Course Objectives:
The aim of this course is to educate the participant in the key points of HACCP and how HACCP relates to operations in their 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 the different types of food contamination
- demonstrate safe food handling
- understand the overall HACCP process
- effectively participate in food safety reporting and recording
This will be achieved by using a training plan incorporating these important topics:
Examples of food poisoning outbreaks and contamination events, classification of contamination, high risk consumer groups and foods, brief overview of current legislation.
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, an overview of the 7 HACCP Principles identifying the key principles relevant to the participant’s work role (e.g. monitoring, corrective action, etc.).
- What is my role in HACCP?
The importance of monitoring and recording the results, the importance of corrective action activities (reporting, recording and reviewing).
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 unit THHBCC11B – Implement food safety procedures from Certificate II/III in Hospitality (THH02).
DURATION: ½ day (4 hours)
COST: $ 137.50
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. |
