Course Objectives:
The aim of this course is to educate the participant in the many aspects of food safety and occupational health and safety (OH&S) that relate to their work activities and 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
- identify common health and safety hazards
- take actions to prevent risk to their own health and safety and that of others
- effectively participate in OH&S consultative activities
This will be achieved by using a training plan incorporating these important topics:- Introduction - Food Hygiene
Examples of food poisoning outbreaks and contamination events, classification of contamination, high risk customer groups and foods, brief overview of current legislation.Basic classification and characteristics of microbes, conditions for microbial growth common food poisoning microbes, human sources of microbes, environmental sources of microbes.Preventing microbial contamination, concepts of personal hygiene and kitchen/factory hygiene, identification and control of food hazards in the workplace, safe food handling practices, cleaning/housekeeping/pest control, safe and correct use of chemicals in food areas.- Introduction - OH&S in the Workplace
Examples of OH&S incidents in the food industry, overview of the new OH&S legislation and regulation, consultation, function of the OH&S committee.Identifying OH&S hazards in the workplace, types of OH&S hazards found in the food industry, methods of controlling OH&S hazards and preventative measures, the importance of reporting and recording, rights and responsibilities of food handlers in the workplace.
General Information:
The course will be conducted in a relatively informal manner allowing for discussion of relevant food safety/handling and health and safety 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.
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 unit FDFCORFSY1 A - Follow work procedures to maintain food safety and/or FDFCORHS1A - Follow work procedures to maintain health and safety from Certificate I in Food Processing (FDF03).
DURATION: 1 day (or 6 hour intensive)
COST: $ 165.00
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. |
