Issue 4 2010
Allergen Bureau 2010 Conference | 15 April 2010 | Auckland - Waipuna Hotel and Conference Centre, Mt Wellington
The Allergen Bureau was established in 2005 as an initiative of the Australian Food & Grocery Council Allergen Forum, and operates within the Australian Food Safety Centre of Excellence on a membership basis. The overall objective of the Allergen Bureau is to share information and experience within the food industry on the management of food allergens to ensure consumers receive relevant, consistent and easy to understand information on food allergens. Each year the Allergen Bureau has held conferences to address a variety issues relating to managing food allergens in the industry.
The Allergen Bureau is pleased to announce our 2010 industry conference will focus on the theme: Towards Consistent Food Labelling.
THE CONFERENCE will provide a great opportunity to find out the latest information on allergen management and the challenges for industry as well as a forum for the food industry to discuss issues associated with the Tools, the actual application by food industry members and their real life experiences, both the positives and the challenges as they begin the process of implementation.
The Allergen Bureau is pleased to announce our 2010 industry conference will focus on the theme: Towards Consistent Food Labelling.
THE CONFERENCE will provide a great opportunity to find out the latest information on allergen management and the challenges for industry as well as a forum for the food industry to discuss issues associated with the Tools, the actual application by food industry members and their real life experiences, both the positives and the challenges as they begin the process of implementation.
The Food Technology Association of Australia (FTAA) is a major food industry body for companies involved with the food industry in Australia. The organisation dates back to 1949 and it has made significant contributions to food regulation and technical issues in the food industry since that time. FTAA has provided training courses for the food industry for the last twenty years and is now responding to the changing needs of industry by creating a product development workshop designed especially for technical and development staff in the Australian Food Industry.
This year's workshop will include interactive discussion sessions covering modern product innovation and development protocols. The number of companies obtaining a wide range of certifications and the increase in supermarket branded products have changed the face of product development to include a wide range of compliance requirements. Delegates will have the opportunity of interacting with expert speakers during the days’ proceedings. This workshop is organised by FTAA in conjunction with Advancing Food Safety Pty Ltd.
Please note this is an update only. You will need to provide evidence of a two or three day HACCP course with an RTO or TPECS HACCP course provider since 2003.
The basic aim of the course is to refresh the understanding of the seven principles of HACCP, and how those principles are applied to the development of a HACCP plan. This course meets Coles HACCP course refresher training.
The basic aim of the course is to refresh the understanding of the seven principles of HACCP, and how those principles are applied to the development of a HACCP plan. This course meets Coles HACCP course refresher training.
Gain a practical understanding of what HACCP is, and how to develop and implement food safety systems specifically for the produce industry. Hazard Analysis Critical Control Point (HACCP) is the universally accepted tool used to identify and prevent food safety hazards, and many food safety standards now require HACCP team leaders and members to be able to demonstrate competence in the application of HACCP principles. This two-day course is hands-on and aimed at giving participants an in-depth knowledge of the principles of HACCP and how to apply them to a produce business.
This course meets the knowledge requirements of Food Safety Auditor certification and has been certified with RABQSA International for that purpose. This is an examinable course and covers the requirements of the Food Safety and Regulatory Standards and what an auditor would be expected to understand when undertaking a food safety audit. The course presents the methodology in accordance with the requirements of ISO 19011 ensuring that audits are planned, conducted, reported and documented in a systematic and thorough manner. The course is presented by experienced, practicing and registered Lead Food Safety Auditors. Ideally participants should have the following skills or background: At least two years experience in food manufacturing or equivalent; At least two years experience in quality assurance/quality control function in the food industry; A knowledge of HACCP via at least a two day training course presented by a recognised provider understanding of food safety issues.
This one day course offers the food industry an effective means of understanding microbiological contamination and cross contamination issues and their control measures, for food businesses involved in processing potentially hazardous foods.
This is a one-day course aimed at giving a general introduction to food microbiology – the good, the bad and the ugly! The course is designed for those involved in the production of food who, although not microbiologists, need to understand the principles of microbiology with a focus on food safety for effective development and implementation of HACCP or food safety programs or anyone who has an interest in the biological food safety hazards. Demonstrations and practical exercises are included.
Aimed at QA managers and production personnel who have no knowledge of equipment and machinery and how it can impact on food safety.
If you have a team of staff within your facility in need of training, you can save time and money by having a training course delivered at your site. Providing training internally ensures that all staff are consistently trained in the skills they need, at the level they need. It has the added advantage that training can be tailored to your business or industry, using examples that directly relate to your operation. All of our courses are available for delivery at your workplace. We also offer HACCP Validation & Verification (1 day), GMP for Shop-Floor Staff (half day) and Food Safety for Engineering and Maintenance Staff (half day).
BRISBANE, QLD |
MAR |
APR |
MAY |
JUN |
PRICE |
| Allergen Labelling - VITAL Tool only | - |
- |
- |
16 |
$275 |
| Allergen Manufacturers for Food Manufacturers (inc VITAL) | - |
6 |
- |
- |
$440 |
Coles Auditor |
30-31 |
- |
- |
- |
$880 |
| Food Engineering for Non Engineers | 19 |
- |
- |
- |
$495 |
| Food Legislation and Labelling | - |
- |
5-6 |
- |
$825 |
| Food Microbiology for Non Microbiologists | 18 |
- |
- |
8 |
$550 |
| Food Safety QA Management | - |
7-8 |
- |
- |
$880 |
| Food Safety QA Management - Advanced | - |
- |
11-13 |
- |
$990 |
HACCP Update |
9 |
- |
- |
- |
$495 |
| Implementing Effective Foreign Body Controls | - |
- |
4 |
- |
$385 |
| Internal Food Safety Auditor | - |
13-14 |
- |
9-10 |
$880 |
| Introduction to Food Safety and HACCP Awareness | - |
15 |
- |
15 |
$495 |
| Lead Food Safety Auditor | 15-19 |
- |
- |
7-11 |
$2145 |
| Meeting WQA Ethical Standard Requirements | - |
19 |
- |
- |
$385 |
| Migrating Millions - managing high risk food processes | 17 |
- |
- |
- |
$440 |
| Principles and Applications of HACCP | - |
20-22 |
- |
21-23 |
$990 |
| Principles and Applications of HACCP for Produce | 10-11 |
- |
- |
- |
$880 |
| SQF1000 Implementation | - |
- |
- |
- |
$825 |
| SQF2000 Implementation | - |
- |
- |
- |
$825 |
| WQA and HACCP | 22-24 |
- |
18-20 |
- |
$825 |
TOWNSVILLE, QLD |
MAR |
APR |
MAY |
JUN |
PRICE |
| Internal Food Safety Auditor | - |
- |
13-14 |
- |
$880 |
| Principles and Applications of HACCP for Produce | - |
- |
- |
3-4 |
$880 |
ROCKHAMPTON, QLD |
MAR |
APR |
MAY |
JUN |
PRICE |
| Internal Food Safety Auditor | - |
- |
- |
1-2 |
$880 |
| Principles and Applications of HACCP | - |
- |
10-12 |
- |
$880 |
CAIRNS, QLD |
MAR |
APR |
MAY |
JUN |
PRICE |
| Principles and Applications of HACCP | - |
28-30 |
- |
- |
$880 |
DARWIN, NT |
MAR |
APR |
MAY |
JUN |
PRICE |
| Internal Food Safety Auditor | - |
- |
25-26 |
- |
$880 |
| Principles and Applications of HACCP for Produce | - |
- |
27-28 |
- |
$880 |
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Advancing Food Safety Pty Ltd | ABN 44 077 766 977 | PO Box 29 Oatlands NSW 2117 Australia
Phone 02 9898 0344 | Fax 02 9898 0564 | Email info@haccptown.com
Phone 02 9898 0344 | Fax 02 9898 0564 | Email info@haccptown.com