Pre-Requisite unit:

How do I enrol?
To enrol in this unit you must be one of the following persons, as you will need access to real food and equipment to complete the short HACCP Case-Study assessment in your Worksheet assessment:

• A self-employed caterer of other sole-trader food provider
• Employed as a chef /cook, or under contract at any licensed Food Preparation venue
• Participating in a SIT07 Hospitality Traineeship or Qualification

To enrol in this unit you will also need to and complete by hand, or electronically the Employer Enrolment Form. This form is for our records to show that you have access to a venue from where you can attempt the Case-Study tasks.

Please Note: You do not need to waste any food for the tasks.

Download Employer Enrolment Form.

• If you are a self-employed caterer of other sole-trader food provider you should complete the form for yourself, and nominate any venue you choose, as long as it is a registered Food Preparation operation. 
• If you are employed as a chef /cook, or under contract at any licensed Food Preparation venue take this form to your employer
• If you are attempting this unit as part of a Traineeship or a Hospitality Qualification access to a Food Preparation venue is provided as part of the course.

After you begin the unit you will be asked to provide the completed form.  You should make an electronic or scanned copy of the form and upload it when requested.

To Enrol:
Please ensure that you have read and understood the Student Information pages and the Terms and Conditions prior to purchasing this unit.
Once you have paid for and enrolled in this course, we will email you:

• Confirmation of Registration as a student.
• The login interface URL to access our Learning Management System (LMS)
• Your unique Username and Password to the LMS
• Instructions for uploading your Employer Enrolment form and ID.

Resources you will need to provide:
To undertake this online training program it is very important that you have access to certain equipment and documentation. If you do not have your own, or are unable to arrange access to all of this equipment, you will struggle to complete this unit:

• A photo of either your current Driver/Rider licence, proof of age card or Passport*.
• An additional Passport-style photo (for the public access “Validate Certificate” portal)
• An active email address accessible from the computer you will use for your online training.
• Minimum ADSL or Broadband Internet connection with web browser software.
• Any device such as a PC, Laptop, or Notebook that can read Flash Player software
• Software Programs such as Adobe Reader, Adobe Flash Player and MS Explorer/ Safari/Chrome/ Firefox.

Minimum Academic Entry Requirements:
To comfortably complete the online course, you will need English and Mathematical skills equivalent to a Year 10 Australian High School education. You will also need the discipline to study unsupervised, follow instructions carefully and be comfortable using a computer.

After you enrol we will ask you to identify if you have the sufficient Language, Literacy & Numeracy skills to undertake unsupervised online training in this unit. If you have a Learning or Physical disability that will restrict your chances of successfully completing the training, we are able to make reasonable adjustments to your online assessments to give you every chance in completing the unit.

If you would like assistance during training with your Language, Literacy or Numeracy skills please contact support@gotrain.com.au before you enrol.

Providing Skills

1. Implement procedures for food safety
2. Store food safely
3. Prepare food safely
4. Provide safe single use items
5. Maintain a clean environment
6. Dispose of food safely

• Ability to follow predetermined food safety procedures,
• Ability to incorporate safe work practices into all workplace activities and participate in consultation, hazard identification and risk assessment activities related to a Food Production System
• Knowledge and understanding of the implications of disregarding those procedures
• Knowledge and understanding of the legal requirement to work according to the standards set by the FSANZ (Food Standards of Australia and New Zealand)

Passing this course

1. Multiple-choice questions – A total of 25 questions, spread evenly throughout are asked at the end of each chapter and are scored by our LMS.
2. Worksheet – You simply type your answers to the questions as you progress through the online training using an interactive PDF Template, and submit the completed assignment at the end of the online training.

Note: your Worksheet contains a Practical Case-study assignment requiring you to develop a basic HACCP chart for a selected high-risk food item from your workplace menu.

Please note: The Multiple-Choice questions are assessed automatically by our LMS. The typed answers you submit for the Worksheet questions are assessed by your Trainer, from an interactive PDF template you will be provided with after you enrol in the course.

What qualification will I be awarded?

• Operation of equipment, especially how to calibrate, use and clean a temperature probe and how to identify faults
• Literacy skills to read and interpret relevant components of organisation food safety program, including policies, procedures and flow charts that identify critical control points and to complete basic documentation relating to monitoring food safety
• Numeracy skills to take and record temperatures and to calculate times.

Knowledge you will learn:

• Basic understanding of federal, and state or territory food safety legislative compliance requirements, contents of national codes and standards that underpin regulatory requirements, and local government food safety regulations and inspection regimes
• Working knowledge of relevant components of the organisation food safety program, especially policies, procedures, product specifications and the use of any monitoring documents
• Consequences of failure to observe food safety policies and procedures
• Basic understanding of HACCP principles, procedures and processes
• Critical control points for the specific food production system and the predetermined methods of control, especially time and temperature controls used in the storage, preparation, display, service and disposal of food
• Meaning of hazardous foods, especially as described by local legislation and national food codes
• High risk customer groups (those who may have a higher than average risk of harm from food contamination), such as:
• Children or babies
• Pregnant women
• Aged persons
• People with immune deficiencies or allergies
• Methods of food storage, production, display, service and disposal for the industry sector and food business, especially appropriate temperature levels for each of these processes
• Broad understanding of the main types of safety hazards and contamination that may be found in the main food types handled by the industry sector and food business
• Broad understanding of the conditions for development of microbiological contamination for the main food types handled by the industry sector and food business
• Broad understanding of the appropriate environmental conditions, including temperature controls, for the storage of the main food types handled by the industry sector and food business
• Temperature danger zone for the main food types handled by the industry sector and food business and the two-hour and four-hour rule
• Principles and methods of safe food handling
• Choice and application of cleaning, sanitising and pest control equipment and materials.