This video based training course was one of the first on-line certificated courses introduced with the commencement of the Food Act 2014.
The original template Food Control Plan (FCP) included six essential training elements that every person working with the FCP were required to undertake.
- Health and Sickness
- Hand Hygiene
- Personal Hygiene
- Cleaning and Sanitising
- Food Allergens
- Potentially Hazardous Food
- The course also includes a free introductory lesson on the origins of how the new food laws were developed
Whilst many food businesses are now opting to use the Simply Safe and Suitable template FCP there are still many using the original format.
New employees starting in those food businesses still using the original template FCP will find this course invaluable.
I would also commend the course as a general purpose essential training element for any food business regardless of what template they are using or even if registered as a National Programme.
Bob Askew has had over 50 years experience as an Environmental Health Officer and Food Safety Verifier.
He is an Honorary Member of the New Zealand Institute of Environmental Health
His experience includes contract work with the Department of Health right at the start of the development of the “Domestic Food Review” which led to the development of New Zealand’s new food laws.
Bob also developed an on-line version of the original VIP FCP prototype for the the New Zealand Food Safety Authority (now Ministry for Primary Industries – New Zealand Food Safety).
He has also worked under contract with MPI in the development of training (Food Verifiers Academy).
In addition he was involved for 4 years as an emergency aid worker in central Africa following the Rwandan genocide and has been on various governance boards with the New Zealand Red Cross.
Food Control Plan Essential Training
If you would like multiple enrollments please send me your requirements and I will set you up
Introduction to the Food Control Plan
FCP Essential Training
Health and Sickness
In this lesson you will learn the importance of preventing anyone who is carrying a communicable disease from contaminating food.
In this lesson you’re going to learn about the importance of having clean hands. Correctly washed and dried hands is important for everyone and is essential for all food handlers.
In this lesson you will learn why being smart and clean and avoiding undesirable habits is important for both food safety and providing customer confidence.
Cleaning and Sanitising
In this lesson you will learn how, and why you need to keep food premises clean.
In this lesson you will learn how to prevent illness in those who are susceptible to food allergies.
Potentially Hazardous Food
In this lesson you will learn about the different keeping qualities (or shelf life) and extra care required of foods referred to in the notified template FCP as ‘Potentially Hazardous’.