Accredited R638 Food Safety Training for the Person in Charge – SAATCA Accredited Training Programme

As the Person in Charge, you will be provided with a comprehensive understanding of R638 and other local and international Food Safety Guidelines and Legislation. An overview of course content covered is:

• Food Legislation and Food Safety Standards in SA
• R638 (Food Hygiene Regulation) and what it covers
• What is food safety?
• The different types of food hazards that can occur
• Food pathogens and how to prevent microbiological contamination
• What are food safety practices or GMPs?
• Understand how personal hygiene practices impact food safety
• Temperature control and legal requirements
• Health and Safety Practices
• Records required by the R638
• Allergen Controls
• The importance of traceability
• Product Recall
• Pest control
• Cleaning and sanitation
• HACCP
• And much more….

Any person who is in charge of a food premises and whose name would appear on the Certificate of Acceptability. Managers, food safety team members and any other person who managers or supervisors staff in a food handling environment.

• Achieve a certificate of competence endorsed by SAATCA
• This is a comprehensive course providing an excellent overview of local and international food safety legislation and standards
• Classroom or virtual classroom with an eLearning assessment combination can be offered
• Training can be customised to reflect your company policy requirements

• Introduction
• Food Safety Legislation in South Africa
• Food Safety Management Systems in South Africa
• What are food safety hazards?
• Good Manufacturing Practices and HACCP
• Food Safety and Hygiene Policy
• Certificate of Acceptability of Premises
• Management Responsibility
• Laws, by-laws, regulations and compulsory specifications
• Document and Record Control
• Facilities and Premises
• Personnel facilities, toilets and handwashing basins
• Site and premises
• Equipment and Utensils
• Purchasing and Receiving of Incoming Raw Material, Packaging Material and Ingredients
• Storage and Transport
• Control of Operations
• Food Preparation
• Thawing and Defrosting
• Reheating, serving and display
• Services
• Maintenance, Cleaning and Sanitation
• Pest Control
• Monitoring Procedures
• Recall and Traceability
• Staff Training
• Food Fraud Prevention
• Food Defence
• Self-assessment

• Introduction
• Maintain Personal Hygiene
• Factory Hygiene and Housekeeping
• Personnel Hygiene and Health
• Maintain Personal Health and Well Being
• Personal Grooming and Presentation
• Visitors and Protective Clothing
• Self-assessment

• Introduction
• What does the common law say?
• Safety in the workplace
• Protective clothing and safety gear
• Storage and Handling of chemicals and chemical spillages
• Pipelines and their requirements
• Personal safety working practices
• First Aid Kit
• Fire Emergency procedures
• Fire extinguishers
• Self-assessment

• Formative assessments are completed throughout the course in the form of case studies, group discussions and interactive activities
• A summative knowledge test and a workplace assessment is completed upon course completion

For the person in charge. At least 2- 3 months’ experience working in a food handling environment. A pre-course assessment is required for non-matriculants.