Overview
This Basic Food Safety course provides participants with essential knowledge and skills to handle, store, and prepare food safely. It covers hygiene practices, contamination prevention, and correct food handling techniques to ensure adherence to food safety standards.
Description
The Basic Food Safety short course is designed to provide essential knowledge of food safety principles, crucial for anyone involved in food handling. Participants will learn about hygiene practices, the importance of temperature control, preventing cross-contamination, and proper storage methods. The course also highlights the role of personal hygiene, cleaning and sanitation, and understanding foodborne illnesses. By the end of the course, participants will be equipped to implement best practices for maintaining a safe food environment and complying with food safety regulations. Ideal for food industry workers, caterers, and those in hospitality, this course promotes public health and reduces the risk of foodborne illnesses.
Course Content
Unit 1: Understanding Food Safety
- What is Food Safety?
- Common Foodborne Illnesses
Unit 2: Personal Hygiene and Sanitation
- Safe Food Handling Practices
- Proper Food Storage
Unit 3: Food Handling and Storage
- Safe Food Handling Practices
- Proper Food Storage
Unit 4: Food Safety Legislation in South Africa
- Key Legislation and Regulations
- Compliance and Enforcement
Unit 5: Developing a Food Safety Plan
- Hazard Analysis and Critical Control Points (HACCP)
- Implementing a Food Safety Plan
Accreditation
- Non-accredited: Short course only
- Duration: 1h 30m
- Delivery: Classroom/Online/Blended
- Access Period: 12 Months
