Purpose: General
This two-day workshop aims to provide participants with the skills and knowledge to ensure the service has an adequate food safety plan in place. The course is based on ensuring facilities and organisations meet the NSW Food Authority Guidelines for food service to vulnerable persons, March 2011.
Participants who successfully complete the assessment activities will be issued a Statement of Attainment for the Unit of Competency HLTFS311C: Develop food safety programs
Topics Covered
- Australian Food Standards Code, New South Wales Food Act 2003 and Food Regulation 2010
- NSW Food Authority and Food Safety Program Requirements as set out in Guidelines For Food Service To Vulnerable Persons March 2011
- Developing and implementing a documented food safety plan
- Implementing good hygiene practices for cleaning and sanitising, calibration, pest control, personal hygiene and training, storage, food holding, service and distribution
- Controlling and monitoring critical control points and implementing corrective actions
- Record keeping procedures and ongoing food safety management
- Managing staff to manage food safety risks
- The licensing and audit requirements of the NSW Food Authority
Target Audience
- Supervisors
- Cooks and Kitchen Managers
- Facility Managers
- Food Safety Team members
Course Fee
Members $400 Non Members $450
DATES
23 & 24/4/2012 Sydney
13 & 14/11/2012 Sydney
