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

The R638 (Regulations governing general hygiene requirements for food premises and transport of food), was promulgated in June 2018. This regulation requires that the person in charge of food premises is trained in the principles and practices of food safety and hygiene. This comprehensive training programme is aimed at equipping the person in charge of a food premises with a solid understanding of food safety. Focusing on the R638, the course also provides an overview of local and international food safety standards and guidelines, like the GFSI (Global Food Safety Initiative) requirements, Codex Alimentarius, SANS 10049, ISO 22000 and other South African Food Safety and Health and Safety regulations.
Whilst providing a practical approach using workplace examples and case studies to ensure a thorough understanding of hygiene and food safety practices, the course focuses on the application of food safety practices and hygiene in a food handling environment.

This training programme consists of the following modules:

Apply Good Manufacturing Practices as part of a Food Safety System
Personal Hygiene, Health and Presentation
Apply personal safety practices in a food or sensitive consumer product environment

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
  • 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.


2 Days theory & 1 day workplace assessment

Certification type


Course dates

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