HLTFS310B - Apply and Monitor Food Safety Requirements - Food Safety Supervisor in Community and Health Industries – By Correspondence

Course Content

• Identify critical control points for food safety in the food production system and to reflect specific job role and workplace condition
• Correctly identify the biological, physical and chemical hazards for food handling, production, storage and service which apply to the workplace
• 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. 
• Principles and methods of food production 
• The food safety critical control points in the food production system 
• Hygiene and food safety regulations. 
• Local regulations pertaining to food production and packaging 
• Types of hazards that apply to food handling, production, storage and service 
• Typical recording requirements in relation to food safety according to regulatory standards 
• Typical operational policies and procedures to ensure food safety. 
• Ramifications of failure to observe food safety policies and procedures. 
• Knowledge of critical control points and food hazards in the food production system 
• Ability to consistently follow food safety procedures. 

This nationally recognised training meets the requirements of Standard 3.2.1 - Food Safety Programs

This standard sets out the requirements for the control of food safety hazards during the production, manufacture and handling of food.   It applies only in those States and Territories that choose to introduce a food safety program for some or all classes of food business.

This course is designed for all people supervising food operations in the Community Service and Health Industries

Delivery Method

Distance Learning

Location

All

Duration

4 hours plus workplace assignment