> food safety training>Introduction to HACCP

Introduction

This is the ideal beginners course in food safety. It is designed to give a general awareness of HACCP and incorporates the key aspects of Good Manufacturing Practices (GMP), Good Hygiene Practices for food handlers and food safety supervisors or team leaders. Participants are provided with a brief overview of the relevant aspects of the Australian Food Standards Code such as personal hygiene, cleaning, storage, food processing and maintenance. The course outlines the importance of complying with these requirements.

Upon completion of this training course, participants should be:

  • Aware of the regulatory environment in the food industry
  • Able to identify typical food safety hazards
  • Comfortable in recognising the components of a Food Safety Program
  • Confident in the role of HACCP in the development of a Food Safety Program.

This course is designed as an introduction to the food industry and provides a basic overview of food safety requirements. Ideal for food handlers, supervisors, team leaders, it is also beneficial for those who need to understand the importance of their role in the site HACCP plan.

This course covers the following topics:

  • Principles of food safety
  • Food safety hazards
  • HACCP Principles
  • Food safety legislation
  • Pre-requisite program

Everybody working within a food organisation is responsible for food safety. By completing this course you will gain an understanding of food safety hazards and the controls necessary to prevent them from occurring. You will also be awarded Nationally recognised units of competency which will assist in demonstrating your commitment to food safety.

As an organisation, it is important that all personnel with your organisation have a comprehensive knowledge of food safety. This course will provide the basis for an excellent induction package and will demonstrate a higher level of due diligence.

There are no pre-requisites for this course.

Upon completion of all formal assessments, participants will receive Nationally Accredited units stated below:

Statement of Attainment

  1. Food, Beverage and Pharmaceutical:
    • FBPFSY1001 Follow work procedures to maintain food safety
    • FBPFSY2001 Implement the food safety program and procedures

Nationally Recognised Training Logo
Issued by SAI Global Assurance Learning (RTO: 106919)

All individuals who are enrolled in, or completing nationally recognised training will require a Unique Student Identifier (USI). A USI number is required before a Statement of Attainment or Diploma can be issued. Go to the USI Student Portal to obtain a USI at no cost.

If you would like to recognise skills and knowledge acquired through informal learning such as work or life experience, we can assess your skills and knowledge through Recognition of Prior Learning pathway. For more information contact the customer support team on 1300 727 444 or email training@saiglobal.com

Upcoming Courses

Sorry, there are no Introduction to HACCP public training courses scheduled at this time. View more courses here, or contact us.

Related Courses