Basic food safety for the catering & hospitality industry



Many of the foodborne outbreaks occur as a result of poorly established or maintained pre-requisite programmes (PRPs/GMPs), or a violation thereof.  This course is aimed to explain the purpose of GMPs/PRPs and to change the behaviours of those who can influence the effective implementation thereof in the catering, hospitality and restaurant industry.

The 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, importance of documents and records, supervision and management, training & competence requirements and verification systems).

Who should attend?

  • Facility (restaurant, catering company) owners, managers and supervisors
  • Waiters
  • Kitchen staff

Entry requirements

Delegates must have a basic knowledge of the concepts of food safety management and pre-requisite programmes.  Experience in the catering industry would be advantageous.


  • An assignment is due after completion of this course.
  • A pass mark of 70% is required for the assignment and full attendance of the course for a certificate to be issued.

Duration of the course

1 day

Course code

Course 60


The course material will equip delegates with the following:

  • Understand the role of each person in the implementation and maintenance of effective GMPs.
  • Practical tips for Supervisors and/or Managers on how to transfer the message to staff to ensure conformance to the requirements.
  • Overview of regulation 638.
  • Understand the sources of various hazards and how they can be controlled through effective GMPs.
  • Understand the GMP requirements from ISO/TS 22002-2.
  • Understand the importance of record keeping, competent staff, handling of non-conformances, record-keeping, training, a food safety culture and effective verification systems.

Each delegate receives

A full colour delegate manual


Click here to register or e-mail to obtain more information.