Food Safety for Supervisors (ONLINE)
This course expands on the basic principles of food safety, enabling supervisors to understand and identify food-safety hazards and their effective control measures for those hazards which have been identified.
Course Objectives
The course teaches the supervisors good manufacturing practices (GMP), from a Food Safety point of view and applies these principles to specific environments.
At the conclusion of the course, participants will be able to:
• Understand the basic principles of Food Safety and their roles and responsibilities
• Recognize the importance of the Prerequisite Programmes and Food Safety Principles
• Help maintain the Food Safety Management System
MODULE 1:
• Introduction to Pre-requisite programmes (PRP)
• Terms and definitions
• GMP unpacked
• Records & Documents
• Hazards & GMP
MODULE 2:
• Bacteria
• Concept of Microbiology in a food handling environment
MODULE 3:
• Personnel Hygiene
• Maintenance and Sanitation
• Construction and Maintenance
• Production and Process Control
• Inspections
MODULE 4:
• The 7 Principles & 12 Steps of HACCP
• Food Safety Principles & Types of Hazards
• Risk Assessment & Control Measures
• Monitoring
• Corrective Action
• Validation and Verification
MODULE 5: Summative Assessment
FoodBev SETA Registered Skills Programme: 09SP0002430401903/0
NQF Level: 3
Credits: 19
• Team leaders and factory-floor supervisors who need a basic understanding of Food Safety and their roles within the food safety management system.
This course is presented in a learn-at-your-own pace format via online learner management system (LMS) and can commence at any time.