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Introduction to Food Safety based on R 638:2018 Training Course_May

Course Info

Training provider: BSI

Training Type: Virtual Classroom
Location: Online
Cost: R Contact for more information
Starting Date: 03 May 2021
Ending Date: 03 May 2021
Course Duration: 1 Day


This one-day course begins with an introduction session to food safety covering food handling and food hygiene principles that are practiced the world over.

Course Description

This one-day course begins with an introduction session to food safety covering food handling and food hygiene principles that are practiced the world over. With this foundation of knowledge, delegates are ready to move onto studying Good Manufacturing Practice (GMP) in the afternoon session.

In order for a food safety management system to be effective, it is essential that HACCP be supported by GMP that control the general hygiene and environmental conditions in a food operation.

The GMP described in this course are accepted requirements for prerequisites as defined in the CODEX Alimentarius General Principle of Food Hygiene and in accordance with R 638:2018 Regulations Governing General Hygiene Requirements for Food Premises, the Transport of Food and Related Matters.

By attending this course delegates will demonstrate the knowledge to identify risks due to poor implementation of GMP thus reducing the potential risk of food contamination.

Course Outcomes

This course will provide you with:

  • A full introduction to Food Safety including GMPs
  • An enhanced ability to identify potential food safety risks from GMPs
  • Correct implementation of GMPs
  • Improved understanding and compliance of company SOPs
  • Compliance with global best practice and local regulations (R 638:2018)
  • On completion, you’ll be awarded an internationally recognized BSI Training Academy certificate.

Prerequisites

N/a

Who should attend

Anyone who works in or services food production environments. Particularly suitable for management staff moving to the food industry from another industry or sector.

Upon completion of this training, delegates will be able to:

  • Explain the causes of food contamination
  • Describe the results of food contamination
  • Prevent food contamination by the use of good food handling / food hygiene practices
  • Explain food safety risks from GMP
  • Demonstrate knowledge of each GMP component and their impact on food safety
  • Be able to review existing work place GMPs and amend them accordingly, if required
  • Demonstrate knowledge of the R 638:2018 Regulations Governing General Hygiene Requirements for Food Premises, the Transport of Food and Related Matters.

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