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Food Safety: Units 167 and 168

Working with food? These unit standards are a legal requirement in some workplaces and are recommended for ALL people working, or preparing to work, in a food business.

Anyone employed in a food premises within the DCC environs is legally required to attend and successfully complete a food safety course as covered in the DCC Food Safety By-Law 2005. This requirement is likely to be incorporated into the upcoming National Food Hygiene legislation.

This course is available for year 11 to 13 high school students through the STAR scheme. Check out our STAR courses page for more information.

Please note: These courses are run subject to minimum numbers enrolling.

Unit 167: Practice food safety methods in a food business

This unit explains the legislation of food safety. Through both theory and practical sessions, you will gain a basic understanding of safe food practices i.e. food contamination hazards, personal hygiene, food spoilage, contamination prevention, temperature and time management.  

Please note: If you have already completed the theory component of Unit Standard 167, you will be assessed on a case-by-case basis to determine your competency prior to enrolling in the practical session. 

Dunedin
Mon 3 March, 2014 (8.30am-12.30pm, G303 and 1.00pm-5.00pm, M141)

Mon 19 May, 2014 (8.30am-12.30pm, G303 and 1.00pm-5.00pm, M141)

Weds 23 July, 2014 (8.30am-12.30pm, G303 and 1.00pm-5.00pm, M134)

Mon 20 Oct, 2014 (8.30am-12.30pm, G303 and 1.00pm-5.00pm, M141)

Central Otago
Thursday 24 July, 2014 (9.00am-4.00pm)

What to bring

Please bring a highlighter pen, ballpoint pen and some paper.

Requirements

Food safety regulations dictate that nails will be short and clean, with no nail polish. There is to be no jewellery (earrings, facial piercings, bangles, watches, necklaces/pendants) worn during the practical component in the kitchen. Health and safety regulations require that closed-in shoes with no heels must be worn in the kitchen. Failure to adhere to the dress code can result in no admission to the kitchen assessment, therefore a “not passed” result.

Unit 168: Demonstrate knowledge of food contamination hazards and control methods used in a food business 

Focusing on food contamination hazards and prevention, this unit covers the conditions under which microbiological hazards thrive, and how you can set up your food preparation environment to ensure food safety. It includes an introduction to food control plans based on HACCP. Unit Standard 167 should be successfully completed before entering this course (Level 2, 4 credits). 

Dunedin
Weds 5 March, 2014 (9.00am-5.00pm, H608) 

Weds 21 May, 2014 (9.00am-5.00pm, H608)

Weds 22 Oct, 2014 (9.00am-5.00pm, H608)

Central Otago
Date to be confirmed, 9.00am-5.00pm

What to bring

Please bring a highlighter pen, ballpoint pen and some paper.

Unit 15275: Supervise staff under a food safety programme (Dunedin only) 

This course (Level 4, 10 credits) can be delivered on request, subject to sufficient numbers enrolling. Please contact us for more information. 

Directions

Dunedin: Please meet in the room specified.  Please click here to see a campus map.

Central Otago: Please meet at the Central Otago Campus, Erris Street, Cromwell. Please click here to see a map of the Cromwell area.

Important information

If your employer is paying the course fee, you will require a letter signed by an appropriate company representative on their letterhead. Please return this with your enrolment form. Your employer will then be sent an invoice for the course fee. If this is not supplied, you personally will be invoiced for the course fee. Results are not released until payment is received.

To enrol
  • As numbers are limited, admittance to class is by prior enrolment only.
  • You will be advised whether you need to bring your birth certificate or passport for validation purposes.
  • You will be sent confirmation of your enrolment via email.
  • An invoice will be generated on the day of the course.
STAR course information - Dunedin

Course content: Unit Standard 167: Practice Food Safety Methods in a Food Business (Level 2, 4 credits). The theory (4 hours) and practical (4 hours) will be held on the same day.

Duration: One day, 8.30am-5pm 

Dates: Star students are welcome to enrol in our public Food Safety Unit 167 courses held during the year.

Class size: Each class is limited to 16 students.

Requirements: To comply with Food Safety regulations, no rings, bangles, facial and tongue piercings, earrings, watches, necklaces or pendants are allowed in the practical session. Nails are to be short, clean and with no nail polish. Shoulder length and longer hair must be tied back. Closed-in shoes with no heels must be worn in the kitchen. Failure to adhere to the dress code can result in no admission to the kitchen assessment, therefore a “not passed” result.

STAR course information - Central Otago

Course content: Unit Standard 167: Practice Food Safety Methods in a Food Business (Level 2, 4 credits). Practical application and assessment of food safety methods. Theory and practical components AND Unit Standard 168: Demonstrate Knowledge of Food Contamination Hazards and Control Methods Used in a Food Business (Level 3, 4 credits).

Duration: Two days, 9am-3pm

Dates: TBC

Class size: Each class is limited to a minimum of 6 students and a maximum of 8.

Requirements: To comply with Food Safety regulations, no rings, bangles, facial and tongue piercings, earrings, watches, necklaces or pendants are allowed in the practical session. Nails are to be short, clean and with no nail polish. Shoulder length and longer hair must be tied back. Closed-in shoes with no heels must be worn in the kitchen.

How to apply for the STAR course
Students

Talk to your school's Career Advisor who will contact Otago Polytechnic directly on your behalf.

Careers Advisors

Dunedin: Please email Sylvia.Smith@op.ac.nz or phone 0800 762 786 for more information and to arrange enrolment of the student.

Central Otago: Please email centralotago.op.ac.nz or phone 0800 765 9276 for more information and to arrange enrolment of the student.

Disclaimer

While every effort is made to ensure that this sheet is accurate, Otago Polytechnic reserves the right to amend, alter or withdraw any of the contained information. The fees shown in this document are indicative ONLY. Both domestic and international fees are subject to change and are dependent on the development and implementation of Government policies. Please note that additional fees may from time to time be required for external examination, NZQA fees and/or additional material fees.

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