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Course Description

This course introduces the fundamentals of Food Safety practices, HACCP principles and GMP to persons in charge of food handling premises.

It is based on the requirements of the R638 regulations under the Foodstuffs, Cosmetics and Disinfectants Act 54 of 1972 (South Africa).

The R638 Regulations of 22 June 2018 are the regulations Governing General Hygiene Requirements for Food Premises, the Transport of Food, and Related Matters.

The Regulations require that a person in charge of food premises must ensure that they are suitably qualified or otherwise adequately trained in the principles and practices of food safety and hygiene.

Course Outcomes

• Introduction to Food Safety
• Regulation R638 Explained
• Introduction to Good Manufacturing Practices
• Food Safety Hazards
• Temperature Control of Food Products
• Personal Hygiene, Grooming, Health, Behaviour and Clothing Requirements
• Pest Control in a Food Handling Environment 
• Waste Control in a Food Handling Environment
• Cleaning and Sanitising in a Food Handling Environment
• Brief Overview of HACCP

Competency Assessments:

The learner's progress is assessed throughout the course using the following assessment tools:

• Knowledge tests at the end of each module (15 minutes allowed per test)
• 3-Part theoretical assessment (30 minutes per part)
• Practical workplace assignment.
• 30-Minute verbal assessment done via video calling to verify and ensure the learner is ready to receive a certificate.

After completing this course, the learner should have a clear understanding of the fundamentals of good Food Safety Practices for food handling enterprises.

The learner will receive assistance from the instructor throughout the course and have the opportunity to ask questions during each lesson.

Prerequisites

• None

Who should attend

• Business owners new to Food Safety
• QA Managers new to Food Safety
• Site Managers new to Food Safety
• QC Supervisors new to Food Safety
• Any person in charge of food premises