Training Course:Food Hygiene Level 2 & 3: SupervisorSchool/Trainer:Victoria University
Melbourne, Victoria, Australia
Course Format: Classroom | E-learning | Virtual Class | Online | On-site | Blended | Self-paced
Course Description:
'' This course refers to the implementation of Food Safety Procedures, using the HACCP method (Hazard Analysis of Critical Control Points), as a food safety regime and is a nationally accredited course - (THHBCC11B). Assessment of this unit of competency will rely upon the completion of the prescribed training course and assessment within specific time lines.
Course Rationale
This course provides participants with the principles of preparing a Food Safety Plan, including an understanding of HACCP (Hazard Analysis of Critical Control Points).
Course Objectives
1. Identify food Safety hazards and risks All biological, physical and chemical hazards are identified including:
�Bacteria, moulds and yeast;
�Broken glass or metal;
�Additives; and
�Chemicals and natural poisons.
2. Identify critical control points in the food production system, using the HACCP method Control points in the food production system are identified including:
�Purchasing, delivery and storage;
�Preparation and cooking;
�Cooling and storage;
�Holding or display;
�Reheating and service.
3. Implement the enterprise HACCP plan Food is prepared to the enterprise food safety specifications based on the HACCP method
�The process flow chart is followed;
�Appropriate records are maintained;
�Critical control points are monitored;
�Corrective actions are taken;
�Internal and external audits and validation are undertaken.
Target Market
This course is designed for those involved in the operations or management of food premises and/or the supervision of staff. The material is designed to be practical and adaptable to the training establishment and accessible to a wide range of people.
Prerequisites
It is a requirement that participants have completed basic food hygiene prior to commencement of this training course.
Course Structure
The training and assessment tasks in the manual are based on the unit of competency, THHBCC11B: Implement food Safety Procedures, from the Hospitality Training Package. After completing this training participants should be able to:
�Identify food safety hazards and risks;
�Identify critical control points in the food production system, using the HACCP method;
�Implement the Food Safety Plan;
�Co-ordinate training and assess staff in skills required to handle food safely; and
�Contribute to continuous improvement. ...''
Elements of this syllabus are subject to change.
Please go to the school's official website for training price and schedule:
http://www.vu.edu.au/
Phone:61 3 9919 4000
School Address:
PO Box 14428
Melbourne Victoria 8001
Australia
Jobs & Resumes: Melbourne
Houses & Roommates: Melbourne
Travel Agencies: Melbourne
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