How to train new kitchen staff on day one: a food safety induction plan
A new starter should not touch food before a short, structured induction. Here is a timed first day plan with a sign off that counts as a training record.
Online Self-paced Training
HACCP verification vs validation: examples from South African food plants
Validation and verification are the two HACCP words most often mixed up at audit. We work through four real controls and the records each one should produce.
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 …
How to Start a Restaurant in South Africa: The Complete 2026 Compliance, Cost & Profitability Guide
RESTAURANT STARTUP · COMPLIANCE GUIDE · 2026 South Africa’s restaurant industry is one of the most exciting hospitality markets on the African continent, Sandton fine dining, Cape Town bistros, Durban curry houses, Stellenbosch wine-estate restaurants, V&A Waterfront seafood, and a fast-growing dark-kitchen sector. This guide explains exactly how to start …
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.
Transition to FSSC 22000 Version 6 Course (All Food Chain Categories) (FS06)
This Transition to FSSC 22000 V6 course will teach the learner the new FSSC 22000 Version 6 requirements. The training is applicable to all food chain categories.
Implementation of GLOBALG.A.P. IFA Version 6 for Plants (Crops) Course (FS14)
Our GLOBALG.A.P. IFA Version 6 implementation course is accredited by GLOBALG.A.P. and presented by our GLOBALG.A.P. registered trainer. This course will teach the learner to effectively implement and maintain the GLOBALG.A.P. IFA Version 6 standard
Introduction to FSSC 22000 V6 for Food Manufacturing Course (FS21)
This Introduction to FSSC 22000 course will teach the learner the basic requirements of FSSC 22000 V6 for Food Manufacturing.
Introduction to ISO 22000: 2018 Course (FS19)
This Introduction to ISO 22000 course will teach the learner the basic requirements of the ISO 22000 Food Safety Management System standard.
Introduction to BRC Global Standard (BRCGS) for Packaging Materials Issue 7 Course (FS17)
This introduction to BRCGS for Packaging Materials course will teach the learner the basic requirements of Issue 7, including the audit protocol.
Introduction to BRC Global Standard (BRCGS) for Food Safety Issue 9 Course (FS15)
This Introduction to BRCGS for Food Safety course will teach the learner the basic requirements of Issue 9. The key differences between Issues 8 and 9 are also discussed, as well as the audit protocol.
Transition to BRC Global Standard (BRCGS) for Food Safety Issue 9 Course (FS52)
This Transition to BRCGS for Food Safety Issue 9 course will provide the learner with a thorough understanding of the key changes in Issue 9, as well as an overview of all the requirements of the Issue 9 clauses.
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.
Introduction to HACCP Course (FS07)
This basic-level Introduction to HACCP course teaches the learner the basic concepts and structure of an effective HACCP system without going into too much detail. The course aims to create HACCP awareness and is suitable for all employees in a food handling environment.
Basic Food Hygiene Awareness for Food Handlers Course (FS04)
This 4-hour basic-level course provides a brief overview of the Food Safety practices and hygiene requirements for food handling premises.
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.
Food Safety and Quality Culture Course (FS32)
This course is designed to teach you how to implement a mature Food Safety and Quality Culture programme in your organisation aligned with the latest GFSI requirements. (Templates included)