Upcoming courses
- Early Bird Offer
- Limited Spaces
Course overview
This course provides a basic understanding of the principles of the general practices used to create an environment that is safe to produce food and practices that help to ensure safe production and handling. Participants will learn a variety of topics including how to prevent cross contaminiation, promote hygienic practices and monitor the termperature of high-risk foods through the application of Good Operating Practice.
What is covered?
- What is a food safety hazard
- Allergens
- Preventing contamination
- Personal hygiene
- Cleaning and sanitising
- Maintenance and repairs
- Pest controls
- Shelf life
- Controlling temperature
- Documentation and record keeping
- Overview of NZ food legislation
Who should attend?
- Anyone working or preparing to work in the food and dairy industry
Key benefits
- Apply skills and knowledge to your workplace immediately after the course
- Reduce your company's down-grade costs through applying the food safety controls taught in this course
- Gain an insight into current national and international food safety issues
- Train with a NZQA recognised Private Training Establishment (PTE)
Assessment
- A Knowledge Check will be completed on course
Entry Requirements
Prerequisite
There is no prerequisite
English Proficiency
It is recommended that all students with English as a second language have a level of written and oral English equivalent to IELTS 5.5.
Age requirements
You will be required to be 18 years old or older to be able to enrol in our courses.
Learning Support
Please contact our team in advance if you have any special learning needs or additional support is required on the day. Trainees with literacy concerns may request a reader/writer support for non-unit standard based training.