R638 Regulations
Virtual Learning – 8 hours
Course Overview
Certificate of acceptability including the Prohibition on the handling and transportation of food, Duties of the person in charge of food premises, Duties of a food handler, Standards and requirements for food premises, Standards and requirements for food containers, appliances and equipment, Standards and requirements for display, storage and temperature of food, Standards and requirements for protective clothing, Standards and requirements for transport of food, Meat and meat products (handling and transportation). Basic understanding of HACCP and the Changes from R962 to R638.
Who should Attend
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Any person who is in charge of a food premises and whose name would appear on the Certificate of Acceptability
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Quality Assurance Managers
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Quality Control Manager
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Retailers
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HACCP and Food Safety Team Members
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Internal and Supplier Auditors
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Business Owners
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Top Management
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Supervisors / Managers directly and indirectly involved in food manufacturing / processing.
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Managers and staff working in a food handling environment
An email address is required for registration and to receive the login instructions.
Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.
You will find your course material and homework/exam on the eLearning portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.
Course Objective
At the end of the program, learners will be able to:
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Prohibition on the handling and transportation of food
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Duties of the person in charge of food premises
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Duties of a food handler
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Standards and requirements for:
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Food premises, facilities,
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Food containers, appliances and equipment
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Display, storage and temperature of food
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Protective clothing
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Transport of food
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Plus additional GMP related requirements.
Computer and Internet Connection:
You will need regular access to a computer with an internet connection. High speed broadband access (LAN, Cable or DSL) is recommended.
Compatible Web Browsers: Firefox, Chrome, Safari, IE Edge and higher
Special Requirements
NSF is committed to accommodating the learning requirements of all our stakeholders. If you require special assistance for any reason, please contact your regional office one week prior to your class.
Additional Recommended Courses
Food Defence Management Certification
Protecting your brand, your facility from intentional harm drives the requirement for a robust food defense plan. Learn how to conduct a vulnerability assessment and develop your food defense plan.
This one-day course is designed to provide delegates with a thorough understanding of Food Defense.
The course is designed to help you know how to protect your brand and your facility from intentional harm. This will drive the requirement for a robust food defense plan.
Learn how to conduct a vulnerability assessment and develop your food defense plan.
What You’ll Do
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Understand the definitions of food defence
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View case studies
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Review vulnerability assessments
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Implementation of a food defence plan
An email address is required for registration and to receive the login instructions.
Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.
You will find your course material and homework/exam on the eLearning portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.
Who Should Attend
Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs. Also suitable for professionals new to the industry.
Exploring Food Shelf-Life Analysis
In a world where consumers increasingly prioritize food quality and safety, understanding the science behind food shelf life is essential for both producers and consumers. Join us for a half-day virtual course, where you will delve into the details of food shelf life, learning how to assess and ensure product quality.
Consumers are becoming more knowledgeable about food quality and are paying close attention to food labels. One area of interest is the determination and the need of the best before date and shelf life of foods in the supermarkets. Determining the shelf life of a food product involves considering the microbiological, physical, and chemical deterioration of the food product over time and using the appropriate analytical and sensory methods to assess product quality.
This course will be delivered in a live, virtual, interactive format, providing you with the flexibility to attend from the comfort of your own environment. Join us for this course and equip yourself with the knowledge and skills needed to ensure the highest quality and safety of food products. Don’t miss this opportunity to stay ahead of the ever-evolving food industry!
An email address is required for registration and to receive the login instructions.
Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.
You will find your course material and homework/exam on the NSF Learner portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.
Who should attend
This half-day course is ideal for professionals in the food industry, including product developers, quality control managers, food technologists, and anyone interested in enhancing their knowledge of food shelf-life analysis.
Basic Food Microbiology
This virtual instructor-led training course teaches how to develop an understanding of foodborne pathogens, control methods for biological hazards commonly associated with foods, and how to apply problem-solving skills to troubleshoot common food safety and quality issues.