HACCP TEC Group Pty Ltd
Training and Development

Food Safety Supervisor Course

Maintain Food Safety
Maintain Quality
Hygiene Procedures
Receive and Store Kitchen Supplies
Clean and Maintain Kitchen Premises
Apply Cook-Chill Process
Implement Food Safety Plan
Develop a Food Safety Program

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Food Safety Supervisor Course

From the 22 February 2008, all licensed food businesses requires the presence of a Food Safety Supervisor, as part of their permanent staff. HACCPTEC offers you the opportunity of a one day or two days intensive course, providing the necessary training with Nationally Recognised Certification for this role.

The Food Safety Supervisor course can be taken either in Hospitality and Food Processing and can be delivered face-to-face in your venue or our training facility.

COURSE 1 (One day)
Suitable for take-away & cafes, grocers, delicatessens, market stalls, transport & warehousing, food retail outlets.

Follow Workplace Hygiene Procedures (THHGHS01B)
• Handling and storage
• Workplace hygiene procedures
• Risk identification
• Cross contamination
• Waste disposal

Implement Food Safety Procedures (THHBCC11B)
• Conducting hazard analysis
• Identify CCP's
• Establishing critical limits
• Taking corrective action
• Record keeping

COURSE 2 (two days)
Suitable for food processing, catering & functions, restaurants and hotels, supermarkets.

Follow Workplace Hygiene Procedures(THHGHS01B) Food Processing(FDFCORFSY1A)
• Handling and storage
• Workplace hygiene procedures
• Risk identification
• Cross contamination
• Waste disposal

Implement Food Safety Procedures(THHBCC11B) Food Processing(FDFCORFSY2A)
• Conducting hazard analysis
• Identify CCP's
• Establishing critical limits
• Taking corrective action
• Establishing a monitoring system
• Conducting flow charts
• Record keeping

After successful completion of the assessment, participants will receive a Nationally Recognised Statement of Attainment for either the Competencies THHGHS01B and THHBCC11B in Hospitality, or FDFCORFSY1A and FDFCORFS2A in Food Processing.

If you have undertaken hygiene training during the previous three years, Recognition of Prior Learning may be applicable. Copies of Certificates or Statements of Attainments are required as proof of previous training and should be faxed or e-mailed with your application.

Click here to request more information and pricing of this course.

Maintain Food Safety
FDFCORFSY1A from Certificate I in Food Processing

This is considered a core unit for everybody in the food processing industry. It covers the skills and knowledge required to maintain food safety when carrying out work tasks. Basic food safety practices include:
• Personal hygiene
• Personal conduct
• Food handling
• Housekeeping
• Waste disposal

HACCPTEC GROUP provides an intense four hour face-to-face workshop in your workplace that includes all elements and criteria of this unit, incorporating your special needs. The delivery is broken into three main areas:
• Handle food safely
• Identify, control and report food safety hazards
• Comply with personal hygiene standards

Covering all areas from receival and storage over preparation, cooking, holding, cooling, chilling and reheating to packaging and disposal. It will also touch on areas such as common contamination, microbial growth and sanitation.

After successful completion of the assessment students will receive a nationally recognised Statement of Achievement for competency FDFCORFSY1A from the Certificate I in Food Processing.

Click here to request more information and pricing of this course.

Maintain Quality
FDFCORFSY2A from Certificate I in Food Processing

This is considered a core unit for everybody in the food processing industry. It covers the skills and knowledge required to follow basic quality assurance practices related to monitoring quality. This units includes:
• Identify requirements
• Inspection
• Routine checks
• Identify quality limits
• Report quality variations

HACCPTEC GROUP provides an intense six hour face-to-face workshop in your workplace that includes all elements and criteria of this unit, incorporating your special needs. The delivery is broken into two main areas:
• Monitor quality of work outcome
• Identify & report unacceptable product

Covering all areas from the identification of what's needed and systems to check for compliance, over monitoring systems and checks to the identification of "out-of-specification" products and reporting of such.

After successful completion of the assessment students will receive a nationally recognised Statement of Achievement for competency FDFCORFSY2A from the Certificate I in Food Processing.

Click here to request more information and pricing of this course.

Hygiene Procedures
THHGHS01B from Certificate I in Hospitality (Kitchen Operations)

This is considered an essential unit for everybody in the food processing industry. It covers the skills and knowledge required to follow key hygiene procedures in kitchens or anybody involved in the handling of food. This units includes:
• Handling & storage
• Workplace hygiene procedures
• Risk identification
• Cross contamination
• Waste disposal

HACCPTEC GROUP provides an intense four hour face-to-face workshop in your workplace that includes all elements and criteria of this unit, incorporating your special needs. The delivery is broken into two main areas:
• Follow Hygiene procedures
• Identify & prevent hygiene Risks

Covering all areas such as hygienic food handling, personal hygiene, proper food handling, personal protective clothing, laundry and food storage.

After successful completion of the assessment students will receive a nationally recognised Statement of Achievement for competency THHGHS01B from the Certificate I in Hospitality (Kitchen Operations).

Click here to request more information and pricing of this course.

Receive and Store Kitchen Supplies
THHBKA03B from Certificate I in Hospitality (Kitchen Operations)

This is considered an essential unit for everybody in the food processing industry. It covers the knowledge required to receive and store supplies in the food processing industry. This units includes:
• Checking of incoming deliveries
• Identification of variations
• Inspection of supplies
• Excess stock management
• Safe transport of supplies
• Safe storage of supplies
• Recording & labelling of supplies
• Stock rotation
• Hygiene
• Quality checks
• Problem solving

HACCPTEC GROUP provides an intense four hour face-to-face workshop in your workplace that includes all elements and criteria of this unit, incorporating your special needs. The delivery is broken into three main areas:
• Take delivery of supplies
• Store supplies
• Rotate and maintain supplies

Covering all areas from the identification and verification of specifications, identification of variations, transport and storage of supplies, stock rotation and maintenance.

After successful completion of the assessment students will receive a nationally recognised Statement of Achievement for competency THHBKA03B from the Certificate I in Hospitality (Kitchen Operations).

Click here to request more information and pricing of this course.

Clean and Maintain Kitchen Premises
THHBKA04B from Certificate I in Hospitality (Kitchen Operations)

This is considered an essential unit for everybody in the food processing industry. It covers the skills and knowledge required to clean and maintain food preparation and storage areas. This units includes:
• Selection of chemicals
• Using cleaning equipment
• Cleaning schedules
• Safe chemical use
• Waste disposal

HACCPTEC GROUP provides an intense four hour face-to-face workshop in your workplace that includes all elements and criteria of this unit, incorporating your special needs. The delivery is broken into three main areas:
• Clean, sanitise & store equipment
• Clean & sanitise premises
• Handle waste and linen

Covering all areas from equipment such as crockery, utensils and chopping boards, over surfaces such as walls, shelves and benches to napkins, cleaning cloths and personal protective gear.

After successful completion of the assessment students will receive a nationally recognised Statement of Achievement for competency THHBKA04B from the Certificate I in Hospitality (Kitchen Operations).

Click here to request more information and pricing of this course. 

Apply Cook-Chill Process
THHGHS02B from Certificate III in Hospitality (Catering Operations)

This is considered an essential unit for everybody in the food processing industry. It covers the skills and knowledge required to follow cook-chill procedures in kitchens. This units includes:
• Temperature control
• Quality insurance
• Microbiological tolerances
• Quality control
• Time & temperature standards
• Storage requirements
• Labelling
• Safe transportation of chilled food
• Re-thermalisation of chilled food

HACCPTEC GROUP provides an intense ten hour face-to-face workshop over two days in your workplace that includes all elements and criteria of this unit, incorporating your special needs. The delivery is broken into six main areas:
• Food hygiene & health standards
• Safe food preparation
• Chill food
• Refrigerated storage
• Distribution
• Re-thermalisation

This module also includes observation of practical performance of the competencies, which can be certified by us or management.

After successful completion of the assessment students will receive a nationally recognised Statement of Achievement for competency THHGHS02B from the Certificate III in Hospitality (Catering Operations).

Click here to request more information and pricing of this course.

Implement Food Safety Plan
FDFCORFSY2A from Certificate II in Food Processing or
THHBCC11B from Certificate III in Hospitality (Commercial Cookery)

This is considered a core unit for anybody working food handling. It covers the skills and knowledge required to work under a food safety plan. This unit includes:
• Food handling
• Food Safety Hazards
• Corrective Actions
• Monitoring of compliance
• Personal Hygiene
• Personal Protective Gear

HACCPTEC GROUP provides an intense ten hour face-to-face workshop over two days in your workplace that includes all elements and criteria of this unit, incorporating your special needs. The delivery is broken into three main areas:
• Implement food safety program
• maintain & improve food safety
• personal hygiene standards compliance

Covering areas such as understanding and interpreting food safety programs, monitoring and improving food safety programs and personal application of food safety programs.

After successful completion of the assessment students will receive a nationally recognised Statement of Achievement for competency FDFCORFSY2A from the Certificate II in Food Processing.

Click here to request more information and pricing of this course.

Develop a Food Safety Program
THHS2CC3B from Certificate IV in Hospitality (Commercial Cookery)

This course is designed to provide the skills and knowledge to develop, implement and evaluate Food Safety Programs for the hospitality and/or catering industry. This unit includes:
• Evaluate enterprise
• Identify food safety hazards
• Evaluate existing policies
• Design a food safety program
• Develop flow charts
• Methods of control
• Disseminate the program
• Identify implementation problems
• Monitor, review & revise
• Identify training needs

HACCPTEC GROUP provides an intense eighteen hour face-to-face workshop over three days that includes all elements and criteria of this unit, incorporating your special needs, followed by an extensive self-paced assignment. The delivery is broken into four main areas:
• Identify needs for the food safety program
• Develop a food safety program
• Implement the food safety program
• Evaluate & revise the food safety program

Encompassing areas such as hazards analysis, identification of chemical, microbial and physical contamination, temperatures, contingency plans, food poisoning, production recording and many many more.

After successful completion of the assessment students will receive a nationally recognised Statement of Achievement for competency THHS2CC3B from the Certificate IV in Hospitality (Commercial Cookery).

Click here to request more information and pricing of this course.

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