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Basic Food Safety Practices for Food Handlers Course

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About Course

Welcome to our online self-paced course, “Basic Food Safety Practices for Food Handlers,” 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.

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What Will You Learn?

  • 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
    02:33
  • Lesson 3: An Overview of the Different Food Safety Hazards
    18:48
  • Lesson 4: Biological Food Safety Hazards
    03:05
  • Lesson 5: Physical Food Safety Hazards
    05:13
  • Lesson 6: Chemical Food Safety Hazards
    03:43
  • Lesson 7: Allergens
    04:43
  • 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
    02:38
  • Lesson 11: Introduction to Foodborne Illnesses and Causes
    04:45
  • Lesson 12: Public Health and Food Safety
    07:51
  • Lesson 13: Food Safety Terms and Definitions
    03:22
  • Lesson 14: How Food Contamination Happens in the Food Chain
    02:53
  • 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

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

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