Course Objectives:
The aim of this course is to educate the participant in the various aspects of food safety and tools for managing food safety in their workplace. Specifically the use of HACCP based food safety systems and how these can be effectively implemented in the workplace. By the end of this course, the participant will be able to: - identify sources of contamination and high risk environments
- identify and implement preventative measures to control contamination in the workplace
- effectively participate in the implementation of a food safety program, including reporting and recording
- constructively contribute to the HACCP team and significantly reduce food safety risks
This will be achieved by using a training plan incorporating these important topics:- Introduction & Overview of Microbes
Examples of food poisoning outbreaks and contamination events, classification of contamination, high risk customer groups and foods, brief overview of current legislation. A review of the basic classification and characteristics of microbes, conditions for microbial growth, common food poisoning microbes, human sources of microbes, environmental sources of microbes.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, roles of quality personnel, sampling procedures and techniques.Relationship to the food industry (manufacturing vs. food service), hazard identification and classification, the 7 HACCP Principles, hazard analysis, the five P’s, risk assessment, control points, requirements and determination of CCP’s, content and use of HACCP Charts, inclusion of current workplace documentation, the HACCP team.Elements of a FSP, successful implementation of the FSP, validation of the FSP, examples of forms and charts, implications for food handlers and their responsibilities within the FSP, the FSP as a living document.
General Information:
The course will be conducted in a relatively informal manner allowing for discussion of relevant food safety and HACCP issues that are of interest to the participants. 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.
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.
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 FDFCORFSY2A - Implement the food safety program and procedures and/or FDFOPTHCP3A - Participate in a HACCP team from Certificates II and III in Food Processing (FDF03).
DURATION: 1 day (or 6 hour intensive)
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 |
