EHP courses in South Africa

Inspects food premises for a municipality, or audits, advises and trains in private practice.

SAATCA-registered TC 065
FoodBev SETA-accredited 587/00337/1900
QR-verified certificates
No VAT added

Your route, in order

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Food Safety Practices for Persons in Charge of Food Premises 16 h HPCSA CPD The R638 training you inspect against 680 enrolled · 4.7★ (160) The R638 Regulation 10(1)(a) training you inspect against, so you know what a trained person in charge should be able to show you. R1 699 Add Food Safety Practices for Persons in Charge of Food Premises to the basket
HACCP for Supervisors and HACCP Teams 16 h Intermediate HPCSA CPD 149 enrolled · 4.8★ (28) Teaches you to read a HACCP plan at supervisor level, so you can test CCPs and records on a premises rather than accept the file. R2 730 Add HACCP for Supervisors and HACCP Teams to the basket
Intermediate Food Microbiology: Principles and Application 8 h Intermediate HPCSA CPD You can link a symptom report to a likely source on the premises after this, which covers the pathogens and spoilage organisms behind complaints and outbreaks. R1 450 Add Intermediate Food Microbiology: Principles and Application to the basket
Practical Pathogen Environmental Monitoring (EMP) and Surface Swabbing 9 h Sampling and swabbing Shows how to plan sampling, swab surfaces and read environmental monitoring results, so your own sampling during an inspection stands up. R1 750 Add Practical Pathogen Environmental Monitoring (EMP) and Surface Swabbing to the basket
Advanced Food Microbiology 13 h Optional Optional: only if you investigate outbreaks or repeat failures; takes the microbiology further so you can interpret laboratory reports and growth conditions. R1 750 Add Advanced Food Microbiology to the basket
Hygienic Design Essentials for Food Industry Professionals 5 h Foundation Optional Inspecting factories and processing premises Optional: for inspecting factories and processing premises; teaches what hygienic equipment and building design look like, so you can find harbourage points. R2 400 Add Hygienic Design Essentials for Food Industry Professionals to the basket
Labelling Claims and Regulatory Framework 8 h Intermediate Optional Optional: the R146 labelling regulations from mandatory declarations to claims, so you can assess a label during an inspection or a complaint. R1 750 Add Labelling Claims and Regulatory Framework to the basket
Allergen Management for Food Service, Retail and Catering 6 h Intermediate Optional Optional: only if you cover food service, retail and catering premises; allergen control there, so you can check menus, declarations and cross contact controls. R1 450 Add Allergen Management for Food Service, Retail and Catering to the basket
Legionella Responsible Person Training (Intermediate) 10 h Intermediate HPCSA CPD Optional Inspecting water systems or investigating Legionnaires' disease cases Optional: the responsible person's duties for Legionella control in water systems, so you can inspect them and investigate Legionnaires' disease cases. R2 950 Add Legionella Responsible Person Training (Intermediate) to the basket

R7 6294 courses

Which courses does an EHP or health inspector need?

An EHP in South Africa needs 4 online courses, in this order: Food Safety Practices for Persons in Charge of Food Premises, HACCP for Supervisors and HACCP Teams, Intermediate Food Microbiology: Principles and Application and Practical Pathogen Environmental Monitoring (EMP) and Surface Swabbing. It takes about 49 hours of self-paced study. ASC is SAATCA registered (TC 065) and FoodBev SETA accredited (587/00337/1900).

In what order should EHPs take these courses, and why?

Your degree covers the basics, so this path goes where inspections and complaints go. Persons in Charge is the R638 training you inspect against, so you know what a trained person in charge should be able to show you. HACCP for Supervisors, Intermediate Food Microbiology and environmental monitoring cover the plans, the organisms and the sampling. Hygienic design, labelling, allergens, advanced microbiology and Legionella control are optional, depending on the premises you cover. Courses tagged HPCSA CPD state that accreditation on their own page.

How long does the EHP path take, and what does it cost?

The 4 core courses take about 49 hours of self-paced study and cost R7 629 bought one by one. At 5 hours a week that is about 10 weeks, on a phone or a laptop.

That is about R1 907 a course. Set it against what it protects: a failed audit or a lost certification costs a business far more than any course on this page.

Hours and prices are read from each course page. Last checked 11 October 2026.

What you get on this path

A certificate per course, the day you passEach carries a QR code that an inspector, auditor or employer scans to verify it.
Marked the moment you submitEvery assessment has a 70% pass mark and three attempts, with feedback that names the lesson to go back to.
Access does not expire, so there is no deadline to finish.Start today on a phone or a laptop, stop and resume whenever you like.
Pay online or by invoiceNo VAT is added. Teams get per-learner pricing and a manager dashboard that tracks every certificate.

Questions EHPs ask before they enrol

Which ASC courses count for HPCSA CPD points for an EHP?

The courses marked HPCSA CPD on this page: Food Safety Practices for Persons in Charge of Food Premises, HACCP for Supervisors and HACCP Teams, Intermediate Food Microbiology: Principles and Application and Legionella Responsible Person Training (Intermediate). The accreditation is stated on each course page. No other course in this path carries it.

Do I need Persons in Charge training if I am an EHP?

Your degree covers the hygiene content, but Food Safety Practices for Persons in Charge of Food Premises, 16 hours, R1 699, is the R638 Regulation 10(1)(a) course you inspect against. Doing it shows you what a trained person in charge should be able to show you, what the certificate looks like and how the QR verification works, so you can judge training evidence before recommending a Certificate of Acceptability, which the municipality issues.

Which course covers swabbing and environmental monitoring on food premises?

Practical Pathogen Environmental Monitoring (EMP) and Surface Swabbing, 9 hours, R1 750, covers sampling plans, surface swabbing and reading environmental monitoring results. Take Intermediate Food Microbiology: Principles and Application first, 8 hours, so you know the organisms the swabs look for, Listeria among them. Add Advanced Food Microbiology, 13 hours, if you investigate outbreaks or interpret laboratory reports often.

Paths that share these courses

EHP