Good Manufacturing practices skills PROGRAMME

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 R962, GFSI V6, SANS 10049, ISO/TS 22002 and Retail Chain Stores requirements in such a way that staff are able to implement what they have learnt in a practical way.

DURATION: 3 Days Theory and 1 Day Workplace Assessment


  • The basics of microbiology and micro-monitoring
  • The importance of personal hygiene practices
  • Cleaning, sanitation and disinfection practices
  • Internal Auditing
  • Pest control
  • Allergen control
  • Process control
  • Documentation and Record keeping
  • Preventative maintenance
  • Waste Management
  • Identification, traceability and product recall
  • Rework and control of non-conforming products
  • Customer complaints
  • Transportation, distribution and storage
  • Temperature control and good stock rotation
  • Food Defence


  • Integrated assessment via a one-on-one assessment in the workplace conducted on three weeks after the last day of training
  • No additional/separate charge for the assessments Formative workplace logbook to be completed prior to workplace assessments
  • Learners complete a log book with 10 days' worth of recording on the different GMP's covered during the training


  • Templates of some of the key documents required in a Food Safety Management System will be provided to learners during the training
  • Accredited Training course - recognized by the South African Qualifications Authority
  • Competent learners will achieve a Certificate of Competence endorsed by the FoodBev SETA
  • Training can be conducted in isiXhosa, English and Afrikaans
  • Training is customized and workplace based to ensure relevency and practical application
  • BBBEE Level 4 rated Training Provider
Unit Standard TitleNo.NQF LevelCredits
Apply Good Manufacturing Practices as part of a Food Safety System12040324
Personal Hygiene, Health and Presentation12040414
Control of Pests and Waste Material12041713
Clean and Sanitising Food Manufacturing Equipment and Surfaces12041014
Measure the temperature of food and evaluate readings12039812
Total Credits 17
Articulation: General Education and Training Certificate in Food and Beverage Handling Process - NQF Level 1

Head Office - Port Elizabeth  

  (041) 366 1970 / 80
   084 5519 524

Want to stay Updated?

entecom paygate
entecom visa
entecom master card
entecom verified by visa
entecom master card secure code

OK / Close