Online Food Safety Training for Food Handlers

About Course

HPCSA‑Accredited | Fully Complies with Regulation R638

Our foundational accredited course, Basic Food Safety Practices for Food Handlers, offers practical, easy-to-understand training for all food handlers, emphasising essential hygiene and food safety practices necessary in food preparation, service, and retail environments. It helps businesses meet their legal obligation under Regulation R638, particularly Regulation 10(1)(b), by ensuring staff are adequately trained in basic food safety practices.

This course is designed for maximum flexibility—learn at your own pace, access essential resources like the Learner Guide, and receive your certification instantly upon successful completion.

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

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

02:33
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

05:37
Lesson 3: Basic Steps to Prevent Cross-contamination

02:41
Lesson 4: Maintenance of Equipment

02:09
Knowledge Test 1 for Module 3: Introduction to Basic Food Safety and Good Manufacturing Practices
Lesson 5: Structural Requirements for Food Premises

03:08
Lesson 6: Cleaning and Sanitising

08:59
Lesson 7: Waste Control and Methods for Reducing Food Waste

11:14
Lesson 8: Pest Control

09:02
Lesson 9: Personal Hygiene Part 1: Hand Hygiene, Grooming and Behaviour

02:58
Knowledge Test 2 for Module 3: Introduction to Basic Food Safety and Good Manufacturing Practices
Lesson 10: Personal Hygiene Part 2: Health and Well-being of Food Handlers

04:00
Lesson 11: Personal Hygiene Part 3: Personal Protective Clothing and Hand Hygiene

08:41
Lesson 12: Ablutions, Locker Rooms and Staff Facilities

10:12
Lesson 13: Requirements for Food Storage Containers and Packaging Materials

06:05
Knowledge Test 3 for Module 3: Introduction to Basic Food Safety and Good Manufacturing Practices
Lesson 14: Management Responsibilities and Commitment

02:38
Lesson 15: Transport and Distribution

02:58
Knowledge Test 4 for Module 3: Introduction to Basic Food Safety and Good Manufacturing Practices
Lesson 16: South African Legislation

02:20
Lesson 17: Conforming and Non-Conforming Status Indicators on Products

02:44
Knowledge Test 5 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

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

Lesson 4: Maintenance of Equipment

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

Lesson 5: Structural Requirements for Food Premises

Lesson 6: Cleaning and Sanitising

Lesson 7: Waste Control and Methods for Reducing Food Waste

Lesson 8: Pest Control

Lesson 9: Personal Hygiene Part 1: Hand Hygiene, Grooming and Behaviour

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

Lesson 10: Personal Hygiene Part 2: Health and Well-being of Food Handlers

Lesson 11: Personal Hygiene Part 3: Personal Protective Clothing and Hand Hygiene

Lesson 12: Ablutions, Locker Rooms and Staff Facilities

Lesson 13: Requirements for Food Storage Containers and Packaging Materials

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

Lesson 14: Management Responsibilities and Commitment

Lesson 15: Transport and Distribution

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

Lesson 16: South African Legislation

Lesson 17: Conforming and Non-Conforming Status Indicators on Products

Knowledge Test 5 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

Student Ratings & Reviews

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

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

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