Training provider: ASC Consultants - Food Safety. Our Business.
Training Type: Public
Location: Nationwide
Cost: R Contact for more information
On Demand
Course Duration: 4 Hours
This 4-hour basic-level course provides a brief overview of the Food Safety practices and hygiene requirements for food handling premises.
FOOD PREMISES STRUCTURAL REQUIREMENTS
Brief Overview of the Structural Requirements for Food Premises
FOOD SAFETY HAZARDS
Brief Overview of the Types of Food Safety Hazards
STORAGE, DISTRIBUTION AND RECEIVING AREAS
Brief Overview of the Requirements for Storage, Distribution and Receiving Areas
ABLUTION FACILITIES
Brief Overview of the Requirements for Ablution Facilities
PEST CONTROL
Brief Overview of Pest Control in a Food Handling Environment
LOCKER ROOMS AND STAFF ROOMS
Brief Overview of the Requirements for Locker Rooms and Staff Rooms
FOOD DEFENCE
Brief Introduction to Food Defence
FOOD FRAUD
Brief Introduction to Food Fraud
PACKAGING MATERIAL
Brief Overview of the Different Types of Packaging Material
TEMPERATURE CONTROL OF FOOD PRODUCTS
Brief Overview of the Temperature Control Requirements for Food Products and Storage Areas
PERSONAL AND FOOD HYGIENE
Brief Overview of Personal and Food Hygiene
CLEANING AND SANITISING
Brief Overview of Cleaning and Sanitising in a Food Handling Environment
WASTE CONTROL
Brief Overview of Waste Control in a Food Handling Environment
FOOD MICROBIOLOGY
Brief Introduction to Food Microbiology
MANAGEMENT COMMITMENT
What is Managementment Commitment and Why is it Important?
WHAT IS HACCP?
Brief Introduction to HACCP
ASSESSMENT
The learner should have a better understanding of the very basic Food Safety and hygiene requirements for food premises after successful completion.
The learner will receive a certificate. A course pass rate of 70% is required to receive a course certificate.
The learner will be assessed to determine competency.
This course is presented by our industry and subject matter experts.
What are the minimum prerequisite requirements for the learner to attend this course?
None
All food handlers not in key positions in need of basic Food Safety induction or yearly refresher training
All persons in key positions in need of basic Food Safety yearly refresher training (this course is not recommended as induction training for persons in key positions)
