Professional Leadership Development

Basic Food Safety and HACCP Training

PROGRAMME DETAILS

PRICE: $250.00 AUD

OVERVIEW: This programme ensures the student has a through understanding of Basic Food handling and Hygiene as well as providing Induction Training for the new employee. The programme will also allow the participant to test their knowledge of what they have learnt and understood from the presentation by participating in the online competency based examination. All Employee Induction and awareness training programmes are modified to cater for each organisations own Business Processes and Induction procedures.

LENGTH: 18 Hr.

APPROVAL NUMBERS: Nil.

CODE: BFSHACCP.

PREREQUISITES: Nil

FACILITATOR: All ACI Global Facilitators are Certified Business Professionals specializing in the specific scope being facilitated and have been assessed as competent in International Facilitation (ACI-FL), Attitude and Cultural Diversity (ACI-ACD) and have undertaken the Hogan Leadership Profile.

RECOGNITION: Certificate of Competence

KEY LEARNING OBJECTIVES: There are Seven Key Learning Objectives to be achieved in this course followed by a Final course Assessment Task covering everything that has been covered within the Course. This ensures all assessment Tasks have been completed and assessed. The Final Assessment Task also ensures that the student has completed to the organisations satisfaction all necessary tasks required within the context of the Basic Food Safety and HACCP Training Course. Within each Key Learning Objective there are a number of Assessment Tasks to be completed by the student and then submitted online for self assessment.

The Seven Key learning objectives for this course are:

• KEY LEARNING OBJECTIVE 1: Understanding the role Bacteria plays in Food Safety;
• KEY LEARNING OBJECTIVE 2: Personal Hygiene and Preventative Actions;
• KEY LEARNING OBJECTIVE 3: Hazard Analysis and Critical Control Points;
• KEY LEARNING OBJECTIVE 4: Overview of HACCP and its application;
• KEY LEARNING OBJECTIVE 5: Principles of HACCP
• KEY LEARNING OBJECTIVE 6: Food Safety Hazards and Risks;
• KEY LEARNING OBJECTIVE 7: Understanding ISO 22000:2005 and HACCP and its application to the Food Chain

PROGRAMME ENROLLMENT

Getting started is as easy as clicking on the e-learning Registration Tab below, Register and Pay for your course all online and you can be started in less than 6 Hrs (Dependant on International Time Zones and Clearance of Funds).

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