New Courses

Audit a Cook Chill Process | $1000 |
This course specifies the requirements to support a food safety audit of a processing facility that manufacture heat-processed foods distributed as chilled products with defined shelf life. It includes identification of microbiological, chemical and physical food safety hazards that may be present in cook chill products, determination of risk, process control methodologies, and validation, verification and testing techniques. The course is practical and hands-on, and also covers equipment design components required to meet regulatory requirements and maintain control. On successful assessment, candidates will be issued with a certificate of competency for FDFFSCC4A – Audit a cook chill process.

Audit a Heat Treatment Process | $2300 |
This practical, hands-on course specifies the requirements for a food safety audit that includes heat treatment processes designed to bring about defined logarithmic reduction of the target organism in order to produce safe food. It includes target microbiological organisms that could present a risk in the food at the point of consumption if left untreated, and the required heat treatment processes and control requirements necessary to ensure safe food. Validation, verification and testing protocols necessary to maintain control and meet regulatory requirements are also covered. On successful assessment, candidates will be issued with a certificate of competency for FDFFSHT4A – Audit a heat treatment process.


Audit a Ready-to-eat Manufactured Meat Process | $1200 |
This course specifies the requirements for a food safety audit of a manufacturer of ready-to-eat meat products. It covers raw material receival, processing, and post-process storage and handling of ready-to-eat meat products. It includes microbiological organisms that could present a problem in ready-to-eat manufactured meat products, as well as chemical and physical hazards that could present a risk, and control methodologies to ensure product safety. Validation, verification and testing techniques are included, as are facility and equipment design to ensure regulatory compliance. On successful assessment, candidates will be issued with a certificate of competency for FDFFSME4A – Audit manufacture of ready-to-eat meat products.


Food Safety Auditor Refresher Course | $880 |
This course serves as an opportunity for existing food safety auditors to update their knowledge and hone their skills. It is also a pre-requisite for auditors seeking to undertake training in the high risk competency units. It covers in detail the food safety hazards including microbiological pathogens, chemical and physical hazards; auditing Good Manufacturing Practices (GMP); and the use of heat as a food safety control; the use of validation and verification within the HACCP system. Auditors who have recent FS auditor training can apply for RPL if they can provide evidence of competency (where this applies to high risk units).


Pest Management for Food Processors | $495 |
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

Implementing Effective Foreign Body Controls | $495 |
This course has been designed to assist food manufacturers and processors in understanding the workings associated with foreign object detection devices and other control devices; their positives and negatives and problems to be aware of when installing, operating and monitoring these devices.


Managing High Risk Food Processes | $495 |
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.