Food Safety Awareness, GMP & HACCP Basics

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Course overview

For newcomers to the principles of food safety and quality management this course is essential.

This one day course is an introduction to the central principles of managing food safety, in food production, food service or in healthcare settings. It equips participants with the skills and knowledge necessary to apply best practice in ensuring safe, quality product on an ongoing basis. A general introduction to the principles of (Hazard Analysis Critical Control Point) HACCP is provided, with a clear explanation of how Good Manufacturing Practices (GMPs) underpin the effective implementation of any food safety program.

Particular attention is given to the specific safety and quality aspects of the products and processes that each participant is most familiar with in their workplace. Aspects of compliance with the Food Standards Code are also addressed in detail.
Comprehensive training and resource materials are provided, supported by graphic representations of key concepts, and discussion of case studies.

Course Cost: $450.00 GST exempt*
*Group discounts may apply for this course. Contact us on 1300 880 270 to discuss your options.

Who should attend this course?

This course provides essential knowledge for those that need to understand the fundamentals of food safety and quality management in food production, food service, or healthcare establishments. The course is principally aimed at operational personnel, but management, business owners and those that have a role in the implementation of HACCP systems on a day-to-day level will benefit from the course.

Successful completion of this course will equip participants with:

  • The skills and knowledge needed to effectively manage food safety hazards.
  • An awareness of the importance of GMP in achieving food safety objectives.
  • A fundamental understanding of HACCP principles.
  • An awareness of food safety regulatory requirements applicable to the participants circumstances.

Upon successful completion of all assessment requirements participants will receive a Statement of Attainment listing the following competency units:

Food processing

  • FDFFS1001A Follow work procedures to maintain food safety

Tourism, Hospitality and Events

  • SITXFSA101 Use hygienic practices for food safety


  • HLTFS207C Follow basic food safety practices
  • Food safety hazards in food production and food service, and their control.
  • An overview of HACCP principles.
  • The application of GMPs in food safety management.
  • Regulatory requirements and legislation.
  • There are no prerequisites for this course.
  • This course is delivered over one day.

Register an Interest in this Course