Course Objectives:
The aim of this course is to educate the participant in the various aspects of food safety and actual tools for managing food safety in their workplace. Specifically the development of a HACCP based Food Safety Plan and how they can effectively implement a Food Safety Plan in their workplace. By the end of this course, the participant will be able to: - identify and implement preventative measures to control contamination in the workplace, including written procedures and related documentation
- Facilitate and direct the HACCP team in the development of a HACCP based Food Safety Plan
- have the tools necessary for effective implementation of a HACCP based Food Safety Plan in the workplace
This will be achieved by using a training plan incorporating these important topics:Examples of significant contamination events, high risk customer groups/foods and overview of significant food pathogens, brief overview of current legislation.Concepts of quality, customer satisfaction, consequences of dissatisfied customers, definitions (QA vs. QC), concepts of a QA program, determining limits within a process, HACCP as a QA system for food production, roles of quality personnel, sampling procedures and techniques.Relationship to the food industry (manufacturing vs. food service), hazard identification and classification, the 7 HACCP Principles, hazard analysis, the five P’s (Product, Process, Premises, Procedure, People), risk assessment, control points, requirements and determination of CCP’s, elements of HACCP Charts and their use, inclusion of current workplace documentation, facilitation of the HACCP team.Elements of a Food Safety Plan (FSP), successful implementation of the FSP, validation of the FSP, developing practical and effective documentation, implications for managers and supervisors and their responsibilities within the FSP, the FSP as a living document.
General Information:
The course will be conducted in a relatively informal manner allowing for discussion of relevant food safety and HACCP 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.
A workshop will be conducted on the second day of the program after a review of the previous day’s training. Activities to be completed include:
- constructing and validation of flow process charts (or equivalent)
- constructing HACCP Charts
- identifying CCP’s and risk assessment activities
- identifying limits for identified CCP’s
- development of corrective action procedures
- a review of all satellite functions contributing to the Food Safety Plan
- identifying barriers to HACCP implementation and methods of overcoming these
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 FDFCORFSY2A - Implement the food safety program and procedures and/or FDFOPTHCP3A - Participate in a HACCP team from Certificates II and III in Food Processing (FDF03).
DURATION: 2 days (16 hours)
Note: the course can be delivered over four (4) x half day (4 hour) sessions to meet the needs of staffing and workplace scheduling.
COST: $ 550.00
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. |
