Short Courses

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

Duration

1 day

Schedule

9am to 5pm

Please refer to dates tab above

What You Learn

How HACCP is used to manage food safety hazards in food handling and transport.

Best practice and good manufacturing practices (GMP), specifically with regard to hygiene controls in a food manufacturing environment. 

The legal requirements for those handling food in a food manufacturing environment.

What You Get

A Nationally Recognised Statement of Attainment for the following unit of competency FDFFS2001A  Implement the Food Safety Program and Procedures

An understanding of the reasons behind HACCP and good manufacturing practice principles. Knowledge of appropriate food hygiene controls, how these contribute to business success and safe food, and an appreciation of the legal requirements placed on food handlers and supervisors with regard to food safety.

Materials to Bring

All materials are supplied

Dress Code

Neat Casual

Date
Location
Places Remaining
Date Wednesday, 28 Feb 09:00 AM to 05:00 PM
Location
William Angliss Institute 555 La Trobe Street, Melbourne VIC 3000, Australia
Places Remaining
15
Date Wednesday, 18 Apr 09:00 AM to 05:00 PM
Location
William Angliss Institute 555 La Trobe Street, Melbourne VIC 3000, Australia
Places Remaining
15
Date Wednesday, 20 Jun 09:00 AM to 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 gain an awareness of the regulatory requirements for food safety, as well as an appreciation of the role of the Codex HACCP guidelines and international food safety standards as benchmarks for industry best practice. The course discusses Good Manufacturing Practices (GMP), including the practical application of hygiene and food safety controls in manufacturing environments, and provides an overview of the Codex HACCP process.

This course is suitable for anyone who supervises food handling operations, or those whose role is directly influenced by the company HACCP program, and who wish to gain a better understanding of the HACCP approach and its benefits. The course is suitable for those with no previous HACCP training.

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

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