Topics include pre-audit planning and desk auditing, auditing standards, on-site auditing, audit reports, case studies, Codes of Practice, legal liability, Hazard Analysis, Critical Control Points (HACCP), and preparation of a food safety plan.
A certificate in Hygiene for Food Safety Supervisors - SITXOHS002A,SITXFSA001A, (Hospitality Sector) or – HLTFS207B, HLTFS309B and HLTFS310B, (Health and Community Services Sector) is recommended to undertake this course. Experience in the food/hospitality industry and in the implementation of HACCP principles in the workplace would be an advantage to participants doing this course.
This course is comprised of the following nationally accredited units of competency:
FDFFSCHZA - Identify evaluate and control food safety hazards
FDFFSACA - Assess compliance with food safety programs
FDFFSCFSAA - Conduct food safety audits
FDFFSCOMA - Communicate and negotiate to conduct food safety audits
This course is also mapped against RABQSA accredited units:
AU - Management Systems Auditing
TL - Leadership Management Systems Audit Teams
FS - Food Safety Management Systems
Please note: To complete your Food Safety Auditor training you will also need to do Food Safety Practical training and undertake a minimum of 40 hours training in microbiology if you do not have prior training in this area.
6 Sessions: 9.00am – 4.30pm
Check for available courses:
Course Bookings - Melbourne
Course Bookings - Sydney