Basic Food Safety (HACCP) & Hygiene for Factory Staff

Basic Food Safety, Quality & Hygiene Practices for Factory Staff

In-House Operational Food Safety Awareness Training

Duration: 3-4 hours

Target Audience: factory staff, food handlers, production operators, packers, warehouse staff, hygiene personnel and operational employees working within food manufacturing and food handling environments.

Training can be presented in isiZulu and is most effective when customized to the organization’s own policies, procedures, products and operational environment.

Enquiry Form

*Or delegate name if attending in private capacity

Course Outcomes

Delegates will attain practical awareness on:

  • Basic food safety and quality principles
  • The purpose of HACCP and food safety management systems
  • Understanding food safety hazards, including biological, chemical, physical and allergen hazards
  • The importance of food safety controls within the factory environment
  • Personal hygiene and hygiene best practices
  • Prevention of contamination and cross-contamination
  • Good housekeeping and operational practices
  • Understanding audit requirements and workplace compliance expectations
  • Identification and reporting of non-conformances and food safety risks
  • Food Safety & Quality Culture awareness and accountability

A practical in-house introduction to food safety, HACCP awareness and hygiene practices for factory staff, designed to support workplace compliance, operational awareness and the development of a strong Food Safety & Quality Culture within food manufacturing environments.