Short Courses

Basic Hygiene and Food Handling

Overview

This nationally accredited 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?

 

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

  • FBPFSY1002 Follow work procedures to maintain food safety

 

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 4 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 prefer a non-accredited version of this training, this can readily be provided.

More Information

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

Food Safety and HACCP Awareness

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
  • FBPOPR3021 Apply good manufacturing practice requirements in food processing

 

Note: These units are current from 8th September 2021

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

HLTSS00066 Infection control Skill Set (Food Handling)

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 skill set is current from 12th May 2020

Venue: The training is conducted via participation in two x 7-hour face-to-face workshops.

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.

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

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

HLTSS00061 Food safety supervision skill set - for community services and health industries

Overview

HLTSS00061 Food safety supervision skill set – for community services and health industries is generally targeted at businesses with food safety programs who operate in a health or community services workplace.

This nationally accredited training course has two objectives:

  1. To provide one or more appointed Supervisors at your organisation with the necessary skills and knowledge to prevent, recognise and address food handling hazards in a food handling workplace. These individuals will be given the authority and ability to supervise other people handling food to ensure it is safe for consumption and ensuring food handling practices adhere to the organisations food safety program.
  2. To meet the legal requirements of Food Standard 3.2.2A for both Category One and Category Two businesses (as classified by FSANZ) to have a suitably qualified staff member who has the HLTSS00061 Food safety supervision skill set – for community services and health industries.

Course Outline

This training covers all the fundamental issues food Supervisors need to be aware of whilst overseeing the safe handling of food and provides an overview of the food standards code and what each individual’s responsibilities are within it.

 This includes:

  • Food Safety Laws and Responsibilities
  • Food Contamination and High-Risk Food Groups
  • Types of Contamination (microbiological, chemical and physical)
  • Allergen Management
  • The causes of food poisoning and food spoilage
  • Implement and monitor a Food Safety Program
  • Identifying Food Safety Hazards
  • Monitoring, Controlling and Correcting Food Safety Hazards
  • Reporting, Investigating and Recording Food Safety Breaches
  • Assist in the identification of breaches of food safety procedures
  • Support colleagues to implement the food safety program
  • Food Safety Management
  • Controlling food safety in the workplace

 

Participants will learn a range of skills including:

  • Hand hygiene practices
  • Complying with personal hygiene standards as required by the food safety program
  • Contributing to the cleanliness of food handling areas
  • Time and temperature control and the 2 hour / 4 hour rule

 

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

  • HLTFSE001 Follow basic food safety practices
  • HLTFSE005 Apply and monitor food safety requirements
  • HLTFSE007 Oversee the day-to-day implementation of food safety in the workplace

 

Note: This skill set is current from 7th December 2015

Venue: The training is conducted via a 7-hour face-to-face workshop with the venue selected to best suit participants needs.

All our educators are experienced professionals who have significant food safety 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 suitable premises that allows them to develop their skills in the workplace.

Course Admission Requirements / Pre-requisites

There are no pre-requisites for entry to this course, however applicants will require appropriate literacy and numeracy 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: $ 150.00 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

SITSS00069 Food Safety Supervision Skill Set

Overview

SITSS00069 Food Safety Supervision Skill Set is designed for individuals who oversee the handling of food safely during the storage, preparation, display, service and disposal of food (applicable to all food service businesses, caterers, and retailers).

This nationally accredited training course has two objectives:

  1. To provide an appointed Supervisor at your organisation with the necessary skills and knowledge in food hygiene and food safety commensurate with their responsibilities, who will be given the authority and ability to manage and give direction on the safe handling of food.
  2. To meet the legal requirements of Food Standard 3.2.2A for both Category One and Category Two businesses (as classified by FSANZ) to have a suitably qualified staff member who has the SITSS00069 Food Safety Supervision Skill Set.

Course Outline

This training covers all the fundamental issues food Supervisors need to be aware of whilst overseeing the safe handling of food and provides an overview of the food standards code and what each individual’s responsibilities are within it.

This includes:

  • Food Safety Laws and Responsibilities
  • Food Contamination and High-Risk Food Groups
  • Types of Contamination (microbiological, chemical and physical)
  • Allergen Management
  • The Causes of Food Poisoning and Food Spoilage
  • Maintaining Food Premises
  • Food Safety Programs
  • Identifying Food Safety Hazards
  • Monitoring, Controlling and Correcting Food Safety Hazards
  • Reporting, Investigating and Recording Food Safety Breaches
  • Food Safety Management

 

Participants will learn a range of skills including:

  • Hand hygiene practices
  • Personal hygiene and workplace behaviour
  • Illness and onsite injuries
  • Cleaning and sanitizing
  • Time and temperature control and the 2 hour / 4 hour rule

 

This nationally accredited training is aligned to the following competency units from the Tourism, Travel and Hospitality training package:

  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices

 

Note: This skill set is current from 9th June 2022

Venue: The training is conducted via a 7-hour face-to-face workshop with the venue selected to best suit participants needs.

All our educators are experienced professionals who have significant food safety 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 suitable premises that allows them to develop their skills in the workplace.

Course Admission Requirements / Pre-requisites

There are no pre-requisites for entry to this course, however applicants will require appropriate literacy and numeracy skills.

Our Fees

Our services are provided through fee-for-service arrangements.

  • Download our Course Fees brochure to find out more
  • Mandatory Student Enrolment fee: $ 150.00 per eligible participant

More Information

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