Good Kitchen Practices

It is essential that food handlers in the catering and hospitality industry have a clear understanding of the requirements of food hygiene. The impact of poor hygiene practices in a kitchen will increase the risk of consumer food poisoning incidents and decrease the chances of your business survival over the long term. Reference is made to the SANS 10049 (Standard for PRPs) and the R638 (South African Regulations governing general hygiene requirements for food premises and the transport of food), as well as the ISO/ TS 22002-1 (PRPs on food safety). This course is comprehensive, addressing all the fundamental hygiene requirements and is hands-on and practical.

DURATION: 2 Days Theory & 1 Day workplace assessment.


  • The basics of microbiology and micro-monitoring
  • Personal hygiene practices
  • Cleaning and disinfection
  • Purchasing and incoming goods inspection
  • Pest control (detection, reporting etc.)
  • Preventative maintenance
  • Storage requirements and stock control
  • Process control
  • Identification and traceability
  • Micro-monitoring waste management
  • The effect of time and temperature on food safety
  • Measures for prevention of cross-contamination (raw vs. cooked product)
  • Correct requirements for defrosting, reheating, thawing food etc.
  • Importance of storing food in correct storage areas (Refrigerated storage, Dry goods, Freezer storage)
  • Consumer Information
  • Allergen control


  • The facility is visited after the training sessions to demonstrate the application of the Food Safety Principles.
  • Integrated assessment via a one-on-one assessment in the workplace conducted three weeks after the last day of training.


  • Accredited Training course - recognized by the South African Qualifications Authority
  • Competent learners will achieve a Certificate of Competence endorsed by the FoodBev SETA
  • Use of a DVD that covers specific requirements for kitchens
  • Kitchen audit checklist included in the training pack that can be used for internal audits
  • Training can be conducted in isiXhosa, isiZulu, English and Afrikaans
  • Training is workplace based to ensure relevancy and practical application
Unit Standard TitleNo.NQF LevelCredits
Apply Good Manufacturing Practices as part of a Food Safety System12040324
Personal Hygiene, Health and Presentation12040414
Apply personal safety practices in a food or sensitive consumer product environment12041625
Total Credits 13
Articulation: National Certificate in Food and Beverage Packaging Operations - Level 3

Head Office - Port Elizabeth  

  (041) 366 1970 / 80
   084 5519 524

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