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Certificate of Food Safety Practices

$499.00$799.00

Course Outline and Topics

Course Overview

Interested in a career as a food safety supervisor? Do you own or operate a business in the food service industry? Seeking employment in the hospitality sector? If so, this professional development course will benefit you.

The Certificate of Food Safety Practices will provide you with the skills and knowledge required for food safety auditing against the Food Safety Standards. This online food safety course supports the implementation of national and state food safety legislation regulations and is based on the national Food Safety Guideline Competency Standards.

On completion of this course, you will feel confident to ensure an establishment’s compliance with food safety regulations and practices.

Course Structure

Unit 1 - Conduct food safety audits

  • Plan a food safety audit
  • Identify information and resources
  • Food safety programs
  • Regulatory auditors
  • Auditor code of conduct
  • Food business classifications
  • Preparing for an audit
  • Food safety hazards
  • Food allergies
  • unsafe food
  • Negotiate an audit plan
  • Audit scope
  • Audit costing
  • Stakeholders engagement
  • Mendelow’s matrix
  • Gaining agreement
  • Conduct a food safety audit
  • Collect adequate information
  • Interviewing
  • Review records
  • Audit checklists
  • Assess adequacy of program
  • Analysing data
  • Analysing quantitive records
  • Compliance with food safety program
  • Audit teams
  • Non-compliance
  • Impartiality, procedural fairness
  • Transparency
  • Inspect premises
  • Inspect vehicles
  • Corrective action
  • Determining audit outcomes
  • Working with the business
  • Audit outcomes
  • Immanent and serious risk
  • Audit scope requirements
  • Plain english reports
  • Internal audit reports
  • Regulatory audit reports
  • Communicate results of audit
  • Meeting minutes
  • Reporting to authorities
  • Reporting to the business
  • Areas requiring corrective action
  • Corrective action plan
  • Implement follow-up requirements
  • Prescribed infringement notice (PIN)
  • Prosecution

Unit 2 - Use hygienic practices for food safety

  • Hygiene procedures
  • Organisational hygiene procedures
  • Health and safety legislation
  • Unsafe practices
  • Food hazards
  • Hazard Analysis and Critical Control Points (HACCP)
  • Remove hygiene hazard
  • Reporting workplace hazards
  • Personal health issues
  • Food contamination
  • Prevent food contamination
  • Personal protective clothing PPE
  • PPE signs
  • Preventing food contamination
  • No touch techniques
  • Hygienic cleaning practices
  • Preventing cross-contamination
  • Hand washing procedures

Unit 3 - Develop and implement a food safety program

  • Requirements for a food safety program
  • Organisational characteristics
  • Size and nature of organisation
  • Layout of catering site
  • Menu
  • Re-thermalisation equipment
  • Cold storage
  • At risk client groups
  • Food handling operations
  • Contaminants
  • Cleaning sanitising and disinfecting
  • HACCP plans
  • CCP decision tree
  • Quality assurance specifications
  • Product specifications
  • Evaluate policies procedures
  • Records keeping
  • Responsibility and specifications
  • Labelling requirements
  • Hazard controls
  • Program development
  • Guidelines for design
  • Hazard analysis
  • Critical control points (CCPs)
  • Corrective action
  • Verification procedures
  • Record-keeping systems
  • Regulatory requirements
  • Documenting CCPs
  • Hazard controls
  • Food preparation
  • Safe cooking methods
  • Safe service of foods
  • Packaging and labelling foods
  • Transportation of foods
  • Off-site events
  • Record keeping
  • Uncontrolled hazards
  • Implementation problems
  • Product specifications
  • Supplier specifications
  • Recipes
  • Develop training HACCP training
  • Food safety program review
  • Food safety program
  • Policies and procedures
  • Communicate food safety programs
  • Training and mentoring
  • Operational activities
  • Incidents of uncontrolled food hazards
  • Corrective action procedures
  • Food safety management
  • Food safety audit
  • Inspector assistance
  • Records of food audits
  • Legislative requirements
  • Revise food safety program
  • Validate safety controls
  • Review policies and procedures
  • Amend food safety program
  • Notify staff of changes
  • Additional training needs

Unit 4 - Participate in safe food handling practices

  • Food safety program
  • Use relevant information
  • Size and nature of organisation
  • Layout of catering site
  • Menu
  • Organisational policies
  • Development of SOPs
  • Corrective measures
  • Policies and procedures
  • Responsibility
  • Evaluation
  • Product specifications
  • Critical control points
  • Contaminants
  • HACCP plans
  • Food safety monitoring processes
  • Verification procedures
  • Non-conforming practices
  • Implementation problems
  • Corrective actions
  • Responsibility under the law
  • Environmental health officers
  • Store food safely
  • Food storage
  • Protection against contamination
  • Cold storage
  • Food preparation
  • Self-serving and displaying food
  • Packaging and labeling
  • Good housekeeping
  • Storage temperatures
  • Food and beverages service areas
  • Prepare food safely
  • Cooling and heating processes
  • Hygiene procedures
  • Food preparation equipment
  • Cutting boards
  • Food poisoning bacteria
  • Handling and processing foods
  • Re-thermalisation equipment
  • Safety of food prepared
  • Wrapping and packaging
  • Safe single use items
  • Store and display
  • Maintain a clean environment
  • Clean and sanitise equipment
  • Cleaning processes
  • Cleaning equipment and surfaces
  • Sanitising
  • Garbage and recycled waste
  • Waste regulations
  • Report hygiene risks
  • Maintaining equipment
  • Dispose of broken chipped utensils
  • Rodent vermin and insect control

Assessment

Written assignments and exercises, including short-answer questions, reports/essays and projects. There are no examinations or due dates for assessment.
 

Payment Information

Certificate Course

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Benefits

  • Recognised by employers as professional development;
  • Improve your employment opportunities;
  • Study online, anywhere via our elearning system;
  • Access to high-quality courses written by industry experts;
  • All course materials provided online – no textbooks to buy;
  • Unlimited tutor support;
  • Easy to understand course content;
  • Unlimited enrolment with no expiry;
  • Certificate of Attainment issued for your CV (hard copy provided); and
  • Course may be tax deductible; see your tax advisor.
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$799.00