The course covers the legislative requirements of the pre-op check, the rating of defects observed, corrective/ preventative actions, follow-up required and documentation to be completed.
If requested, there can also be a practical component to the course where participants are taken through an edible area and are required to identify and rate defects.
What is covered? · The systematic approach to the preoperative hygiene check by identifying and rectifying any hygiene defects · The documentation requirements for a pre-operational hygiene assurance programme that is appropriate to its activities · The required routine checks to be carried out by using the appropriate criteria · Corrective actions and control measures
Who should attend? · Employees involved directly with pre-op hygiene · Supervisors of processing areas · Quality control and/or quality assurance staff (QA/QC) · Technical staff · Key benefits · Ensure consistency, accuracy and confidence amongst pre-op staff · Demonstrate a systematic approach to the pre-op hygiene check by identifying and rectifying any hygiene defects · Personnel responsible for pre-op hygiene checks develop a complete inspection technique · Identify and score critical, major and minor defects · Aligned to your organisation’s procedures and pre-op check sheets · Gain an insight into current national and international food safety issues · Train with a NZQA recognised Private
Training Establishment (PTE)
There is no prerequisite.
Note: Currently this course is only available to domestic students. Please contact us if you are not a domestic student and would like to register your interest in this course.