Online Food Safety Training Solutions
ASC Team 
A cold room trips or the generator will not start. How to hold, assess, decide and record, when R638 lets you refreeze, and what to fix before the next outage.
Which vehicle suits which food, when a truck needs its own certificate of acceptability, and how to load a reefer so cold air reaches every carton.
Dry goods spoil slowly and quietly. How to keep maize meal, flour, beans and cans dry, clean and pest free, and how to stack them under GSR 8.
Why cold chain loads sweat in Durban, swell on the Highveld and freeze on a July night on the N3, and what DCs and fleets on each end of the route do about it.
The R638 Annexure E temperatures for frozen, chilled and hot food in storage and transport, the 2 °C surface rule, the four exemptions and how to probe.
Legionella in the food industry harms workers, not consumers. Where it grows in cooling plant, washdown and reused water, and what auditors ask to see.
Why Legionella in hospitals, clinics and frail care kills more often, the tighter healthcare limits to work to, and what to do when a patient tests positive.
Legionella prevention in hotels, lodges and guesthouses comes down to a short routine. The checklist for showers, geysers, hot tubs, empty rooms and staff.
How to control Legionella in cooling towers and evaporative condensers on South African sites, from drift eliminators and dip slides to what a high count means.
When Legionella testing in South Africa is needed, how samples are taken, culture or qPCR, and what each result band tells you to do next.
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