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 ready-to-eat meat manufacturing 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 raw materials receival, processing of ready-to-eat meat products and post-processing storage and handling of product undertaken by the manufacturer of ready-to-eat meat products.

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:

FBPAUD5004 – Audit manufacturing of ready-to-eat meat products

Course Description

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

  • Identify and assess food safety hazards and control options for ready-to-eat meat manufacturing; and
  • Confirm that appropriate evidence supports the validation of the ready-to-eat meat manufacturing process; and
  • Verify of the food safety program for a ready-to-eat meat manufacturing process.

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, for business processes including:

  • Cooked fermented meats (CFM)
  • Uncooked comminuted meats (UCFM)
  • Luncheon sausage meats
  • Cooked muscle meat

Application of Unit

This unit applies to the role of a food safety auditor responsible for auditing a ready-to-eat meat manufacturing 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

Recognition of Prior Learning (RPL)

RPL is available for these units as well as any prerequisite units that may apply to this training.
Contact our office on (03) 5821 7474 for all RPL inquiries

Course Delivery

This comprehensive food safety training workshop is typically delivered over 2 days
Training can be delivered on site at your facility reducing additional travel times for your staff.
(Minimum participation applies)

Course Fees

2 day Nationally Accredited course: $1950
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 the formulation and manufacture of ready-to-eat meat products
  2. Pathogens that can occur in meat products and target microorganisms
  3. Prerequisite programs required to support effectiveness of ready-to-eat meat manufacturing
  4. Principles of test methods and frequency in monitoring to confirm final product is fit for human consumption


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.