Good Manufacturing Practices – FoodBev SETA Accredited Skills Programme

09SP0002510501701/0

The impact of poor Hygiene Practices within a food organization can have disastrous consequences, some of which are an increase in customer complaints, negative publicity, customer returns, increase in waste, drop in staff morale, decrease in sales and loss of income. The loss of company image and reputation is extremely difficult to regain once lost. This course teaches staff the requirements for Good Manufacturing Practices according to the R638 (South African Food Hygiene Regulations, GFSI (Global Food Safety Initiative) benchmarking requirements, SANS 10049, ISO/TS 22002 and Retail Chain Stores requirements

Upon completion, staff will be able to implement and apply food safety practices in the workplace

The impact of poor hygiene practices within a food organization can have disastrous consequences, some of which are:

  • an increase in customer complaints
  • possible food safety incidents resulting in a product recall
  • negative publicity
  • increase in waste
  • drop in staff morale
  • decrease in sales resulting in loss of income

The course is based on the R638 (SA Food Hygiene Regulations), GFSI, SANS 10049, ISO/TS ISO2002 requirements. The comprehensive content is practical with lots of activities and case studies making the course fun, interactive and engaging.

The course consists of the following modules:

  • Module 1: Apply Good Manufacturing Practices in a Food Environment
  • Module 2: Maintain Personal Hygiene, Health and Presentation in a Food Environment
  • Module 3: Clean and Sanitize food manufacturing equipment and surfaces manually
  • Module 4:Understand the Control of Pests and Waste Materials as part of a food safety system
  • Module 5: Measure the Temperature of Food Products and evaluate the readings.

Any person working in a food-handling environment.

  • Introduction
  • General Requirements
  • Facilities and Premises
  • Services, equipment and utensils
  • Personnel Hygiene and Protective Clothing
  • Personal Hygiene and Health
  • Maintenance, cleaning and sanitation
  • Pest Control
  • Control of Operation
  • Allergen Control
  • Storage and Transport
  • Staff Training
  • Document and Record Control
  • Food Defence
  • Food Fraud
  • HACCP
  • Self-assessment

 

  • Personal Hygiene and Protective Clothing
  • Personal Hygiene Practices
  • Correct Handwashing Practices
  • Rules regarding the wearing of gloves
  • Personal Habits
  • PPE
  • Personal Hygiene and Health
  • Reporting of Illnesses
  • Smoking Policy
  • First Aid
  • Personal safety
  • Visitors and Protective Clothing
  • Wearing of Gloves and Aprons
  • Self-assessment

  • Maintenance, cleaning and sanitation
  • Maintenance of Equipment
  • Preventive Maintenance Plan
  • Post Maintenance Cleaning
  • Job Cards
  • What is contamination?
  • The importance of Cleaning
  • The difference between Cleaning and Sanitising
  • Detergents and Sanitizers
  • The Do’s and Don’ts of using sanitizing agents
  • Factors influencing Cleaning Efficacy
  • Types of deposits and working principles of chemicals
  • The Master Cleaning Schedule
  • Documented Cleaning Procedures
  • Cleaning Inspections
  • Cleaning Materials
  • Deep cleaning
  • Waste Management
  • Categories of Waste
  • Hazardous materials
  • Waste Containers
  • Waste Storage
  • Chemical Spillages
  • Self-assessment

  • What is Pest Control
  • The Prevention of Pest Entrance
  • Pest Monitoring Programme
  • Prevention of Food Contamination from EFK’s
  • Peat Control Methods
  • Site Plan
  • Pest Control Inspections

  • Why is Temperature Control Important?
  • Which Foods Need Temperature Control?
  • The R638 Temperature requirements for different food categories
  • Types of Thermometers
  • How to measure the temperature of food
  • Measuring Core Temperature
  • Measuring Surface Temperature
  • Monitoring Records
  • Thermometer calibration and verification

Formative assessments are completed in the form of group activities, case studies and interactive crossword puzzles and questionnaires

A summative assessment is completed using a combination of a knowledge test and workplace assessment

 

Any person working in a food environment should attend this training. A basic level of literacy and numeracy is required

Duration

3 Days theory and 1 day workplace assessment

Certification type

Accredited

Course dates

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