Food Safety Courses

TRAINING IN FOOD SAFETY IS AN ESSENTIAL ISSUE FOR ALL FOOD OUTLETS.
THE CERTIFICATE OF ACHIEVEMENT IS TO NZQA UNIT STANDARDS AND COVERS ALL THE SKILLS YOU NEED TO PREPARE AND HANDLE FOOD SAFELY.

Taught by industry experts.  All questions answered

ALTHOUGH THE TRAINING BUREAU SPECIALISES IN LICENSED PREMISES – THIS PARTICULAR COURSE IS RELEVANT TO ALL FOOD HANDLING OUTLETS THAT REQUIRE THE APPROPRIATE TRAINING.

Includes an excellent manual.
Nationally recognised certificate issued by ServiceIQ.

IMPROVE
• Your understanding of the legal requirements of working on food premises.
• The profile of the Food premise you are working at.
• Your employment and earning potential
• Job protection
• Job satisfaction


FULL COURSE
FOOD SAFETY CERTIFICATE OF ACHIEVEMENT
And those aspiring to get into the industry

It is a requirement for all premises that handle or prepare food to be approved and registered by the local Council under the Food Hygiene Regulations 1974.

In many areas it is a requirement that all food handling staff achieve appropriate training – to the level that this course offers. Appropriate trained staff will go a long way towards the Council issuing higher standards of certification, resulting in fewer inspections and a better relationship with those officers.

Anyway, why would you want to have untrained staff handling food?

The base subject offered on every course is NZQA Unit 20666
• Demonstrate a basic knowledge of contamination hazards and control methods used in a food business.

This may be sufficient training in some regions. However many local Council Food Safety training requirements could include one or other of Units 167 or 168.

• Unit 167 – Practice food safety methods in a food business.
• Unit 168 – Demonstrate knowledge of contamination hazards and control methods used in a food business.

Depending on the units covered, course lengths could vary.
Check the enrolment form for what is available in your region
or see our website for up-to-date details – or call us.

IF YOU ENROL EARLY BOOKS ARE SENT IN ADVANCE GIVING MORE TIME TO STUDY.

THE PROGRAMME FOR UNIT 20666

1. Food contamination hazards

2. Characteristics of food contaminants

3. Conditions for the growth of food contaminants.

4. Meaning of cross contamination.

5. Preventing cross contamination.

6. What HACCP means.

7. How HACCP is used in the control of food contamination hazards.

Assessment
8. Open book assessment and answers session
9. Short closed book assessment of Underpinning Knowledge

If you would like further information
please phone us on 0800 227 872.

Click Here to go to ‘Food Safety Courses by unit standards’ Registration Page