Training provider: ASC Consultants - Food Safety. Our Business.
Training Type: Public
Location: Nationwide
Cost: R Contact for more information
On Demand
Course Duration: 2 days
HPCSA accredited Food Safety training for the person in charge of food premises as per Regulation R638. This course introduces the fundamentals of Food Safety practices, GMP and HACCP principles.
This course introduces the fundamentals of Food Safety practices, GMP and HACCP principles to persons in charge of food handling premises. We highly recommend this course if you are new to the food industry or the basic legal requirements relating to Food Safety.
Our course is accredited by the HPCSA, and the content is based on the requirements of Regulations R638, which falls under the Foodstuffs, Cosmetics and Disinfectants Act 54 of 1972 (South Africa).
Are you in the process of applying for your food premises’ Certificate of Acceptability? There is a good chance your local authority might want to see proof of food safety training.
This course is specifically designed for persons in charge of food premises and complies with the training requirements per Regulation 10(1)(a) of Regulations R638.
INTRODUCTION TO FOOD SAFETY
What is Food Safety, and Why is It Important?
Brief Introduction to Food Safety Management Systems
The Difference Between Food Safety and Food Quality
The Consequences of Not Adhering to Food Safety Practices
REGULATION R638 EXPLAINED (LEGISLATION)
What is Regulation R638, Definitions and Application
Requirements for a Certificate of Acceptability
Prohibition of the Handling and Transportation of Food
Requirements for Food Premises
Requirements for Facilities on Food Premises
Requirements for Food Containers, Appliances, and Equipment
Requirements for the Display, Storage and Temperature of Food
Requirements for Protective Clothing
The Duties of the Person in Charge of Food Premises
The Duties of a Food Handler
Requirements for the Handling and Transportation of Meat and Meat Products
Exemptions, Additional Requirements and Reservations
INTRODUCTION TO GOOD MANUFACTURING PRACTICES (GMP)
Definition of Good Manufacturing Practices (GMP)
The Impact of Good Manufacturing Practices on Food Safety
PEST CONTROL
Pest Control in a Food Handling Environment (Importance, Types, Identification & Prevention)
WASTE CONTROL
Waste Control in a Food Handling Environment (Importance, Types, Requirements)
FOOD SAFETY HAZARDS
Definition of Food Safety Hazards
Categories of Food Safety Hazards
Biological Hazards – Sources of Contamination, Preventative Measures and Corrective Actions
Physical Hazards – Sources of Contamination, Preventative Measures and Corrective Actions
Chemical Hazards – Sources of Contamination, Preventative Measures and Corrective Actions
Allergens – Sources of Contamination, Preventative Measures and Corrective Actions
TEMPERATURE CONTROL OF FOOD PRODUCTS
Temperature Zones and Best Practices for Heating, Holding, Chilling and Freezing
Identifying Temperature Sensitive High-risk Food Products
Temperature Measurement and Recording Procedures
PERSONAL HYGIENE, GROOMING, HEALTH, BEHAVIOUR AND CLOTHING REQUIREMENTS
Personal Hygiene, Grooming and Behaviour Practices in the Workplace
Personal Health and Well-being in the Workplace
Protective Food Safety Gear (Clothing) Used for Hygiene in the Workplace
CLEANING AND SANITISING
The Fundamentals of Cleaning and Sanitising in a Food Handling Environment
Cleaning and Sanitising Schedule
BRIEF OVERVIEW OF HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP)
A Brief Overview of HACCP
ASSESSMENTS
None
The following people will benefit significantly by attending this course if they are not familiar with Food Safety requirements or have never attended Food Safety training:
Any person in charge of food premises (required by Regulation R638)
Supervisors / Managers DIRECTLY involved in food manufacturing / processing.
Supervisors / Managers INDIRECTLY involved in food manufacturing / processing.
QA / QC managers
HACCP Team
Internal and supplier auditors
Top management / Business owners
