Basic Food Safety course

Overview

S Food safety is built on a sturdy foundation of PRPs and staff employed in the food manufacturing environment need to have a thorough understanding of these fundamental principles.  These are out “front-line workers”, and they determine the overall effectiveness of our food safety management system.

Progress Excellence Approach

• This on-line course can be completed by the individual in one session, or in shorter sessions.
• Use of photographs and videos to ensure clear understanding.
• Quizzes to test understanding.
• Course content addresses the requirements for basic food safety of the GFSI-benchmarked Standards, (FSSC 22000 Version 6, BRCGS Food and IFS Food)
• This course is designed to change behaviours and contribute to improving the food safety culture.
• An Administrator can track delegate progress.

The course will equip delegates with the following:

• Basic understanding of systems and Standards and their purpose in the food industry
• Basic food microbiology
• Allergens
• Cleaning and sanitation
• Personnel hygiene
• Pest prevention and controls
• Food defence
• Foreign matter control
• Food safety hazards and their control and HACCP
• The role of procedures, record keeping and traceability in food safety management systems.

The course is best suited for staff throughout the organisation from various departments:

• Food handlers
• Everyone employed in the food production environment (including cleaners, maintenance staff and temporary workers).

Delegate assessment will be in the form of:

• An assessment is performed after completion of each module. A pass mark of 70 % is required for each module.
• You have two attempts to pass the assessment after each module.  After a second unsuccessful attempt, you will be required to re-register, pay and repeat the course. By enrolling for this course, you automatically accept these terms and conditions.