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Basic Food Safety and Hygiene training needs to be conducted at least annually as refresher training, as well as when new food handlers join your team.
This Food Safety Practices course is a video-based course presented by our lovely e-learning presenter, Phatiswa, and is aimed at your food handlers. It will take around 3 to 4 hours to complete and includes about 26 videos covering all the Food Safety Practices and Hygiene requirements required for Food Handlers as per R638 (SA Food Hygiene Regulations) and more, covering topics such as: Microbiological, Chemical, Physical and Allergen hazards in detail, Food Safety & Hygiene Policy, The Certificate of Acceptability, Responsibility of the Food Handlers (as per the Hygiene Regulation – R638), Personal Hygiene and Health, PPE, Cleaning and Sanitation, Temperature Control, Thawing and Defrosting, Storage, Identification and Traceability, Pest Control, Cooking, Cooling and Freezing, Reheating Serving and Display, Food Defense as well as an overview of HACCP.
The course videos make use of real workplace examples and are delivered in short, 5-minute bite sizes. There are 6 automatically marked online assessments. A digital certificate will be awarded once all assessments are successfully completed. Sign up for the Food Safety Practices course below.
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Introduction
Lesson 1 of 1 within section Introduction.
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Module 1: Introduction to Food Safety Practices
Introduction to Food Safety Practices
Lesson 1 of 8 within section Module 1: Introduction to Food Safety Practices.
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Part 1 – Food Safety hazards
Lesson 2 of 8 within section Module 1: Introduction to Food Safety Practices.
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Part 2 – Biological hazards
Lesson 3 of 8 within section Module 1: Introduction to Food Safety Practices.
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Part 3 – Biological hazards
Lesson 4 of 8 within section Module 1: Introduction to Food Safety Practices.
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Part 4a – Biological hazards
Lesson 5 of 8 within section Module 1: Introduction to Food Safety Practices.
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Part 4b – Biological hazard (continued)
Lesson 6 of 8 within section Module 1: Introduction to Food Safety Practices.
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Part 5 – Chemical and Physical hazards
Lesson 7 of 8 within section Module 1: Introduction to Food Safety Practices.
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Lesson 8 of 8 within section Module 1: Introduction to Food Safety Practices.
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Module 2: Food Safety Requirements
Part 1 – Food Safety and Quality Policy
Lesson 1 of 3 within section Module 2: Food Safety Requirements.
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Part 2 – Certificate of Acceptability
Lesson 2 of 3 within section Module 2: Food Safety Requirements.
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Part 3 – Management and Food Handler Responsibilities
Lesson 3 of 3 within section Module 2: Food Safety Requirements.
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Module 3: Maintain Personal Hygiene
Maintain Personal Hygiene
Lesson 1 of 8 within section Module 3: Maintain Personal Hygiene.
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Part 1 – Maintain Personal Hygiene
Lesson 2 of 8 within section Module 3: Maintain Personal Hygiene.
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Part 2 – Maintain Personal Hygiene
Lesson 3 of 8 within section Module 3: Maintain Personal Hygiene.
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Part 3 – Maintain Personal Hygiene
Lesson 4 of 8 within section Module 3: Maintain Personal Hygiene.
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Part 4 – Maintain Personal Hygiene and Well Being
Lesson 5 of 8 within section Module 3: Maintain Personal Hygiene.
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Part 5 – Personal Grooming and Presentation
Lesson 6 of 8 within section Module 3: Maintain Personal Hygiene.
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Part 6 – Maintain Clothing requirements
Lesson 7 of 8 within section Module 3: Maintain Personal Hygiene.
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Part 7 – Maintain Clothing requirements (Continued)
Lesson 8 of 8 within section Module 3: Maintain Personal Hygiene.
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Module 4: Food Safety Practices
Factory Hygiene and Housekeeping
Lesson 1 of 26 within section Module 4: Food Safety Practices.
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Part 1 – Cleaning and Sanitation – Definitions
Lesson 2 of 26 within section Module 4: Food Safety Practices.
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Part 2 – Cleaning and Sanitation – Principles
Lesson 3 of 26 within section Module 4: Food Safety Practices.
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Part 3a – Cleaning and Sanitation – Factors
Lesson 4 of 26 within section Module 4: Food Safety Practices.
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Part 3b – Cleaning and Sanitation – Factors (Continued)
Lesson 5 of 26 within section Module 4: Food Safety Practices.
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Part 4a – Cleaning and Sanitation – Documents
Lesson 6 of 26 within section Module 4: Food Safety Practices.
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Part 4b – Cleaning and Sanitation – Documents – (Continued)
Lesson 7 of 26 within section Module 4: Food Safety Practices.
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Part 5a – Cleaning and Sanitation – Waste Management
Lesson 8 of 26 within section Module 4: Food Safety Practices.
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Part 5b – Cleaning and Sanitation – Waste Management (Continued)
Lesson 9 of 26 within section Module 4: Food Safety Practices.
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Lesson 10 of 26 within section Module 4: Food Safety Practices.
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Part 6b – Pest Control (Continued)
Lesson 11 of 26 within section Module 4: Food Safety Practices.
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Lesson 12 of 26 within section Module 4: Food Safety Practices.
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Part 7b – Storage (Continued)
Lesson 13 of 26 within section Module 4: Food Safety Practices.
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Lesson 14 of 26 within section Module 4: Food Safety Practices.
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Part 8b – Transport (Continued)
Lesson 15 of 26 within section Module 4: Food Safety Practices.
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Part 9 – Food Preparation
Lesson 16 of 26 within section Module 4: Food Safety Practices.
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Part 10 – Thawing and Defrosting
Lesson 17 of 26 within section Module 4: Food Safety Practices.
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Lesson 18 of 26 within section Module 4: Food Safety Practices.
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Part 12 – Cooling and Freezing
Lesson 19 of 26 within section Module 4: Food Safety Practices.
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Part 13 – Reheating, serving and display
Lesson 20 of 26 within section Module 4: Food Safety Practices.
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Part 14a – Temperature Control Part 1
Lesson 21 of 26 within section Module 4: Food Safety Practices.
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Part 14b – Temperature Control Part 2
Lesson 22 of 26 within section Module 4: Food Safety Practices.
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Part 15a – Recall and Traceability
Lesson 23 of 26 within section Module 4: Food Safety Practices.
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Part 15b – Recall and Traceability (Continued)
Lesson 24 of 26 within section Module 4: Food Safety Practices.
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Lesson 25 of 26 within section Module 4: Food Safety Practices.
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Lesson 26 of 26 within section Module 4: Food Safety Practices.
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