Professional Leadership Development

Employee Induction & Understanding Food Safety HACCP Management Systems

Certificate in Basic Food Safety and HACCP Awareness

COURSE OVERVIEW: This Course ensures the student has a through understanding of Basic Food handling and Hygiene as well as providing Induction Training for the new employee. The course 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.

COURSE PRICE: $90.00 AUD

COURSE LENGTH: 8 Hr.

COURSE APPROVAL NUMBERS: Nil.

COURSE CODE: FSIT.

COURSE PREQUISITES: Nil

COURSE TUTOR: Self taught - assessments marked online.

COURSE 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 Induction and Basic Hygiene Awareness 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 and associated learning assessments for this course are:

• KEY LEARNING OBJECTIVE 1: Understanding the Organisation
• KEY LEARNING OBJECTIVE 2: Induction Training and Employee Guidelines
• KEY LEARNING OBJECTIVE 3: General welfare and Health and Safety in the workplace
• KEY LEARNING OBJECTIVE 4: Discrimination policies of the Organisation
• KEY LEARNING OBJECTIVE 5: General Employment Guidelines
1. Assessment Task 5.1: Understanding the Companies Employment Guidelines by participating in a brief online assessment
• KEY LEARNING OBJECTIVE 6: Basic Food Safety and Hygiene Practices
1. Assessment Task 6.1: Good and Bad Bacteria
2. Assessment Task 6.2: Hygiene and other Preventative actions.
3. Assessment Task 6.3: Bacterial Multiplication.
4. Assessment Task 6.4: Personal hygiene.
5. Assessment Task 6.5: Cross Contamination.
• KEY LEARNING OBJECTIVE 7: Understanding ISO 22000:2005 and Food Safety
1. Assessment Task 7.1: Overview of ISO 22000:2005.
2. Assessment Task 7.2: Overview of HACCP.

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