Introduction to Food Safety (R638)

Introduction to Food Safety (Regulation 638)

Based on R.638, Best Practices and Food Safety & Quality Culture Principles

Duration: 4 hours

Target Audience:

Person in Charge of the Food Premises and professionals involved in food handling, production, hygiene, warehousing, quality assurance, supervision and operational functions within food manufacturing, catering, retail and food handling environments

Enquiry Form

*Or delegate name if attending in private capacity

Course Outcomes

Delegates will attain foundational knowledge on:

  • The purpose and requirements of Regulation 638 (R.638)
  • Basic food safety and hygiene principles
  • Personal hygiene and good housekeeping practices
  • Prevention of contamination and cross-contamination
  • Cleaning and sanitation principles
  • Pest control awareness and environmental hygiene
  • Safe handling, storage and movement of food products
  • Food safety responsibilities within the workplace
  • Understanding Food Safety & Quality Culture principles
  • The importance of behaviour, awareness and accountability in food safety

A practical introduction to the principles of food safety and hygiene based on R.638, incorporating industry best practices and Food Safety & Quality Culture principles to support safe food handling and operational awareness within food-related environments.