Hygiene Ready Manager
For the manager who runs food safety in the store.
Under R638 the person in charge is responsible for training the team, checking that the training works and keeping the records. Hygiene Ready Manager gives your managers everything in the Food Handler programme, plus the financial skills to run a safe, profitable store, and the tools to manage training, assessments and records for their team. Read R638 explained.
Who it’s for
Store managers Owners Supervisors Persons in charge
Manager courses and curriculum
Workplace health and safety for food premises: legal responsibilities, hazards, employee health, emergency procedures, kitchen hygiene, food safety management and food poisoning prevention. Module 8: Food Allergen Awareness teaches staff how to identify the common allergens, check every order, prevent cross-contact and serve safely.
Cleaning and sanitising done properly, every shift: the difference between cleaning and sanitising, safe use of chemicals, cleaning schedules, fridge management, hand washing and personal hygiene, and keeping every surface inspection-ready.
Safe food from delivery to plate: receiving stock, cold chain and dry storage, correct temperatures, stock rotation, labelling, and storing cleaning chemicals away from food. Less waste and safer food in one course.
The financial side of a safe, profitable store: costing, budgets, controlling waste, and the real cost of getting food safety wrong.
Person in charge training: R638 requires the person in charge’s own food safety training to be accredited or conducted by an inspector, unless they are already suitably qualified. Hygiene Ready Manager is not an accredited course. Ask us about adding an accredited person-in-charge course.
The rules
Pass mark 70% on every module · 30 days’ access from enrolment
“The lessons your staff will actually finish, written for the floor, not the lecture hall.” — Robin van Rensburg, Hospitrain
Price on request
Training a team? Request a company quote