Good Manufacturing Practices (GMP) for Food Handlers Course

Accredited? Yes | Accreditation: HPCSA CPD Accredited

The plastic in the pie came from a crate that three people walked past.

Nobody at the factory wanted a customer to bite into a piece of blue plastic. No machine failed and no recipe was wrong. What failed was a simple daily practice: see it, report it, remove it. Good Manufacturing Practices are those daily practices, and the people who make them work are the people who touch the food, the equipment and the building every shift.

Good Manufacturing Practices (GMP) for Food Handlers is built from the floor up for the people who do the work: production staff, packers, cooks, cleaners, storemen, dispatch staff and drivers. It takes the GMP content of our Implementation of Good Manufacturing Practices course and the practical food handler content of our Basic Food Safety Practices for Food Handlers course, and turns them into what a food handler must know and do, in plain language, on any phone.

Good Manufacturing Practices (GMP) for Food Handlers. Course code FS55. Basic level, 8 hours, self paced, online. Seven modules, 32 taught lessons, 14 knowledge checks and scenario games, and a final assessment. R1,195. Based on Regulation R638 of 2018 and the prerequisite programme requirements of SANS 10049, and supports the training requirement of Regulation 10(1)(b) of R638.

What you will be able to do

• Explain what GMP is, where the rules come from in South Africa, and what happens when GMP fails.
• Name the biological, chemical, physical and allergen hazards in your own work area and the practice that controls each.
• Wash your hands, dress and behave correctly for a food handling area, and report illness and wounds.
• Recognise and report building and equipment defects, and carry out a start up check.
• Clean and sanitise in the correct order, use chemicals safely and complete cleaning records honestly.
• Prevent cross-contamination, foreign matter, allergen cross contact, pests and waste problems.
• Receive, store, rotate, thaw, cook, cool, hold and dispatch food at the correct temperatures, and measure and record them properly.
• Label, trace, hold and release product, and explain your part in a recall.
• Answer an inspector’s or auditor’s questions with confidence.
• Speak up for food safety and write a personal GMP action plan.

Who it is for

Food handlers in food manufacturing, bakeries, butcheries, catering, food service, retail, warehousing and distribution. Cleaners, storemen, dispatch staff, drivers, line leaders and new supervisors. No previous food safety training is needed, and the course also works well as a step up for learners who have completed Basic Food Safety Practices for Food Handlers.

How it is taught

Seven modules of short lessons, each with a quick check you can tap to test yourself. Every lesson ends with something to do on your next shift, and activities can be done on the built in case study, Siyakha Foods, if you do not have a workplace of your own yet. Each module ends with a knowledge check and a scenario game, and the course ends with a final assessment of 25 questions drawn from a bank of 30. The pass mark is 70 percent and three attempts are allowed. A certificate is issued on successful completion.

Course plus documents

Training gets the person ready. The toolkit gets the premises ready. Regulation 10 of R638 expects you to prove compliance through records. Ask us about the Basic Food Safety Document Templates Toolkit when you enrol.

This course can also be delivered onsite in one day. Contact ASC for a quotation.