Delivery Method

• Classroom
• Price: $100.00

Course Overview

This unit refers to the following of food safety procedures in the workplace as part of a food safety program or plan. These procedures relate to a food safety program based on the HACCP method (Hazard Analysis and Critical Control Points) but can also be customised to other systems. This unit complies with legislative requirements for food safety and the implementation of a food safety plan. This unit addresses the key requirements of the National Food Safety Guidelines Standard GFSMFSRA Apply and monitor food safety requirements.

Schedule

Group Bookings Only - Brisbane

Nationally Accredited Units:

Implement Food Safety Procedures-THHBCC11B/Oversee the Day-To-Day Implementation of Food Safety in the Workplace-HLTFS309B/Apply and Monitor Food Safety Requirements-HLTFS310B

Prerequisite completion of:

• Follow Workplace Hygiene Procedures-THHGHS01B or
• Follow Basic Food Safety Procedures-HLTFS207B

Duration

2 Hours + workplace assignment

Outline

• Identify food safety critical control points and hazards
• Identify critical control points for food safety in the food production system and to reflect specific job role and workplace conditions.
• Correctly identify the biological, physical and chemical hazards for food handling, production, storage and service which apply to the workplace.
• Implement procedures for food safety
• Identify food safety policies and procedures correctly in relation to critical control points and hazards.
• Follow all food safety policies and procedures correctly and consistently in accordance with enterprise and legislative requirements.