Implementing the Food Safety Plan
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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 a HACCP based Food Safety Plan and how it can be effectively implemented in the workplace.

The course is specifically designed to reflect the issues associated with implementing HACCP in a Food Service environment. By the end of this course, the participant will be able to:

  • determine high risk foods and high risk environments

  • identify conditions that affect microbial growth

  • demonstrate safe food handling

  • effectively participate in food safety reporting and recording

  • understand the overall HACCP process

  • identify and understand the importance of their specific roles in HACCP
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 consumer groups and foods, review of food allergens, overview of conditions for microbial growth, brief overview of current legislation.
  • Safe Food Handling
Review of the key food handling procedures, including common CCP’s, with regards to food safety limits and best practice operations including the receipt, storage and handling of food.
  • Food Safety Plans & HACCP
Review of the definition of HACCP, an overview of the history of HACCP, the key contents of a HACCP plan, an overview of hazard analysis, an overview of the 7 HACCP Principles identifying the key principles relevant to the participant’s work role (e.g. monitoring, corrective action, etc.).
  • Monitoring Food Safety Hazards
The importance of monitoring, monitoring methods, recording the results of monitoring, monitoring of control points in HACCP, an overview of test equipment and calibration, an overview of product traceability.
  • Corrective Action
The importance of corrective action, an overview of corrective action activities (reporting, recording and reviewing), developing preventative measures.

General Information:

The course will be conducted in a relatively informal manner allowing for discussion of relevant Food Safety Plan 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 THHGHS01B – Follow workplace hygiene procedures and THHBCC11B – Implement food safety procedures from Certificate II/III in Hospitality (THH02).

DURATION: 1 day (or 6 hour intensive)

COST: $ 220.00

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 or if your organisation wishes to use the RTS Food Safety Plan Template.

 

 
 
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