The aim of this micro credential is to develop food safety knowledge and skills in a restaurant. This qualification will provide New Zealand’s hospitality industry with the skilled, qualified workers they require in food safety and health and safety in the workplace.
DurationThe aim of this micro credential is to develop food safety knowledge and skills in a restaurant. This qualification will provide New Zealand’s hospitality industry with the skilled, qualified workers they require in food safety and health and safety in the workplace.
Learners will obtain their US167 Practice food safety methods in a food business under supervision as part of this Microcredential.
The duration of the programme will be 1 Week (10 hours Tutor directed, 40hrs self-directed). The 10hrs tutor directed consists of 4-5hrs online learning and 4-5hrs practical component on New Lynn Campus.
Graduates of this micro-credential will be able to:
What You Study:
NZSE College is a leading provider of tertiary qualifications in IT and Business Technologies, Early Childhood Education, Health and Wellbeing, Security, Study and Career Preparation, and Vocational Pathways for Military Prep.
NZSE College academic programmes can transition you into higher education and university study or our applied learning programmes can train you to enter the New Zealand or global workforce with confidence.
Those who have chosen us will tell you that support, friendship, good advice, and a whanau-like environment is a core component of studying at NZSE College.
Our most popular Food Safety course – this one-day training is suited to everyone already working – or preparing to work, in any food business. You will cover all the Essential Food Safety and more, including Food Control Plans (FCPs).Â
The key benefits of our Advanced HACCP Training course are an in-depth understanding of how to achieve food safety by developing, implementing, and reviewing a HACCP plan for a food processing operation.
The HACCP system has been developed to help manufacturers produce safe food. It is designed to help processors and manufacturers to systematically identify hazards and appropriate controls.
The purpose of this qualification is to provide the food or beverage processing industry with people who have the skills and knowledge to work in production roles, under limited supervision. Graduates will have the technical skills and knowledge required to work within quality systems in food.
A HACCP – hazard analysis critical control point – system is designed to identify and control food safety risk factors., including anything with the potential to cause illness or injury to a consumer.
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