Food Safety Practices for Persons in Charge of Food Premises Course (FS01)

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).

Price:R1650.00 (excluding any courier costs applicable to the delivery of certificates)
Your Instructor:   Mthokozisi Nkosi
Course Level:Basic
Course Duration:+-24 hours (including course material, activities, tests, exams, workplace assignment and verbal assessment)(excluding grading required for exams, workplace assignment and verbal assessment)
Course Type:Workshop including tests, practical workplace assignment, 3-part theoretical assessment and verbal assessment
Category:Food Safety

Why This Course?

The R638 Regulations of 22 June 2018 are 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 completing 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

  1. GETTING STARTED
  2. Introduction to Food Safety Learning Outcomes
  3. Regulation R638 Explained Learning Outcomes
  4. Introduction to GMP Learning Outcomes
  5. Food Safety Hazards Learning Outcomes
  6. Temperature Control of Food Products Learning Outcomes
  7. Personal Hygiene, Grooming, Health, Behaviour and Clothing Requirements Learning Outcomes
  8. Pest Control Learning Outcomes
  9. Waste Control Learning Outcomes
  10. Cleaning and Sanitising Learning Outcomes
  11. Brief Overview of HACCP Learning Outcomes
  12. FINAL COURSE ASSESSMENTS

Competency Assessments

The learner's progress is assessed throughout the course using the following assessment tools:

  • Knowledge tests at the end of each module.
  • 3-Part theoretical assessment.
  • Practical workplace assignment.
  • 30-Minute verbal assessment done via video calling to verify and ensure the learner is ready to receive a certificate.

Course Prerequisites

  • None

Materials Included

  • 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 helpful 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 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 familiarise 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 1GETTING STARTED (15 min)
Lesson 1Course Registration and Learner Support Guidelines (2 min)  - Preview
Lesson 2Meet Your Instructor (3 min)  - Preview
Lesson 3Assessment Criteria and the Requirements to Obtain a Certificate (10 min)  - Preview
Module 2INTRODUCTION TO FOOD SAFETY
Lesson 1Introduction to Food Safety Learning Outcomes  - Preview
Lesson 2What is Food Safety and Why is It Important? (15 min)
Lesson 3Brief Introduction to Food Safety Management Systems (22 min)
Lesson 4The Difference Between Food Safety and Food Quality (9 min)
Lesson 5The Consequences of Not Adhering to Food Safety Practices (25 min)
Lesson 6Introduction to Food Safety Knowledge Test (15 min)
Module 3REGULATION R638 EXPLAINED (LEGISLATION)
Lesson 1Regulation R638 Explained Learning Outcomes  - Preview
Lesson 2What is Regulation R638 and Table of Contents (180 min)
Lesson 3Regulation 1 - Definitions (20 min)
Lesson 4Regulation 2 - Application (3 min)
Lesson 5Regulation 3 - Certificate of Acceptability (13 min)
Lesson 6Regulation 4 - Prohibition of the Handling and Transportation of Food (10 min)
Lesson 7Regulation 5 - Food Premises (40 min)
Lesson 8Regulation 6 - Facilities on Food Premises (30 min)
Lesson 9Regulation 7 - Food Containers, Appliances, and Equipment (10 min)
Lesson 10Regulation 8 - The Display, Storage and Temperature of Food (15 min)
Lesson 11Regulation 9 - Protective Clothing (8 min)
Lesson 12Regulation 10 - Duties of the Person in Charge of Food Premises (17 min)
Lesson 13Regulation 11 - Duties of a Food Handler (10 min)
Lesson 14Regulation 12 - Handling and Transportation of Meat and Meat Products (8 min)
Lesson 15Regulation 13 - Transportation of Food (8 min)
Lesson 16Regulation 14 - Exemptions, Additional Requirements and Reservations (7 min)
Lesson 17Regulation 15 - Offences (1 min)
Lesson 18Regulation 16 - Commencement (1 min)
Lesson 19Regulation 17 - Repeal of Regulations (1 min)
Lesson 20Regulation R638 Knowledge Test (30 min)
Module 4INTRODUCTION TO GOOD MANUFACTURING PRACTICES (GMP)
Lesson 1Introduction to GMP Learning Outcomes  - Preview
Lesson 2Definition of Good Manufacturing Practices (GMP) (1 min)
Lesson 3The Impact of Good Manufacturing Practices on Food Safety (90 min)
Lesson 4Introduction to GMP Knowledge Test (10 min)
Lesson 5Course Exam Part 1 (Module 1 to Module 4)(FS01)(60 min)
Module 5FOOD SAFETY HAZARDS
Lesson 1Food Safety Hazards Learning Outcomes  - Preview
Lesson 2Definition of Food Safety Hazards (2 min)
Lesson 3Categories of Food Safety Hazards (18 min)
Lesson 4Biological Hazards - Sources of Contamination, Preventative Measures and Corrective Actions (180 min)
Lesson 5Physical Hazards - Sources of Contamination, Preventative Measures and Corrective Actions (20 min)
Lesson 6Chemical Hazards - Sources of Contamination, Preventative Measures and Corrective Actions (30 min)
Lesson 7Allergens - Sources of Contamination, Preventative Measures and Corrective Actions (25 min)
Lesson 8Food Safety Hazards Knowledge Test (30 min)
Module 6TEMPERATURE CONTROL OF FOOD PRODUCTS
Lesson 1Temperature Control of Food Products Learning Outcomes  - Preview
Lesson 2Temperature Zones and Best Practices for Heating, Holding, Chilling and Freezing (30 min)
Lesson 3Identifying Temperature Sensitive High-risk Food Products (20 min)
Lesson 4Temperature Measurement and Recording Procedures (20 min)
Lesson 5Temperature Control of Food Products Knowledge Test (15 min)
Lesson 6Course Exam Part 2 (Module 5 to Module 6)(FS01)(60 min)
Module 7PERSONAL HYGIENE, GROOMING, HEALTH, BEHAVIOUR AND CLOTHING REQUIREMENTS
Lesson 1Personal Hygiene, Grooming, Health, Behaviour and Clothing Requirements Learning Outcomes  - Preview
Lesson 2Personal Hygiene, Grooming and Behaviour Practices in the Workplace (20 min)
Lesson 3Personal Health and Well-being in the Workplace (20 min)
Lesson 4Protective Food Safety Gear (Clothing) Used for Hygiene in the Workplace (15 min)
Lesson 5Personal Hygiene, Health, Grooming, Presentation and Behaviour Knowledge Test (15 min)
Module 8PEST CONTROL
Lesson 1Pest Control Learning Outcomes  - Preview
Lesson 2Pest Control in a Food Handling Environment (Importance, Types, Identification & Prevention)(25 min)
Lesson 3Pest Control Knowledge Test (10 min)
Module 9WASTE CONTROL
Lesson 1Waste Control Learning Outcomes  - Preview
Lesson 2Waste Control in a Food Handling Environment (Importance, Types, Requirements)(7 min)
Lesson 3Waste Control Knowledge Test (5 min)
Module 10CLEANING AND SANITISING
Lesson 1Cleaning and Sanitising Learning Outcomes  - Preview
Lesson 2The Fundamentals of Cleaning and Sanitising in a Food Handling Environment (15 min)
Lesson 3Cleaning and Sanitising Schedule (3 min)
Lesson 4Cleaning and Sanitising Knowledge Test (10 min)
Module 11BRIEF OVERVIEW OF HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP)
Lesson 1Brief Overview of HACCP Learning Outcomes  - Preview
Lesson 2A Brief Overview of HACCP (20 min)
Lesson 3Brief Overview of HACCP Knowledge Test (5 min)
Lesson 4Course Exam Part 3 (Module 7 to Module 11)(FS01)(60 min)
Module 12FINAL COURSE ASSESSMENTS
Lesson 1Workplace Assignment (FS01)(90 min)
Lesson 2Request to Conduct the Video Call Verbal Assessment (FS01)(1 min)
Lesson 3Video Call Verbal Assessment and Results (FS01)(30 min)