638 Explained An overview of Regulations R638 which governs the hygiene requirements for food premises.

Lesson 1: Learning Outcomes for Module 2

Lesson 2: What is Regulation R638?

Lesson 3: An Overview of the Regulations R638 Definitions (Regulation 1)

Lesson 4: Requirements for a Certificate of Acceptability (Regulation 3)

Lesson 5: Prohibitions (Regulation 4)

Lesson 6: Requirements for Food Premises (Regulation 5)

Lesson 7: Requirements for Facilities on Food Premises (Regulation 6)

Lesson 8: Requirements for Food Containers, Appliances and Equipment (Regulation 7)

Knowledge Test 1 for Module 2: Regulations R638 Explained

Lesson 9: Requirements for the Display, Storage and Temperature of Food (Regulation 8)

Lesson 10: Requirements for Protective Clothing (Regulation 9)

Lesson 11: Duties of the Person in Charge of Food Premises (Regulation 10)

Lesson 12: Duties of a Food Handler (Regulation 11)

Lesson 13: Requirements for the Handling and Transportation of Meat and Meat Products (Regulation 12)

Lesson 14: Requirements for the Transportation of Food (Regulation 13)

Knowledge Test 2 for Module 2: Regulations R638 Explained

Knowledge Test 3 for Module 2: Regulations R638 Explained (MODULE ASSESSMENT)

Module 3: Introduction to Temperature Control and Measurement in Food Handling Brief overview of the temperature control measurement and control requirements in food handling areas.

Lesson 1: Learning Outcomes for Module 3

Lesson 2: Understanding F.A.T.T.O.M. – Factors That Influence Microbial Growth

Lesson 3: Temperature Control Requirements for Food Products

Lesson 4: Requirements for Temperature Measurement

Knowledge Test 1 for Module 3: Introduction to Temperature Control and Measurement (MODULE ASSESSMENT)

Module 4: Introduction to Basic Food Safety and Good Manufacturing Practices Brief introduction to basic food safety and Good Manufacturing Practices

Lesson 1: Module 4 Learning Outcomes

Lesson 2: Introduction to Foodborne Illnesses and Causes

Lesson 3: Basic Steps to Prevent Cross-contamination

Lesson 4: What is Good Manufacturing Practices

Lesson 5: An Overview of the 5 P’s of GMPs

Lesson 6: Structural Requirements for Food Premises

Lesson 7: Cleaning and Sanitising

Knowledge Test 1 for Module 4: Introduction to Basic Food Safety and Good Manufacturing Practices

Lesson 8: Waste Control and Methods for Reducing Food Waste

Lesson 9: Pest Control

Lesson 10: Personal Hygiene Part 1: Hand Hygiene, Grooming and Behaviour

Lesson 11: Personal Hygiene Part 2: Health and Well-being of Food Handlers

Lesson 12: Personal Hygiene Part 3: Personal Protective Clothing Used for Hygiene Purposes

Lesson 13: Ablutions, Locker Rooms and Staff Facilities

Knowledge Test 2 for Module 4: Introduction to Basic Food Safety and Good Manufacturing Practices

Lesson 14: Requirements for Food Storage Containers and Packaging Materials

Lesson 15: The Responsibilities of Food Handlers

Lesson 16: Management Responsibilities and Commitment

Lesson 17: Essential Documentation

Knowledge Test 3 for Module 4: Introduction to Basic Food Safety and Good Manufacturing Practices (MODULE ASSESSMENT)

Module 5: An Overview of HACCP, Food Fraud, Food Defence, Traceability and Recall Brief overview of what HACCP is, Food Fraud, Food Defence, Traceability and Recall

Lesson 1: Module 5 Learning Outcomes

Lesson 2: Brief Overview of HACCP

Lesson3: The 5 Preliminary Stages of HACCP

Lesson 4: The 7 Principles of HACCP

Lesson 5: Brief Overview of Food Defence

Lesson 6: Brief Overview of Food Fraud

Lesson 7: Brief Overview of Traceability and Recall

Knowledge Test 1 for Module 5: An Overview of HACCP, Food Fraud, Food Defence, Traceability and Recall (MODULE ASSESSMENT)

COURSE ASSESSMENT – Food Safety for Persons in Charge of Food Premises

Video Call Assessment and Course Feedback Video call assessment for the Persons in Charge of Food Premises Course

Video Call Assessment for the Person in Charge of Food Premises Course

VIDEO CALL ASSESSMENT – Food Safety for Persons in Charge of Food Premises

Assessor Grading

Course Feedback