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R638-2018- New Food Hygiene and Safety Regulation
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R638-2018- New Food Hygiene and Safety Regulation
Study Materials
Awareness of COVID-19 symptoms
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◄ Potential transmission of COVID-19 via food
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Purpose of the Regulation R638
Certificate of Acceptability
High Standards of Cleaniness
Safe-Food 360
Good Food Hygiene Starts with these Principles
These Foods can be a Potential Risk
How to Manage these Growth Factors
ANNEXURE E [Regulation 6(7(j), 8(4)(a)(i), 8(6)(e)] – Food Temperature Table
Temperature for Heated Products any Perishable Foods not Kept Frozen /Chilled is to be Equal or Greater than 60 Degrees C
Is your Hot, Hot Enough? – Regulation 5
Managing Temperatures
Protective Clothing
Duties of a Person in Charge of Food Premises
Duties of a Food Handler
Washing of Hands
Allergens
Food Handling Equipment
Food Handling Premises and Rooms
REG-R638- On Requirements for Food Containers, Appliances and Equipment
REG 8-R638-Requirements for the Display, Storage and Temperature of Food
Display and Storage
Requirements for Food Premises which must have
Waste Management
WHO Five Keys to Safer Food
Poor Hygiene in the Treatment and Processing of Food Stuffs
Notes on Hygiene
Receiving Food- Guidelines
Buy Food from a Safe Source
Storing Food- Guidelines
Prevent Bacteria from Entering Food
Destroy Bacteria on Food, Utensils and Work Surfaces
Six Things Compromising your Restaurant’s Food Safety
Cleaning Audit Checklist
Keeping a Cleaning Inventory
Food Businesses Must
Using Hazard Analysis and Critical Control Points
Dear Employee!
COVID-19 and food safety: guidance for food businesses
Food Safety Management Systems (FSMS) based on the Hazard Analysis and Critical Control Point (HACCP) principles in place
Potential transmission of COVID-19 via food
Retail food premises
Open food display in retail premises
Food workers: staff canteens
A guide to the National Regulations governing general hygiene requirements for a food premises, the transport of food and related matters
R638 versus R692
R638 Quiz
Retail food premises ►
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