Food Safety

Learn about foreign detection devices and how the equipment works. Gain an understanding of the types of foreign objects found in food and practical ways to minimise your risk. Learn about effective control strategies and removal methods that you can apply in your workplace.

The purpose of this course is to provide you with the knowledge and skills required to conduct an internal food safety audit against any GFSI-approved food safety standard.

Gain a practical understanding of Hazard Analysis Critical Control Point (HACCP), and learn how to develop and implement a HACCP system to meet customer and regulatory requirements. HACCP is the basis for all food safety management systems and the universally accepted tool to identify and eliminate food safety hazards.

Please note: This online version of Principles and Applications of HACCP does not meet the formal HACCP training requirements of Woolworths or Coles Supplier Requirements. To meet the Woolworths or Coles supplier requirements a face to face HACCP course must be undertaken.

This online course will provide you with the information to develop an effective cleaning and sanitisation program, describe food safety hazards associated with inadequate or inappropriate cleaning and sanitation and to develop verification processes to ensure effectiveness and improvement of the program.

Validation and Verification activities are among the most commonly misunderstood aspects of food safety programs. This online course will enable you to distinguish between the two types of activity, understand the importance of them both and recognize when to undertake either type of activity.

The purpose of this online course is to provide you with the knowledge and skills required to conduct an internal food safety audit against any GFSI-approved food safety standard. This course introduces participants to all aspects of internal auditing and one's role in implementing the organisation's auditing policies and procedures. It is appropriate for individuals working across all management systems.

This online course is most relevant to persons who work in QA management, engineering, production and R&D management roles and whom are responsible for label development in food industries where allergen cross contact can be an issue.

Gain a practical understanding of Hazard Analysis Critical Control Point (HACCP), and learn how to develop and implement a HACCP system to meet customer and regulatory requirements. HACCP is the basis for all food safety management systems and the universally accepted tool to identify and eliminate food safety hazards. This course meets the formal HACCP training requirements of Woolworths WQA, SQF, BRC, Coles Supplier Requirements (Food) and other customer standards.

This two day course is intended for those quality, technical and managerial staff working in food manufacturing who are new to the concept of quality management.

Build on your existing food safety skills and learn how to effectively conduct and perform a forward and backward Trace.

Traceability procedures are a mandatory requirement of all food safety quality assurance standards. This is to ensure that a food business can identify and control all incoming goods and services that may have an impact on food safety and quality, and to ensure that all product is traceable throughout the food chain.