Rutherford offers a cost effective and comprehensive range of food safety and training SOLUTIONS to effectively reduce food safety risks in the daily operation of a food business.

Course Objectives:

The aim of this course is to educate the participant in the many aspects of food safety that relate to their workplace. By the end of this course, the participant will be able to:

• determine high risk foods and environments

• identify common sources of contamination

• prevent contamination in the workplace

• effectively participate in food safety reporting and recording

• significantly reduce food safety risks

This will be achieved by using a training plan incorporating these important topics:

• Introduction
  Examples of food poisoning outbreaks and contamination events, classification of contamination, high risk customer groups, high risk foods, brief overview of current legislation.

• About Microbes...
  Basic classification and characteristics of microbes, conditions for microbial growth common food poisoning microbes, human sources of microbes, environmental sources of microbes.

• Food Hygiene
  Preventing microbial contamination, concepts of personal hygiene and kitchen/factory hygiene, use of separation in the reduction of food safety risks, identification and control of food hazards in the workplace, safe food handling practices, housekeeping, safe use of chemicals in food areas.

• Cleaning and Sanitation
  Preventing microbial contamination, brief history of sanitation, elements of effective cleaning programs, housekeeping, use of detergent and sanitisers, cleaning standards, pest control methods, signs of pest activity and reporting.

• Quality Concepts
  Concepts of quality, customer satisfaction, consequences of dissatisfied customers, definitions (QA vs. QC), concepts of a QA program, determining limits within a process, HACCP as a QA system for food production.

• What is HACCP?
  Relationship to the food industry (manufacturing vs. food service), an overview of the elements of HACCP (the 7 HACCP Principles, hazard analysis, risk assessment, Control Points).

• How does HACCP affect me?
  Food handling procedures (meeting safe handling requirements for various food and related items), monitoring food safety hazards (methods, calibration and recording results), corrective action (reporting and recording).

General Information:

The course will be conducted in a relatively informal manner allowing for discussion of relevant food handling and food safety issues that are of interest to the participants.

An additional workshop can be conducted, covering the use of specific HACCP devices and methodologies (including those used in the Food Service/Hospitality sectors), how to develop effective documentation (forms and checklists) and other useful and "practical" tools used in the effective implementation of HACCP based Food Safety Plan.

Participants will be provided with a set of indexed course notes (colour) and will be provided with an assessment Workbook. Participants are also requested to complete a Feedback form.

All participants attending the course will receive a Certificate of Attendance listing the topics covered.

All participants who complete the assessment Workbook from the course will be issued with a Certificate of Completion listing the topics covered and any documentation required for RPL purposes.

For those participants who require accredited training, please contact us to arrange for a customised assessment plan and quote to achieve a Statement of Attainment for the units FDFCORFSY1 A - Follow work procedures to maintain food safety and/or FDFCORFSY2A - Implement the food safety program and procedures from Certificates I and II in Food Processing (FDF03).

DURATION: 2 days (16 hours)
Note: the course can be delivered over four (4) x half day (4 hour) sessions to meet the needs of staffing and workplace scheduling.

COST: $ 275.00

Note: the cost applies per person, the training is conducted on site and includes GST of 10%. Please contact us for information regarding discounts that are available for groups.