COURSE OVERVIEW:
This course is designed to provide individuals with the essential knowledge and skills necessary to ensure food safety in various food-handling environments. This course is vital for professionals involved in the preparation, handling, storage, or serving of food, as it covers key aspects of food safety program requirements, monitoring, hazard analysis, and corrective actions.
In Section A, participants will explore the foundational elements of food safety programs, including requirements, monitoring procedures, hazard analysis, and critical control points (HACCP). Understanding these elements is crucial for effectively monitoring and controlling food safety hazards to prevent foodborne illnesses. Participants will learn about methods of control and corrective actions to address identified hazards promptly.
Additionally, the course will cover food separation and recall procedures for unsafe food, emphasising the importance of prompt action to protect consumers. Participants will also learn about reporting and documenting procedures to ensure compliance with food safety program requirements. Key concepts such as food safety hazards, including biological, chemical, and physical agents, along with the conditions under which they occur and their possible consequences, will be discussed.
Moreover, participants will learn about monitoring methods and considerations for high-risk individuals who may be more susceptible to foodborne illnesses.
In Section B, participants will develop practical skills for identifying food safety hazards, responding to unsafe food and complaints, monitoring and controlling food safety hazards in accordance with program requirements, and following procedures to identify and separate non-conforming products. Participants will learn to promptly report non-conformance and maintain accurate records of monitoring activities.
Furthermore, they will learn to assist in identifying potential and actual unmet food safety requirements, identify unsafe practices or processes in their own work, and participate in investigating and reporting on unsafe food incidents as identified by internal monitoring or customer complaints.
In addition, participants will gain valuable information in monitoring the implementation of food safety programs, identifying potential or actual food safety hazards through monitoring or client complaints, investigating processes that contributed to breaches, and recommending corrective actions to prevent future incidents.
By the end of this course, participants will be equipped with the knowledge, skills, and practical experience necessary to apply and monitor food safety requirements effectively, thereby ensuring the safety and well-being of consumers and maintaining compliance with regulatory standards.
This course is designed to align with the content outlined in the Nationally Recognised Unit of Competency HLTFSE005.
LEARNING OUTCOMES:
By the end of this course, you will be able to understand the following topics:
Section A: Knowledge
· Food safety program requirements
· Monitoring
· Hazard analysis and critical control points (HACCP)
· Methods of control
· Corrective action
· Food separation and recall procedures for unsafe food
· Reporting and documenting
· Food safety hazards, the conditions under which they occur, and the possible consequences
· Biological agents in food
· Chemical agents in food
· Physical agents in food
· Condition of food
· Monitoring methods
· High risk individuals
Section B: Performance Tasks
· Identify food safety hazards and respond to unsafe food and complaints
· Monitor and control food safety hazards in accordance with food safety program requirements
· Follow procedures to identify and separate product which is or may be non-conforming and/or implement other necessary corrective action
· Promptly report non-conformance where food safety control requirements are not met
· Record results of monitoring and maintain records in accordance with food safety program requirements
· Assist in identifying potential and actual unmet food safety requirements
· Identify practices or processes in own work that could result in unsafe food
· Participate in investigating and reporting on unsafe food as identified by internal monitoring and/or customer complaints
· Monitor the implementation of the food safety program, including:
o using 2 monitoring methods
o identifying 2 unsafe food items
o implementing corrective action for addressing 2 unsafe food items and reported to supervisor
· Identify 2 potential or actual food safety hazards through monitoring or client complaint and investigated processes that contributed to the breach and recommended corrective action.
COURSE DURATION:
The typical duration of this course is approximately 2-3 hours to complete. Your enrolment is Valid for 12 Months. Start anytime and study at your own pace.
COURSE REQUIREMENTS:
You must have access to a computer or any mobile device with Adobe Acrobat Reader (free PDF Viewer) installed, to complete this course.
COURSE DELIVERY:
Purchase and download course content.
ASSESSMENT:
A simple 10-question true or false quiz with Unlimited Submission Attempts.
CERTIFICATION:
Upon course completion, you will receive a customised digital “Certificate of Completion”.