When: Monday 12 September 2011
Time: 9am - 5pm | Price $550

This is a one-day course for quality, manufacturing and R&D personnel who need to undertake sensory testing and analysis. It is designed as a general introduction to sensory evaluation principles and techniques, and gives an overview of common tests used in the food industry. The course includes practical hands-on exercises, and covers basic techniques needed to interpret results of sensory evaluation and testing.

When: Monday 12 September and Tuesday 13 September 2011
Time: 9am - 5pm | Price: $935

It is a requirement of all auditable Food Safety Standards that businesses must meet all legislative requirements. This course offers the food industry an inexpensive and effective means of training staff whose roles and responsibilities require an understanding and working knowledge of all the Australian legislation which applies to the industry. It is designed to give an overview of the plethora of legislation applicable to food products and food manufacturers. It also explains the role various government and regulatory agencies have in the interpretation and enforcement of the legislation.

When: Tuesday 13 September 2011
Time: 9am - 5pm | Price $550

This course is designed to assist food businesses understand the attributes of a good pest management program as an essential pre-requisite program for any food safety management system. The course covers the types of pests likely to be found in food premises, their life cycles, signs of infestation and methods of control, and the responsibilities of food businesses and pest controllers. Competencies issued on successful assessment: FDFOPTIPP3A.

When: Wednesday 14 September 2011
Time: 2pm - 5pm | Price: $99
Guest Speaker: Joe Giblin, Icon Global, Applied Risk Management - Best Practice Methodology and Solutions

Do you know what a “risk assessment” really means; and even more importantly do you know how to do a “documented risk assessment”? This workshop is intended to give you an overview of the meaning of “risk assessment” in the context of food safety, and food safety Standards which regularly use this terminology. Break out groups will be used to determine the understanding of this term, and how it can be applied against Food Safety Standard requirements. Specific examples will be discussed to enable attendees to gain a better understanding of the meaning of risk assessment. The outcome is intended to provide support to attendees in the methodology that can be used to meet the requirements of the various Food Safety Standards.

When: Thursday 15 September 2011
Time: 7pm - 11pm | Price: $132

The Gala Dinner and HACCP Awards Ceremony is of one the highlights of the conference. The HACCP Awards recognise the achievements in Food Safety in Australia. This evening is a great opportunity for delegates to network in a relaxed environment. The dress code for this event is semi formal.