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Course Description

In line with South Africa’s R638 General Hygiene Requirements for Food Premises and its transport, this course is designed to provide delegates with an introduction to the principles and practices required to keep food safe in a retail restaurant.

Topics that will be covered:

• Introduction to food safety
• Hazards and sources of contamination
• Employee health and personal hygiene
• Safe food handling
• Equipment
• Facilities
• HACCP (Hazard Analysis and Critical Control Points) 

Course Outcomes

At the end of this program, you will be able to:

• Use time and temperature controls to limit the growth of microorganisms
• Identify food safety hazards
• Recognize whether the food from your supplier is safe
• Prevent cross-contamination and cross-contact
• Clean and maintain food contact surfaces
• Recognize and act on poor food safety behaviours
• Practice good personal hygiene
• Identify active managerial control behaviours

This is an accredited training program, forming part of NSF’s accreditation by the International Association for Continuing Education and Training (IACET), providing recognition to an international standard for best practices in continuing education.

NSF’s approved Safer2Eat technical trainers are experienced and knowledgeable industry experts who meet the educational, technical and experiential trainer requirements and have completed the rigorous accredited trainer onboarding process in order to deliver this training program. 

Prerequisites

n/a

Who should attend

• Food Service Personnel
• Owners, Directors, Managers, Supervisors
• Chefs, Cooks, Food Handlers
• Front- and Back-of-House Team Members