Class arrival time 9am to 9.15am; Class start 9.30 am sharp – BYO or buy lunch – Finish 4-4.30pm
Online format follows book in the same order and practical questions and tests are the same.
- 30 – 10.30 am
Introduce the Food Control Plan – Food Service and Catering – Forms and requirements
Intense theory covering – Toxins; How bacteria grow; Non spore formers; Spore formers; Bacteria growth and illness definitions, notifiable diseases. Best Before & Use By dates – Time, temperature, food, moisture, air and pH; Pasteurisation; D values; retorting; canning; freezing. Introduce 3 bacteria relevant to students to improve understanding (not tested)
- 30 – 11 am – Break with practical’s
Calibrate thermometers – Boiling and Ice water; Probe and Laser
Show practical ways to take the fridge temperature
Show Ozone water – one is installed in the kitchen
Get one of the students make a sanitiser solution
Show three MPI approved methods of sanitising cloths
- 30 am – 1pm
Fast learn methods are used – pictures of food items and little shop items.
Physical, Chemical and Biological contamination and cross contamination; how to manage; minimise and avoid contamination and bacteria growth.
Students do a range of sorting and matching exercises and take turns to answer questions.
“Use by” “Best Before” separation
Placement on chopping boards and fridge
Identification of allergens (gluten, milk, egg, fish, soy, sesame, sulphites,
Allergen management: -Name allergens; Identify allergens in ingredients; Manage allergens in recipes; avoid cross contamination; Who can and how to talk with customers
Everyone is included and people learn together.
We talk about the issues that are relevant to the course attendees and practical solutions for their problems.
- 1-1.30pm (approx.)
Lunch with Practical
Check your hands if nails are short and clean enough
Have each person wash their hands under supervision
- 30 – 3.00pm Theory
Cover Basic Food Safety Practices
Cover all temperature heating and cooling rules
Pictures are used to cover
Reheat, Hold hot, Danger zone, Fridge, Freezer temperature; Hot Hold rules
Cooling rules; 2 hour/ 4 hour rule
Cleaning, cleaning schedules, Cleaning, sanitising, disinfections definitions
- Test and marking
At the end of the course we have a closed book test.
All answers have been covered during the course and are written in your course book.
So far everyone who has completed IMALERT has passed the test
The test covers all theory elements and performance criteria of
US 167 – Practice Food Safety Methods in a Food Business
and most of Unit Standard 20666 Demonstrate basic knowledge of contamination hazards and control methods used in a food business
Test marked and help with areas of non understanding
- Certificates are printed and laminated (plus $5+ GST per lamination) – pdf copies sent
Payments checked and confirmed – Certificates released on payment confirmation. Internet or cell phone banking OK. Cash not preferred but accepted.
Invoices printed and emailed.