Food Safety Courses

Food Safety courses are available to all and are held regularly around Australia.

These are available to book on-line below.

To register manually please fill out and return the AUS-MEAT booking form.

 

For customised in-house training to meet your needs please contact us to arrange a suitable time and quote.

We offer these Food Safety courses

Introduction to Food Safety and HACCP

This face-to-face trainer led course is an ideal course for beginners in food safety. It is designed to give participants an understanding of the key aspects of Good Manufacturing Practices (GMP) and an awareness of HACCP.

The course provides a brief overview of all the relevant aspects of the Food Standards Code such as food processing, personal hygiene, cleaning, storage and maintenance. All keys aspects important to any food processing facility.

No courses currently available.

Principles and Applications of HACCP

This face-to-face trainer led course is an ideal course to gain a practical understanding of HACCP (Hazard Analysis Critical Control Points).

HACCP is a universally accepted management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

The course will provide you with the detail to develop and implement a HACCP system to meet both regulatory and customer standard requirements.

No courses currently available.

BRCGS Food Safety Issue 8 - Lead Auditor

This five (5) day course has been designed to enable delegates to gain a full understanding of the general principles of the requirements of the Standard, including fundamental clauses and statements of intent, and how to undertake a BRCGS audit, including planning and reporting of the audit.

Delegates must have a working knowledge of quality management systems and auditing within the relevant manufacturing sector. Delegates should also have completed a hazard analysis and critical control points (HACCP) course of at least two days' duration.

Before the course you must have read and reviewed a copy of the Standard which is available free of charge from the BRCGS Bookshop. At the end of the course you will be assessed with an exam.

This course is part of the BRCGS Professional recognition programme.

This course is run in collaboration with

diligence logo

No courses currently available.

Food Safety Culture

The development and implementation of a Food Safety Culture Program is now a feature of GFSI Standards and many retailer Standards. A Food Safety Culture Program is integral to the effective maintenance and ongoing implementation of your Food Safety Program.

This four (4) hour workshop describes the various Standard requirements, tools, and methods to implement, improve and maintain your Food Safety Culture Program.

This course is run in collaboration with

diligence logo

No courses currently available.

HACCP Refresher (General)

This eight (8) hour course is designed to refresh your knowledge on the Codex Principles of HACCP and associated General Principles of Food Hygiene (GMP/GHP).

This practical workshop includes a review of each of the 7 principles, 12 steps and 10 aspects of GMP/GHP with practical examples across a variety of food sectors to assist in application and understanding.

This course is run in collaboration with

diligence logo

No courses currently available.

HACCP Refresher (Produce)

This eight (8) hour course is designed to refresh your knowledge on the Codex Principles of HACCP and associated General Principles of Food Hygiene (GMP/GHP) as they apply to the horticultural sector.

This practical workshop includes a review of each of the 7 principles, 12 steps and 10 aspects of GMP/GHP with practical horticulture examples across a variety of crops to assist in application and understanding.

This course is run in collaboration with

diligence logo

No courses currently available.

Food Threats (TACCP)

TACCP is defined as a systematic method, to defend your food supply chain from intentional contamination. Unlike Food Fraud (VACCP), the act of contamination is behaviourally or ideologically motivated with the intent to cause harm to people.

This four (4) hour workshop helps you understand possible threats and the risk assessment methodology used to assess the risk to your product and site thereby developing and appropriate threat mitigation plan.

This course is run in collaboration with

diligence logo

No courses currently available.

Food Fraud (VACCP)

Food Fraud is estimated to cost the food industry $30-40 billion dollars per year (ref. PwC). While food fraud is not intended to cause harm, there are many examples globally where issues associated with ingredients diluted with allergens have triggered extended food safety recalls.

Money motivates fraudsters and this four (4) hour workshop provides information on how food fraud occurs, why and what are the mitigating factors you need to consider to develop an effective food fraud mitigation plan.

This course is run in collaboration with

diligence logo

No courses currently available.

Food Labelling

Food labels can provide a wide range of information to help consumers make food choices. Food labels also help to protect public health and safety by displaying information such as use by dates, ingredients, certain allergens, instructions for storage and preparation, and advisory and warning statements. Additionally, labels convey other information in the form of images, pictures, and claims.

This eight (8) hour workshop walks you through the legal aspects of food packaging and awareness of what should, can and cannot be used on food packaging.

This course is run in collaboration with

diligence logo

No courses currently available.

Vital 3.0

The VITAL program is the initiative of The Allergen Bureau.

The VITAL Program produces a 'labelling outcome' that summarises the food allergens present in a food due to intentional inclusion as part of a recipe and where food allergens, present due to cross contact, should be included (or not) on the label in the form of the precautionary statement 'May be present: allergen x, allergen y.'.

This course is run in collaboration with

diligence logo

No courses currently available.

Internal Auditor

This two (2) day course will enable you to undertake internal audits and prepare companies for third party audits. It is delivered via a series of workshop-led discussions, presentations, and an interactive case study.

During the live case study, you will be given feedback and support to enable you to carry out an audit at your own workplace.

This course is run in collaboration with

diligence logo

No courses currently available.
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Get in contact if you have any issues, inquiries or are interested in bulk bookings and in-house training.