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).
Friday 6 April, 2018 (9.00am to 5.00pm in M213)
Friday 26 October, 2018 (9.00am to 5.00pm in M213)
Central Otago dates
Dates to be confirmed for 2018, 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, 15 credits) can be delivered on request, subject to sufficient numbers enrolling. Please contact us for more 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.
- 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 - 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, 9.00am-3.00pm.
Dates: To be confirmed.
Class size: Each class is limited to a minimum of six students and a maximum of eight.
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
Talk to your school's Career Advisor who will contact Otago Polytechnic directly on your behalf.
Please email centralotago.op.ac.nz or phone 0800 765 9276 for more information and to arrange enrolment of the student.
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.