THE BASICS FOR FOOD HANDLERS
National and International Food Safety guidelines all require that food handlers have a basic understanding of food hygiene. This course provides an introduction to Food Safety with the focus on Personal Hygiene and Personal Safety Practices. The course is often used as an induction training programme or refresher training course for all food handlers. 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).
DURATION: 2 Days Theory & 1 Day workplace assessment
COURSE CONTENT:
- Understand the basic requirements for good hygiene practices
- Understand how personal hygiene practices impact on food safety
- A general understanding of Personal Safety Practices in the learner's working environment
- Able to identify good/poor hygiene practices in the working environment
- Able to identify safe/unsafe personnel safety hygiene practices in the work environment
- Able to report any food safety or personal safety incidents
- The importance of Material Safety Data Sheets and how to interpret the information
- Allergen Controls
- Food Defence
WORKPLACE COMPONENT:
- 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
COURSE BENEFITS:
- 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, isiZulu, English and Afrikaans
- Training is customized and workplace based to ensure relevancy and practical application
- BBBEE Level 4 rated Training Provider
| Unit Standard Title | No. | NQF Level | Credits |
| Apply Good Manufacturing Practices as part of a Food Safety System | 120403 | 2 | 4 |
| Personal Hygiene, Health and Presentation | 120404 | 1 | 4 |
| Apply personal safety practices in a food or sensitive consumer product environment | 120416 | 2 | 5 |
| Total Credits 13 | |||
| Articulation: National Certificate in Food and Beverage Packaging Operations - Level 3 | |||
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