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.
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Course Content
ISO Personal Certification Outcomes in conformance to ISO 10015:2019 and verified with an Observational Activity by ACI Global Certification
The Nine 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.
Before Registering candidates should also check out our Leadership and Capability Personal Certification Process Capability Journey and or our Food Safety HACCP Courses
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2026-07-12