Food Safety Risks
e-Learning and Competency Based Training
COURSE OVERVIEW This course will involve the student getting to understand Food Safety Hazards and associated Risks and how these will relate and impact on an organisations Food Safety Management System. The participant is assisted with the aid of a RABQSA accredited Tutor to ensure they as well as the organisation identifies all of its risks and hazards because these underpin all subsequent food safety management activities.
COURSE LENGTH: 4 weeks may vary depending on organisational time and resources
COURSE APPROVAL NUMBERS: RABQSA FS, AU, and TL.
COURSE CODE: FSMSR.
COURSE PREREQUISITES: Candidates should have some experience within the Food Industry preferably with an exposure to developing necessary procedures and control documents. For candidates wishing to apply for recognition of prior learning please read Recognition of Prior Learning (RPL) for what is required and how to apply.
TRAINING METHODOLOGY: e-Quip Learning Management Solutions operating within the ACI Global Training "HUB" providing a Blend of On Line and Face to Face e-learning outcomes fully "Traceable" and "Validated" by smart card technology.
COURSE DESIRABLES: Broadband ADSL together with Skype or Windows Live Messenger is highly recommended.Skype Video, Skylook recording (MP3 technology) together with mobile 3G video phones are also recommended. This technology will be used to assist the tutor in observation and competency assessments which will include as a minimum the conducting of the initial onsite tour of facilities plus an opening and closing audit meeting.
COURSE TUTOR: RABQSA approved and appointed at course registration.
COURSE PRICE: $400.00 AUD GST may be applicable.
COURSE RECOGNITION: Letter of attainment
KEY LEARNING OBJECTIVES: There are Six 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 by the assigned Tutor. The Final Assessment Task also ensures that the student has completed to the organisations satisfaction all necessary tasks required within the context of the Development and Implementation Project. Within each Key Learning Objective there are a number of Assessment Tasks to be completed by the student and then submitted for assessment by their assigned Tutor. Follow up activities are carried out resulting from the initial Audit and also the Management Programs are begun to be developed. Key Food Safety Risk and Hazards are also identified.
The Six Learning Objectives and their associated Assessment Tasks are:
Assessment Task 1.1 - Developing the Food Safety policy and Objectives
Assessment Task 1.2 - Communicating the Food Safety policy and Objectives
Assessment Task 2.1 - To Identify the Pre-requisite programs
Assessment Task 2.2 - Personal Hygiene
Assessment Task 2.3 - Contractor Induction Record
Assessment Task 2.4 - Layout of the Facilities
Assessment Task 2.5 - Maintenance and Cleaning Schedules
Assessment Task 2.6 - Pest Control
Assessment Task 2.7 - Approved Supplier Program
Assessment Task 2.8 - Specification of Product/Services Provided
Assessment Task 2.9 - Verifying the Specification of Suppliers
Assessment Task 3.1 - Planning and developing the management programs
Assessment Task 4.1 - plan and develop your follow up activities through the systematic use of your internal audit program supported by management review
Assessment Task 5.1 - Complete end of course checklist
Assessment Task 6.1 - Complete on line end of course assessment
Getting Started
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Please be advised Candidates may experience a slight delay for access into their nominated course depending on International Time Zones and clearance of funds paid.
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