Training Courses

Click on one of the following courses for more information.

How to enrol

• Enrol on-line in any of the courses by clicking on “dates”.
• On-line ”Book now/Pay Later” or “Book now/Pay now”, OR
• Click here for an Enrolment Form and fax or email back to us OR
• Call us on 07 3340 5721

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Courses

40 hour microbiology course
For medium-high risk auditors
A mix of practical and theory work using our fully functional and commercial laboratory.
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Allergen VITAL training
This VITAL training course is endorsed by the Allergen Bureau.

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Allergens - controlling cross contamination
This course covers the skills and knowledge required to examine the risk of contaminants and allergens in a food production workplace and assess and implement control measures designed to manage risks.

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Controlling Listeria in a food processing environment
This course provides food manufacturers pertinent information on Listeria, how best to control it and how to develop a Listeria management plan.
Outbreaks of listeriosis are increasingly common with the popularity of ready-to-eat foods. The risk of contamination by Listeria (in particular Listeria monocytogenes) can be reduced, but it is not always possible to eradicate Listeria from finished products or the food processing plant environment.
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Food production to meet cultural, religious and dietary needs
This course covers identifying cultural, religious and dietary considerations when preparing food products or determining the suitability of food products to meet specific customer needs. Specific needs include products required for cultural and religious events and festivals, production processes to comply with religious prescriptions such as Halal and Kosher, and dietary requirements such as low fat, gluten free, diabetic safe food etc.

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Food Safety Auditing of bivalve mollusc growing and harvesting processes
This course specifies the outcomes required to support a food safety audit of food safety programs of bivalve mollusc producers. The course covers on-shore and wild growing, harvesting, cleaning, post-harvest handling and storage, stock movement, depuration (where applicable) and wet storage.

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Food safety auditing of cook chill processes
Food safety auditors who review cook chill operations require specialist knowledge in order to properly evaluate food safety hazards and related control options for cook chill processes. This course will provide auditors with the skills and knowledge to effectively audit a cook chill operation. In addition to identifying and assessing food safety hazards, this course also details how you evaluate an operations evidence to support validation of the process.

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Food safety auditing of ready to eat meat products
Food safety auditors who review ready to eat (RTE) meat production need specialist knowledge in order to properly evaluate food safety hazards and related control options. This course will provide auditors with the skills and knowledge to effectively audit RTE products. In addition to identifying and assessing food safety hazards, this course also details how you evaluate an operations evidence to support validation of the process.

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Food Safety Auditor
Learn how to audit a food safety system.
This course has been designed to provide you with the knowledge and skills to: - Understand the HACCP Principles and how they can be interpreted to design a food safety management system - Apply ISO190011 audit steps to verify that HACCP is operating effectively and efficiently - Understand issues involved in auditing processes and integrated systems - Perform an effective audit of a food safety system
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Food Safety Supervisor
Basic skills for food safety
This 1 day course focuses on the role of the ‘Food Safety Supervisor’ implementing and administering a Food Safety Program in their business. You will learn how to keep correct and complete records, supervise food handling staff and how to implement your Food Safety Program. Importantly, you will be informed as to what your Environmental Health Officer (EHO) will be looking for and the procedures involved in a Council compliance check.
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HACCP Principles & Application
HACCP Training applied to your operation
This 3 day course will assist companies and individuals to learn about HACCP principles and apply them to their own situation. The course details what is HACCP, how is it applied in a manufacturing environment, and the development and implementation of the system.
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HACCP Recertification
Is your HACCP Knowledge current?
Designed to provide an update for those who have attended HACCP in the past and wish to refresh and update thier skills and knowledge with the interpretation, terminology and tools used within the HACCP process.
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Internal Auditor
Managing and conducting internal audits of your food safety or quality system.
This 2 day course will enable participants to conduct an effective internal quality audit of their establishment’s quality management system. This course is specifically designed to assist production personnel, QC/QA staff and previously inexperienced auditors to increase their knowledge and skills in reviewing the company quality system.
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Interpreting Microbiological Laboratory Reports
This course provides you with the tools and terminology to interpret your laboratory reports.
Having trouble interpreting you lab report? Don’t know the microbiological limits you should work to? What is acceptable/unacceptable? What would constitute a product recall?
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Introduction to HACCP
Learn about HACCP in plain English!

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Manage product development projects for food
This course is primarily aimed at participants working in the food industry who have not had any formal Food Technology or Food Development training.

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Management training for QA
QA Managers are often expected to manage a team of QA staff. Mostly coming from a technical background, QA Managers may not always have the skills to lead the team.
This course is specifically aimed at QA managers and will provide them the tools by which to manage their team effectively.
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Meat Hygiene Assessment
Meat Hygiene Assessment (MHA) has been designed to be the monitoring, recording, corrective action and verification guide for HACCP and Good Hygiene Practices in Australian meat processing establishments.
In this course you will learn how to perform MHA tasks and apply it to the product and process monitoring format required by regulators in Australia. It also includes the data capture and statistical methods required.
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Meat Microbiology
Use microbiology to improve product safety and shelf life.
This 2 day practical workshop is specifically designed to meet the microbiological testing requirements of the AQIS E. coli Salmonella (ESAM) Monitoring Program and routine verification testing on other meat plants. Participants will acquire the skills necessary to develop and implement in-house microbiological testing systems compliant with these regulations. As well, an improved understanding of meat microbiology will enable participants to improve product safety and increase shelf life.
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Microbial sampling plans for food
This course focuses on designing microbial sampling plans to meet regulatory requirements, product and processing requirements as well as regulations AND your budget.
Microbiological criteria and sampling plans are often misunderstood, especially with regard to their statistical background, and how they relate to other risk management approaches (eg HACCP).
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QA for Supervisors
Ensure your supervisor's understand their QA responsibilities
This 2 day workshop will assist supervisors to learn more about their QA and HACCP responsiblities so they can play a greater role in the ongoing running of the system. Often the QA department carry the burden of the development and implementation of the system. The supervisors are not always fully committed to the running of the system because of either lack of knowledge, they may be intimidated by the jargon, or they may have never been exposed to a system like this before.
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RPL Audit a Cook Chill Process
Recognition of Prior Learning for Audit a Cook Chill Process. Click on "More info" for details. Available anytime.

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RPL Audit Manufacturing of Ready to Eat Meat Products
Recognition of Prior Learning for Audit manufacturing of ready-to-eat meat products. Click on "More info" for details. Available anytime.

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RPL Food Safety Auditor
Recognition of Prior Learning for Food Safety Auditing. Click on "More info" for details. Available anytime.

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Shelf Life Testing
How to conduct an efficient shelf life trial. Book using our on-line system and receive a 10 percent discount off the regular price of 880. Ten percent discount has been applied below.

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Sustainable energy and environmental practices for supervisors


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TUTORIAL SESSIONS ALLERGENS
Looking for an expert opinion on your food safety, allergen and other technical programs?
In response to customer requests, we have designed a series of tutorial sessions for the busy professional, technical manager, small business owner or QA Manager. Tutorials are 2.5 hour sessions and run from 5:30pm – 8:00pm with light refreshments provided. Attend just one session … or several sessions. It is up to you. All tutorials run monthly so there’s always a date to suit. Cost is 0 per person per tutorial session. Companies can pre-purchase lots of 5 or 10 tutorials at discounted prices
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TUTORIAL SESSIONS AUDITING
Need some help preparing or responding to a food safety audit? In response to customer requests, we have designed a series of tutorial sessions for the busy professional, technical manager, small business owner or QA Manager.
Tutorials are 2.5 hour sessions and run from 5:30pm – 8:00pm with light refreshments provided. Attend just one session … or several sessions. It is up to you. All tutorials run monthly so there’s always a date to suit. Cost is 0 per person per tutorial session. Companies can pre-purchase lots of 5 or 10 tutorials at discounted prices
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TUTORIAL SESSIONS HACCP
Evening tutorial sessions for the busy professional, technical manager, small business owner or QA Manager
Tutorials are 2.5 hour sessions and run from 5:30pm – 8:00pm with light refreshments provided. Attend just one session … or several sessions. It is up to you. All tutorials run monthly so there’s always a date to suit.
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TUTORIAL SESSIONS REGULATIONS AND LABELLING
Confused about labelling and regulatory requirements? Don’t have in-house technical expertise?
In response to customer requests, we have designed a series of tutorial sessions for the busy professional, technical manager, small business owner or QA Manager. Tutorials are 2.5 hour sessions and run from 5:30pm – 8:00pm with light refreshments provided. Attend just one session … or several sessions. It is up to you. All tutorials run monthly so there’s always a date to suit. Cost is 0 per person per tutorial session. Companies can pre-purchase lots of 5 or 10 tutorials at discounted prices
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TUTORIAL SESSIONS WRITING A PLAN
Don’t have in-house technical expertise? Need to write a food recall or crisis management plan?
In response to customer requests, we have designed a series of tutorial sessions for the busy professional, technical manager, small business owner or QA Manager. Tutorials are 2.5 hour sessions and run from 5:30pm – 8:00pm with light refreshments provided. Attend just one session … or several sessions. It is up to you. All tutorials run monthly so there’s always a date to suit. Cost is 0 per person per tutorial session. Companies can pre-purchase lots of 5 or 10 tutorials at discounted prices
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Verification audits and validation studies for HACCP (Advanced HACCP)
This course is designed to adequately address verification and validation components of HACCP plans and ensure justifications are in place. The course is designed for those who already have worked with HACCP and would like to extend their knowledge to assess and review the scientific and technical content of a HACCP plan to ensure it is effective and complete.

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If you would like to know more about training and discuss your training needs, please

email us at training@symbioalliance.com.au or telephone us on 07 3340 5721.

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