Prepare Food For Sale Training

Objectives:
• Understand the importance of food safety in food preparation for sale
• Identify key food safety legislation and standards in South Africa
• Recognize personal hygiene requirements for food handlers
• Explain the consequences of poor food safety practices

Topics:
• Overview of food safety and its economic impact
• South African food safety legislation: R638, FCD Act
• Personal hygiene: handwashing, uniforms, health policies
• Common foodborne illnesses and their causes
• Introduction to HACCP principles
• Roles and responsibilities of food handlers
• Food safety culture in the workplace

Objectives:
• Distinguish between biological, chemical, and physical contamination
• Identify sources of cross-contamination in food preparation
• Apply methods to prevent cross-contamination
• Demonstrate proper cleaning and sanitising procedures

Topics:
• Types of food contamination: biological, chemical, physical
• Cross-contamination: direct and indirect
• High-risk foods and allergens
• Cleaning vs. sanitising: chemicals and procedures
• Colour-coded chopping boards and utensils
• Waste management and pest control basics
• Practical exercise: cleaning and sanitising surfaces

Objectives:
• Inspect deliveries for quality and safety indicators
• Apply correct storage conditions for different food types
• Understand FIFO and stock rotation principles
• Monitor storage temperatures and record data

Topics:
• Receiving procedures: checking temperatures, packaging, dates
• Storage areas: dry, chilled, frozen storage requirements
• Temperature control: critical limits and monitoring
• FIFO (First In, First Out) and date marking
• Storage of allergens and chemicals separately
• Practical: receiving and storing food items
• Record-keeping for temperature logs

Objectives:
• Apply safe food preparation techniques
• Cook food to required internal temperatures
• Understand time and temperature abuse
• Use thermometers correctly

Topics:
• Thawing, marinating, and preparing raw ingredients
• Cooking temperatures for different foods (poultry, meat, eggs)
• Using probe thermometers: calibration and placement
• Time and temperature abuse: danger zone (5°C–60°C)
• Batch cooking and cooling procedures
• Practical: cooking and temperature checking
• Documentation: cooking and cooling logs

Objectives:
• Cool cooked food safely within required timeframes
• Hold hot and cold food at correct temperatures
• Reheat food to safe internal temperature
• Implement proper date marking and labelling

Topics:
• Safe cooling methods: shallow pans, ice baths, blast chillers
• Cooling time limits: 60°C to 10°C in 90 minutes
• Hot holding: minimum 60°C
• Cold holding: maximum 5°C
• Reheating: to 75°C minimum
• Date marking: prepared, use-by dates
• Practical: cooling and reheating exercise

Objectives:
• Identify common food allergens and their sources
• Prevent cross-contact with allergens
• Communicate allergen information to customers
• Understand special dietary requirements

Topics:
• 14 major allergens (EU/SA): milk, eggs, peanuts, etc.
• Reading labels and identifying hidden allergens
• Allergen control in food preparation areas
• Customer communication: menu labelling, verbal info
• Special diets: gluten-free, lactose-free, vegan, halal
• Practical: creating allergen-free menu items
• Record-keeping: allergen matrix

Objectives:
• Explain the principles of HACCP
• Identify critical control points (CCPs) in food preparation
• Develop and implement prerequisite programs
• Understand the role of monitoring and corrective actions

Topics:
• HACCP principles: hazard analysis, CCPs, critical limits
• Prerequisite programs: cleaning, pest control, training
• Developing a HACCP plan for a food preparation process
• Monitoring CCPs: temperature, time, visual checks
• Corrective actions when limits are exceeded
• Verification and record-keeping
• Practical: create a simple HACCP plan

Objectives:
• Identify common kitchen equipment and their safe use
• Perform basic maintenance and cleaning of equipment
• Recognize faulty equipment and report hazards
• Apply knife safety and sharpening techniques

Topics:
• Types of equipment: ovens, fryers, mixers, slicers
• Safe operation: guards, emergency stops, PPE
• Cleaning schedules for equipment
• Knife safety: grip, cutting techniques, storage
• Sharpening and maintenance of knives
• Practical: operate and clean equipment
• Reporting and tagging faulty equipment

Objectives:
• Design an efficient kitchen layout to minimize contamination
• Apply workflow principles to reduce handling
• Understand ergonomics to prevent injuries
• Implement cleaning schedules and waste segregation

Topics:
• Kitchen zones: receiving, storage, preparation, cooking, serving
• Workflow: linear vs. island layouts
• Preventing cross-contamination through layout
• Ergonomics: lifting, repetitive motion, anti-fatigue mats
• Cleaning schedules: daily, weekly, deep cleaning
• Waste segregation: food waste, recyclables, general waste
• Practical: design a kitchen layout

Objectives:
• Apply legal requirements for food labelling
• Implement traceability systems for ingredients
• Maintain accurate records for food safety audits
• Understand batch coding and recall procedures

Topics:
• SA labelling regulations: ingredients, allergens, net weight
• Nutritional information and claims
• Traceability: batch numbers, supplier records
• Record keeping: temperature logs, cleaning records, training
• Recall procedures: mock recall exercise
• Practical: label a product correctly
• Documenting for audits

Objectives:
• Communicate food safety information to customers
• Handle customer complaints related to food safety
• Train team members on food safety protocols
• Promote a food safety culture among staff

Topics:
• Customer communication: allergen info, ingredients
• Handling complaints: food poisoning, foreign objects
• Training techniques: on-the-job, toolbox talks
• Leading by example: hygiene and attitude
• Food safety culture: reporting hazards, continuous improvement
• Role-play: customer interaction scenarios
• Feedback and coaching

Objectives:
• Prepare for internal and external food safety audits
• Conduct a self-inspection of the food preparation area
• Identify non-conformances and implement corrective actions
• Understand the role of environmental health practitioners

Topics:
• Types of audits: internal, third-party, regulatory
• Audit criteria: R638, HACCP, ISO 22000
• Self-inspection checklist: facilities, practices, records
• Non-conformance reporting and corrective action plans
• Environmental health practitioner visits: what to expect
• Practical: conduct a mock audit
• Reviewing audit findings

Objectives:
• Demonstrate competence in preparing food for sale safely
• Complete a practical assessment covering key skills
• Review course content and clarify any questions
• Prepare for the unit standard assessment

Topics:
• Practical assessment: prepare a menu item following food safety protocols
• Assessment criteria: hygiene, temperature control, HACCP
• Written knowledge test (if applicable)
• Course review: Q&A session
• Feedback on performance
• Certificate of attendance and next steps
• Resources for further learning