SUMMARY

Good record keeping is paramount for any business. It can help you to protect the business, measure performance and maximise profits. Record keeping is not only required by different laws, it also forms the basis for objective evidence for your HACCP based food safety management system.

The purpose of this training is to provide you with a basic overview of record keeping for food safety compliance. We will also cover the key requirements for good record keeping.

Closed Captions are available for this course.

Language: English

DESCRIPTION

Understanding Record Keeping online course material covers:

1. Introduction 
2. The importance of record keeping
3. Resonsibilities for record keeping
4. Requirements for good records
5. Key elements of food safety compliance records
6. Reviewing, retaining and disposing of records
7. Waste mangement records
8. Resources and Recap

LEARNING OUTCOMES

At the completion of this course, it is expected that you will be able to:

• Specify what a record is and why a business is required to keep records.
• Identify key requirements for good record keeping
• List common food safety records
• Recall information that must be included on food safety compliance records

PRE-REQUISITE KNOWLEDGE

There are no pre-requisites for this course. 

AWARDS AND CERTIFICATES

A Certificate of Competency will be provided after you have successfully completed this course (including the knowledge assessment). The criteria to earn a Certificate of Competency and corresponding CEUs for this course includes:

• Successfully completing each of the course lessons and final assessment
• Achieving a pass mark of 70% or more on the final knowledge assessment

CONTINUING EDUCATION UNITS

0.10 CEU (or 1 hour equiv.)

WHO SHOULD ATTEND?

This training is suitable for those responsible for handling food within a food manufacturing or production environment. This includes:

• Food production staff
• Food Safety and Quality System staff
• Shift Supervisors
• Technical Managers
• Any person responsible for handling food within a food business

COURSE LEVEL: Basic / Induction

DURATION: 30 minutes

FORMAT: This is a self-paced online course that you can start at any time. Automatic access is provided after successful registration and payment.

TRAINING RESOURCES:  This course provides you access to a video presentation with voice over.

ACCESS EXPIRY: You will have 12 months access to this course before it expires.

LANGUAGE: English Text, Closed Captions and Voice Over

REGISTRATION PROCESS: After course registration, you will receive an email with access instructions. This will include your access user name and password. You will also receive and email with a copy of your order and a PDF copy of your purchase receipt. If you do not receive this information, please check your email junk, spam, or clutter folders. If the email is not there, please contact us by clicking here.

CERTIFICATE ACCESS: You will have access to an electronic course certificate and training transcript on successful completion.

EXPECTATIONS: You can access student rights and course expectations by clicking here

MULTI-USER ACCESS: Need a multi-user access? Click here to learn more.