Course Objectives:
This course has been developed to provide supervisors and leading hands with an understanding of:
- the importance of compliance with quality system standards
- where they are positioned with respect to quality systems used in the workplace
- how their activities impact on these quality systems
To create an effective education program we need a combination of both skills and knowledge. This course has been designed to ensure that supervisors and leading hands have the underpinning knowledge that is required to ensure the successful implementation and maintenance of workplace quality systems.
It can be expected that supervisors and leading hands have a sound understanding of the actual tasks or skills required by their work area, however this program will “link” together both the theory and practical aspects of workplace quality systems in a holistic manner.
By the end of this course, the participant will be able to:
- understand the importance of quality and quality assurance in the products they produce
- understand the role and principles of HACCP
- control food safety and quality hazards and effectively contribute to the food safety/quality systems used in the workplace
- understand 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:
Including quality aspects, the importance of quality in the delivery of products to customers and product consistency.
- What is a Quality Assurance program?
Including the principles of QA, difference between QA and QC, establishing limits to a process, introduction of HACCP and GMP as QA programs.
- Controlling Hazards in the Workplace
Identifying limits, monitoring methods used in the workplace, responses to monitoring, record keeping, verification.
Including brief history and purpose, hazard identification and analysis, risk assessment, the types and use of control points, overview of the workplace HACCP program.
- GMP & HACCP Support Systems
Hygiene and cleaning, maintenance, pest control, waste management, training, documentation, traceability and product recall, 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 FDFCORFSY2 A - Implement the food safety program and procedures and/or FDFCORQAS2A - Implement quality systems and procedures FDFCORHS1A from Certificate II in Food Processing (FDF03).
DURATION: 1 day (or 2 x 4 hour sessions)
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.
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