Food Safety Training for Persons in Charge (Accredited)

About Course

HPCSA and SAATCA‑Accredited | Fully Complies with Regulation R638 | Ideal for COA Applications

Our accredited Food Safety Practices for Persons in Charge of Food Premises course is designed to equip designated persons in charge of food premises, including managers and supervisors, with the essential knowledge and practical skills required to manage food safety risks, in line with South Africa’s Regulations R638 requirements, particularly Regulation 10(1)(a).

This course is designed for maximum flexibility—learn at your own pace, access essential resources like the Learner Guide and a copy of Regulations R638, and receive your certification instantly upon successful completion.

FS01 - Food Safety Practices for Persons in Charge Training Reviews

The difference between food safety and food quality, and how to identify key food safety hazards: biological, chemical, physical, and allergens
An overview of Regulation R638, including hygiene requirements, legal obligations, and the responsibilities of persons in charge of food premises
Principles of temperature control, including correct temperature ranges, monitoring, and equipment use in food storage and preparation areas
Effective cleaning and sanitisation procedures to prevent cross-contamination and ensure a hygienic working environment.
Proper methods for receiving, storing, and rotating food stock, including temperature zoning, FIFO (First-In, First-Out), and pest prevention.
An introduction to HACCP (Hazard Analysis and Critical Control Points), along with essential concepts of Food Defence, Food Fraud, Traceability, and Recall Management
Good Manufacturing Practices (GMP) in food-handling environments, covering personnel hygiene, facility hygiene, operational best practices, pest control, waste management, etc.

Course Content

Module 1: Introduction to Food Safety, Food Quality and Food Safety Hazards
Brief introduction to what is food safety, food quality and the associated food safety hazards

Lesson 1: Learning Outcomes for Module 1 and Course Navigation Guidelines
Lesson 2: What is Food Safety and Food Quality: Understanding the Difference

58:20
Knowledge Test 1 for Module 1: Introduction to Food Safety, Food Quality and Food Safety Hazards
Lesson 3: An Overview of the Different Food Safety Hazards

18:09
Lesson 4: Biological Food Safety Hazards

31:06
Lesson 5: Physical Food Safety Hazards

21:13
Lesson 6: Chemical Food Safety Hazards

10:25
Lesson 7: Allergenic Food Safety Hazards

04:42
Knowledge Test 2 for Module 1: Introduction to Food Safety, Food Quality and Food Safety Hazards
Lesson 8: Food Safety Terms and Definitions

03:20
Knowledge Test 3 for Module 1: Introduction to Food Safety, Food Quality and Food Safety Hazards (MODULE ASSESSMENT)

Module 2: Regulations R638 Explained
An overview of Regulations R638 which governs the hygiene requirements for food premises.

Lesson 1: Learning Outcomes for Module 2

00:00
Lesson 2: What is Regulation R638?

11:53
Lesson 3: An Overview of the Regulations R638 Definitions (Regulation 1)

26:55
Lesson 4: Requirements for a Certificate of Acceptability (Regulation 3)

29:23
Lesson 5: Prohibitions (Regulation 4)

10:41
Lesson 6: Requirements for Food Premises (Regulation 5)

28:53
Lesson 7: Requirements for Facilities on Food Premises (Regulation 6)

25:35
Lesson 8: Requirements for Food Containers, Appliances and Equipment (Regulation 7)

11:22
Knowledge Test 1 for Module 2: Regulations R638 Explained
Lesson 9: Requirements for the Display, Storage and Temperature of Food (Regulation 8)

18:50
Lesson 10: Requirements for Protective Clothing (Regulation 9)

07:11
Lesson 11: Duties of the Person in Charge of Food Premises (Regulation 10)

51:01
Lesson 12: Duties of a Food Handler (Regulation 11)

14:11
Lesson 13: Requirements for the Handling and Transportation of Meat and Meat Products (Regulation 12)

10:55
Lesson 14: Requirements for the Transportation of Food (Regulation 13)

06:58
Knowledge Test 2 for Module 2: Regulations R638 Explained
Knowledge Test 3 for Module 2: Regulations R638 Explained (MODULE ASSESSMENT)

Module 3: Introduction to Temperature Control and Measurement in Food Handling
Brief overview of the temperature control measurement and control requirements in food handling areas.

Module 4: Introduction to Basic Food Safety and Good Manufacturing Practices
Brief introduction to basic food safety and Good Manufacturing Practices

Lesson 1: Learning Outcomes
Lesson 2: Introduction to Foodborne Illnesses and Causes

04:42
Lesson 3: Basic Steps to Prevent Cross-contamination

02:41
Lesson 4: What is Good Manufacturing Practices

15:01
Lesson 5: An Overview of the 5 P’s of GMPs

05:37
Lesson 6: Cleaning and Sanitising

08:59
Knowledge Test 1 for Module 4: Introduction to Basic Food Safety and Good Manufacturing Practices
Lesson 7: Waste Control and Methods for Reducing Food Waste

11:14
Lesson 8: Pest Control

09:02
Lesson 9: Personal Hygiene

40:40
Lesson 10: Ablutions, Locker Rooms and Staff Facilities

10:12
Knowledge Test 2 for Module 4: Introduction to Basic Food Safety and Good Manufacturing Practices
Lesson 11: Requirements for Food Storage Containers and Packaging Materials

06:05
Lesson 12: The Responsibilities of Food Handlers

06:49
Lesson 13: Management Responsibilities and Commitment

02:38
Lesson 14: Essential Documentation

07:30
Lesson 15: Auditing in food handling

04:57
Lesson 16: Supplier Quality Assurance

05:26
Lesson 17: Process Control in the Food Industry

05:21
Lesson 18: Training within the food industry

06:38
Knowledge Test 3 for Module 4: Introduction to Basic Food Safety and Good Manufacturing Practices (MODULE ASSESSMENT)

Module 5: An Overview of HACCP, Food Fraud, Food Defence, Traceability and Recall
Brief overview of what HACCP is, Food Fraud, Food Defence, Traceability and Recall

Lesson 1: Learning Outcomes
Lesson 2: Brief Overview of HACCP

04:39
Lesson 3: The 5 Preliminary Stages of HACCP

08:53
Lesson 4: The 7 Principles of HACCP

14:08
Lesson 5: Brief Overview of Food Defence

03:39
Lesson 6: Brief Overview of Food Fraud

04:49
Lesson 7: Brief Overview of Traceability and Recall

02:59
Knowledge Test 1 for Module 5: An Overview of HACCP, Food Fraud, Food Defence, Traceability and Recall (MODULE ASSESSMENT)
COURSE ASSESSMENT: Food Safety for Persons in Charge of Food Premises

About Course

What Will You Learn?

Course Content

Module 1: Introduction to Food Safety, Food Quality and Food Safety Hazards Brief introduction to what is food safety, food quality and the associated food safety hazards

Lesson 1: Learning Outcomes for Module 1 and Course Navigation Guidelines

Lesson 2: What is Food Safety and Food Quality: Understanding the Difference

Knowledge Test 1 for Module 1: Introduction to Food Safety, Food Quality and Food Safety Hazards

Lesson 3: An Overview of the Different Food Safety Hazards

Lesson 4: Biological Food Safety Hazards

Lesson 5: Physical Food Safety Hazards

Lesson 6: Chemical Food Safety Hazards

Lesson 7: Allergenic Food Safety Hazards

Knowledge Test 2 for Module 1: Introduction to Food Safety, Food Quality and Food Safety Hazards

Lesson 8: Food Safety Terms and Definitions

Knowledge Test 3 for Module 1: Introduction to Food Safety, Food Quality and Food Safety Hazards (MODULE ASSESSMENT)

Module 2: Regulations R638 Explained An overview of Regulations R638 which governs the hygiene requirements for food premises.

Lesson 1: Learning Outcomes for Module 2

Lesson 2: What is Regulation R638?

Lesson 3: An Overview of the Regulations R638 Definitions (Regulation 1)

Lesson 4: Requirements for a Certificate of Acceptability (Regulation 3)

Lesson 5: Prohibitions (Regulation 4)

Lesson 6: Requirements for Food Premises (Regulation 5)

Lesson 7: Requirements for Facilities on Food Premises (Regulation 6)

Lesson 8: Requirements for Food Containers, Appliances and Equipment (Regulation 7)

Knowledge Test 1 for Module 2: Regulations R638 Explained

Lesson 9: Requirements for the Display, Storage and Temperature of Food (Regulation 8)

Lesson 10: Requirements for Protective Clothing (Regulation 9)

Lesson 11: Duties of the Person in Charge of Food Premises (Regulation 10)

Lesson 12: Duties of a Food Handler (Regulation 11)

Lesson 13: Requirements for the Handling and Transportation of Meat and Meat Products (Regulation 12)

Lesson 14: Requirements for the Transportation of Food (Regulation 13)

Knowledge Test 2 for Module 2: Regulations R638 Explained

Knowledge Test 3 for Module 2: Regulations R638 Explained (MODULE ASSESSMENT)

Module 3: Introduction to Temperature Control and Measurement in Food Handling Brief overview of the temperature control measurement and control requirements in food handling areas.

Lesson 1: Learning Outcomes for Module 3

Lesson 2: Understanding F.A.T.T.O.M.: Factors That Influence Microbial Growth

Lesson 3: Temperature Control Requirements for Food Products

Lesson 4: Requirements for Temperature Measurement

Knowledge Test 1 for Module 3: Introduction to Temperature Control and Measurement (MODULE ASSESSMENT)

Module 4: Introduction to Basic Food Safety and Good Manufacturing Practices Brief introduction to basic food safety and Good Manufacturing Practices

Lesson 1: Learning Outcomes

Lesson 2: Introduction to Foodborne Illnesses and Causes

Lesson 3: Basic Steps to Prevent Cross-contamination

Lesson 4: What is Good Manufacturing Practices

Lesson 5: An Overview of the 5 P’s of GMPs

Lesson 6: Cleaning and Sanitising

Knowledge Test 1 for Module 4: Introduction to Basic Food Safety and Good Manufacturing Practices

Lesson 7: Waste Control and Methods for Reducing Food Waste

Lesson 8: Pest Control

Lesson 9: Personal Hygiene

Lesson 10: Ablutions, Locker Rooms and Staff Facilities

Knowledge Test 2 for Module 4: Introduction to Basic Food Safety and Good Manufacturing Practices

Lesson 11: Requirements for Food Storage Containers and Packaging Materials

Lesson 12: The Responsibilities of Food Handlers

Lesson 13: Management Responsibilities and Commitment

Lesson 14: Essential Documentation

Lesson 15: Auditing in food handling

Lesson 16: Supplier Quality Assurance

Lesson 17: Process Control in the Food Industry

Lesson 18: Training within the food industry

Knowledge Test 3 for Module 4: Introduction to Basic Food Safety and Good Manufacturing Practices (MODULE ASSESSMENT)

Module 5: An Overview of HACCP, Food Fraud, Food Defence, Traceability and Recall Brief overview of what HACCP is, Food Fraud, Food Defence, Traceability and Recall

Lesson 1: Learning Outcomes

Lesson 2: Brief Overview of HACCP

Lesson 3: The 5 Preliminary Stages of HACCP

Lesson 4: The 7 Principles of HACCP

Lesson 5: Brief Overview of Food Defence

Lesson 6: Brief Overview of Food Fraud

Lesson 7: Brief Overview of Traceability and Recall

Knowledge Test 1 for Module 5: An Overview of HACCP, Food Fraud, Food Defence, Traceability and Recall (MODULE ASSESSMENT)

COURSE ASSESSMENT: Food Safety for Persons in Charge of Food Premises

Video Call Assessment and Course Feedback Video call assessment for the Persons in Charge of Food Premises Course

Video Call Assessment for the Person in Charge of Food Premises Course

VIDEO CALL ASSESSMENT: Food Safety for Persons in Charge of Food Premises

Assessor Grading

Course Feedback

Student Ratings & Reviews

Module 1: Introduction to Food Safety, Food Quality and Food Safety Hazards
Brief introduction to what is food safety, food quality and the associated food safety hazards

Module 2: Regulations R638 Explained
An overview of Regulations R638 which governs the hygiene requirements for food premises.

Module 3: Introduction to Temperature Control and Measurement in Food Handling
Brief overview of the temperature control measurement and control requirements in food handling areas.

Module 4: Introduction to Basic Food Safety and Good Manufacturing Practices
Brief introduction to basic food safety and Good Manufacturing Practices

Module 5: An Overview of HACCP, Food Fraud, Food Defence, Traceability and Recall
Brief overview of what HACCP is, Food Fraud, Food Defence, Traceability and Recall

Video Call Assessment and Course Feedback
Video call assessment for the Persons in Charge of Food Premises Course