Pest Control Learning Outcomes | ASC Consultants Online Training

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

Identify the different types of pests in a food handling environment.
Understand the importance of pest control.
Identify the presence of pests in the workplace.

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)