Online Food Safety Training Solutions
Guides for restaurants, hotels, guesthouses and caterers: food safety, guest service, etiquette and special dietary requirements.
How ASC trains KFC, Jack’s Bagels and Spur Corporation teams across Southern Africa: R638 courses, live sessions, proctored tests and dashboards.
Guesthouse compliance in South Africa: R638 CoA, POPIA, chemical and fire safety, first aid, the records to keep, and which staff need which training.
Best before, use by and sell by under R146, how long common foods keep, what causes hospitality food waste and which surplus can be reused or donated.
R638 temperatures for event food, the four-hour limit and the 2-hour/4-hour rule, transporting hot and cold food, buffets, allergens and leftovers.
Guesthouse fire safety in South Africa: which extinguisher for which fire, SANS 1475-1 servicing, night evacuation and roll call, and load-shedding risks.
What the Hazardous Chemical Agents Regulations 2021 require in guesthouse housekeeping and laundry: SDSs, labels, never-mix rules, PPE, storage and spills.
POPIA at reception: what guest data to collect, ID copies, WhatsApp, CCTV, marketing consent and breach reporting for South African guesthouses and hotels.
Allergen control in food service is a conversation followed by ninety seconds of decisions. The six controls that hold up in a real kitchen, and what to do when a customer reacts.
FSSC 22000 V7 additional requirement 2.5.7 does not extend to food chain category E. What catering sites must verify instead, and which additional requirements do reach a kitchen.
Catering sits in food chain category E. The four documents a category E FSSC 22000 Version 7 audit is conducted against, which additional requirements reach a kitchen, and which do not.
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