Restaurant manager courses in South Africa
Runs the store, faces the franchise audit and handles complaints, but does not write the HACCP plan.
- SAATCA-registered TC 065
- FoodBev SETA-accredited 587/00337/1900
- QR-verified certificates
- No VAT added
Which courses does a restaurant manager or franchisee need?
A restaurant manager in South Africa needs 4 online courses, in this order: Basic Food Safety Practices for Food Handlers, Allergen Management for Food Service, Retail and Catering, Introduction to HACCP and An Overview of Root Cause Analysis. It takes about 24 hours of self-paced study. ASC is SAATCA registered (TC 065) and FoodBev SETA accredited (587/00337/1900).
In what order should restaurant managers take these courses, and why?
A restaurant manager or franchisee is the person the inspector, the franchisor and the customer hold responsible, so the training has to go past hygiene basics. If you are the person named on the Certificate of Acceptability, this pathway starts with the R638 Persons in Charge certificate that the certificate depends on, 16 hours and R1 699. Each member of staff then takes Food Handlers under regulation 10(1)(b). Allergen Management covers the guest who asks what is in the dish, Introduction to HACCP lets the manager read and challenge the franchisor's HACCP plan rather than sign it blind, and Root Cause Analysis closes a complaint so it does not come back. Franchise and certified sites add the culture course. A manager who has done these can face an inspection, a franchise audit and a complaint without calling a consultant.
How long does the restaurant manager path take, and what does it cost?
The 4 core courses take about 24 hours of self-paced study and cost R4 193 bought one by one. At 5 hours a week that is about 5 weeks, on a phone or a laptop.
That is about R1 048 a course. Set it against what it protects: a failed inspection or a closed premises 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 restaurant managers ask before they enrol
Can a franchisee skip Introduction to HACCP if the franchisor supplies the plan?
You can, but the path keeps it. The franchisor writes the HACCP plan, but the store manager has to run it, answer the franchise auditor's questions about it and explain it to staff. Introduction to HACCP, 8 hours and R1 195, gives you enough hazard thinking to read the plan and question it rather than sign it blind. You do not write a plan yourself, so the advanced HACCP courses are not in this path.
Should a restaurant manager take the chef path or the manager path?
Take the restaurant manager path if you run the store, face the franchise audit and handle complaints. It adds Basic Food Safety Practices for Food Handlers for your staff and An Overview of Root Cause Analysis for closing complaints. The chef path shares Persons in Charge, Allergen Management and Introduction to HACCP but adds the food loss and waste course instead. A manager who also runs the kitchen takes the manager path.
How do I train a whole restaurant team in food safety online?
Enrol each member of staff on Basic Food Safety Practices for Food Handlers, 6 hours and R899 per person, which is the training R638 regulation 10(1)(b) requires. Every course is online and self-paced, so staff can work through it on a phone between shifts, with lifetime access. Each certificate carries a QR code, so you can verify it and keep the record ready for the inspector under regulation 10(1)(d).