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Food Safety Management Systems
R599.00 Ex.VAT 15%This course covers the goals and practices of food safety management systems. These systems include practices such as active managerial control, HACCP, and crisis management plans. Each of these systems has its own principles and guidelines, but they all work together to prevent foodborne illness. -
Serving Food Safely
R599.00 Ex.VAT 15%This course covers how to serve food safely. This includes how to correctly practice temperature holding for time/temperature control for safety (TCS) food. Often, food is placed into holding for self-service areas, which also must be protected from contamination. Additionally, this course will cover guidelines for service and kitchen staff. -
Safe Storage of Food
R599.00 Ex.VAT 15%This course covers how to keep food safe during storage. You will learn how to label food correctly, including date marking. While in storage, food must be rotated correctly to use the oldest food first. You will learn about the first-in, first-out method. In addition, this course discusses how to prevent cross-contamination during storage and specific guidelines for different kinds of foods. -
Keeping Food Safe
R599.00 Ex.VAT 15%This course covers the many ways that food can become unsafe. You will learn how to recognize common hazards and how they happen. There are also many practices related to keeping food safe, including time/temperature control, avoiding cross-contamination, and practicing good cleaning and sanitizing. By using this information, you will know how to keep food safe. -
Safe Preparation of Food
R599.00 Ex.VAT 15%Learn how to prepare food safely. Keep customers healthy by following time and temperature requirements. -
Pest Management
R599.00 Ex.VAT 15%This course covers all aspects of pest management and control, starting with why pests are dangerous. Common pests will be identified, as well as signs they are present in an establishment. Prevent pests from entering the facility and deny them food and shelter if they do get in. This course also covers how to work with a licensed pest control officer to prevent and eliminate pests. -
Training Staff on Food Handling
R599.00 Ex.VAT 15%This course teaches the importance of food safety training, including a continual training process. Every worker must understand critical food safety principles, which will be taught in this course. Techniques for training will also be covered since every individual learns differently. Lastly, this course will review general steps to create a food safety training program. -
Cleaning and Sanitizing
R599.00 Ex.VAT 15%This course covers all aspects of cleaning and sanitizing, starting with the differences between them. Different types of cleaning and sanitizing chemicals will be discussed, along with how and when to clean and sanitize using a three-compartment sink or dishwasher. This course also covers how to use wiping cloths, where to store items, and how to create a master cleaning schedule. -
Safe Purchasing and Receiving Practices for Food Safety
R599.00 Ex.VAT 15%This course covers how to ensure that only safe food is used in a food establishment. You will learn how to identify an approved supplier. After that, incoming food shipments must still be inspected. You will also learn how to inspect shipments for signs of temperature abuse or other contamination. If food does not meet these requirements, it must be rejected and returned to the supplier.
