Overview

• Comprises 5 modules covering the HACCP framework and its legal standing in South Africa
• Covers Prerequisite Programs (PRPs) and the cleaner's critical role in maintaining them
• Addresses identification and control of biological, chemical, and physical food hazards
• Teaches the scientific 7 Steps of Cleaning and Sanitation in correct sequence
• Covers verification procedures, ATP monitoring, hygienic zoning, and colour-coding to prevent cross-contamination

What you'll learn

• Explain the origin of HACCP and its legal standing in South Africa
• Identify key Prerequisite Programs (PRPs) and the cleaner's role in them
• Differentiate between biological, chemical, and physical hazards in food environments
• Execute the 7 Steps of Cleaning and Sanitation in correct sequence
• Perform monitoring activities and apply corrective actions
• Use ATP meters to verify sanitation effectiveness
• Maintain accurate legal cleaning records
• Apply hygienic zoning and colour-coding to prevent cross-contamination

Target Audience

• Cleaning professionals, technicians, and supervisors working in food production and service environments
• Cleaning staff in bakeries, food processing plants, commercial kitchens, and food retail environments
• Supervisors responsible for sanitation compliance in food-regulated facilities
• Any cleaning professional seeking certification or knowledge in food safety cleaning standards

Course Completed by

3h 45m - December 31, 2026

Materials Included

• Full course content across 5 modules
• 7 Steps of Cleaning and Sanitation reference guide
• Overview of HACCP Prerequisite Programs relevant to cleaning
• Assessment questions for each module

Requirements

• No prior food safety qualification required
• Basic literacy and an ability to follow step-by-step procedural instructions
• Learners working in or transitioning into food production or service environments will benefit most
• Complete modules in sequence as HACCP concepts are introduced progressively