Induction and Awareness Training - Food Safety

Learning Program Details
Price: $550.00 AUD
CODE: FSIT

Overview & Benefits:

  • 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.
  • Benefits: This program allows for the new employee to better understand the Organisation Systems and Processes as well as providing a clear understanding of quality awareness, compliance and risks associated with the organisation. It also helps the new employee understand the Organisations Vision > People > Issues > Process > Data > Accelerating Continuous Improvement > and how they can help the organisation achieve its Mission of Sustained Business Success.

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

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2024-03-11