COURSE OVERVIEW:

This course is designed to provide individuals with the essential knowledge and skills necessary to safely and effectively package a variety of food products. This course is essential for professionals working in food preparation, catering, and food service industries, where packaging plays a crucial role in maintaining food quality, safety, and integrity.

In Section A, participants will explore the quality criteria for food to be packaged, ensuring that only products meeting specified standards are selected for packaging. Understanding key contents of labelling guidelines and specifications is essential for accurately labelling packaged food products.

Participants will also learn about the meaning of terms defined by the Australia New Zealand Food Standards Code, ensuring compliance with regulatory requirements. Additionally, the course will cover environmental requirements for the packaging area to avoid food contamination, including temperature, humidity, ventilation controls, cleaning, and sanitising procedures.

Participants will also learn about protecting food from contaminants, pests, and foreign objects, as well as the features, characteristics, and uses of packaging materials for food. Specific packaging requirements for different food types and the use of recycled packaging materials will also be discussed, along with organisational food safety procedures relating to packaging food.

In Section B, participants will develop practical skills for checking and selecting food that meets quality requirements for packaging, selecting appropriate packaging materials, packaging food items according to organisational specifications and food safety procedures, labelling foods correctly, and ensuring that food items are not contaminated during the packaging process.

Participants will also learn to restore the work area to its original condition, identify and report unsafe or faulty equipment or materials, rectify issues within their level of responsibility, and store surplus food items in appropriate environmental conditions.

Furthermore, participants will gain practical experience in packaging and labelling various foodstuffs, including beverages, dairy products, dry goods, frozen goods, fruits and vegetables, and meat, poultry, or seafood. They will also learn to check the quality of foodstuffs against quality criteria, select and use aseptically treated packaging materials, package foodstuffs within commercial time constraints, and maintain the packaging work area in line with food safety environmental requirements.

By the end of this course, participants will be equipped with the knowledge, skills, and practical experience necessary to package prepared foodstuffs safely, efficiently, and in compliance with regulatory standards, ensuring the quality and integrity of packaged food products.

This course is designed to align with the content outlined in the Nationally Recognised Unit of Competency SITHCCC026.

LEARNING OUTCOMES:

By the end of this course, you will be able to understand the following topics:

Section A: Knowledge

·       Quality criteria for food to be packaged

·       Key contents of labelling guidelines and specifications

·       Meaning as defined by the Australia New Zealand Food Standards Code

·       Environmental requirements for packaging area to avoid food contamination

·       Temperature, Humidity and Ventilation Controls

·       Cleaning and sanitising

·       Protecting food from contaminants, pests and foreign objects

·       Features of packaging materials for food

·       Characteristics and uses of packaging materials

·       Packaging requirements for specific food types

·       Types of recycled packaging materials and their uses

·       Requirements of organisational food safety procedures relating to packaging food

Section B: Performance Tasks

·       Check and select food that meets quality requirements for packaging.

·       Refer problems with food quality to a higher level staff member for action.

·       Select packaging materials appropriate for specific foods, storage or transport requirements and organisational procedures.

·       Package food items using appropriate packaging according to organisational specifications and food safety procedures.

·       Label foods according to labelling guidelines and specifications.

·       Ensure that food items are not contaminated during packaging process.

·       Adhere to food safety environmental requirements for food packaging area.

·       Restore work area to original condition according to organisational procedures and environmental requirements.

·       Identify and report on unsafe or faulty equipment or materials, or rectify according to level of individual responsibility.

·       Store surplus food items in appropriate environmental conditions.

·       Package and label each of the following foodstuffs:

o   beverages

o   dairy products

o   dry goods

o   frozen goods

o   fruit and vegetables

o   meat, poultry or seafood

·       Demonstrate procedure to check quality of above foodstuffs against quality criteria

·       Select and use the following aseptically treated packaging materials for the above foodstuffs:

o   plastic cling wrap

o   plastic containers

o   foil containers

o   polystyrene foam

o   cryovac machine

o   recyclable packaging materials

·       Package above foodstuffs within commercial time constraints

·       Maintain packaging work area in line with food safety environmental requirements.

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”.