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Effective Good Catering Practices (GCP) for the Catering and Hospitality
Industry
Overview
Compliance with regulations and standards is an essential part in food businesses including food
production, food manufacturing, hotels, resorts, restaurants, fast food operations, supermarkets,
catering establishments, retail outlets, convenience stores, wholesales, canteens, and other food
businesses. This represents challenges for those in charge of a food handling operation. This course
aims to develop understanding of pre-requisites programs required to ensure effective
implementation of Good Catering Practices (GCP) that are and essential foundation for subsequent
food safety management systems such as HACCP, ISO 22000:2018 and FSSC 22000 Version 4.1.
This training addresses the requirements relevant for food preparation operations from
ingredient, cleaning chemicals and packaging material procurement through to serving or
displaying safe food. The course content allows food handlers, supervisors and managers to have
an understanding of effective Good Catering Practices (GCP) provisions and to develop competence
required to implement, control and monitor an effective GCP system. This course goes further in
challenging those responsible for managing food operations to ensure development of a culture of
continuous improvement in implementation and control of GCPs.
Majority of foodborne illnesses are due to poor food handling. The top contributing factors are
related to poor personal hygiene practices, improper handling of food and ingredients. This
explains the importance of equipping food handlers and their managers at hotels, resorts,
restaurants, fast food operations, supermarkets, catering establishments, retail outlets,
convenience stores, wholesales, canteens, and other food businesses with skills and knowledge
that will help them to prevent food borne illness that can occur due to consumption of unsafe food
or beverage. The course will also enable delegates to know how to control contamination of their
food with physical, chemical and microbiological contaminants such as Listeria, Salmonella, E.coli,
Staphylococcus aureaus and other ugly foodborne pathogens. The aim of this course is to equip
delegates with food safety skills that minimize the chances of food contamination and food
poisoning, protecting both the public and company’s reputation. This course equips individuals
with skills and knowledge in Food Safety Management System Prerequisite programmes (PRPs)
such as good housekeeping; management of ingredients, packaging materials and cleaning
chemicals; pest control; waste management; management of utilities such as water, energy, air, ice
and other gases and liquids; personnel hygiene including identifying bad personnel habits, good
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hand washing techniques; cleaning and sanitizing equipment and utensils; suitable sanitary
facilities; control of allergens; temperature control of food; and correct storage of food. The course
also encourages individuals who prepare and serve food to the public to become responsible food
handlers. Food handlers, supervisors and managers will realize the level of responsibility they
have regarding the health and safety of consumers.
Course Content
Management of services/Utilities
o Water
o Air (including compressed air and other gases and gas systems used in preparing
food.
o Energy
Waste disposal
Pest Control
Product identification and traceability
Food product information & consumer awareness
Documenting GCPs
Monitoring, Reviewing and Auditing of GCPs
The course is designed for individuals of all levels within a food handling operation including
hotels, resorts, restaurants, fast food operations, supermarkets, catering establishments, retail
outlets, convenience stores, wholesales, canteens, and other food businesses. This course is for
people in who are involved in Technical, Food Safety, Quality Assurance (QA), Quality Control (QC),
food preparation, serving, and purchasing departments, as well as general management positions
in order to better understand the issues at stake as per GCP requirements.
The course is ideally developed for all food handlers, non-food handlers and their managers and
supervisors who work in the food handling environment (food service, hotel, resorts, catering
and retail) on full-time or part-time basis as well as seasonal or occasional employees.
Assessment
Entry requirements
Progression
Cost
Training can be arranged in-house for 5 or more participants at discounted prices and this has
an added advantage of practical application at the learner’s workplace
Venues
In South Africa:
Durban: Three Cities, Urban Park Hotel, 60 Meridian Drive, Umhlanga Ridge.
Johannesburg: City Lodge Hotel Sandton, Cnr Hill Rd & Rivonia Road, Morningside
Pretoria: Protea Hotel Manor Hatfield, 1050 Burnett Street Entrance on Festival Street, Hatfield,
0083 (5 minutes-walk from Gautrain Hatfield Station)
Cape Town: City Lodge Hotel Victoria & Alfred Waterfront - Corner Dock and Alfred Roads,
Waterfront
For Further Information on our training courses, or to register for a course, please contact
us on:
Tel: +27 12 5421192 Cell: +27 828371753, Cell: +27 637718291
Email: kotsa@foodbevconsult.co.za; info@foodbevconsult.co.za
www.foodbevconsult.co.za
FoodBev International Consulting (Pty) Ltd, 22 Groentjie Crescent, Nina Park Akasia, Pretoria,
0182, South Africa.
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