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COVID-19 Awareness Training Course

Course Info

Training provider: Food Consulting Services

Training Type: Online
Location: Online
Cost: R 500 Per Person
On Demand
Course Duration: 2 hours


This course is aimed at meeting the training requirements for the food and hospitality industry as set out in the Lockdown regulations.. This course will help to create awareness about we can do to manage the risk of Coronavirus.

Course Description

The COVID-19 Awareness Training Course is aimed at meeting the training requirements for the food and hospitality industry as set out in the Lockdown regulations updated 26 June 2020. This course will help to create awareness about we can do to manage the risk of Coronavirus and COVID-19 for those in the industry and public at large. We have included specific requirements per industry and detailed procedures that must be followed in order to meet these requirements. Regular training of staff is required by law as set out in the regulations.

The FCS COVID-19 Awareness Training Course includes :

  • What is Coronavirus?
  • How does Coronavirus spread?
  • The COVID-19 symptoms
  • How to manage the spread of the disease.

Training requirements as set out in the regulation 4(10) of the Regulations made in terms of section 27(2) of the Disaster Management Act, 2002 (Act No. 57 of 2002).

  • The procedures related to the use, reuse and wearing of masks
  • Basic hygiene practises including the washing of hands
  • Cleaning and disinfecting of equipment and surfaces
  • Writing a COVID-19 risk policy
  • The utilisation of Personal Protective Equipment
  • Keeping physical distance
  • Contactless operations
  • Package handling
  • Handling of orders and delivery to customers
  • Industry-specific operations
    • Restaurant / Catering
    • Hotel
    • Casino

Course Outcomes

WHAT WILL YOU LEARN?

  • The basics of the coronavirus and COVID-19
  • How the disease spreads and how to manage the risk.
  • Why personal hygiene and social distancing is important.
  • How to implement a plan to manage the risks.
  • How to implement a COVID-19 Policy
  • All requirements as set out in the regulation 4(10) of the Regulations made in terms of section 27(2) of the Disaster Management Act, 2002 (Act No. 57 of 2002).

Prerequisites

None. 

Who should attend

All staff related to the food and hospitality industry as required in regulation 4(10) of the Regulations made in terms of section 27(2) of the Disaster Management Act, 2002 (Act No. 57 of 2002). 

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