Course Objectives:
This course has been developed to provide processing staff with an understanding of:
- the role of HACCP and GMP as quality systems in the workplace
- the relationship between the quality systems and the tasks they perform
- how their activities impact on the workplace and the product
The course aims to give processing staff an understanding of their impact on the quality and safety of the product they produce, the work area / work team, the flow on effects of the process as a whole and ultimately to customer satisfaction.
By the end of this course, the participant will: be able to:
- have an understanding of the importance of quality and quality assurance in the products they produce
- have an understanding of the role and an overview of the HACCP system
- have an understanding of HACCP and how it relates to actual work tasks performed
- have an understanding of GMP and HACCP support systems and how they contribute to the safety and quality of products
This will be achieved by using a training plan incorporating these important topics:
- What does Quality mean to me?
Including quality aspects, the importance of quality in the delivery of products to customers and product consistency, introduction of HACCP and GMP as QA programs, establishing limits to a process.
Including brief history and purpose, an overview of HACCP, hazard identification, the types and use of control points.
- HACCP and the Relationship to Work Tasks
Controlling and managing hazards, process monitoring and recording, identifying and reporting/recording problems.
- GMP & HACCP Support Systems
Hygiene and cleaning, pest control, waste management, training, documentation, traceability, responding to customer feedback.
General Information:
The course will be conducted in a relatively informal manner and reference workplace systems and associated documentation. 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 FDFCORFSY1A - Follow work procedures to maintain food safety and/or FDFCORQAS1A - Follow work procedures to maintain quality from Certificate I in Food Processing (FDF03).
DURATION: 1 day (or 2 x 4 hour sessions)
COST: $ 198.00
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.
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