Basic food safety practices are essential to ensure that the food we consume is safe and free from harmful contaminants that can cause illness. The purpose of these practices is to maintain the quality and safety of food throughout its preparation, handling, storage, and serving.


Unit 1: Apply good personal hygiene practices.

  • Effective personal hygiene practices are demonstrated.
  • Current health status is judged and a decision whether to report is made.


Unit 2: Demonstrate an understanding of risk factors in food contamination.

  • Risk factors pertaining to food contamination are identified.
  • The importance of food safety practices with regards to export and marketing is explained.


Unit 3: Apply preventative measures against food contamination.

  • Preventative measures are identified and explained.
  • The implications of non-application of preventative measures are explained. 


Unit 4: Understand and adhere to warning signs regarding product safety (where applicable).

  • Warning signs are interpreted correctly and respected.


Duration: 1 Day

Delivery: Classroom/Online


National Certificate in Basic Food Safety

Accreditation: TETA

SAQA ID: 116166

NQF Level: 1

Credits: 1

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