Training in Quality, Safety and Measurement

Basic Casual Induction Training

Basic Induction ½ hour Duration For New Casual Staff, Casual operators, contractors

Course Content:

Personal Hygiene, House keeping, Allergens, FO Control, Food Poisoning

Intermediate Full Induction training

Full induction for permanent staff 1-2 hour duration

Course Content:

Food Safety, Method of control of food safety issues, What is HACCP (very Brief description)as in current induction manual

CCP control-this is altered for each customer receiving training.

Show a video – choose the video depending on the customer’s requirements.

Food Safety And HACCP for the Supervisor and HACCP Team

Advanced course for HACCP team members 2 days duration

Course Content:

What is HACCP, 7 principles of HACCP, 12 steps of HACCP

CCP control –more in depth than induction training

QCP control-more in depth than induction training level

Relate the support programs to the CCP’s AND QCP’s

Training in new product development

Formulating for a Healthier Product to meet Food Standards Code

This course is designed to give a practical approach for lowering the salt, fat and sugar content of new and reformulated foods. It will highlight dietary, functional, sensory and safety considerations when creating healthier processed foods. Understanding the legal requirements related to claims.

Planning for Success in the Market Place

In this course you will learn – How to develop an R & D brief that ensures there is clear understanding of product parameters: Developing a simple time line that works, Using your R & D brief and timeline to best advantage: Sensory techniques to better define what the marketing department really want, Sensory techniques to ensure accurate adjustment to formulation: Factory Trials, process trouble shooting & implementation.

Food Safety for the NPD Technologist

Food safety is paramount when formulating a food whether it is shelf stable, chilled or frozen. We will focus on microbial, chemical & physical stability, allergens and regulatory requirements.

The focus will be on starting to formulate with food safety before we think product functionality

Not only will we develop a safe and stable product but we will also develop the food safety plan to ensure compliance to Australian Food Standards Code

Starches, Stabilising Systems

This course is designed as a hands on guide to the major starch and stabilising products used the food industry and is ideal for those wanting to gain an understanding of how to use these ingredients in all types of foods systems.

It will cover the major difficulties encountered in using these products: show what to look out for and how to prevent wasting valuable time in the R & D kitchen or pilot plant.

Emulsifiers, Phosphates

Foods as diverse as mayonnaise, dressings, spreads, chocolate, ice cream and baked goods depend on emulsifiers for their appearance, texture, stability and shelf life.

Learn about the main emulsifier types, which to use for different applications. How to stabilise an emulsion maintaining shelf life.

Phosphates play an important role in food formulation and have many different functionalities ranging from emulsification, aeration, stabilisation and water binding.

We will learn the science behind these useful ingredients and look at their reactions in the lab.

Bakery Technology and Slices

This training course introduces participants to the key ingredients used in cakes and slice manufacture. Their functionality and how to correctly use them to gain what you want.

Learn about raw materials to use, recipe balance, batter technology and baking parameters.

High Acid Foods - Sauces and Mayonnaise

With the command for health benefits through diet, sauces and dressings have become an innovative way to still deliver flavour and texture to the health conscious.

This course will cover the importance of food safety when formulating a shelf stable product with calculation of preservative index in both hot and cold products. Emulsion technology of dressing and mayonnaise will be investigated. This will be combined with choosing the correct raw materials to give low fat variants that still deliver a taste sensation.