Hygiene for Supervisors

Programme Coordinator: Lulanie Swanepoel
Course Level
Supervisory
Duration
Four Hours
OVERVIEW & OBJECTIVES

A four-hour course that expands on the basic principles of hygiene and creates an understanding of good manufacturing practices from a hygiene point of view, while also applying these principles to their specific environment.

Course Objectives

At the end of the course participants will be able to:

  • List the basic hygiene requirements
  • Understand their role in implementing and maintaining a hygiene system
  • Understand their responsibility in supervising and maintaining a hygiene system
  • Communicate hygiene shortcomings to Management.
OUTLINE
  • What is food hygiene and safety?
  • What should be included in your hygiene programme (basic good manufacturing practices)?
  • Premises
  • Cleaning and sanitation
  • Pest control
  • Personnel
  • Food processing
  • How to verify your hygiene system
  • Relevant legislation

A certificate of attendance will be issued once the course has been successfully completed.

ENTRY LEVEL REQUIREMENTS
Formal HACCP Training. Delegates must be comfortable communicating in English and need suitable reading and writing skills.
LANGUAGE
Presented in English
WHO SHOULD ATTEND
  • Supervisors on the factory floor who need a basic understanding of HACCP and their role within the system
COURSE DATES & ENROLMENT

Due to the COVID-19 pandemic and subsequent lockdown, we are not currently running face-to-face training. However, a number of our courses are running online - either by way of webinar-style training or learn-at-your-own-pace courses. Get in touch with our team via the link below to discuss training availability and options to suit your needs.

GET IN TOUCH

DOWNLOAD OVERVIEW