The aim of this course is to educate the participant in the many aspects of food safety that relate to their workplace and food environments generally. By the end of this course, the participant will be able to:

• determine high risk foods and environments
• identify common sources of contamination
• prevent contamination in the workplace/food environments
• participate in the control of food safety hazards

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 customer/consumer groups, high risk foods, brief overview of current legislation.

• About microbes...
  

  Basic classification and characteristics of microbes, conditions for microbial growth common food poisoning microbes, human sources of microbes, environmental sources of microbes.

• Food Hygiene
  

  Preventing microbial contamination, concepts of personal hygiene and kitchen/processing hygiene, use of separation in the reduction of food safety risks, identification and control of food hazards in the workplace, safe food handling practices, housekeeping, safe use of chemicals in food areas.

• Cleaning and Sanitation
  

  Preventing microbial contamination, elements of effective cleaning programs, housekeeping, use of detergent and sanitisers, cleaning standards, pest control methods, signs of pest activity and reporting.

The course is offered either on-line (start at anytime & complete over a 6 week period) or as a short attendance course from time to time.The attendance course will be conducted in a relatively informal manner allowing for discussion of relevant food handling and food safety issues that are of interest to the participants. On-line participants use information, videos & quizes that are set out in the on-line course and prepare a personal course portfolio of work. Attendance Participants will be provided with a set of indexed course notes and will be provided with an assessment Workbook. Participants are also requested to complete a Feedback form.

All participants attending on-line or in a short 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 relevant unit of competency from Certificate I in Food Processing (FDF10).

1) On-Line access over a six week period. 2) Attendance full day workshop (based on 6 hours)

On-line - $275.00 per person with six weeks axcess to complete. Attendance $ 195.00 per person completed in six hours

Note: the attendance course cost applies per person for small groups of 10 participants smaller numbers will increase costs proportionately according to attendances. Training may be conducted on site. Please contact us for information regarding discounts that are available for larger groups. One on one, flexible/self directed training may be undertaken however the charges are to be negotiated. RPL is offered against a portfolio of evidence.