Based on various pre-requisite (PRP) standards and guidelines, this workshop is aimed at equipping delegates with fundamental knowledge of the requirements to facilitate change in behaviours in the catering, hospitality and restaurant industry.
This workshop demonstrates how important PRPs are as a foundation in controlling hazards in the food environment. Delegates understand how they contribute to the overall effectiveness of the food safety management system and essentially the production of safe food.
Progress Excellence Approach
- Dissecting the international ISO/TS 22002-2 standard and translating the requirements into understandable terms.
- Translating related requirements of regulation 638 (Regulations governing general hygiene requirements for food premises, the transport of food and related matters) into practical terms.
- An overview of basic microbiology and consequences of poor hygiene, food contamination and its prevention.
- The use of photographs to entrench structural requirements and activities to practice the theory.
- Explaining the importance of systems within the food safety management system (e.g, dealing with non-conformances, internal audits, importance of documents and records, supervision and management, training & competence requirements and verification systems).
The course will equip delegates with the following:
- Understand the role of the individual in the implementation and maintenance of effective PRPs.
- Practical tips for Supervisors and/or Managers on how to transfer the message to staff to ensure conformance to the requirements.
- An overview of basic microbiology and consequences of poor hygiene.
- Understand the sources of various hazards and how they can be controlled through effective PRPs.
- Understand the importance of record keeping, competent staff, handling of non-conformances, record-keeping, training, a food safety culture and effective verification systems.
The course is best suited to the following audiences:
- Facility (restaurant, catering company) Owners, Managers and Supervisors
- Kitchen staff
- Food handlers.
Delegate assessment will be in the form of:
- Full course attendance
- Successful completion of an assessment (pass mark 70%).