Opening and closing food safety checks: a daily routine for the person in charge
Turn your duties as person in charge into two short walks a day, with a one-page record and a plan for when a check fails.
HPCSA Accredited Training
HPCSA accredited Food Safety and Food Quality training.
No water at your food premises: when to close, how to keep trading safely and how to restart
When the taps run dry, the person in charge must decide whether to trade, cut the menu or close. Here is how to decide, cope and restart safely.
Who is the person in charge on the night shift? Covering R638 duties when the owner is away
R638 duties do not go home with the owner. How to name, train and give authority to a person in charge for every shift, and what the EHP asks when nobody is.
A customer says your food made them sick: the first 24 hours for the person in charge
A step by step response for the person in charge when a customer reports food poisoning: what to record, what to keep, when to call the EHP and what to say.
New owner, new address or a renovation: when your Certificate of Acceptability must change
A Certificate of Acceptability is tied to specific premises and a specific person in charge. Here is what to do when the owner, address, layout, menu or manager changes.
Food handler with diarrhoea or vomiting: R638 exclusion, reporting and return to work
What the person in charge must do when a food handler reports stomach symptoms or an infected wound, from sending them home to clearing their return and keeping a lawful record.
The EHP found problems at your food premises: what the person in charge must do next
An EHP has written findings against your food premises. Here is how the person in charge sorts them, writes a corrective action plan the EHP can sign off and prepares for the follow up visit.
Complete Food Safety Training in South Africa: ASC’s 4-Tier Curriculum from Food Handler to FSSC 22000, BRCGS, GLOBALG.A.P. and Specialised Compliance
FOOD SAFETY TRAINING CURRICULUM · 2026 PATHWAY GUIDE Most food safety training providers cover one or two rungs of the certification ladder. ASC covers fourteen courses across four tiers: from a R249 entry-level food handler course for the dishwasher in a township kitchen all the way up to FSSC 22000 …
HACCP Training in South Africa: The Complete 2026 Guide to Choosing the Right Course (Foundation through Advanced)
HACCP TRAINING · 2026 COMPREHENSIVE GUIDE HACCP is the most important food safety methodology of the last 70 years. It is also the most commonly mis-trained, courses that skim the Codex 7 principles, instructors who haven’t audited a HACCP plan in years, certificates that don’t carry weight at certification audit. …
HPCSA Accredited Food Safety Training for Spaza Shops, Vendors, and Informal Traders (FS28)
HPCSA accredited Food Safety training for Spaza shops, vendors, and informal traders. This basic-level course introduces the fundamentals of Food Safety and Good Manufacturing Practices to the learner.
HPCSA Accredited Advanced HACCP System Implementation Course (FS25)
This HPCSA accredited HACCP course will teach the learner to effectively implement a HACCP system from scratch. The focus is on implementing the 12 Steps of HACCP and an understanding of advanced Food Microbiology.
HPCSA Accredited HACCP for Supervisors and HACCP Teams Course (FS10)
This HPCSA accredited HACCP course will provide the learner with a thorough understanding of the concepts and requirements of a Hazard Analysis Critical Control Points (HACCP) system. The focus is on leadership, food microbiology basics and the steps to implement an effective HACCP system.
HPCSA Accredited HACCP the 12 Stages Course (FS08)
This HPCSA accredited HACCP course will provide the learner with a thorough understanding of the requirements of a HACCP system specifically in relation to the 12 Stages of HACCP.
Implementation of Good Manufacturing Practices (GMP) Course (FS33)
This HPCSA accredited course will teach the learner to effectively implement Good Manufacturing Practices in a food handling environment and is mainly based on the requirements referred to in the SANS 10049: 2019 standard.
HPCSA Accredited Basic Food Safety Training for Food Handlers (FS02)
HPCSA accredited Food Safety training for Food Handlers. This basic-level course introduces the fundamentals of Food Safety and Good Manufacturing Practices to the learner.
HPCSA Accredited Advanced Food Microbiology Course (FS29)
Our advanced Food Microbiology course will provide the learner with critical insights into the most recent developments and studies in food pathogens, toxins, and microbial contaminants.
HPCSA Accredited Food Safety Training for Persons in Charge of Food Premises (FS01)
HPCSA accredited Food Safety for the person in charge of food premises course as per Regulation R638. This course introduces the fundamentals of Food Safety practices, GMP and HACCP principles in South Africa.