Training Courses
Click on one of the following courses for more information.
0 itemsCourses
Advanced HACCP
Is your HACCP plan effective and complete
This 2 day 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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Animal Welfare
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Food Safety Auditor
Please note this is a 5 day split course, please contact us for dates. Learn how to audit a food safety system.
This 5 day Symbio Alliance / S3G 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 audit of a food safety system to food safety auditor certification levels.
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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 Refresher
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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How to write a food safety plan
Understand the steps to write a food safety plan
This 2 day course outlines the requirements of a food safety plan as per the Food Standards Code (FSANZ). The areas that are addressed are receipt, storage, processing, display, packaging, distribution, and disposal of food.
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Hygiene and Sanitation 1/2 Day
Food Hygiene for Food Handlers
This 4 hour course is nationally accredited and covers the skills and knowledge that food handlers require to follow basic food hygiene procedures.
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Internal Auditor
Turn your internal audits into a business improvement tool.
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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Intro to HACCP
Learn about HACCP in plain English!
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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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QA for Supervisors
Ensure your supervisor's understand their QA responsibilities
This 1.5 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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Shelf Life Testing
How to conduct an efficient shelf life trial
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Utilise Refrigeration Index
Use of predictive microbiology in the meat industry
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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.
