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Course Description

Certificate of acceptability

·         Prohibition on the handling and transportation of food

·         Duties of the person in charge of food premises

·         Duties of a food handler

·         Standards and requirements for food premises

·         Standards and requirements for food containers, appliances and equipment

·         Standards and requirements for display, storage and temperature of food

·         Standards and requirements for protective clothing

·         Standards and requirements for transport of food

·         Meat and meat products (handling and transportation)

Basic understanding of HACCP

Changes from R962 to R638

Course Outcomes

Certificate of acceptability

·         Prohibition on the handling and transportation of food

·         Duties of the person in charge of food premises

·         Duties of a food handler

·         Standards and requirements for food premises

·         Standards and requirements for food containers, appliances and equipment

·         Standards and requirements for display, storage and temperature of food

·         Standards and requirements for protective clothing

·         Standards and requirements for transport of food

·         Meat and meat products (handling and transportation)

Basic understanding of HACCP

Changes from R962 to R638

Prerequisites

Basic understanding of HACCP

Who should attend

• The person whose name is on the Certificate of acceptability
• Quality managers
• System administrators
• Production managers etc