Basic Food Safety Practices for Spaza Shops and Informal Traders Course

About Course

Welcome to our online self-paced course, “Basic Food Safety Practices for Informal Traders,” accredited by the Health Professions Council of South Africa (HPCSA). This self-paced programme is meticulously crafted to introduce the fundamentals of Food Safety and Good Manufacturing Practices to food handlers and complies with the training requirements as per Regulation 10(1)(b) of Regulations R638.

The course offers a blend of easy-to-follow videos, informative text, and an interactive Q&A section to ensure a thorough understanding of essential food safety practices. The learner will be able to download their Certificate of Achievement immediately after successful completion.

Enrol now and take the first step towards a path of excellence in safe food handling.

The importance of Food Safety and the difference between Food Safety and Food Quality (Refer to the lessons in Module 1 below)
The different types of Food Safety hazards (Biological, Chemical, Physical and Allergens) (Refer to the lessons in Module 1 below)
Introduction to temperature control and measurement of food products and food handling areas (Refer to the lessons in Module 2 below)
Understanding the fundamental requirements for Food Safety and Good Manufacturing Practices for food-handling environments (Refer to the lessons in Module 3 below)
A basic undertanding of HACCP, Food Defence, Food Fraud, Traceability and Recall (Refer to the lessons in Module 4 below)

Course Content

Module 1: Introduction to Food Safety, Food Quality and Food Safety Hazards
Brief introduction to what is food safety, food quality and the associated food safety hazards

Lesson 1: Learning Outcomes for Module 1 and Course Navigation Guidelines
Lesson 2: What is Food Safety and Food Quality: Understanding the Difference

02:34
Lesson 3: An Overview of the Different Food Safety Hazards

18:09
Lesson 4: Biological Food Safety Hazards

03:05
Lesson 5: Physical Food Safety Hazards

05:12
Lesson 6: Chemical Food Safety Hazards

03:42
Lesson 7: Allergens

04:42
Knowledge Test 1 for Module 1: Introduction to Food Safety, Food Quality and Food Safety Hazards
Lesson 8: The Responsibilities of a Food Handler

02:31
Lesson 9: What is Food Handling?

02:36
Lesson 10: How to Handle Different Types of Food

02:39
Lesson 11: Introduction to Foodborne Illnesses and Causes

04:42
Lesson 12: Public Health and Food Safety

07:52
Lesson 13: Food Safety Terms and Definitions

03:20
Lesson 14: How Food Contamination Happens in the Food Chain

02:54
Knowledge Test 2 for Module 1: Introduction to Food Safety, Food Quality and Food Safety Hazards (MODULE ASSESSMENT)

Module 2: Introduction to Temperature Control and Measurement in Food Handling
Brief overview of the temperature control measurement and control requirements in food handling areas.

Module 3: Introduction to Basic Food Safety and Good Manufacturing Practices
Brief introduction to basic food safety and Good Manufacturing Practices

Lesson 1: Module 3 Learning Outcomes
Lesson 2: An Overview of the 5 P’s of GMPs

05:36
Lesson 3: Basic Steps to Prevent Cross-contamination

02:41
Knowledge Test 1 for Module 3: Introduction to Basic Food Safety and Good Manufacturing Practices
Lesson 4: Structural Requirements for Food Premises

03:08
Lesson 5: Cleaning and Sanitising

08:59
Lesson 6: Waste Control and Methods for Reducing Food Waste

11:14
Lesson 7: Pest Control

09:01
Knowledge Test 2 for Module 3: Introduction to Basic Food Safety and Good Manufacturing Practices
Lesson 8: Requirements for Food Storage Containers and Packaging Materials

06:05
Lesson 9: Management Responsibilities and Commitment

02:38
Lesson 10: Transport and Distribution

02:58
Knowledge Test 3 for Module 3: Introduction to Basic Food Safety and Good Manufacturing Practices
Lesson 11: South African Legislation

02:20
Lesson 12: Conforming and Non-Conforming Status Indicators on Products

02:44
Knowledge Test 4 for Module 3: Introduction to Basic Food Safety and Good Manufacturing Practices (MODULE ASSESSMENT)

Module 4: An Overview of HACCP, Food Fraud, Food Defence, Traceability and Recall
Brief overview of what HACCP is, Food Fraud, Food Defence, Traceability and Recall

Video Call Assessment and Course Feedback

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About Course

What Will You Learn?

Course Content

Module 1: Introduction to Food Safety, Food Quality and Food Safety Hazards Brief introduction to what is food safety, food quality and the associated food safety hazards

Lesson 1: Learning Outcomes for Module 1 and Course Navigation Guidelines

Lesson 2: What is Food Safety and Food Quality: Understanding the Difference

Lesson 3: An Overview of the Different Food Safety Hazards

Lesson 4: Biological Food Safety Hazards

Lesson 5: Physical Food Safety Hazards

Lesson 6: Chemical Food Safety Hazards

Lesson 7: Allergens

Knowledge Test 1 for Module 1: Introduction to Food Safety, Food Quality and Food Safety Hazards

Lesson 8: The Responsibilities of a Food Handler

Lesson 9: What is Food Handling?

Lesson 10: How to Handle Different Types of Food

Lesson 11: Introduction to Foodborne Illnesses and Causes

Lesson 12: Public Health and Food Safety

Lesson 13: Food Safety Terms and Definitions

Lesson 14: How Food Contamination Happens in the Food Chain

Knowledge Test 2 for Module 1: Introduction to Food Safety, Food Quality and Food Safety Hazards (MODULE ASSESSMENT)

Module 2: Introduction to Temperature Control and Measurement in Food Handling Brief overview of the temperature control measurement and control requirements in food handling areas.

Lesson 1: Learning Outcomes for Module 2

Lesson 2: Understanding F.A.T.T.O.M.: Factors that Influence Microbial Growth

Lesson 3: Temperature Control Requirements for Food Products

Lesson 4: Requirements for Temperature Measurement

Knowledge Test 1 for Module 2: Introduction to Temperature Control and Measurement (MODULE ASSESSMENT)

Module 3: Introduction to Basic Food Safety and Good Manufacturing Practices Brief introduction to basic food safety and Good Manufacturing Practices

Lesson 1: Module 3 Learning Outcomes

Lesson 2: An Overview of the 5 P’s of GMPs

Lesson 3: Basic Steps to Prevent Cross-contamination

Knowledge Test 1 for Module 3: Introduction to Basic Food Safety and Good Manufacturing Practices

Lesson 4: Structural Requirements for Food Premises

Lesson 5: Cleaning and Sanitising

Lesson 6: Waste Control and Methods for Reducing Food Waste

Lesson 7: Pest Control

Knowledge Test 2 for Module 3: Introduction to Basic Food Safety and Good Manufacturing Practices

Lesson 8: Requirements for Food Storage Containers and Packaging Materials

Lesson 9: Management Responsibilities and Commitment

Lesson 10: Transport and Distribution

Knowledge Test 3 for Module 3: Introduction to Basic Food Safety and Good Manufacturing Practices

Lesson 11: South African Legislation

Lesson 12: Conforming and Non-Conforming Status Indicators on Products

Knowledge Test 4 for Module 3: Introduction to Basic Food Safety and Good Manufacturing Practices (MODULE ASSESSMENT)

Module 4: An Overview of HACCP, Food Fraud, Food Defence, Traceability and Recall Brief overview of what HACCP is, Food Fraud, Food Defence, Traceability and Recall

Lesson 1: Module 4 Learning Outcomes

Lesson 2: Brief Overview of HACCP

Lesson 3: Brief Overview of Food Defence

Lesson 4: Brief Overview of Food Fraud

Lesson 5: Brief Overview of Traceability and Recall

Knowledge Test 1 for Module 4: An Overview of HACCP, Food Fraud, Food Defence, Traceability and Recall (MODULE ASSESSMENT)

Final Assessment for the Basic Food Safety Practices for Food Handlers Course

Course Feedback