Short Courses

Overview

This training course has two objectives:

  • To provide all food handling staff with the necessary skills and knowledge in food hygiene and food safety
  • To reinforce the requirements all food handlers have under the FSANZ Food Standards Code

It is tailored for all employees involved in food handling and is suitable for staff working both within and outside the kitchen.

Course Outline

The course covers all the fundamental issues employee’s need to be aware of whilst handling food and provides an overview of the FSANZ Food Standards Code and what each individual’s responsibilities are within it.

This includes:

  • Personal hygiene and hand washing
  • Safe food handling and food storage principles
  • The causes of food poisoning
  • Temperature control and the 2 hour / 4 hour rule
  • Preventing cross contamination
  • Cleaning and sanitation
  • What does the Government require?

 

The training includes an excellent video on food hygiene fundamentals and can be tailored to incorporate the specific work instructions, forms and check sheets that are used in your organisation. In addition, each participant receives a workbook during the workshop that can become a handy reference guide for future use.

The training session runs for 2.5 hours, is scheduled around work rosters and will accommodate up to 15 participants in the one session – making it much more convenient and cost effective.

Venue: The training is conducted on-site at your workplace

Resources: We provide all resources and equipment to conduct the workshop. No special clothing is required.

Training assessment

A short assessment is conducted to confirm each student’s competency and a Certificate forwarded on successful completion.

Our Fee

Is $ 660 for up to 15 participants including GST and pro-rata for any additional participants.

Should you require a nationally accredited version of this training this can readily be provided, however additional fees will be incurred due to the comprehensive assessment process this entails.

More Information

Click here to download a PDF of this course or call Australian Food Training Centre on 08 8288 0288

Overview

This one-day workshop (or 2 x 4 hrs) followed by approximately 1 month of on-the-job learning and assessment introduces the food safety program as the primary means of managing food safety in the workplace. Its focus is to ensure that all food preparation operators and support staff are properly trained and educated in HACCP principles and food hygiene practices and procedures.

It also ensures that they are aware of their food safety obligations and responsibilities under the FSANZ food safety standards.

Course Outline

The training program covers a detailed understanding of the steps and techniques used to develop, implement and review a HACCP-based food safety program.

The training includes:

  • Why is food safety so important and what does the government require?
  • What is a HACCP-based food safety plan?
  • Contamination in the workplace (physical, chemical and microbiological)
  • Food poisoning and food spoilage
  • Food poisoning preventative measures
  • How to implement HACCP using the twelve HACCP steps
  • How to investigate, report and follow up a food safety non-conformance
  • Identifying you and your team’s responsibilities

 

Each participant receives a comprehensive workbook during the workshop that can become a handy reference guide for future use.

This nationally accredited training is aligned to the following competency units from the Food Processing training package:

  • FBPFSY3002 Participate in a HACCP Team
  • FBPFSY2001 Implement the food safety program and procedures

 

Note: These units are current from 18th December 2018

Venue: The training is conducted on-site at your workplace and includes a range of activities based around your existing operations. This allows participants to interrogate their organizations food safety program and reinforces all your operational requirements.

Resources: We provide all resources and equipment to conduct the workshop, including a comprehensive workbook and video presentation. No special clothing is required.

Course Admission Requirements / Pre-requisites

There are no pre-requisites for entry to this course, however applicants will be required to undertake a Basic Skills assessment to confirm they have suitable Language, Literacy and Numeracy skills to cope with the reading, writing and numeracy demands of the course. 

Our Fees

In developing a suitable training program we recognise that each business, either small, medium-sized or large has its own unique requirements. Our aim therefore is to be a cost competitive supplier by tailoring our services to meet your needs.

On this basis we would be pleased to visit your site at no expense or obligation and discuss with you your individual needs.

More Information

Click here to download a PDF of this course or call Australian Food Training Centre on 08 8288 0288

Overview

This three x half-day series of workshops followed by approximately 1 month of on-the-job learning and assessment introduces the internal food safety audit as the primary means of overseeing food safety compliance in the workplace.

Its focus is to ensure that food preparation operators and support staff are properly trained and educated in conducting internal audits of an existing HACCP-based food safety plan, where internal auditing is implemented to support external audit compliance against the current food safety standards. 

Course Outline

The training program covers a detailed understanding of the 10 step audit process used to plan, develop, conduct, record and review a HACCP-based food safety plan.

The training includes:

  • An overview of a HACCP-based food safety plan and the relevant food safety standards and codes
  • Verification scheduling and validation methods
  • The key elements of an internal audit
  • Appropriate ethical conduct of auditors
  • Internal audit planning and preparation, including developing suitable audit assessment tools (if required)
  • Conducting an on-site internal audit to determine current food safety compliance levels
  • Reporting audit findings and outcomes
  • Follow-up activities including developing an appropriate corrective action plan

 

Each participant receives a comprehensive workbook during the workshop that can become a handy reference guide for future use.

This nationally accredited training is aligned to the following competency unit from the HLT7 Health training package:

  • HLTFSE008  Conduct internal food safety audits

 

Note: This unit is current from 8th December 2015

Venue: The training is conducted on-site at your workplace and includes a range of activities based around your existing operations. This allows participants to interrogate and audit their organizations food safety program and reinforces all your operational requirements.

Resources: We provide all resources and equipment to conduct the workshop, including a comprehensive workbook and video presentation. No special clothing is required.

Course Admission Requirements / Pre-requisites

There are no pre-requisites for entry to this course.

Our Fees

In developing a suitable training program we recognise that each business, either small, medium-sized or large has its own unique requirements. Our aim therefore is to be a cost competitive supplier by tailoring our services to meet your needs.

On this basis we would be pleased to visit your site at no expense or obligation and discuss with you your individual needs.

More Information

Click here to download a PDF of this course or call Australian Food Training Centre on 08 8288 0288

Overview

The Enterprise Trainer and Assessor Skill Set is an industry-based qualification designed for employees who have the responsibility of implementing their organisations in-house non-accredited training and assessment program and require a better understanding of training and assessment principles and practices as they apply to their workplace.

Qualification Outline

A total of four units are required to achieve the Skill Set, consisting of:

  • TAEDEL301 Provide work skill instruction
  • TAEASS401 Plan assessment activities and processes
  • TAEASS402 Assess competence
  • TAEASS403 Participate in assessment validation

Off-the-Job Workshops

The Enterprise Trainer and Assessor Skill Set requires the equivalent of 5 half-day (4 hr) off-the-job workshops followed by 340 hrs of on-the-job learning and assessment. For ease of delivery the workshops are organised around the following learning content.

# = Workshop

# Unit Codes Unit / Topics
1 TAEDEL301 Provide work skill instruction

  • Understanding what workplace training is and how best to conduct it
  • Understanding how adults learn (including learning styles and preferences)
  • Planning a work skill instruction
2 TAEDEL301 Provide work skill instruction

  • Conducting a work skill instruction and demonstration
  • Giving appropriate feedback to the student
  • Checking students training performance
  • Reviewing personal performance and finalising documentation
3 TAEASS401 Plan assessment activities and processes

  • Understanding what an assessment is and how it works
  • Planning the assessment process
  • Developing an assessment tool
4 TAEASS402 Assess competence

  • Understanding the principles of assessment and the rules of evidence
  • Conducting a valid and fair assessment
5 TAEASS401 Plan assessment activities and processes

  • Understanding the principles of Recognition of Prior Learning (RPL)
  • Developing an RPL assessment plan and associated assessment tool
TAEASS402 Assess competence

  • Conducting valid and fair RPL assessments
TAEASS403 Participate in assessment validation

  • Understanding why and how to validate the assessment process

 

Duration: A combination of both on-the-job and off-the-job training is required to complete the Skill Set. The program is delivered over a 6 – 9 month period with delivery scheduled to suit workplace rosters and production requirements

Note: This qualification is current from 6th April 2016

Venue: All training workshops are run on-site at your workplace

Clothing and Equipment: Each learner must wear their usual uniform and footwear for the workshops 

Course Admission Requirements / Pre-requisites

There are no pre-requisites for entry to this course. 

Our Fees

Our services are provided through either government funded training schemes and/ or through fee-for-service arrangements.

  • Download our Course Fees brochure to find out more

Subsidised Training

For eligible students, this course is subsidised by the South Australian Government.

Visit www.skills.sa.gov.au for eligibility and subsidy criteria or contact the Skills and Employment Infoline on 1800 673 097 for assistance.

More Information

Click here to download a PDF of this course or call Australian Food Training Centre on 08 8288 0288

Overview

This nationally accredited training provides participants with the skills and knowledge to implement infection prevention and control procedures in their workplace including effective responses to COVID-19 as required for the food industry.

Course Outline

By completing this course you will:

  • Understand the basis of infection and be introduced to transmission-based pathogens that present as infectious hazards in the workplace (including COVID-19)
  • Identify infection hazards and assess risks
  • Describe the chain of infection and be provided with an overview of prevention and control methods
  • Know how to manage infection-based risk in the workplace
  • Follow procedures for managing risks associated with specific hazards

 

Participants will learn a range of skills including:

  • Hand hygiene practices
  • Use of personal protective equipment
  • Effective surface cleaning
  • Appropriate protocols and responses in the event of an incident
  • Disposal of contaminated waste

This nationally accredited training is aligned to the following competency unit from the Health training package:

  • HLTINFCOV001 Comply with Infection Prevention and Control Policies and Procedures

 

Note: This unit is current from 12th May 2020

Venue: The training can be conducted either:

  • Fully on-line utilizing our Learner Management System web-based portal
  • Via in-person training for groups (upon request)

All our educators are experienced Food Service professionals who have significant infection control expertise to teach in this area.

Resources: We provide all learning resources to conduct the training, including a comprehensive workbook and video presentations. No special clothing is required. Students will require access to a food services premises that allows them to develop their skills in the workplace. Those students enrolled in our on-line program will require a laptop or PC.

Course Admission Requirements / Pre-requisites

There are no pre-requisites for entry to this course, however applicants enrolled in our on-line learning environment will require appropriate digital literacy and computing skills.

Our Fees

Our services are provided through either government funded training schemes and/ or through fee-for-service arrangements.

  • Download our Course Fees brochure to find out more
  • Mandatory Student Enrolment fee: $ 15.00 per eligible participant

Subsidised Training

For eligible students, this course is subsidised by the South Australian Government.

Visit www.skills.sa.gov.au for eligibility and subsidy criteria or contact the Skills and Employment Infoline on 1800 673 097 for assistance.

More Information

Click here to download a PDF of this course or call Australian Food Training Centre on 08 8288 0288

Overview

This nationally accredited training provides participants with the skills and knowledge to implement infection prevention and control procedures in their workplace including effective responses to COVID-19 as required for the retail industry.

Course Outline

By completing this course you will:

  • Understand the basis of infection and be introduced to transmission-based pathogens that present as infectious hazards in the workplace (including COVID-19)
  • Identify infection hazards and assess risks
  • Describe the chain of infection and be provided with an overview of prevention and control methods
  • Know how to manage infection-based risk in the workplace
  • Follow procedures for managing risks associated with specific hazards

 

Participants will learn a range of skills including:

  • Hand hygiene practices
  • Use of personal protective equipment
  • Effective surface cleaning
  • Appropriate protocols and responses in the event of an incident
  • Disposal of contaminated waste

This nationally accredited training is aligned to the following competency unit from the Health training package:

  • HLTINFCOV001 Comply with Infection Prevention and Control Policies and Procedures

 

Note: This unit is current from 12th May 2020

Venue: The training can be conducted either:

  • Fully on-line utilizing our Learner Management System web-based portal
  • Via in-person training for groups (upon request)

All our educators are experienced professionals who have significant infection control expertise to teach in this area.

Resources: We provide all learning resources to conduct the training, including a comprehensive workbook and video presentations. No special clothing is required. Students will require access to a retail premises that allows them to develop their skills in the workplace. Those students enrolled in our on-line program will require a laptop or PC.

Course Admission Requirements / Pre-requisites

There are no pre-requisites for entry to this course, however applicants enrolled in our on-line learning environment will require appropriate digital literacy and computing skills.

Our Fees

Our services are provided through either government funded training schemes and/ or through fee-for-service arrangements.

  • Download our Course Fees brochure to find out more
  • Mandatory Student Enrolment fee: $ 15.00 per eligible participant

Subsidised Training

For eligible students, this course is subsidised by the South Australian Government.

Visit www.skills.sa.gov.au for eligibility and subsidy criteria or contact the Skills and Employment Infoline on 1800 673 097 for assistance.

Please contact the Australian Food Training Centre on 08 8288 0288 for any further information you may require.

More Information

Click here to download a PDF of this course or call Australian Food Training Centre on 08 8288 0288