Food Safety Systems (HACCP)

Course Overview
Have you ever woken up in the middle of the night suffering stomach cramps, diarrhoea or vomiting? In a lot of cases, this discomfort is caused by food poisoning.

When food is poorly prepared, stored, handled or transported, it may become contaminated with food poisoning bacteria. When you eat it, the poison is transferred to your stomach and causes a range of unpleasant symptoms ranging from a mild feeling of discomfort to a potentially life-threatening condition.

If a customer becomes sick as a result of dining at your workplace, the consequences can be very detrimental. This may include loss of reputation, revenue, jobs, heavy fines and even closure of the business.

It is your responsibility as a food handler to do everything possible to prevent food poisoning. In other words, you need to maintain a safe level of food hygiene in your workplace. This unit looks at the procedures that must be implemented to maintain high standards of Food Safety and thereby reduce or eliminate the risk of food poisoning occurring in your workplace.

In Australia, safe food handling practices are based on policies and procedures outlined in an organisation Food Safety Program (FSP).The program and its procedures would normally be based on the Hazard Analysis and Critical Control Points (HACCP) method but this unit can apply to other Food Safety systems.

Food Safety is nationally legislated by the Food Standards Australia New Zealand Act 1991 which provides for the operation of a statutory authority known as Food Standards Australia New Zealand (FSANZ). The Australia New Zealand Food Standards Code developed by this authority contains an individual standard for Food Safety practices. This course outlines the legislative requirements for Food Safety and safe food handling practices as outlined in the Code.

What type of certificate will I receive?

Graduates of our Short Courses will at the conclusion of their program receive a Certificate of Completion. You could use this Certificate to prove to a potential or current employer that you have successfully participated in an online training course, offered by an RTO.

Australian students: If you require a Statement of Attainment certificate for employment in your industry, or for use in a Higher AQF Qualification, you will need to enrol in an ‘accredited’ Nationally Recognised Training unit.

You can study the accredited versions of some our short courses online with us – so please check the course’s information page for more details if this applies to you.

How do I print my Certificate?

To protect the integrity of your Certificate, it will be protected by a unique ID number allocated only to you. This number is recorded against your Profile, and if you choose to upload a Photo of yourself into your Profile, it will protect your certificate from duplication and fraudulent use.

Course Outline

This course has 6 chapters, in which you will learn how to:

• Implement procedures for Food Safety
• Store food safely
• Prepare food safely
• Provide safe single use items
• Maintain a clean environment
• Dispose of food safely.

You will progress at your own speed, page-by-page through the course listening, reading and watching the training material. Along the way you will be invited to participate in a range of self-tests and interactive, problem-solving activities. At the end of each chapter, our computer will test your understanding of the content via 20 multiple-choice questions. These 20 questions are distributed evenly across each of the 4 chapters, and you will need to answer each question correctly to move forward to the next chapter of the course.

Why Should I study this Course?

This course will provide you with the skills and knowledge required to handle food safely during the entire production stages of storage, preparation, display, service and disposal of food. You will learn how to follow and implement the Food Safety procedures as outlined in an organisation’s Food Safety Systems Program.

This course ideal training for those:

• Venue supervisors and senior Chefs and Cooks in all food service establishments who need to understand how the HACCP (Hazard Analysis at Critical Control Points) and Food Safety Programs of a venue is implemented and applied.
• Who are in pre-vocational training and are looking to embark on a new career in the food sector as a chef or a cook.
• Who are already working within the Hospitality or Service Industries and wish to improve their skills and/or meet their Professional Development obligations.
• That that are not involved with the Service Industries at all, but just want to know to design Food Safety Systems Program that meets with the standards of HACCP