This Nationally Accredited training covers the skills and knowledge required for participants who wish to conduct regulatory food safety audits within the high risk scope including the manufacture of ready-to-eat meat products.

This unit applies to the role of a food safety auditor responsible for auditing bivalve mollusc growing and harvesting processes. Audit processes would typically occur within the context of auditing a HACCP-based food safety program that defines related prerequisite program requirements.

This unit covers auditing of bivalve mollusc growing and harvesting processes and post-processing storage and handling of product undertaken by the business.

It supports relevant legislation such as food standards contained in the Food Standards Code, Australian standards and industry codes of practice relating to validation and verification of a HACCP-based food safety program.

The prerequisite training units required to attend this training session include the following units of competency:

FBPAUD4002 – Communicate and negotiate to conduct food safety audits
FBPAUD4003 – Conduct food safety audits
FBPAUD4004 – Identify, evaluate and control food safety hazards

On the successful completion of this training and assessment; trainees will be issued a Statement of Attainment with the following units of competency:

FBPAUD5001 – Audit bivalve mollusc growing and harvesting processes

Course Description

This unit of competency provides the skills and knowledge required to:

  • Identify food safety hazards and related control options for growing and harvesting bivalve molluscs; and
  • Confirm that appropriate evidence supports the validation of growing and harvesting bivalve molluscs; and
  • Verify bivalve mollusc growing and harvesting processes.

Employment Opportunities

Completion of this unit of competency will provide the participant with the key elements to meet the employment requirements for conducting Regulatory Food Safety Audits in line with the National Food Safety Audit Policy, including:
On shore and wild growing of:

  • Oysters, Mussels
  • Scallops
  • Pipis, clams, cockles

Application of Unit

This unit applies to the role of a food safety auditor responsible for auditing bivalve mollusc growing and harvesting process.
It supports relevant legislation, such as the Food Standards Code and industry standards relating to a HACCP-based FSP.

Assessment

Each participant may be assessed by a range of methods including:

  • Case Studies and Participation in workshop discussion
  • Observation in the workplace or Role-plays
  • Demonstrated Auditing Skills
  • Written Assessment at the conclusion of the session

Pre Requisite Units

The pre-requisite competency units required to attend this training workshop are:

FBPAUD4002 – Communicate and negotiate to conduct food safety audits
FBPAUD4003 – Conduct food safety audits
FBPAUD4004 – Identify, evaluate and control food safety hazards

Course Delivery

This comprehensive food safety training workshop is typically delivered over 3 days
Training can be delivered on site at your facility reducing additional travel times for your staff.
(Minimum participation applies)

Course Fees

3 day Nationally Accredited course: $2250
Training fees are calculated per participant and vary according to location and travel costs.
Additional fees may apply for this course
Call 03 5821 7474 for quotation

Essential Outcomes

The following Elements will be covered in detail during the training session.
This will form the basis of expected knowledge at the completion of the course including knowledge of:

  1. Regulations, codes of practice and technical standards relating to production of bivalve molluscs
  2. Basic biology and physiology of bivalve molluscs and related survival and growth characteristics and control measures
  3. Prerequisite programs required to support effectiveness of bivalve mollusc growing and harvesting
  4. Facilities and equipment used in the growing and harvesting of bivalve molluscs including regulatory requirements

We are sorry but registration for this course is now closed.

Please contact us if you would like to know if spaces are still available.