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Every ASC online food safety course, with the price, in one place.
112 online courses in food safety, quality, environmental management, health and safety and hospitality, and 24 bundles for South African food businesses, from SAATCA registered and FoodBev SETA accredited ASC. Choose, pay online or by invoice, start today, and download a QR-verified certificate the day you pass. No VAT is charged; the price you see is the price you pay.
4.9 average from 2 300+ course reviews · 6 700+ course enrolments · SAATCA TC 065
Which course do I need?
Pick your situation. Each one goes straight to the right course and price.
A Certificate of Acceptability for my premisesPersons in Charge · R1 699 · 16h A food handler certificate for workFood Handlers · R899 · 6h HACCP or GMP training for my teamThree HACCP levels from R1 195 · group pricing FSSC 22000, ISO 22000 or BRCGS certificationIntroduction, transition and implementation Internal or supplier auditing skillsAuditing courses · Lead Auditor course coming soon A course pathway for my roleFood safety officer, HACCP lead, auditor, QA, QC, GLOBALG.A.P. Training for a branch, kitchen or franchise groupBulk enrolment, one invoice, manager dashboardCatalogue
Grouped by what you need. Every price is the price you pay.
R638, food handlers and GMP
Regulation R638 training for food handlers and persons in charge, the Certificate of Acceptability, and Good Manufacturing Practices.
- Food Safety Practices for Persons in Charge of Food Premises ★ 4.77 (101) R1 699 Enrol
- Basic Food Safety Practices for Food Handlers ★ 4.76 (58) R899 Enrol
- Basic Food Hygiene Awareness for Food Handlers ★ 4.86 (21) R420 Enrol
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Food Safety Practices for Informal Traders and Spaza Shops
★ 4.88 (8)
R1 195R999 Enrol - Implementation of Good Manufacturing Practices ★ 5.00 (3) R1 950 Enrol
- Good Manufacturing Practices (GMP) for Food Handlers New R1 195 Enrol
- Basic Food Safety Bundle Bundle Save R754 R2 264 Enrol
- Food Handler Courses Bundle Bundle Save R419 R1 675 Enrol
Also for food handlers: Food Safety and Quality Culture for Food Handlers (R560) in Food Safety and Quality Culture, and Allergen Awareness for Food Handlers (R690) in Allergen Management.
HACCP
From the seven principles to building, validating and owning a HACCP system.
- Introduction to HACCP ★ 4.90 (10) R1 195 Enrol
- HACCP for Supervisors and HACCP Teams ★ 4.73 (15) R2 730 Enrol
- Advanced HACCP System Implementation ★ 5.00 (2) R3 950 Enrol
- HACCP Mastery Pathway Bundle Save R1 969 R5 906 Enrol
FSSC 22000
Introduction, transition and additional requirements for FSSC 22000 certification, full implementation for food manufacturing, and the sector courses for catering, packaging, transport and storage, feed and animal food, and retail and wholesale.
- Implementation of FSSC 22000 Version 7 for Food Manufacturing Flagship New R5 500 Enrol
- Introduction to FSSC 22000 ★ 4.59 (29) R1 750 Enrol
- Transition to the current FSSC 22000 version ★ 4.55 (11) R1 450 Enrol
- FSSC 22000 Additional Requirements for Food Manufacturing New R1 195 Enrol
- FSSC 22000 Version 7 for Catering and Food Service New R5 500 Enrol
- FSSC 22000 Version 7 for Food and Feed Packaging Manufacturing New R5 500 Enrol
- FSSC 22000 Version 7 for Transport and Storage New R5 500 Enrol
- FSSC 22000 Version 7 for Feed and Animal Food Production New R5 500 Enrol
- FSSC 22000 Version 7 for Retail and Wholesale New R5 500 Enrol
- Introduction to FSSC 22000 Bundle Bundle Save R1 607 R4 823 Enrol
- FSSC 22000 V7 Practitioner Bundle Bundle Save R2 111 R6 334 Enrol
ISO 22000
The food safety management system standard, clause by clause, and the ISO 22002 prerequisite programmes.
- Introduction to ISO 22000 ★ 4.67 (3) R999 Enrol
- Implementation of ISO 22000:2018 New R3 850 Enrol
- ISO 22002 Prerequisite Programme Requirements New R1 500 Enrol
- Introduction to ISO 22000 Bundle Bundle Save R1 420 R4 259 Enrol
- ISO 22000 Standards Bundle Bundle Save R1 587 R4 762 Enrol
BRCGS
BRCGS Food Safety and Packaging Materials, from introduction to implementation.
- Introduction to BRCGS for Food Safety ★ 4.67 (6) R1 195 Enrol
- BRCGS Food Safety Issue 9 for Management New R1 195 Enrol
- Implementation of BRCGS Issue 9 for Food Manufacturing New R5 500 Enrol
- Introduction to BRCGS for Agents and Brokers Issue 3 New R1 195 Enrol
- BRCGS Agents and Brokers Issue 3 for Management New R1 195 Enrol
- Introduction to BRCGS Storage and Distribution Issue 4 New R1 195 Enrol
- BRCGS Storage and Distribution Issue 4 for Management New R1 195 Enrol
- Introduction to BRCGS Gluten-Free Issue 4 New R1 195 Enrol
- BRCGS Gluten-Free Issue 4 for Management New R1 195 Enrol
- Introduction to BRCGS Plant-Based Issue 1 New R1 195 Enrol
- BRCGS Plant-Based Issue 1 for Management New R1 195 Enrol
- Introduction to BRCGS for Packaging Materials New R1 195 Enrol
- Implementation of BRCGS for Packaging Materials New R5 380 Enrol
- Introduction to BRCGS Bundle Bundle Save R1 469 R4 406 Enrol
- BRCGS Packaging Materials Bundle Bundle Save R1 315 R5 260 Enrol
IFS Broker
IFS Broker Version 3.2 for trading companies, agents and importers, from introduction to implementation.
- Introduction to IFS Broker Version 3.2 New R1 195 Enrol
- IFS Broker Version 3.2 for Management New R1 195 Enrol
- Implementation of IFS Broker Version 3.2 for Trading Companies New R5 500 Enrol
- IFS Broker Bundle Bundle Save R1 578 R6 312 Enrol
GLOBALG.A.P.
Primary production and chain of custody for growers, packers and processors supplying export markets.
- GLOBALG.A.P. Chain of Custody for Plants ★ 4.50 (6) R649 Enrol
- GLOBALG.A.P. Chain of Custody for Aquaculture and Livestock ★ 4.50 (2) R795 Enrol
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Implementation of GLOBALG.A.P. IFA for Plants
★ 5.00 (4)
R4 500R4 200 Enrol - GLOBALG.A.P. for Plants Bundle Bundle Save R970 R3 879 Enrol
Auditing
Plan, conduct and report internal and supplier audits, and drive the corrective action that FSSC 22000, BRCGS and ISO 22000 expect. Lead auditor training is in development.
- Food Safety Inspections and Audit Readiness for QCs and HACCP Teams New R1 699 Enrol
- Internal and Supplier Auditing Practices based on FSMS ★ 5.00 (1) R3 650 Enrol
- Lead Auditor course Coming soon In development Price TBA Notify me
- Auditing Bundle Bundle Save R1 190 R4 159 Enrol
Auditing an ISO 9001 quality management system? ISO 9001:2026 Internal Auditor (R3 850) is in the ISO 9001 section.
Food Microbiology
Pathogens, spoilage, microbial growth, sampling and preservation, from an introduction for non-microbiologists to applied principles for QA and laboratory teams, and the pathogen environmental monitoring programme.
- Introduction to Food Microbiology (for Non-microbiologists) New R1 195 Enrol
- Intermediate Food Microbiology: Principles and Application ★ 5.00 (2) R1 450 Enrol
- Advanced Food Microbiology New R1 750 Enrol
- Practical Pathogen Environmental Monitoring (EMP) and Surface Swabbing New R1 750 Enrol
- Food Microbiology Pathway Bundle Save R1 843 R4 302 Enrol
Food Labelling
South African labelling law, claims and the regulatory framework for the people who write and approve labels.
- Essentials of Food Labelling Claims for Food Manufacturing New R1 250 Enrol
- Labelling Claims and Regulatory Framework New R1 750 Enrol
- Advanced Food and Beverage Labelling New R2 950 Enrol
- Food Labelling Pathway Bundle Save R1 487 R4 463 Enrol
Allergen declarations and artwork approval: Allergen Labelling and Artwork Control (R1 650) is in Allergen Management.
Root Cause Analysis
Find the real cause behind a non-conformance and write corrective actions an auditor accepts.
- An Overview of Root Cause Analysis ★ 5.00 (1) R649 Enrol
- Root Cause Analysis One-Day New R1 250 Enrol
- Conducting A Root Cause Analysis Course 2-Days New R2 350 Enrol
- Root Cause Analysis Bundle Bundle Save R380 R1 519 Enrol
Food Safety and Quality Culture
Culture training for the floor and for the people who lead it, plus the pathway that covers both. Written for FSSC 22000 clause 2.5.7 and BRCGS 1.1.2 expectations.
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Food Safety and Quality Culture for Food Handlers
New
R799R560 Enrol -
Food Safety and Quality Culture for Management and Supervisors
New
R1 599R1 195 Enrol - Food Safety and Quality Culture Pathway Bundle Save R351 R1 404 Enrol
Food Defence and Food Fraud
TACCP and VACCP, from the combined introduction through to the two coordinator courses that build a food defence plan and a fraud prevention plan.
- Food Fraud (VACCP) and Food Defence (TACCP) ★ 4.25 (4) R1 450 Enrol
- Food Defence Coordinator: TACCP, FSMA and the Food Defence Plan New R1 750 Enrol
- Food Fraud Coordinator: VACCP, the Schemes and the Prevention Plan New R1 750 Enrol
- Food Fraud and Food Defence Pathway Bundle Save R1 237 R3 713 Enrol
Allergen Management
Allergen training from the food handler on the floor to the QA manager who has to prove a changeover clean works: awareness, food service and retail controls, supply chain risk, labelling and artwork, and advanced risk assessment and cleaning validation.
- Allergen Awareness for Food Handlers New R690 Enrol
- Allergen Management for Food Service, Retail and Catering New R1 450 Enrol
- Allergen Management in Food Supply Chain New R1 450 Enrol
- Allergen Labelling and Artwork Control New R1 650 Enrol
- Advanced Allergen Management and Validation Part 1: Risk Assessment and Cleaning Validation New R2 150 Enrol
- Advanced Allergen Management and Validation Part 2: Removal Science, Compliance and Crisis Management New R2 150 Enrol
- Advanced Allergen Management and Validation: Complete Course (Parts 1 and 2) New R3 450 Enrol
- Allergen Management Bundle Bundle Save R1 437 R4 313 Enrol
Specialist short courses
Focused short courses for QA and technical teams who need one skill rather than a full system, starting with how to plan and run a shelf-life study. For allergen training, see Allergen Management.
Hospitality and foodservice
Short courses for guesthouses, hotels, restaurants and caterers: guest data protection (POPIA), chemical safety, fire safety and evacuation, food safety at events, support staff essentials, food loss and waste, and guest service with Halal and Kosher awareness. The four core short courses come as one bundle for R1 260.
- Hospitality Service Etiquette, Cultural Sensitivity and Halal & Kosher Awareness New R999 Enrol
- Guest Data Protection (POPIA) for Front Desk and Reservations New R450 Enrol
- Chemical Safety for Housekeeping and Laundry New R450 Enrol
- Fire Safety and Evacuation for Accommodation New R450 Enrol
- Food Safety for Caterers and Events New R450 Enrol
- Guesthouse Support Staff Essentials New R799 Enrol
- Food Loss and Waste in Foodservice and Hospitality New R649 Enrol
- Hospitality Short Courses Bundle Bundle Save R540 R1 260 Enrol
Food Loss, Waste and Sustainability
Measure, reduce and report food loss and waste to satisfy FSSC 22000 clause 2.5.16, then build the ISO 20001:2026 management system around it, from line staff essentials to a full implementation, all built on one worked case study.
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Food Loss and Waste Essentials
New
R899R630 Enrol -
Measuring Food Loss and Waste
New
R1 695R1 190 Enrol -
Reducing Food Loss and Waste for Sustainable Manufacturing
New
R1 995R1 400 Enrol -
Implementing ISO 20001:2026 Food Loss and Waste Management Systems
New
R2 495R1 795 Enrol - Food Loss and Waste Bundle Bundle Save R805 R2 415 Enrol
- Food Loss and Waste Full Programme Bundle Bundle Save R1 255 R3 760 Enrol
Running a kitchen, hotel or catering business? Food Loss and Waste in Foodservice and Hospitality (R649) is in Hospitality and foodservice.
Hygienic Design
Read a machine the way an auditor and a microorganism read it. The ten rules from EHEDG Guideline 8 with the real numbers, the food, splash and non food areas, and how to write an equipment purchase specification that satisfies R638 regulation 6 and FSSC 22000 clause 2.5.15. Three levels, built on one worked line walk. No discount codes apply to this series.
- Hygienic Design Essentials for Food Industry Professionals New R2 400 Enrol
- Food Safety for Engineering and Maintenance Teams New R1 399 Enrol
-
Intermediate Hygienic Design: Equipment, Materials and the Food Factory
New
R4 650R3 700 Enrol -
Advanced Hygienic Design and Engineering
New
R7 900R6 500 Enrol -
Hygienic Design Pathway Bundle
Save R2 112
R8 449R6 337 Enrol
Sector versions for bakery, meat processing, dairy and beverage follow next. Ask to be told when they open.
Legionella and Water Safety
Who checks the geyser, flushes the little-used shower and reads the laboratory result. Awareness for everyone who works on or near water systems, then the responsible person course that builds a full risk assessment and water management plan for a South African site. HPCSA CPD accredited.
Food Quality Control (QC inspector and QA supervisor)
The FS60 series trains the people who check food every shift. Course 1 is the store, DC and wholesale quality controller: R638 temperatures, receiving, date codes, fresh departments, allergens and recalls. Course 2 is the factory QC inspector: ISO 2859-1:2026 sampling, SANS 458 average weight, calibration, start-up and label checks, hold and release. Course 3 is the QC/QA supervisor: verification programme, an introduction to HACCP, trending, CAPA, complaints, recalls and audits. Built on South African law, with narrated videos, games, nine practice tools and a video-proctored final. No discount codes apply to this series.
- Food Quality Controller Fundamentals: Retail, DC and Wholesale New R1 750 Enrol
- QC Inspector Course for Food and Beverage Manufacturing New R2 950 Enrol
- QC/QA Supervisor Course for Food Manufacturing (with Introduction to HACCP) New R3 950 Enrol
- Bundle FS60 Food Quality Control Series: all three courses Save R2 162 R6 488 Enrol
ISO 9001 Quality Management
ISO 9001:2026, the sixth edition, was published on 16 September 2026. Four courses on the new text: a transition course for a site whose certificate is on the 2015 edition, an awareness course for everyone who works inside the system, an implementation course with seven working tools, a three sitting workshop and a marked workbook for the person who has to build it, and an internal auditor course with a simulated audit marked online for the person who tests it. They suit any sector, not only food.
- Introduction to ISO 9001:2026 New R1 495 Enrol
- Transition to ISO 9001:2026 New R1 950 Enrol
- ISO 9001:2026 Understanding and Implementation New R4 800 Enrol
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ISO 9001:2026 Internal Auditor
New
R4 670R3 850
Limited period special Enrol - ISO 9001:2026 Bundle Bundle Save R1 259 R5 036 Enrol
ISO 14001 Environmental Management
ISO 14001:2026, the fourth edition, was published in April 2026. Four courses on the new text, with South African environmental law in every lesson: a transition course for a site whose certificate is on the 2015 edition, an introduction for everyone who works inside the system, an implementation course for the person who has to build it, and an internal auditor course for the person who tests it.
- Introduction to ISO 14001:2026 New R1 495 Enrol
- Transition to ISO 14001:2026 New R1 950 Enrol
- ISO 14001:2026 Understanding and Implementation New R4 800 Enrol
-
ISO 14001:2026 Internal Auditor
New
R4 670R3 850
Until 31 March 2027 Enrol
ISO 45001 and Occupational Health and Safety
Eight courses from R495, with the OHS Act in every lesson. Four on ISO 45001:2018: an introduction for everyone inside the system, a short course for the MD and the 16(2) assignees, implementation for the person who builds it, and internal auditor for the person who tests it. Four on South African law and competence: the OHS Act and its regulations, awareness for every worker, the health and safety representative, and HIRA and incident investigation.
- Introduction to ISO 45001:2018 New R1 195 Enrol
- ISO 45001 Management Awareness New R1 295 Enrol
- ISO 45001:2018 Understanding and Implementation New R3 950 Enrol
-
ISO 45001:2018 Internal Auditor
New
R4 670R3 850
Limited period special Enrol - South African Occupational Health and Safety Law New R1 495 Enrol
- Health and Safety Awareness New R495 Enrol
- Health and Safety Representative New R895 Enrol
- Hazard Identification, Risk Assessment and Incident Investigation New R1 495 Enrol
Food Science and Technology
Eleven courses in four tracks: food science, food technology, food process engineering and a 73-hour complete course. Each track runs from an introduction, or a plain-language course for people without a science background, to industry-professional and advanced level. Every lesson can be listened to, every module ends with an activity, a knowledge check and a game, and every course ends with a proctored final assessment and an ASC certificate. Written on Codex, ISO 22000 and WHO and FAO guidance, so they apply in any country.
- Introduction to Food Science New R5 400 Enrol
- Food Science for Non-Scientists New R3 600 Enrol
- Food Science for Industry Professionals New R6 850 Enrol
- Advanced Food Science New R7 750 Enrol
- Introduction to Food Technology New R5 400 Enrol
- Food Technology for Non-Technical Professionals New R3 600 Enrol
- Food Technology for Industry Professionals New R6 850 Enrol
- Advanced Food Technology New R7 750 Enrol
- Introduction to Food Process Engineering New R5 400 Enrol
- Intermediate Food Process Engineering New R6 850 Enrol
- Food Science and Technology: The Complete Course New R15 999 Enrol
Client-specific programmes for franchise groups run through their own learner groups; see below.
Client programmes
The brands that train their people with ASC.
Dedicated programmes for franchise groups, enrolled through head office and tracked on the manager dashboard. Enrolment numbers and ratings are from the ASC platform.
Food Safety Practices for Persons in Charge
Persons in Charge programme for KFC restaurant managers, with video-proctored assessment and manager reporting.
Food Safety Practices for Food Handlers
Food handler assessment programme for KFC restaurant staff.
Food Safety Practices for Persons in Charge of Food Premises
Persons in Charge programme for Spur Group restaurant managers.
Already a client? Open the manager dashboard.
How enrolment works
Three steps from this page to a certificate an inspector can verify.
Pay online at checkout, or request an invoice for a group. Your learner account is created from the order. Support answers on WhatsApp during office hours.
- Choose and payClick Enrol on any row, then Add to basket on the course page. Pay online, or ask for an invoice for your company. No VAT.
- Learn at your paceVideo lessons, the regulation or standard to download, and a knowledge test per module. Phone, tablet or laptop.
- Pass and downloadA final assessment (proctored on the R638 courses, video-proctored for persons in charge), then a QR-verified certificate the day you pass.
Enrolment questions
Before you click Enrol.
Anything else, message us on WhatsApp or use the support page.
How do I enrol?
Choose a course, click Enrol, and pay online at checkout. Your learner account is created from the order and the course opens as soon as payment clears. No VAT is charged on ASC courses; the price shown is the price you pay.
Can my company pay by invoice?
Yes. For a group, request a team quote and ASC sends a quote and an invoice within one working day, enrols your learners in bulk and gives your manager a dashboard to track completion.
How long do I have to finish a course?
Courses are self-paced. Start today, stop and resume on any device, and finish when you are ready. Most learners complete a four to eight hour course within a week.
When do I get my certificate?
The day you pass the final assessment. It downloads from your dashboard and carries a QR code an inspector or employer can verify.
Which course do I need for a Certificate of Acceptability?
Food Safety Practices for Persons in Charge of Food Premises (16 hours, R1 699) for the owner or manager, and Basic Food Safety Practices for Food Handlers (6 hours, R899) for staff. The Basic Food Safety Bundle covers both levels for R2 264.
I am training two to four people. How does that work?
Enrol each learner with their own email address so the certificate is issued in their name, or send us the names and we enrol them and invoice you. The manager dashboard is available for any group.
Does the certificate expire?
Regulation R638 sets no expiry date, but Regulation 10(1)(d) expects training records to be kept current. ASC recommends a refresher every 24 months for persons in charge and every 12 months for food handlers; the manager dashboard shows each learner’s next date.
Is there a Lead Auditor course?
The Lead Auditor course is in development. Internal and Supplier Auditing Practices (24 hours, R3 650) is available now. Use the Notify me button in the Auditing section to be told when the Lead Auditor course opens.