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Training Information

Coles Quality Academy Courses

Edition Two

Welcome to Coles Quality Academy ..................................3

– A message from John Durkan ...................................... 4

– A message from Jackie Healing ................................... 4

– A message from Ann Quach ......................................... 5

– Testimonials ......................................................................... 6

�� ................................................................. 8

�� ...................... 8

– Coles Diploma in Quality Assurance .......................... 8

– Coles Advanced Diploma in Quality Management ...................................................... 9

�� ........................................................... 10

– Building Credentials with Coles and �� ................................. 10

– Protecting the Coles Brand ........................................... 11

– Living the Coles Values (Corporate Responsibility) ............................................ 12

– Business Continuity for Coles Suppliers .................. 13

– Sensory Attributes and Developing Quality Attribute Sheets ............................................... 14

– Developing and Launching a New Coles Product ....................................................... 15

HACCP Courses ........................................................................ 16

– Principles and Applications of HACCP ..................... 16

– Principles and Applications of HACCP for Produce Suppliers .................................................... 17

– HACCP Refresher .............................................................. 18

GMP Courses ............................................................................. 19

– Developing and Implementing Approved Supplier Programs and Traceability Procedures ........................................ 19

– Developing and Implementing Preventative Maintenance Programs .................... 20

– Developing and Implementing Cleaning and GHP Procedures ................................... 21

Allergen Courses ..................................................................... 22

– Allergen Management for Food Manufacturers ....................................................... 22

– Allergen Management for Food Manufacturers and VITAL ��tool .................... 23

– Allergen Labelling – VITAL�� tool only .................�... 24

Specialised Food Safety and Quality Courses ........... 25

– Food Legislation and Labelling ................................ 25

– Food Microbiology for Non-Microbiologists ...................................................... 26

�� ...................... 27

– Packaging Technology .................................................. 28

– Food Engineering for Non-Engineers .................... 29

– Managing High Risk Food Processes ...................... 30

– Pest Control Management for Food Processors . 31

�� !� ��"��#��$�� .. 32

– Weight Control and Labelling ..................................... 33

Quality Assurance Management Courses .................. 34

– Building Great Teams .................................................... 34

– Introduction to Quality Assurance Management ..................................................................... 35

– Advanced Quality Assurance Management .................................................................... 36

– Conducting Investigations and Problem Solving ............................................................... 37

– BRC Implementation ..................................................... 38

– SQF Implementation ..................................................... 39

Auditing Courses .................................................................... 40

– Internal Food Safety Auditor ...................................... 40

– Lead Food Safety Auditor ............................................. 41

– Audit a Cook Chill Process ........................................... 42

– Audit a Heat Treatment Process ................................ 43

– Audit a Ready-to-eat Meat Process ........................ 44

– Coles Auditor ..................................................................... 45

RPL and Credit Transfer process ...................................... 46

Group training at your workplace ................................... 47

A last word from John Varcoe ........................................... 48

How to register

Registration Form .................................................................. 50

Contents

3For class schedules and registration visit colesqualityacademy.saiglobal.com or phone customer support on 1300 727 444

Helping your business lead the way in food safety and quality management

The Coles Quality Academy is a fantastic new resource designed to create a ‘quality culture’ throughout our supply base.

In today�s fast-paced manufacturing environment, we recognise the pressures and hurdles �� %��&��'��*��!��

help you achieve and maintain optimum results in quality.

Our program is designed to enhance the existing skills of your quality and technical people, in the essential techniques of food safety and quality management.

By sponsoring your key people and investing in their development, you can make ��!�� &�%�� +

Our training courses are delivered in partnership with Advancing Food Safety (AFS) who are Australia’s largest and most recognised training provider in food safety

��%��+�/��!�� '��"��'��:��&�� '��!� ��"��

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��*��*��*�� "�� on courses, you need to be a Coles Brand supplier.

Suppliers can choose to complete individual courses or for those with a passion for ��'��"��"��"��%�� +

Welcome to Coles Quality Academy

For class schedules and registration visit colesqualityacademy.saiglobal.com or phone customer support on 1300 727 444 4

I am delighted to welcome you to our Coles Quality Academy, an industry leading training and development program investing in our people. The Academy is designed not only to provide training in quality but also to allow like-minded people to come together to share experiences.

The practical and applied nature of our courses will give your teams the opportunity to build new and better futures for themselves and others and to apply their learning back in their organisations with the aim of delivering great quality products to customers.

This is a great opportunity to invest in your quality teams and to partner with us to deliver customers a quality product that they can trust and count on every time.

So join us and your colleagues in industry and be part of an exciting transformation in driving the quality agenda throughout your organisation.

John Durkan Merchandise Director, Coles

A message from John Durkan

At Coles, we are passionate about quality and giving our customers the best possible experience when they shop in our stores.

We have been working hard improving the quality of our products and services over the last few years and our philosophy is to put the customer at the heart of everything we do.

>��*��!�� ?��'��share some of our experiences and key learning’s.

�� '��@��quality standards and manage the cost of quality in both our businesses.

In today’s fast paced environment we know the pressures and hurdles our suppliers face in delivering great quality every day. So we have designed these courses in partnership with AFS, a leading training organisation in food safety & quality, �� U�:��'��*� ��*��%��+

I have been fortunate enough to have a fantastic career in quality which has taken me all over the globe. Every day for me is new and exciting and I owe much of that to the great training I have received in my career.

I hope these courses will help you and your teams grow and develop into world class quality leaders.

I look forward in welcoming you to the Coles Quality Academy.

Jackie Healing Head of Quality, Policy & Governance Coles

A message from Jackie Healing


The Coles Quality Academy provides the business insights, knowledge and tools to enable suppliers to optimise their quality and food safety programs. Partnering with AFS – hands on, practical, relevant to industry and taught by industry people – ensures your business has the best chance to succeed in applying the skills to help you reduce risk, and to improve the quality and safety of your products.

Advancing Food Safety (AFS), now part of SAI Global is pleased to be partnered with the Coles Quality Academy to deliver training to suppliers.

Advancing Food Safety was established over 20 years ago and in that time has built a reputation as leaders in Food Safety and HACCP training for the Food Industry. Advancing Food Safety’s knowledge and experience is comprehensive in all aspects of the agri-food sector, with a combined experience of over 100 years. The AFS trainers have all worked with food safety and quality outcomes and initiatives throughout their careers in the agri-food industry across the world. All of our trainers are very experienced in understanding the issues facing our industry and bring real world �X�� "��<'�:��=�*��+

SAI Global are Australia’s leading experts in helping organisations succeed through better understanding and use of the world’s best recognised management systems. AFS and SAI Global combined together, bring two leaders in the complementary �� &��*�� *��"��greater service and technical capabilities in Food Safety.

We are a Registered Training Organisation (RTO) and registered with Australian Skills Quality Authority (ASQA) to provide national competencies from the Food Processing; Health Training; Tourism, Hospitality and Events; and Retail Services Training Packages. We are also accredited by RABQSA to train and assess food safety auditor competencies.

�� %��!�� who have either an interest, or a direct responsibility for Quality and Food Safety. ��"��*��"��*��Z��'��Z��&��"��&�� /[ ��+��Z��*?� ��!��&��'�� are not available elsewhere in Australia.

�� '�� *��;�X�*��enabling you to do individual courses or choose to work towards one of the three %�� \�� ]��^��Assurance; and the Coles Advanced Diploma in Quality Management.

Importantly for your business, all of the courses can be conducted on-site, at your � ��&�'��'�� &��*��!�to work within the scope of your own business.

Welcome to the Coles Quality Academy. We look forward to working with you.

Ann Quach General Manager, Advancing Food Safety, SAI Global Ltd

A message from Ann Quach


Testimonials

Norco Foods works closely with Coles Supermarkets’ teams to consistency deliver high quality ice cream under the Coles brand. As a key supplier of Coles private label we saw a need to ensure that the ongoing requirements of our customer was met and the message delivered to all parts of the business, top to bottom. The Coles Quality Academy ��+

Attendance at Coles Quality Academy courses has challenged the way our business operates, ensuring that our quality systems, product development procedures and account management strategies are aligned closely with Coles, ultimately delivering quality products for less.

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Norco Foods, A division of Norco Co-operative Limited, Lismore NSW

I personally found the inclusion of key suppliers in the CQA pilot courses personally *�� '�]

developing of a greater understanding of Coles mandates and quality parameters

understanding how the supply partners to Coles are entrusted in meeting these requirements and the importance of adhering to these

the discussion surrounding how to engage supply partners to comply with the Coles standards and how best to communicate this to the supply partners through the CQA

the conversation was robust, Coles colleagues engaged their supply partners �!� ��"�� :��'�� &��'��"��:��;�'��&��'��X ��*��development in the area of the CQA rather than just as a supplier.

I have advised the business I work for on some of the categories that were discussed, �� !� ��*�� &��"�� '��*��courses

Andy Rowell, Quality Manager, Pronto e Fresco

$��"��"�� *��X�� me. Having the opportunity to work closely with our suppliers and our team members to ensure the courses are designed to be exciting, relevant and add value in a professional and personal capacity is my main goal.

�� *��'�� :��!�� "��their organisation and I have enjoyed immensely the interaction with people from various backgrounds.

The academy is very close to my heart and I would encourage anyone to join in and reap the *�� '��:��'��X�� +

Kerri Goodman, Coles Quality Team, Supplier Performance Manager & Coles Quality Academy Coordinator


Coles suppliers can choose to do individual courses �� %�� +��'��"��%��

a key component of a food safety and brand risk management strategy.

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��%�� '��?�*�� chain, from entry level quality assurance roles to managers and

specialists in support roles.

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�� Quality Assurance

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7 x Core courses Food Legislation and Labelling

Internal Food Safety Auditor

Pest Control Management for Food Processors

��!� ��"��#��$��Controls

Developing and Implementing Cleaning and GHP

Conducting Investigations and Problem Solving

Principles and Applications of HACCP or Principles and Applications of HACCP for Produce or HACCP Refresher

Who should attend��"��[ ��]��]�chefs; product developers; entry level laboratory technicians.

Coles Diploma in Quality Assurance

�� QA supervisors and quality coordinators

3 x required Coles courses Protecting the Coles brand

Sensory Attributes and Developing Quality Attribute Sheets

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Plus 10 x Core courses Introduction to Quality Assurance

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Allergen Management for Food Manufacturers and VITAL 2.0 Tool



Food Legislation and Labelling



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Developing and Implementing Cleaning Procedures and GHP

Plus 2 x Elective courses Lead Food Safety Auditor

Developing and Implementing Preventative Maintenance Programs

Food Microbiology for Non-Microbiologists

Who should attendLead auditors; food manufacturing production managers (single-site); production line supervisors; production team leaders; QA coordinators; product line supervisors (eg packaging, meat, dairy, juice, etc); packing shed supervisors; maintenance team supervisors; production engineers; Food R&D specialists; production engineers.

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This is to certify that

has successfully been awarded the

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Date of completion

Signed

....................................................................... .......................................................................

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2305

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Diploma



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Date of completion

Signed

....................................................................... .......................................................................�#� Coles

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6 x required Coles courses Living the Coles Values

Developing and Launching a New Coles product

Business Continuity for Coles Suppliers

Protecting the Coles Brand

Sensory Attributes and Developing Quality Attributes Sheets

Building Credentials with Coles and Quality through ��

Plus 9 x Core courses Advanced Quality Assurance Management

Developing and Implementing Approved Supplier and Traceability Procedures

Allergen Management for Food Manufacturers and VITAL 2.0 Tool





��!� ��"��#��$��

Developing and Implementing Cleaning Procedures and GHP

Plus 3 x Elective courses Managing High Risk Processes

Audit a Heat Treatment Process

Audit a Cook Chill Process

Audit a Ready-to-eat Meat Process

Food Engineering for Non-engineers

Packaging Technology

Weight Control and Labelling

Lead Food Safety Auditor

Developing and Implementing Preventive Maintenance Programs

Food Microbiology for Non-microbiologists


Who should attendQA Managers; food specialists; food technicians; food manufacturing production managers (multi-site).

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Coles Advanced Diploma in Quality Management

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2305

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Diploma



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for competency in mandatory and elective courses.

Date of completion

Signed

....................................................................... .......................................................................�#� Coles


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PurposeColes requires suppliers of Coles Branded products, as well as bulk or loose products to meet the requirements of a nominated, internationally recognised standard. The ��*��;�� "��%�� '��'�� requirements.

In addition, an overview of how to navigate the ColesPLUS website (for manufactured and packaged products), and the Coles Supplier Portal (for fresh produce and non value-�� `�� course.

Course outline�� "��'�� \

The Coles supplier program and how it is managed.

The Coles approved standards and additional supplier requirements.

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How Coles measure supplier performance.

Learning outcomesUpon successful completion of this course, participants should *��*��\

Understand why Coles need a supplier program and who needs to be involved.

Understand the Coles Supplier Requirements and be aware of relevant Coles Brands Policies and Guidelines.

�!� ��"��"��z�� "�� &�� and data requirements of the ColesPLUS system.

Understand how to build a positive working relationship with Coles.

AchievementUpon completion of course, participants will be issued with a �� "��+�

Who should attendThe person or persons responsible for the management of your quality system, and those wishing to familiarise themselves with what is required to become a Coles Brand Supplier.

Assumed prior knowledgeThere is no assumed prior knowledge for this course.

Course Duration: 1 DAY Standard Price: $!"#.00 (inc GST)


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Protecting the Coles Brand


PurposeThis course provides a summary outline of all the Coles Policies and Guidelines for businesses supplying Coles Brand and bulk or loose products. There are a number of these documents which all suppliers need to be aware of to understand your customer’s expectations. The policies �"�� <�� =&�<��=&�<{Z=&�<"��=&�<��=��'��<�� =��<��=+��Guidelines cover Coles criteria for expectations such as <�� =&�<��*�� =��<��'��=��+�


Why standards are important to Coles.

��"��'��$��<|��}��=�Standard.

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��"��'��$��<�� ~��*��=�Standard.

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Learning outcomesUpon successful completion of this course, participants ��*��*��\

Understand the key requirements of Coles Policies, Brand Standards, and Guidelines, and know which documents apply to their business.

AchievementUpon completion of course, participants will be issued with a �� "��+

Who should attendThe person or persons responsible for the management of your quality system and R&D.



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Course Duration: 1 DAY Standard Price: $!"#%00 (inc GST)

Living the Coles Values (Corporate Responsibility)

PurposeColes has a leading position in Corporate Social Responsibility, directly responding to their customers’ concerns about animal welfare, social justice and nutrition and health, the environment and sustainability. Coles has commitments in place for a number of initiatives and has introduced policies and work streams to deliver to publically �� +�� '��*��;�� "��requirements for these programs in both primary production and manufactured foods, including expected outcomes and timelines for suppliers to comply.


Global and local environmental concerns facing the Food industry.

Health concerns facing the food consumer, and Coles initiatives to meet these demands.

Sustainability and good corporate citizenship, and Coles participation in global initiatives.


Understand Coles consumer insights, and how these drive Coles initiatives relating to environment and climate change.

Understand how trends and consumer concerns are driving Coles policy in the area of health and wellbeing, and how Coles suppliers can support these initiatives.

Understand how Coles policies, standards and guidelines have been developed around responsible sourcing.

Understand Coles requirements for the whole supply chain.


Who should attendThe person or persons responsible for the development and implementation of the company’s Corporate Social Responsibility polices.



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Business Continuity for Coles Suppliers

PurposeColes expect their suppliers to have a documented crisis management and business continuity plan to ensure ongoing supply of safe and suitable products. The course covers all scenarios which should be considered when preparing these plans, and not just limited to product recalls and withdrawals.


What is crisis management and business continuity?

How to identify a potential crisis

Key personnel and their roles

Continuity plans

Communication strategies and media content

Implementing your plan


Document a plan on how to deal with a crisis, including �� &��:�&��!��*��&��"��:��stakeholders.

Respond to a crisis by actioning a plan, reporting on the crisis and implementing strategies for continuous improvement.

Understand the process and documents required to conduct a recall or withdrawal.


Who should attendThe person or persons responsible for business expansion, business continuity and crisis management. Senior ��'��*�� content.



Course Duration: 2 DAYS Standard Price: $910.00 (inc GST)

Sensory Attributes and Developing Quality Attribute Sheets

PurposeTo learn the required sensory analysis techniques in order to develop Quality Attribute Sheets (QAS) documents and conduct QAS reviews.

Course outlineColes brand suppliers are required to create detailed QAS for their products, these documents form part of the contract to supply Coles and are used to agree on acceptable and unacceptable attributes. Coles have implemented a system of QAS reviews and assessment procedures that suppliers are required to use to verify that products are consistently

Learning outcomesUpon successful completion of this course, participants should be able to:

Develop a working understanding of Sensory descriptors and practical sensory analysis.

Develop skills in the development of QAS sheets.

Develop skills in conducting QAS reviews.

AchievementUpon successful completion of course, participants will be

Who should attendThe person or persons responsible for assessing and maintaining the quality of Coles branded products and those responsible for product development.


This course is conducted in conjunction with Colma� Brunton.


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Developing and Launching a New Coles Product


Purpose�!� ��"�� "��"��best ways for suppliers to develop their partnership with Coles. So why do so many new products fail to launch? Development projects fail because of poor planning, inadequate resourcing, or lack of communication and understanding between Coles and the supplier. This course aims to address this by explaining the Coles process with regard to product development, and to provide insights and tools to assist suppliers in the planning and �X� �� *��'�� '��+


Coles product development process and timeline.

Developing new product ideas for Coles.

Project planning phase of a new product launch.

��%��!� ��"��:�� development process.

Coles recommendations and requirements for the critical scaling-up stage of the development process.

��*��!� ��"��validation program.

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Learning outcomesUpon successful completion of this course, participants should *��*��\

Develop an understanding of the Coles product development process, and key requirements.

Develop an understanding of how new product concepts can be developed using a facilitated brainstorming process.

�z�� !� ��"��'��product launch.

��'�� [ ��:�� product development process.

Understand Coles requirements regarding the scaling up of kitchen developments into the factory environment.

��'��X� ��!� ��"��validation and transit trial.

�� !��'�products, including iTest and brand panel requirements.

AchievementUpon successful completion of course, participants will be ��'�� "��+

Who should attendThe person or persons responsible for developing and maintaining the quality of Coles branded products. This course is also suitable for senior management and R&D.



HACCP Courses

HACCP Courses

Course Duration: 3 DAYS Standard Price: $'#5*.00 (GST Exempt)

Principles and Applications of HACCP

PurposeGain a practical understanding of Hazard Analysis Critical Control Point (HACCP), and learn how to develop and implement a HACCP system to meet customer and regulatory requirements. HACCP is the basis for all food safety management systems and the universally accepted tool to identify and eliminate food safety hazards. This course meets the formal HACCP training requirements of SQF, BRC, Coles Brand supplier and other customer standards.


Food Safety and Food Quality

FSANZ Food Safety Standards

Content of Food Safety Programs

Development of pre-requisite programs

Food safety hazards

How to develop HACCP plans based on the international Codex Guidelines


Understand the requirements of a Food Safety Program

Understand the principles of HACCP

Have an awareness of the regulatory requirements in Australia

Identify and distinguish between microbial, physical, chemical and quality hazards to products and consumers

Follow the 14 steps used in developing a HACCP ��&��"��'�� ;�'� ��&��"��'�}��z�plans and HACCP audit table.

AchievementUpon successful completion of all formal assessments, participants '�� "�� "��&��"� ��`\

Statement of Attainment Food Processing:

FDFFS2001A Implement the food safety program and procedures

FDFTEC3001A Participate in a HACCP team

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This course also contributes to the Food Science education requirements for Level 4 Auditors within the RABQSA National Food Safety Auditor (NFSA) scheme.

Who should attendThis course is ideal for food industry professionals in production, R&D, quality assurance/quality control, business owners or management who need to obtain a practical understanding of HACCP methodology and how to use it within their business.



HACCP Courses

Course Duration: 2 DAYS Standard Price: $800.00 (GST Exempt)

Principles and Applications of HACCP for Produce

PurposeThis course is designed to provide growers and packers with a practical understanding of the HACCP methodology and how to use it within their own properties. This course meets the formal HACCP training requirements of SQF and Coles Brand suppliers.


Food Safety and Food Quality

Food legislation

Content of Food Safety Programs

Development of Pre-requisite Programs

Food safety hazards

How to develop HACCP Plans based on the international Codex Guidelines


Provide an introduction to the requirements of a Food Safety Program

Provide an understanding of the principles of HACCP

Provide key skills in the development of a HACCP plan using the Codex HACCP Guidelines

AchievementUpon successful completion of all formal assessments, �� '�� "�� "��&��+\

Statement of Attainment

FDFFS2001A Implement the food safety program and procedures



Who should attendThis course is ideal for food industry professionals working with fresh produce in production, R&D, quality assurance/quality control, business owners or management who need to obtain a practical understanding of HACCP methodology and how to use it within their business.



HACCP Courses

Course Duration: 1 DAY Standard Price: $!50.00 (GST Exempt)

HACCP Refresher

PurposeRefresh your understanding of the Codex HACCP Principles and how they are applied to the development and review of a HACCP plan. This course meets Coles HACCP refresher training requirements.


Review of hazards and control measures

Undertaking a hazard analysis

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Monitoring procedures, corrective action and "��


Have an awareness of the regulatory requirements in Australia

Identify and distinguish between microbial, physical, chemical and quality hazards to products and consumers

Follow the 14 steps used in developing a HACCP plan, ��"��'�� ;�'� ��&��"��'�}��z��HACCP audit table.

AchievementUpon successful completion of all formal assessments, �� '�� "�� "��&��\




Who should attendThis refresher course is ideal for food industry professionals working in manufacturing, with fresh produce, R&D, quality assurance/quality control, business owners or management who need to maintain a practical understanding of HACCP methodology and how to use it within their business.

Assumed prior knowledgeParticipants must have successfully completed a recognised two or three day HACCP course since 2006.


GMP Courses

GMP Courses


Developing and Implementing Approved Supplier Programs and Traceability Procedures

PurposeApproved supplier procedures and traceability procedures are a mandatory requirement of all food safety quality assurance standards. This is to ensure that the food business can identify and control all incoming goods and services that may have an impact on food safety and quality, and to ensure that all product is traceable throughout the food chain.


��'�� <��"��=�

}�'�� :�� !� ��

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Importance of traceability

Setting up and managing product traceability throughout the food chain

This is a one day course and is designed to further develop �� %��Supplier Approval and Traceability.


Understand the requirements of the Coles approved supplier standards.

Develop and implement an approved supplier program.

Use the risk assessment tools provided to classify suppliers based on risk.

Ensure product safety, suitability and supplier performance is monitored.

Conduct both forward trace and backwards trace.

��!�� *��system.


Who should attendThe person or persons responsible for the management of your Approved Supplier Program and those involved in traceability systems including members of Quality Assurance / Quality Control, Production, Management and the Recall Team.



GMP Courses


Developing and Implementing Preventative Maintenance Programs

PurposeTo understand importance of a preventative maintenance program within your production line. This course will teach you how to develop and implement a system that minimises hazards and maintains your equipment.


Purpose and types of maintenance,

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Identifying signs of faulty performance or wear and tear of equipment

Developing a preventive maintenance program

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Have a basic understanding of the minimum legal and standard requirements of your maintenance program

Understand the types and sources of hazards and be able to apply appropriate checks and inspections

Identify and use the tools required to develop, evaluate and justify your Preventive Maintenance Program

Understand the role of operators, technicians and contractors when planning and scheduling maintenance tasks

Plan and schedule preventative maintenance tasks appropriately, in line with the manufacturers recommendations


Who should attendThe person or persons responsible for the management of onsite maintenance and preventative maintenance program engineering, production managers and quality assurance managers.



GMP Courses


Developing and Implementing Cleaning and GHP Procedures

PurposePoor cleaning and sanitising practices or poor personal hygiene practices have been the cause of numerous foodborne outbreaks across the world. All Food Safety Quality Assurance Standards require rigorous cleaning and GHP procedures. This course covers what areas need to be included in cleaning schedules, types of cleaning chemicals and suitability, monitoring of cleaning activities, corrective action procedures and records that must be kept. The course also covers typical GHP procedures that need to be considered to prevent cross contamination based on risk.


Food Standards Code, external Standard requirements and the Coles guidelines

Developing an cleaning and sanitation program

The types of cleaning chemicals available and their function

Hazards from inadequate or inappropriate cleaning and sanitation

��'��!�� be considered during scheduling

�� !� ��"��improvement of the program


Understand importance of Good Hygiene Practices for personnel and the process environment e.g. hand washing and gloves, protective clothing, employee ��&�� &��X��&�� storage and services.

��!� ��"��"��'�� ensure it is suitable to meet food safety and quality requirements.

Determine the most appropriate cleaning procedures for your premises.

Identify the correct chemicals suitable for your product and process.

�̂ �"��"��'��!� ��"�� &�considering appropriate physical, chemical and microbial hazards.

Understand the elements of a cleaning procedure

Understand how to construct and manage a comprehensive cleaning schedule.

��!�� *��'��"��"�� +


Who should attendThe person or persons responsible for the establishment and maintenance of the cleaning and GHP program as well as in �� !+



Allergen Courses

Allergen Courses

Course Duration: HALF DAY Standard Price: $/#5.00 (inc GST)

Allergen Management for Food Manufacturers

PurposeLearn about allergens and how to control them in the manufacturing environment.


�̂ ��

Food Standards Code requirements

Incidence of food allergens and intolerances

Review of hazard analysis for allergens

Where allergens can originate and contaminate end products

Management strategies for food allergens

Labelling of allergens – overview of the VITAL 2.0 tool


Understand allergens

Understand legislative and legal requirements

Use hazard analysis to identify allergens

Understand allergen management strategies


Who should attendThis course is ideal for those working in QA management, engineering, production and R&D management roles and those responsible for labelling.

Assumed prior knowledgeAn understanding of HACCP is recommended.


Allergen Courses

Course Duration: 1 DAY Standard Price: $*;*.00 (inc GST)

Allergen Management for Food Manufacturers and VITAL�< =ool

PurposeThe two half day courses Allergen Management for Food Manufacturers and Allergen Labelling VITAL�� Tool are also �!�� *�� +

Gain an understanding of allergens and learn to control them in the manufacturing environment. This course also explains the VITAL�� Tool Calculator and how to use it.

Course outlineAn integral part of the regulatory and customer Standards, BRC, ISO22000 and SQF 2000 is that allergens are controlled in the manufacturing environment and where allergens are �� *�� +�This course is designed to provide information on food allergies and intolerances and how they can be managed in a food manufacturing context.

Voluntary Incidental Trace Allergen Labelling (VITAL) is a tool which systematically describes the steps required to be followed to determine if a precautionary cross contact statement is required. The VITAL tool aims to address the ��*��<�� =�� :��food labels. This course provides a step-by-step guide on how to use the VITAL�� tool.

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Food Standards Code requirements.

Incidence of food allergens and intolerances.

Review of hazard analysis for allergens.

Where allergens can originate and contaminate end products.

Management strategies for food allergens.

Labelling of allergens – how to use the VITAL�� tool.


Understand allergens.

Understand legislative and legal requirements.

Know how to use hazard analysis to identify allergens.

Understand allergen management strategies.

��&��&��and legislative requirements.

Know how to use the VITAL�� tool to determine whether the presence of trace allergens should be declared and its legal impact.

AchievementUpon completion of course, participants will be issued with �� "��$�� +

Who should attendThose working in QA management, engineering, production and R&D management roles and those responsible for label development in food industries where allergen cross contact can be an issue. It is advisable that attendees have an understanding of HACCP.

Assumed prior knowledgeIt would be an advantage for course attendees to have an understanding of the hazard analysis and risk assessment processes.

What to bring Laptop with the latest version of the VITAL calculator.

This can be downloaded for free from the Allergen Bureau website;

�� "��*� ��`��product that you can complete the VITAL calculation on and the completed Product Information Forms for all �'��'�� :�� +

�� *� �� :��be run on the same line as the product above and the z�� #�� ingredients which make up this product.

Latest version of the Product Information Form (PIF), also available for free from the Allergen Bureau website.


Allergen Courses

Course Duration: HALF DAY Standard Price: $/"#.00 (inc GST)

Allergen Labelling – VITAL�< Tool

PurposeGain an understanding of the Voluntary Incidental Trace Allergen Labelling (VITAL 2) tool and its use.


A step-by-step guide on how to use the VITAL 2 tool


��&��&��and legislative requirements

Know how to use the VITAL 2 tool to determine whether the presence of trace allergens should be declared and its legal impact

AchievementUpon completion of course, participants will be issued with �� "��$�� +

Who should attendThis course is ideal for those working in QA management, engineering, production and R&D management roles and those responsible for label development in food industries where allergen cross contact can be an issue.

Assumed prior knowledgeAn understanding of the hazard analysis and risk assessment processes is recommended.

What to bring Laptop with the latest version of the VITAL calculator.

This can be downloaded for free from the Allergen Bureau website;

�� "��*� ��`��product that you can complete the VITAL calculation on and the completed Product Information Forms for all �'��'�� :�� +

�� *� �� :��be run on the same line as the product above and the z�� #�� ingredients which make up this product.

Latest version of the Product Information Form (PIF), also available for free from the Allergen Bureau website.


Specialised Food Safety and Quality Courses


Course Duration: 2 DAYS Standard Price: $><*.00 (GST Exempt)

PurposeGain an understanding and working knowledge of all Australian legislation that applies to the food industry.


Understanding the food industry Standards

Who is responsible for enforcement of this legislation in your State?

The Food Standards Code - Chapters 1-4, including a comprehensive coverage of the labelling laws, processing requirements, product category requirements and Food Safety Standard requirements

Competition and Consumer Act - applicable to food

Other relevant Standards such as weights and measures


Understand the role of regulatory authorities in the interpretation and enforcement of food related legislation

Understand the food legislative requirements both current and future

Understand the food legislative labelling requirements as applies to packaged and unpackaged food products and the ability to review your labels to meet these requirements

AchievementUpon successful completion of all formal assessments, �� '�� "�� "��&��\�


FDFTEC4006A Apply an understanding of legal requirements of food production

Who should attendThis course is ideal for managers who are responsible for meeting regulatory requirements and for auditors, to gain knowledge of food regulations in Australia. Senior ��'��*�� content.






Food Microbiology for Non-microbiologists

PurposeGain an understanding of basic microbiology with a food safety focus. This course will give you the necessary skills to interpret your lab reports and make informed decisions based on these results.


�� U��&�� and sources

Types of foods and food processes where microorganisms and pathogens are likely to occur

Examples of food borne outbreaks

Microbial sampling and test methods

Microbial standards and criteria

Interpretation of microbial test results


Gain an understanding of micro-organisms and how to identify them

Gain an understanding of pathogens and the potential risks associated microbes in food

Gain an understanding of microbiological standards and how to test for microbes in food, including sampling techniques and reading of lab reports

AchievementUpon completion of course, participants will be issued with a �� "��+�� *��to the Food Science education requirements for Level 4 Auditors within the RABQSA National Food Safety Auditor (NFSA) scheme.

Who should attendThis course is ideal for personnel who need a basic introduction to microbiology to enable them to gain a better understanding of food borne pathogens and their impact on food safety.





��?��@ �� @��

PurposeGain a thorough understanding of the principles required to establish the shelf life of packaged food products. Detailed consideration of microbiological and chemical changes over time is provided, mapped against environmental conditions such as temperature, humidity and light. Tools for evaluation of shelf life against these parameters are then provided for application in a practical manner. The focus of this course �� X�� "��<��'��=��+


Key terminology associated with shelf life of packaged foods

The relevant regulatory requirements relating to date marking of packaged foods

Understanding of use by and best before statements

Due diligence expectations

Methodologies and outcome assessments needed to determine commercial shelf life

��"��


Understand the relevant legislation relating to shelf life of food and the penalties that exist

Understand customer requirements

�� !� �� microbiological and chemical changes

Understand how to determine shelf life and validate shelf life of your products


Who should attend�� !��"��"��'�product development, product range extensions, retention sample evaluation, and shelf life re-validation activities, �� !��"��"��:��&�research and development teams, and quality assurance departments.





Packaging Technology

PurposeGain an understanding of the various methods of food packaging, including packaging management, environmental and product considerations.


Packaging overview and types

Packaging management, linking within various departments including production, engineering, ��'��:��

Environmental considerations of packaging development and quick evaluation tool

�� :�� *��`

�� &�%��

�# ��!� �� &�� oxygen, moisture, UV, seals and storage


Understand the functions of packaging

��!�� :��&�� uses and materials


Who should attend�� !��"��"��in packaging development, new product development and labels and artwork development, including marketing departments, research and development teams, manufacturing managers and quality assurance departments.





Food Engineering for Non Engineers

PurposeControl of foreign objects and maintenance chemicals, as well as microbiological contamination from plant and equipment is a vital part of any food safety program. It includes food contact surfaces, pumps, conveyors, defect removal technologies, and the types of maintenance programs necessary to maintain a clean as well as productive facility.


Engineering units (explaining pressure etc)

Power (explaining phases and inrush current concepts)

Grades of food contact surfaces

Welding (MIG vs TIG vs stick, and clean-up)

Pumps (types, and shortcomings)

Conveyors (types, and cleaning issues – allergens (links back to surfaces))

Defect removal technologies (metal detectors, X-ray, laser, image)

Calibration standards

Maintenance (types - preventive, reactive, intrusive, �� &�< ��=`


Understand the basis of measurement, as it applies to the food industry.

Understand the key terminology employed in electrical applications in food processing.

Understand the characteristics required for food contact surfaces.

Understand the potential risks to food grade surfaces through welding processes.

��!��conveyors employed in the food industry, and the potential food safety risks associated with each.

Understand the positives and negatives of the major classes of defect removing technologies.

Understand the requirements for calibration of measuring equipment relevant to the food industry.

Understand the potential food safety risks associated with certain engineering and maintenance activities.


Who should attendAimed at QA managers and production personnel who have minimal knowledge of equipment and machinery and how it can impact on food safety.




Course Duration: 1 DAY Standard Price: $!;#.00 (inc GST)

Managing High Risk Food Processes

PurposeGain an understanding of microbiological contamination, including cross contamination issues, and their control in businesses processing potentially hazardous foods.


Overview of pathogens and their behaviour in food

Potential process controls for contamination

Importance of Good Manufacturing Practices and Good Hygienic Practices

Risk management factors to consider

Designing and managing critical hygiene areas


Understand high risk foods and microorganisms

Identify risk management factors and understand how to control cross contamination

Understand product and process controls for high risk foods


Who should attend�� &�� !�involved in implementing HACCP plans, and operational supervisors in high risk food manufacturing businesses.

Assumed prior knowledgeParticipants should have a thorough understanding of HACCP.



Course Duration: 1 DAY Standard Price: $!50.00 (GST Exempt)


PurposeGain an understanding of the attributes and practical ��!� ��"��essential pre-requisite for any Food Safety Management System.


Types of pests likely to be found in food premises, their life cycles, signs of infestation and methods of control

Responsibilities of food businesses and pest controllers

Regulatory requirements and penalties

Pre-requisite programs

Food safety hazards from pests

Appropriate premises and facilities

What to look for in a pest controller


Understand pest management practices, techniques and selecting an appropriate contractor

Understand how pests impact on the food industry, the hazards and methods of controlling each type of pest

Understand the legal responsibilities of food businesses and impact of dereliction

Understand the importance of good manufacturing practices; and maintenance of premises and facilities in controlling pest infestation



FDFTEC3002A Implement �� pest prevention program

WHO SHOULD ATTENDThis course is ideal for food industry personnel involved in QA management, production, operations, or in-house housekeeping and hygiene.

ASSUMED PRIOR KNOWLEDGEThere is no assumed prior knowledge for this course.




X��Z[��+��

PurposeGain an understanding of foreign body detection devices and how they work. Learn how equipment works, what the equipment will pick up (and the limits of detection), problems to be aware of when installing and maintaining and ��"��"�� +


Auto check weighers, metal detectors, x-ray machines and optical scanning devices

Magnets, sieves, washers, settling devices and pneumatic aspirators

Data relating to recalls, product withdrawals and customer complaints throughout the industry and why the management of these devices is crucial to product integrity

��X�� %��'��used in the food industry


Understand foreign objects in food, where they come from and the impact this has for food manufacturers in Australia

Understand preventative measures and good manufacturing practices as a means of minimising foreign object contamination

Understand the use of defect separators to control foreign objects

��!�� "� ��&��'�they work, their pros and cons and the importance of correct validation and calibration


Who should attendThis course is ideal for food industry personnel involved in the HACCP team, QA management, maintenance of detection devices and separators, and auditors responsible for auditing the integrity and accuracy of these devices.





Weight Control and Labelling

PurposeEnsuring compliance to weight requirements, both from �� &��form of the National Measurement Act 1960 is fundamental to meeting consumer expectations. The course recognises �� *�� packaging industry, and discusses not only Coles experiences ��&�*�� !��*��National Measurement Institute. Ensuring correct and accurate labelling is another facet of compliance that is also addressed through practical workshop exercises.


��"��%�� &��!�� X�� '��!� ��"��weight control and labelling compliance program can be developed and maintained.

Coles expectations for weight control, and to share information about how Coles monitor incoming products to ensure legal compliance and meet consumer demands.

��"��!� ��"��'�� program based on industry best practice.

��"��!� ��"��*��compliance program based on industry best practice.


Understand the weight control legislation and guidelines applicable to the industry, and also the role of the National Measurement Institute Inspector in their enforcement.

Understand the Coles requirements for weight control and labelling.

Demonstrate practical skills and understanding regarding the development of a weight control program and a label checking program.


Who should attendAimed at QA managers and production personnel who have minimal knowledge of equipment and machinery and how it can impact on food safety. Persons responsible for labelling and weight monitoring.



Quality Assurance Management Courses



Building Great Teams

Purpose>��!�'��*��%��&�trained, and motivated all food businesses face ongoing issues with food safety and quality outcomes. This course ��:��!� ��"��*�� %��+


Social awareness in the team setting.

What makes a successful team.

The natural stages that teams go through and how ��!� �� +

How good teams work, and how a sound management �� ;�� +

Understanding leadership styles.

How to manage individuals and high performers.


�$��'��!��"��"��within a team.

Understand what a successful team looks like.

Develop an awareness of team dynamics and development stages.

��!� ��"�� goal and maintaining momentum.

��!�� +

Tools for individual goal setting, and developing strategies for coaching.


Who should attendz��*�� !+




Course Duration: 3 DAYS Standard Price: $'#**.00 (GST Exempt)

Introduction to Quality Assurance Management

Purpose{��:��%��*��!� ��"�� manager. This course focuses on food safety based standards, although the principles could be applied to other industries.


Risk management including risk assessment & due diligence

Regulatory requirements and the liabilities for food business

�}��z��"��'��"��"�� CCP’s

�z��U��%��"��"�� methodologies

Communication skills – reporting to senior management and to customers

Continuous improvement

��!��?�*�� determinations

~�� &�'��"��

Document control – what is needed to ensure control

A management process – product assessment, procedures and work instruction controls, interpreting laboratory reports; shelf life maintenance

Internal and external audit management

Management of high risk processes


Provide a sound understanding of the principles behind �!� ��"�� Z��

Provide a sound understanding of the elements required ��!� ��"��#��Z��systems

Provide a sound understanding of the roles and ��*�� !�'��business



FDFOP2064A Provide and apply workplace information

FDFOP1008A Take and record basic measurements

FDFPPL/##/A

��

FDFPPL4001A Manage people in the work area

FDFTEC4006A

Apply an understanding of legal requirements of food production

BSBCUS501A Manage quality customer service

BSBHRM402A ~� ��&�� !

BSBMGT502B Manage people performance

Who should attendThis course is ideal for quality assurance managers, QA co-ordinators, production managers and those wishing to gain professional development skills to enable them to move into a quality assurance management role. This course is also ideal for those new to QA.

Assumed prior knowledge��

�� !!"��

��



Course Duration: 3 DAYS Standard Price: $'#**.00 (GST Exempt)

Advanced Quality Assurance Management

PurposeThis course is part two of the Introduction to Quality Assurance Management course, covering more advanced �� !��&�� mathematical/statistical analysis. It will provide the skills ��%��*��!� ��"�� +


Good laboratory practices and professional development

Budgeting including cost of quality and trend analysis/statistical analysis

Managing contract manufacture and intellectual property management

Z��

Crisis management, product recalls and problem solving

Emerging food safety Standards and understanding social accountability

Statistical process control


�� *��!� ��"��%��assurance management

��%��!� ��"��#��Safety and Quality Management systems

Understand the roles and responsibilities of quality �� !�'��*��


BSBFIM501A Z��*��

BSBINN502A Build and sustain an innovative work environment

FDFTEC4011A Participate in product recalls

FDFOP2061A Use numerical applications in the workplace.

FDFOP2013A Apply sampling procedures

FDFTEC4007A Describe and analyse data using mathematical principles

FDFPPL4006A Manage a work area within budget

FDFOP2015A Apply principles of statistical process control

Who should attendThis course is ideal for those who have been appointed to manage a food safety based quality assurance program, who have minimal prior management skills, or for those wishing to gain professional development skills to enable them to move into a quality assurance management role.

Assumed prior knowledge��

�� !!"��

��





Purpose��*��*��!��*�� within a food premises. Gain an understanding of the tools used for problem solving and how to accurately report on ��+

Course outlineThis course covers how to identify problems and conduct ��"��"��< ��!� �=��&�followed by problem solving techniques, corrective actions and report writing. Throughout the course discussions will cover data collection methodology, and how to interpret data to identify trends that may be occurring.


��!�� food businesses, and their broader implications.

Understand root cause analysis tools and their application.

Understand the importance of clear, concise report writing


Who should attendThe person or persons responsible for onsite investigations and route cause analysis.




Course Duration: 2 DAYS Standard Price: $8!*.00 (inc GST)

BRC Implementation

PurposeFacilitate your understanding of the BRC Global Standards �� +�� '��"��participants with details of the content of the Standard in terms of the protocol and requirements, including audit ��"��+


A n introduction to the Standard

Planning the audit

Requirements day 1

Product control

Process control

Personnel

The audit

Compliance of CB & the BRC directory


��* :��*��Standard

Understand the detail of the scheme including audit scope and planning for the audit, proportion of time spent in carrying out the GMP and document review audits, and the enrolment scheme

Have a detailed knowledge of the requirements including fundamental clauses and statements of intent

Understand how an audit is closed, corrective actions ��

��X��!��"��*��including options 1 and 2 of the unannounced scheme

Understand the current compliance monitoring of �� *��*��$~�


Who should attendThis course is ideal for those responsible for maintaining $~�� *��understand standard.




Course Duration: 2 DAYS Standard Price: $8'#.00 (inc GST)

SQF Implementation

PurposeGain an understanding of the SQF Code and how to implement the code into your business. The SQF Code has been included as one of the preferred supplier Standards for Coles house brand suppliers.


Implementing SQF Systems

Quality, customers & the cost of quality

Outline of the SQF Program

The SQF 2000 Code

Fundamental requirements

Prerequisite programs

SQF Food Safety Plan

SQF Food Quality Plan

�� #��

SQF audit checklist


Understand the the SQF Code

Create a knowledge base to facilitate the successful implementation of an SQF system

how how a HACCP based approach manages food safety and quality hazards in an operation

AchievementUpon completion of course, participants will be issued '�� "��+��X��is available following the SQF course via the SQF web site. Exam fee US$50.

Who should attendThis course is ideal for those who are responsible for ��#� �� *��that need to understand Standard.

Assumed prior knowledgePrior attendance at a two or three day HACCP course is recommended.


Auditing Courses

Auditing Courses



PurposeGain the necessary skills and knowledge required to conduct internal audits, with a particular focus on HACCP and prerequisite programs.


Principles of quality assurance

Principles of HACCP (overview)

Auditing principles & techniques

Internal auditing requirements of standards

Food safety program requirements – what makes it �!� ��"�

Development of internal audit checklists

}�'��!� ��"��


Review your company’s Food Safety Program to ensure it meets the requirements of the food safety Standard for which your program has been written

Ensure your company’s Food Safety Program is being complied with

Ensure your company’s Food Safety Program is ��!� ��"�

AchievementUpon successful completion of all formal assessments, �� '�� "�\�� "��&�plus


FDFPH3001A Monitor and maintain Good Manufacturing Practice procedures

FDFAU4001A Assess compliance with food safety programs

Who should attendThis course is ideal for food industry personnel intending to become involved in the internal audit process for the maintenance and improvement of their food safety program.

Assumed prior knowledgeAn understanding of HACCP is recommended.


Auditing Courses


Lead Food Safety Auditor

PurposeThis course covers the underpinning knowledge of food safety and regulatory Standards required by food safety auditors. It presents the methodology in accordance with the requirements of ISO 19011 ensuring that audits are planned, conducted, reported and documented in a systematic and thorough manner. It is presented by experienced, practicing and registered Lead Food Safety Auditors. This course meets the knowledge requirements of the

International for that purpose.

Course outlineThis course covers the following topics:

Food legislation

HACCP prerequisite programs

Customer requirements

Types of auditing

Quality assurance

Principles of auditing

Food Safety Programs

Conducting audits

Learning outcomesUpon successful completion of this course, participants should be able to:

Understand the regulatory environment in which auditors have to operate

Understand the process for achieving recognition as a food safety auditor

Understanding of the requirements of food safety Standards in general, and ISO

Understand the principles and practice of food safety auditing

AchievementUpon successful completion of all formal assessments, participants will


FDFAU4001A Assess compliance with food safety programs

FDFAU4004A Identify, evaluate and control food safety hazards

FDFAU4002A Communicate and negotiate t� conduct food safety audits

FDFAU4003A Conduct food safety audits

FDFTEC4003A Control food contamination and spoilage

RABQSA AU Auditing Management Systems

RABQSA TL Leading Management Systems Audit Teams

RABQSA FS Food Safety Management Systems

RABQSA NFS1 Assess compliance with Food Safety programs

RABQSA NFS2 Communicate food safety audits

RABQSA NFS3 Conduct food safety audits

RABQSA NFS4 Identify, evaluate and control food safety hazards

Who should attendThis course is ideal for those who wish to become registered food safety auditors or who wish to thoroughly understand the external audit

Assumed prior knowledgeParticipants should have at least two years experience in food manufacturing or equivalent, at least two years experience in quality assurance/ quality control function in the food industry. Participants must also complete the Principles and Applications of HACCP �� # �� enrolling in this course, ��the unit FDFFS3001A is a pre-requisite..

BSBAUD402B Participate in a quality audit

BSBAUD501B Initiate a quality audit

BSBAUD503B Lead a quality audit

BSBAUD504B Report on a quality audit


Auditing Courses

Course Duration: 2.5 DAYS Standard Price: $88*.00 (GST Exempt)

Audit a Cook Chill Process

PurposeLearn the requirements to support a food safety audit of a facility that manufactures heat-processed foods distributed �� '��+


�� *�� &� �� food safety hazards that may be present in cook chill products

Determination of risk

Process control methodologies

��"�� %��

Equipment design components required to meet regulatory requirements and maintain control


Understand the cook chill process and what is required in order to deliver safe food

Understand the role of an auditor within a cook chill facility; what do you need to look for to ensure that the food produced is safe and in accordance with regulatory requirements

Understand the considerations the auditor needs to assess where cook chill foods are used in vulnerable population menus



FDFAU4006A Audit a cook chill process

Who should attendThis course is for Food Safety Auditors who are looking to expand their skills and knowledge of cook chill processes.

Assumed prior knowledgeParticipants must have comp�eted a Lead Food Safety Auditor training course.��

�� !�� "�� #�� !�� "�� $ ��!%��&�� !��'�� (


Auditing Courses

Course Duration: 5 DAYS Standard Price: $<#80.00 (GST Exempt)

Auditing a Heat Treatment Process

PurposeLearn how to audit high risk heat treatment processes including scheduled processes for retorting, pasteurisation, acid pasteurisation and aseptic heat treatment.


Regulatory and industry requirements and guides

Thermal processing principles including microbiology

Thermal processing equipment

Thermal processing operations

Packaging used with thermal processing operations

��"��

Audit practices needed for thermal processes


Understand the heat treatment process and what is required in order to deliver safe food

Understand the role of an auditor within a heat treatment facility; what do you need to look for to ensure that the food produced is safe and in accordance with regulatory requirements

Understand heat penetration studies and factors !� ��*��



FDFAU4007B Audit a heat treatment process

Who should attendThis course is ideal for Food Safety Auditors who are looking to expand their skills and knowledge of high risk heat treatment processes.


�� !�� "�� #�� !�� "�� $ ��!%��&�� !��'�� (��


Auditing Courses

Course Duration: 3.5 DAYS Standard Price: $1,!*0.00 (GST Exempt)

Audit a Ready-to-eat Manufactured Meat Process

PurposeLearn the requirements for a food safety audit of a manufacturer of ready-to-eat meat products.


Raw material receival, processing, post�process storage and handling of ready-to-eat meat products

Microbiological organisms that could present a problem in ready-to-eat manufactured meat products, as well as chemical and physical hazards

��&�"�� %��

Facility and equipment design to ensure regulatory compliance


��<��=�� &�the regulatory requirements and the processes involved

Understand types of pathogen control and test methods used to ensure safe and quality products



FDFAU4008A Audit manufacturing of ready to-eat meat products

Who should attendThis course is for Food Safety Auditors who are looking to expand their skills and knowledge of ready-to-eat manufactured meat processes.


�� !�� "�� #�� !�� "�� $ ��!%��&�� !��'��


Auditing Courses

Course Duration: 2 DAYS Standard Price: $8'0.00 (inc GST)

Coles Auditor

PurposeThis course has been designed by Coles to assist Coles auditors of Private Label and Fresh Food Products to audit �� %��+�

Course outlineColes requires private label food suppliers to undertake �� #�� &��#��the BRC food safety management standards. In addition to the external standards, Coles has its own requirements which must be implemented and audited with the external ��+�� "��\

��%�� expected to check on site, which the supplier must be complying with).

Coles auditor requirements including reporting to Coles.

Additional competencies relating to regulatory requirements.

Learning outcomes

Upon successful completion of this course, participants ��*��*��\

Understand the Standards Matrix including manufactured products whole fruit and vegetables.

�� %��know how to audit against them.

Understand the Coles Auditor reporting requirements and the legislative requirements.


�� ] ��

RABQSA-CO Coles Auditing

This course includes a written, closed book examination set by Coles Supermarkets. The pass mark for the course is 75%.

Who should attendThis course is for auditors who are registered to audit one or more of the external standards, but need to be registered to audit the additional Coles requirements. This course is mandatory to register as a Coles approved auditor.

What to bringA calculator.


RPL process

RPL process

A detailed explanation of the RPL and credit transfer policy can be found on the Coles Quality Academy website colesqualityacademy.saiglobal.com/RPL.

Recognised Prior Learning (RPL)Although it is not necessarily a quick or simple process RPL aims to provide individuals who believe they are already competent - and so do not need to undertake ��U�'��;�X�*��'��"��:��and knowledge assessed against the nationally recognised competencies in Training Packages and accredited courses.

What type of information is required?You will need to consider your skills, knowledge and all previous work experience. An assessment to demonstrate your competency will be required. Once you have completed the application form for RPL and returned it, SAI Global will send out an RPL Kit which includes a word template, and an information pack to assist you with the submission.

What are units of competency?Units of competency are nationally re��gnised units within the VET sector. Each unit has performance criteria which is what you are assessed against, and make up a part of a %�� +

Credit Transfers

How are Credit Transfer and RPL �[��_Credit Transfer relates to the recognition of equivalent units issued by RTOs other than SAI Global.

RPL is the recognition of skills and knowledge acquired through informal learning, such as work or life experience. RPL is granted where the candidate is able to provide �[ ��"�� determined by the appointed RPL assessor. This can include past training or work experience.

What units of competency can I get recognised?If you have completed formal learning with another Registered Training Organisation (RTO) within the last �U�� `&��#��business packaging rules you may be able to apply for Credit Transfer.

What are units of competency?Units of competency are nationally regonised units within the VET sector. These usually start with BSB, and make up Cert IV, Diploma’s and Advanced Diploma’s.

�|+$+�~�$��|/�� not make up units within a Diploma or Advanced Diploma).


Group training at your workplace

Group training at your workplace

�� !��"��*��'�� !&��at your workplace or at a local venue.

Group training is targeted at those companies who wish to train 6 or more employees. We can train your team, your department, across multiple sites and even the whole company with a program designed to meet your needs.

��X�� %��professionals, who have worked in the industry and who understand the day to day operations of a food business. Many are also registered Food Safety Auditors. This gives our trainers a unique perspective and an environment in which they can share their industry knowledge with your team.

Why choose group training? �� !� ��"��'��+

It can be held at a time and location convenient to you.

Ideal for businesses that are located in remote areas that usually require travel and accommodation for employees when they attend training in city locations.

It can be customised to your business, using industry �� X��&�ensuring the training is relevant to your employees.

We can design a training program to meet your business goals and objectives.

It ensures training consistency, your team are trained at the same time, in the skills they need and at the level they need.

To promote a team environment, training will generate discussions about current systems and processes, which will lead to immediate learning.

�� !��workplace for all of the courses outlined in this brochure. Group training is quoted by proposal. Please contact our ��"� ��haccptown.com to discuss your requirements.

You will also have access to a full range of courses across industries such as, Quality Management, Environmental Management, Occupational Health and Safety Management, Risk Management and Compliance and IT Governance.


Welcome to our second year of the Coles Quality Academy. We have received overwhelming support and positive feedback on this initiative with nearly half of our ��"��:��"�� !��+

It is inspiring to see quality minded people from all levels within organisation and from a variety of industry sectors engaging in self-development, networking and sharing experiences. From future quality leaders to owner operators wanting to improve due diligence or simply reduce waste, whatever the motive, each participant takes away :��'��:��:��!�� +

In my 27 years of striving for quality excellence, I have come to understand and share an appreciation of the struggle many quality professionals have in their attempts to build a quality culture in organisations. Having lived these experiences and frustrations myself, �� *��'��+�� is to celebrate each small success and to continue being the quality advocate and voice of the customer particularly in the face of adversity (placing customers at the heart of everything you do).

I encourage you to join us and be a part of this quality drive and you will see that not only will the Coles Quality Academy help you face these challenges, it will prepare ��'��*��!� ��"��%��'��'��%��*��?�� *��+

�� '�� !��&��'��:��:��*��+�Your journey starts by simply emailing or calling me on my contact details below.

I look forward to hearing from you.

John Varcoe Supplier Quality & Compliance Manager, Coles ��\�?��+"� �� + ��+ ��\��`��Z�*\��

A last word from John Varcoe


1. Visit our website colesqualityacademy.saiglobal.com

2. Call our customer support team on 1300 727 444

3. Email our customer service team on [email protected]

4. Class schedules and locations are available on our website.

How to Register

colesqualityacademy.saiglobal.com

Visit our new refreshed website.

TO REGISTER z��*�\�� "�� *�\ FAX 1300 727 888 EMAIL�� '�+ �� PHONE 1300 727 444 MAIL Advancing Food Safety Training, GPO Box 5420, Sydney NSW 2001 ONLINE colesqualityacademy.saiglobal.com

ABN 67 050 611 642

Coles Quality Academy

Training Provided by Advancing Food Safety, SAI Global Ltd

Registered Training Organisation No. 106919

GPO Box 5420 Sydney NSW 2001

Phone 1300 727 444

Fax 1300 727 888

Website colesqualityacademy.saiglobal.com

Email [email protected]

Documents

Training Information Coles Quality Academy Coursescolesqualityacademy.saiglobal.com › australia › pdf › coles... · 2017-01-05 · 4 For class schedules and registration visit