Unit Standard 168 Certificate

Knowledge of hazards that cause foodborne illness and food spoilage in a food establishment.

• Hazard groups that contribute to foodborne illness:
  • Biological; Chemical & Physical
• Hazard sources that contribute to foodborne illness:
  • Bacteria, Viruses & Allergens
• Causes and signs of food spoilage:
  • Biological, Chemical & Physical

Knowledge of methods used to control hazards that cause foodborne illness and food spoilage

• HACCP procedures used in food production:
  • To kill or control the growth of bacteria and fungi in food
  • To preserve food
• Methods used to prevent foodborne illness from
  • Viruses, Parasites, Pests & Environment
• Methods used to prevent food spoilage based on requirements and legislation concerning:
  • Chemical decomposition
  • Physical deterioration
  • Biological breakdown
• The principles required by legislation of a food control plan (FCP)
  • Outline & Description

Prerequisites:

• English proficiency: All learners are required to have a level of written and oral English equivalent to IELTS 5.5 or higher to be eligible to attend this course.
• Learners must have access to the following: Device: Computer / laptop in good working condition with audio and video capability. Stable internet connection. Ability to record and upload the practical video assessment for Food Safe to assess.
• The following condition applies when assessing against this unit standard:
  • The learner must be able to demonstrate knowledge of the subject matter.

Pre & Post course learning:

Learners will receive pre-course reading material prior to training day. Learners are expected to engage in some self-directed learning. Please take the time to review all documents and familiarise yourself with materials. This is to help you make the most of your learning experience on training day.

Following the course, learners must (1) complete the assessment workbook and scan it back to Food Safe and (2) upload the recorded evidence within 10 weeks of the training date. Food Safe will provide information towards this.