Brief Overview of HACCP Learning Outcomes | ASC Consultants Online Training

After completing this module, the learner will be able to –

Understand the basic principles of HACCP and what it entails.

Current Progress Details

Food Safety Practices for Persons in Charge of Food Premises Course (FS01)

Module 1	GETTING STARTED (15 min)	+
Information about the course requirements, how to navigate the platform and a quick introduction to your instructor.
Lesson 1	Course Registration and Learner Support Guidelines (2 min) - Preview
Lesson 2	Meet Your Instructor (3 min) - Preview
Lesson 3	Assessment Criteria and the Requirements to Obtain a Certificate (10 min) - Preview
Module 2	INTRODUCTION TO FOOD SAFETY	+
Demonstrate an understanding of Food Safety.
Lesson 1	Introduction to Food Safety Learning Outcomes - Preview
Lesson 2	What is Food Safety and Why is It Important? (15 min)
Lesson 3	Brief Introduction to Food Safety Management Systems (22 min)
Lesson 4	The Difference Between Food Safety and Food Quality (9 min)
Lesson 5	The Consequences of Not Adhering to Food Safety Practices (25 min)
Lesson 6	Introduction to Food Safety Knowledge Test (15 min)
Module 3	REGULATION R638 EXPLAINED (LEGISLATION)	+
Regulation R638 explained in detail.
Lesson 1	Regulation R638 Explained Learning Outcomes - Preview
Lesson 2	What is Regulation R638 and Table of Contents (180 min)
Lesson 3	Regulation 1 - Definitions (20 min)
Lesson 4	Regulation 2 - Application (3 min)
Lesson 5	Regulation 3 - Certificate of Acceptability (13 min)
Lesson 6	Regulation 4 - Prohibition of the Handling and Transportation of Food (10 min)
Lesson 7	Regulation 5 - Food Premises (40 min)
Lesson 8	Regulation 6 - Facilities on Food Premises (30 min)
Lesson 9	Regulation 7 - Food Containers, Appliances, and Equipment (10 min)
Lesson 10	Regulation 8 - The Display, Storage and Temperature of Food (15 min)
Lesson 11	Regulation 9 - Protective Clothing (8 min)
Lesson 12	Regulation 10 - Duties of the Person in Charge of Food Premises (17 min)
Lesson 13	Regulation 11 - Duties of a Food Handler (10 min)
Lesson 14	Regulation 12 - Handling and Transportation of Meat and Meat Products (8 min)
Lesson 15	Regulation 13 - Transportation of Food (8 min)
Lesson 16	Regulation 14 - Exemptions, Additional Requirements and Reservations (7 min)
Lesson 17	Regulation 15 - Offences (1 min)
Lesson 18	Regulation 16 - Commencement (1 min)
Lesson 19	Regulation 17 - Repeal of Regulations (1 min)
Lesson 20	Regulation R638 Knowledge Test (30 min)
Module 4	INTRODUCTION TO GOOD MANUFACTURING PRACTICES (GMP)	+
Brief introduction to Good Manufacturing Practices as part of a Food Safety system.
Lesson 1	Introduction to GMP Learning Outcomes - Preview
Lesson 2	Definition of Good Manufacturing Practices (GMP) (1 min)
Lesson 3	The Impact of Good Manufacturing Practices on Food Safety (90 min)
Lesson 4	Introduction to GMP Knowledge Test (10 min)
Lesson 5	Course Exam Part 1 (Module 1 to Module 4)(FS01)(60 min)
Module 5	FOOD SAFETY HAZARDS	+
Different types of food safety hazards and how to identify and prevent each in a food handling environment
Lesson 1	Food Safety Hazards Learning Outcomes - Preview
Lesson 2	Definition of Food Safety Hazards (2 min)
Lesson 3	Categories of Food Safety Hazards (18 min)
Lesson 4	Biological Hazards - Sources of Contamination, Preventative Measures and Corrective Actions (180 min)
Lesson 5	Physical Hazards - Sources of Contamination, Preventative Measures and Corrective Actions (20 min)
Lesson 6	Chemical Hazards - Sources of Contamination, Preventative Measures and Corrective Actions (30 min)
Lesson 7	Allergens - Sources of Contamination, Preventative Measures and Corrective Actions (25 min)
Lesson 8	Food Safety Hazards Knowledge Test (30 min)
Module 6	TEMPERATURE CONTROL OF FOOD PRODUCTS	+
Different temperatures and measurement procedures of food products and food handling environments.
Lesson 1	Temperature Control of Food Products Learning Outcomes - Preview
Lesson 2	Temperature Zones and Best Practices for Heating, Holding, Chilling and Freezing (30 min)
Lesson 3	Identifying Temperature Sensitive High-risk Food Products (20 min)
Lesson 4	Temperature Measurement and Recording Procedures (20 min)
Lesson 5	Temperature Control of Food Products Knowledge Test (15 min)
Lesson 6	Course Exam Part 2 (Module 5 to Module 6)(FS01)(60 min)
Module 7	PERSONAL HYGIENE, GROOMING, HEALTH, BEHAVIOUR AND CLOTHING REQUIREMENTS	+
The personal hygiene, grooming, health, behaviour and clothing requirements in a food handling environment.
Lesson 1	Personal Hygiene, Grooming, Health, Behaviour and Clothing Requirements Learning Outcomes - Preview
Lesson 2	Personal Hygiene, Grooming and Behaviour Practices in the Workplace (20 min)
Lesson 3	Personal Health and Well-being in the Workplace (20 min)
Lesson 4	Protective Food Safety Gear (Clothing) Used for Hygiene in the Workplace (15 min)
Lesson 5	Personal Hygiene, Health, Grooming, Presentation and Behaviour Knowledge Test (15 min)
Module 8	PEST CONTROL	+
The identification and control of pests for food premises.
Lesson 1	Pest Control Learning Outcomes - Preview
Lesson 2	Pest Control in a Food Handling Environment (Importance, Types, Identification & Prevention)(25 min)
Lesson 3	Pest Control Knowledge Test (10 min)
Module 9	WASTE CONTROL	+
The different types of waste and waste control procedures for food premises.
Lesson 1	Waste Control Learning Outcomes - Preview
Lesson 2	Waste Control in a Food Handling Environment (Importance, Types, Requirements)(7 min)
Lesson 3	Waste Control Knowledge Test (5 min)
Module 10	CLEANING AND SANITISING	+
The fundamentals of cleaning and sanitising for food handling enterprises.
Lesson 1	Cleaning and Sanitising Learning Outcomes - Preview
Lesson 2	The Fundamentals of Cleaning and Sanitising in a Food Handling Environment (15 min)
Lesson 3	Cleaning and Sanitising Schedule (3 min)
Lesson 4	Cleaning and Sanitising Knowledge Test (10 min)
Module 11	BRIEF OVERVIEW OF HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP)	-
A brief overview of HACCP for food premises.
Lesson 1	Brief Overview of HACCP Learning Outcomes - Preview
Lesson 2	A Brief Overview of HACCP (40 min)
Lesson 3	Brief Overview of HACCP Knowledge Test (5 min)
Lesson 4	Course Exam Part 3 (Module 7 to Module 11)(FS01)(60 min)
Module 12	FINAL COURSE ASSESSMENTS	+
Exam, workplace assessment and one-on-one video call verbal assessment.
Lesson 1	Workplace Assignment (FS01)(90 min)
Lesson 2	Request to Conduct the Video Call Verbal Assessment (FS01)(1 min)
Lesson 3	Video Call Verbal Assessment and Results (FS01)(30 min)