Introduction to Food Safety for the Maintenance Staff

Programme Coordinator: Lulanie Swanepoel
Course Level
Floor Worker
Duration
Three Hours
OVERVIEW & OBJECTIVES

This course introduces maintenance staff to the Food Safety Management Systems. It is important for everyone in the company to understand its basic principles so their roles within the programme can be appreciated. 

Course Objectives

At the conclusion of the course, participants will be able to: 

  • Understand the basic principles of Food Safety 
  • Know their roles and responsibilities as part of the Food Safety Management System
  • Recognize the importance of hygiene in a Food Safety System 
OUTLINE
  • What is Hygiene? 
  • What is Food Safety? 
  • Sources of contamination 
  • Basic Hygiene principles including germs and food poisoning 
  • Reasons for implementing for Food Safety Management Systems 
  • Identifying hazards and control measures 
  • Overview of Prerequisite Programmes, CCPs, Critical Limits, Monitoring, Corrective Action 
  • Your role in the Food Safety Management System 

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

ENTRY LEVEL REQUIREMENTS
To ensure that this course is valuable to your company, delegates must be comfortable communicating in English and need suitable reading and writing skills.
LANGUAGE
Presented in English
WHO SHOULD ATTEND
  • Food Manufacturing Industry Maintenance Staff 
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

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