Basic Hygiene and Food Safety



4 hours


Virtual Learning


  • Early Bird Pricing: 10% Off
  • Regular Pricing: R1,304 ZAR +VAT


Private Team Training

This course may be available for Private Team Training; for groups of six or more participants, this training option could be more cost-effective.
Learn More About our Private Training

Program Description

This course is designed to help and equip delegates with the understanding of the principles and importance of Food Hygiene.

What this course covers

  • The importance of food hygiene

  • Food Safety Hazards

  • Principles of Good Food Hygiene – The 4 Cs

  • Cross Contamination

  • Cleaning & Sanitation

  • Hand Washing

  • Temperature control for chilling, cooking and storage of food stuffs

  • The importance of Documentation and Record keeping

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.

Course Objective

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.