Safari Driver & Safari Kitchen Training

Safari Joe for the journey of a lifetime

With our vast knowledge and years of experience in the Safari industry we have put together some training courses: “Safari Driver and “Safari Kitchen which can be tailor made to suit your environment and budget.

Safari Driver is designed to educate the professional driver on basic maintenance, 4x4 driving skills, defensive driving and encourage a higher level of professionalism all round.

Safari Kitchen is designed to educate the professional food and beverage handler on the safe and hygienic preparations/storage of food, health awareness and promote professional conduct in the kitchen.

Safari Driver

Vehicle Maintenance

  • Learn basic maintenance safety; general hazards, poisonous substances, do's and don'ts, correctly jacking up a vehicle.
  • Carry out vehicle inspections and services; under bonnet inspections, internal and external inspections, main points of a 5,000 /7,500 /15,000 km service check, wheel changing, bleeding brake and fuel system.
  • Carry out emergency bush repairs; procedures to jump starting, preparing a vehicle for towing, repairing a leaking radiator, repairing a tyre, and more.

Emphasis is on the importance of critical self-awareness, hazard awareness and space management. Students are encouraged to identify and self-correct errors to build up to smooth, accurate and consistent driving.

Introduction to 4x4 Defensive Driving

  • Introduction to 4x4 Systems
  • "Situation-specific" hazard-awareness drills
  • Understanding reaction distance
  • Understanding road surfaces, camber's negative effects and vehicle dynamics
  • Learning to manage the steer /brake trade-off; including emergency braking and controlled braking exercises

The System of Vehicle Control

  • Space management and planning
  • Collision avoidance; develop driving skills to handle the vehicle under emergency situations
  • Reversing techniques; straight line reversing, reverse slalom (using the rear window /and mirrors), reversing around corners
  • Vehicle dynamics; limits of tyre adhesion and weight transfer
  • Correct cornering and steering techniques

Spinning tyres? Losing traction? Excessive acceleration, braking and clutch use compromises your ability to handle your vehicle on uneven and/or slippery terrain.
This training course introduces you to what makes a 4x4 off-road capable; maximise control using torque and low ratio.

Low Range

  • Introduction to 4x4 Systems
  • The trade off between off road capability and on road safety
  • Understanding torque vs. power
  • Wheel printing exercises
  • Stall-recovery techniques (recovery from a failed climb)
  • Ascending /descending steep inclines

Pre Departure Daily Vehicle Inspection

  • How to inspect a vehicle
  • Check Water/Coolant
  • Check Oil
  • Check Brake Fluids/Power Steering Fluid
  • Tyres“ Pressure/Condition
  • Check warning lights on dashboard

Tools & Equipment in Vehicle “ What to carry and how to use

  • Wheel Spanner
  • Jack (Bottle, hi-lift)
  • Spare Tyre (operational)
  • Warning Triangles, Fire Extinguisher, First Aid Kit
  • Tow Rope
  • Shovel
  • Water
  • Spare fan belt

Passenger Safety

  • Correct entry/exit vehicles
  • Remain seated/wear seat belts
  • Bushes/hazards to passengers
  • Communication


  • Presentation
  • Behaviour/Conduct/Etiquette
  • How to drive as a Professional Guide

Safari Kitchen

Anyone handling food and drink within the tourism sector must be trained in Food Safety and Hygiene and apply it to their work. This module is aimed at anyone working in a catering or hospitality environment, whether employed or self employed, who handles food and drink as part of their everyday or occasional working routines. Typically this would include people working in hotels, cafes, bars, restaurants, kitchens, fast food outlets, catering in hospitals, schools and colleges.

  • Learning Objectives and an introduction to Food Safety and Hygiene “ Food Safety and Hygiene are terms commonly used, here we will look at how they relate to food that has been prepared and served.
  • Impact of Food-Borne Illness “ looking at what food-borne illnesses are and how they affect us.
  • Understanding Food Law “ food often has a long journey from growing, harvesting, delivery, preparation through to being eaten. As a result there are many opportunities for it to become contaminated. In this section we look at legislation in place that relates to food hygiene and safety.
  • Food Safety Hazards and Contamination “ exploring food safety hazards and how they arise and consider how they can be prevented and controlled.
  • Food Preservation, Storage and Temperature Control - how to preserve food, including appropriate storage and temperature controls.
  • Personal Hygiene “ this section looks at why personal hygiene is so important when working with food “ from hand washing to legal requirements.
  • Hygienic Premises and Equipment “ this section looks at good housekeeping and the part premises and equipment design play in maintaining clean, pest-free conditions.

Kitchen Hygiene

  • Daily/weekly cleaning schedule including Fridges & Cookers/Cooler boxes
  • Keeping the hand wash sink clean especially tap/plug areas
  • Removing spillages & Grease/Grime build up
  • How to wash dishes/utensils properly, check cutlery clean and change washing up water regularly, rinse well and air dry

Health Awareness

  • Hand Washing
  • Diseases spread through poor hygiene
  • Do NOT handle food when sick
  • Wear correct clothing/protection (uniform, aprons, hair nets, gloves, shoes)
  • Personal Hygiene

Meeting and Greeting

  • Smart appearance/Presentation “ Uniform (Clean, repaired)
  • Introductions - Clear, polite (Communication)
  • Ability to Listen “ Are you understanding what is being said?

Food & Beverage

  • Food Storage “ Containers, fridges, stores, temperatures
  • Food Preparation, surfaces, equipment, cross contamination, raw meats/fish
  • Drinking Water
  • Sterilisation of equipment
  • Allergies & Food Intolerances (understanding & education)
  • Checking ingredients on processed food
  • Food Service “ minimise time food is out, cover up from flies
  • Sweep floors/wipe tables after food has been cleared away
  • Environmental Impact & Rubbish “ Separation of rubbish, degradable, burnable & recyclables, leftovers
  • Reheating foods safely, never re-freezing defrosted food

Accidents, First Aid & Emergency Procedures

  • Do not panic, assess the situation, move everyone to safety
  • Communication
  • Know what's in First Aid Kit & How to Use it
  • Check First Aid Kit (expiry date, replacements)
  • Basic First Aid “ Burns/Scalds & Cuts
  • Alarms & Evacuation
  • Fire Fighting & Extinguishers
  • Types of Fires
  • Kitchen Fires “ Types & How to extinguish
  • Flammable liquids
  • Electricity & Electrocution