Induction and Awareness Training - Food Safety

Learning Program Details

Price: $550.00 AUD

CODE: FSIT

Overview: This program ensures the student has a through understanding of Basic Food handling and Hygiene as well as providing Induction Training for the new employee. The program 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 programs are modified to cater for each organisations own Business Processes and Induction procedures.

Standards Referenced: ISO 22000:2018, and ISO 9004:2018

Resources: i2i Standards Library and ACI Academy Resources

Length of program: 1 Day.

Approval Numbers: FSIT

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 (ISO-FL), Attitude and Cultural Diversity (ACI-ACD) and have undertaken the Hogan Leadership Profile.

Special Needs: - If you have any special needs or requirements that your Facilitator needs to be aware of please Contact Us to discuss this in confidence.

Refund Policy: - No refund upon completion of registration and enrollment process.

RECOGNITION: Certificate of Competence

The Eight Key learning objectives and associated learning assessments for this course are:

1: Understanding the Organisation's Context and its Issues both Internal and External;
2: Understanding the Organisations needs and expectation of its stakeholders and other third parties for example its workers;
3: Induction Training and Employee Guidelines;
4: General welfare and Health and Safety in the workplace;
5: Discrimination policies of the Organisation;
6: General Employment Guidelines.
- 6.1: Understanding the Companies Employment Guidelines by participating in a brief online assessment.
7: Basic Food Safety and Hygiene Practices.
- 7.1: Good and Bad Bacteria;
- 7.2: Hygiene and other Preventative actions;
- 7.3: Bacterial Multiplication;
- 7.4: Personal hygiene;
- 7.5: Cross Contamination.
8: Understanding ISO 22000:2018 and Food Safety
- 8.1: Overview of ISO 22000:2018.
- 8.2: Overview of HACCP.
9: Online assessment.

Academy Registration

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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2022-01-29