Short Courses

Learn with the specialist centre for foods, tourism, hospitality and events.

Duration

3 Days

Schedule

9am to 5pm

Please refer to dates tab above

PDF Download

Food Safety and Quality Management Skills.pdf

What You Learn

How to conduct a detailed hazard analysis on your business in line with Codex Alimentarius Commission guidelines, and construct HACCP program to manage food safety and product quality.

The principles of HACCP and how they are applied in a food environment.

How HACCP forms part of a broader food safety and quality program, incorporating legal requirements and international food industry standards.

What You Get

Nationally Recognised Statement of Attainment for the following units of competency:

FDFFS2001A  Implement the Food Safety Program and Procedures

FDFFS3001A  Monitor the Implementation of Quality and Food Safety Programs

FDFTEC3001A  Participate in a HACCP Team

The knowledge and skills required to develop a Codex Alimentarius compliant HACCP program for a food business.

      

Materials to Bring

Pen

Dress Code

Neat Casual

Date
Location
Places Remaining
Date Wednesday, 29 Mar 09:00 AM to Friday, 31 Mar 05:00 PM
Location
William Angliss Institute, Ground Floor, Reader's Digest Building 26-32 Waterloo Street Surry Hills NSW 2010
Places Remaining
15
Date Wednesday, 05 Apr 09:00 AM to Friday, 07 Apr 05:00 PM
Location
William Angliss Institute 555 La Trobe Street, Melbourne VIC 3000, Australia
Places Remaining
13
Date Wednesday, 31 May 09:00 AM to Friday, 02 Jun 05:00 PM
Location
William Angliss Institute 555 La Trobe Street, Melbourne VIC 3000, Australia
Places Remaining
13
Date Monday, 10 Jul 09:00 AM to Wednesday, 12 Jul 05:00 PM
Location
William Angliss Institute 555 La Trobe Street, Melbourne VIC 3000, Australia
Places Remaining
15
Date Wednesday, 23 Aug 09:00 AM to Friday, 25 Aug 05:00 PM
Location
William Angliss Institute 555 La Trobe Street, Melbourne VIC 3000, Australia
Places Remaining
15
Date Wednesday, 04 Oct 09:00 AM to Friday, 06 Oct 05:00 PM
Location
William Angliss Institute 555 La Trobe Street, Melbourne VIC 3000, Australia
Places Remaining
15
Date Wednesday, 15 Nov 09:00 AM to Friday, 17 Nov 05:00 PM
Location
William Angliss Institute 555 La Trobe Street, Melbourne VIC 3000, Australia
Places Remaining
15

This course is delivered by John Chadderton from Chadderton Food Safety Pty Ltd. Please download the PDF document for John's profile.

HACCP is recognised globally as one of the best methodologies for identifying and controlling food safety hazards in a food business. The HACCP guidelines are published by the Codex Alimentarius Commisision (www.codexalimentarius.net), and recognised by many of the world’s leading food industry standards.

In this course you will learn how to apply the 12 steps of HACCP (including the 7 principles), along with development of the required pre-requisite programs, into a cohesive food safety plan for your food business. Relevant Food law, as well as several internationally recognised food safety standards will be discussed in class, and the specific HACCP and food safety plan requirements will be explored and explained.

The course uses a mix of classroom presentation, group discussion, and practical application, to help you understand food safety hazards, and feel confident in applying the HACCP Principles to your food business.

The course is suitable for those with no previous HACCP training, and also for those with experience who wish to update or refresh their skills and knowledge.

Please note: A good understanding of written and spoken English is required to undertake this course.

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