Food Safety for Supervisors (ONLINE)

Programme Coordinator: Lulanie Swanepoel
Course Level
Implementation
Duration
5 MODULES
OVERVIEW & OBJECTIVES

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

OUTLINE

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

NQF & CREDITS INFORMATION

FoodBev SETA Registered Skills Programme: 09SP0002430401903/0
NQF Level: 3
Credits: 19

ENTRY LEVEL REQUIREMENTS
Delegates must be comfortable communicating in English and need suitable reading and writing skills.
LANGUAGE
Presented in English
WHO SHOULD ATTEND

• Team leaders and factory-floor supervisors who need a basic understanding of Food Safety and their roles within the food safety management system.

COURSE DATES & ENROLMENT

This course is presented in a learn-at-your-own pace format via online learner management system (LMS) and can commence at any time.

ENROL NOW

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