This course introduces the fundamentals of Food Safety practices, HACCP principles and GMP to persons in charge of food handling premises.
It is based on the requirements of the R638 regulations under the Foodstuffs, Cosmetics and Disinfectants Act 54 of 1972 (South Africa).
|Your Instructor:||Mthokozisi Nkosi|
|Course Level:||Intermediate Level|
|Course Duration:||24 Hours (estimated)|
|Course Type:||Workshop including tests, practical workplace assignment, 3-part theoretical assessment and verbal assessment|
Why This Course?
The R638 Regulations of 22 June 2018 are the regulations Governing General Hygiene Requirements for Food Premises, the Transport of Food, and Related Matters.
The Regulations require that a person in charge of food premises must ensure that he or she is suitably qualified or otherwise adequately trained in the principles and practices of food safety and hygiene.
Need to apply for a Certificate of Acceptability?
Your food safety journey starts here!
Who Will Benefit From This Course?
- Business owners new to Food Safety
- QA Managers new to Food Safety
- Site Managers new to Food Safety
- QC Supervisors new to Food Safety
- Any person in charge of food premises
Course Benefits and Learning Outcomes
- After completion of this course, the learner should have a clear understanding of the fundamentals of good Food Safety Practices for food handling enterprises.
- The learner will receive assistance from the instructor throughout the course and have the opportunity to ask questions during each lesson.
Modules and Learning Outcomes Overview
- GETTING STARTED
- Introduction to Food Safety Learning Outcomes
- Regulation R638 Explained Learning Outcomes
- Introduction to GMP Learning Outcomes
- Food Safety Hazards Learning Outcomes
- Temperature Control of Food Products Learning Outcomes
- Personal Hygiene, Grooming, Health, Behaviour and Clothing Requirements Learning Outcomes
- Pest Control Learning Outcomes
- Waste Control Learning Outcomes
- Cleaning and Sanitising Learning Outcomes
- Brief Overview of HACCP Learning Outcomes
- FINAL COURSE ASSESSMENTS
The learner's progress is assessed throughout the course using the following assessment tools:
- Knowledge tests at the end of each module (15 minutes allowed per test)
- 3-Part theoretical assessment (30 minutes per part)
- Practical workplace assignment.
- 30-Minute verbal assessment done via video calling to verify and ensure the learner is ready to receive a certificate.
- The course lessons are text and/or video-based.
- Most lessons have one or more activities for learners to do. An activity book is available for download.
- Links to other useful external online resources.
- Regulation R638 is available for download.
- Knowledge tests at the end of each module.
- 3-Part theoretical assessment.
- Workplace assignment.
- 30-Minute verbal assessment with the instructor via online video call options.
Registration and Learner Support Options Guidelines
The registration process and all learner support options are explained in Lesson 1 of Module 1.
This lesson is available for public viewing.
Meet Our Course Instructor
You can meet our course instructor in Lesson 2 of Module 1.
This lesson is available for public viewing.
Course Requirements in Order to Receive a Verified Course Certificate
Lesson 3 of Module 1 explains the complete process to obtain a verified certificate for this course. It is important to familiarize yourself with this process before you commit to the course.
This lesson is available for public viewing.
Learner Course Progress
Modules and Lessons
Module 1, as well as all learning outcomes lessons, are available for public viewing.
|Module 1||GETTING STARTED|
|Lesson 1||Course Registration and Learner Support Guidelines (2 min) - Preview|
|Lesson 2||Meet Your Instructor (3 min) - Preview|
|Lesson 3||Assessment Criteria and the Requirements to Obtain a Certificate (2 min) - Preview|
|Module 2||INTRODUCTION TO FOOD SAFETY|
|Lesson 1||Introduction to Food Safety Learning Outcomes - Preview|
|Lesson 2||What is Food Safety and Why is It Important? (5 min)|
|Lesson 3||Brief Introduction to Food Safety Management Systems (20 min)|
|Lesson 4||The Difference Between Food Safety and Food Quality (5 min)|
|Lesson 5||The Consequences of Not Adhering to Food Safety Practices (25 min)|
|Lesson 6||Introduction to Food Safety Knowledge Test (15 min)|
|Module 3||REGULATION R638 EXPLAINED (LEGISLATION)|
|Lesson 1||Regulation R638 Explained Learning Outcomes - Preview|
|Lesson 2||What is Regulation R638 and Table of Contents (180 min)|
|Lesson 3||Regulation 1 - Definitions (20 min)|
|Lesson 4||Regulation 2 - Application (3 min)|
|Lesson 5||Regulation 3 - Certificate of Acceptability (13 min)|
|Lesson 6||Regulation 4 - Prohibition of the Handling and Transportation of Food (10 min)|
|Lesson 7||Regulation 5 - Food Premises (40 min)|
|Lesson 8||Regulation 6 - Facilities on Food Premises (30 min)|
|Lesson 9||Regulation 7 - Food Containers, Appliances, and Equipment (10 min)|
|Lesson 10||Regulation 8 - The Display, Storage and Temperature of Food (15 min)|
|Lesson 11||Regulation 9 - Protective Clothing (8 min)|
|Lesson 12||Regulation 10 - Duties of the Person in Charge of Food Premises (17 min)|
|Lesson 13||Regulation 11 - Duties of a Food Handler (10 min)|
|Lesson 14||Regulation 12 - Handling and Transportation of Meat and Meat Products (8 min)|
|Lesson 15||Regulation 13 - Transportation of Food (8 min)|
|Lesson 16||Regulation 14 - Exemptions, Additional Requirements and Reservations (7 min)|
|Lesson 17||Regulation 15 - Offences (1 min)|
|Lesson 18||Regulation 16 - Commencement (1 min)|
|Lesson 19||Regulation 17 - Repeal of Regulations (1 min)|
|Lesson 20||Regulation R638 Knowledge Test (30 min)|
|Module 4||INTRODUCTION TO GOOD MANUFACTURING PRACTICES (GMP)|
|Lesson 1||Introduction to GMP Learning Outcomes - Preview|
|Lesson 2||Definition of Good Manufacturing Practices (GMP) (1 min)|
|Lesson 3||The Impact of Good Manufacturing Practices on Food Safety (90 min)|
|Lesson 4||Introduction to GMP Knowledge Test (10 min)|
|Lesson 5||Course Exam Part 1 (Module 1 to Module 4)(FS01)(60 min)|
|Module 5||FOOD SAFETY HAZARDS|
|Lesson 1||Food Safety Hazards Learning Outcomes - Preview|
|Lesson 2||Definition of Food Safety Hazards (2 min)|
|Lesson 3||Categories of Food Safety Hazards (18 min)|
|Lesson 4||Biological Hazards - Sources of Contamination, Preventative Measures and Corrective Actions (180 min)|
|Lesson 5||Physical Hazards - Sources of Contamination, Preventative Measures and Corrective Actions (20 min)|
|Lesson 6||Chemical Hazards - Sources of Contamination, Preventative Measures and Corrective Actions (30 min)|
|Lesson 7||Allergens - Sources of Contamination, Preventative Measures and Corrective Actions (25 min)|
|Lesson 8||Food Safety Hazards Knowledge Test (30 min)|
|Module 6||TEMPERATURE CONTROL OF FOOD PRODUCTS|
|Lesson 1||Temperature Control of Food Products Learning Outcomes - Preview|
|Lesson 2||Temperature Zones and Best Practices for Heating, Holding, Chilling and Freezing (30 min)|
|Lesson 3||Identifying Temperature Sensitive High-risk Food Products (20 min)|
|Lesson 4||Temperature Measurement and Recording Procedures (20 min)|
|Lesson 5||Temperature Control of Food Products Knowledge Test (15 min)|
|Lesson 6||Course Exam Part 2 (Module 5 to Module 6)(FS01)(60 min)|
|Module 7||PERSONAL HYGIENE, GROOMING, HEALTH, BEHAVIOUR AND CLOTHING REQUIREMENTS|
|Lesson 1||Personal Hygiene, Grooming, Health, Behaviour and Clothing Requirements Learning Outcomes - Preview|
|Lesson 2||Personal Hygiene, Grooming and Behaviour Practices in the Workplace (20 min)|
|Lesson 3||Personal Health and Well-being in the Workplace (20 min)|
|Lesson 4||Protective Food Safety Gear (Clothing) Used for Hygiene in the Workplace (15 min)|
|Lesson 5||Personal Hygiene, Health, Grooming, Presentation and Behaviour Knowledge Test (15 min)|
|Module 8||PEST CONTROL|
|Lesson 1||Pest Control Learning Outcomes - Preview|
|Lesson 2||Pest Control in a Food Handling Environment (Importance, Types, Identification & Prevention)(25 min)|
|Lesson 3||Pest Control Knowledge Test (10 min)|
|Module 9||WASTE CONTROL|
|Lesson 1||Waste Control Learning Outcomes - Preview|
|Lesson 2||Waste Control in a Food Handling Environment (Importance, Types, Requirements)(7 min)|
|Lesson 3||Waste Control Knowledge Test (5 min)|
|Module 10||CLEANING AND SANITISING|
|Lesson 1||Cleaning and Sanitising Learning Outcomes - Preview|
|Lesson 2||The Fundamentals of Cleaning and Sanitising in a Food Handling Environment (15 min)|
|Lesson 3||Cleaning and Sanitising Schedule (3 min)|
|Lesson 4||Cleaning and Sanitising Knowledge Test (10 min)|
|Module 11||BRIEF OVERVIEW OF HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP)|
|Lesson 1||Brief Overview of HACCP Learning Outcomes - Preview|
|Lesson 2||A Brief Overview of HACCP (20 min)|
|Lesson 3||Brief Overview of HACCP Knowledge Test (5 min)|
|Lesson 4||Course Exam Part 3 (Module 7 to Module 11)(FS01)(60 min)|
|Module 12||FINAL COURSE ASSESSMENTS|
|Lesson 1||Workplace Assignment (FS01)(90 min)|
|Lesson 2||Request to Conduct the Video Call Verbal Assessment (FS01)(1 min)|
|Lesson 3||Video Call Verbal Assessment and Results (FS01)(30 min)|