The Gourmet Guardian can prepare for you an induction manual for all new and existing employees that will be based on the requirements of your HACCP Program and includes a Declaration of Compliance that employees complete and return to you, indicating that they have received, read, understood, and will comply with all of the requirements contained within their HACCP or Food Safety Programs. An electronic copy in word and PDF is also provided to you, as part of this price. This will be an excellent resource for you to have, as your business grows, as you will have systems in place to train new staff.

Accredited Courses

Nationally Accredited Level 1
​​​Food Hygiene Course
Nationally Accredited Level 2
​​Food Safety Supervisor
Nationally Accredited Level 1: Food Hygiene Course and/ or Nationally Accredited Level 2: Food Safety Supervisor course.

Through our RTO Prime Skills (Provider 21317) we can provide either face to face (class room) training or engaging and interactive online training. 

The face to face (class room) training involves full day, Nationally Accredited Course with the appropriate Level 1 or Level 2 Unit’s of Competency delivered (from Hospitality, Health, Retail or Food Processing). 
The face to face (class room)course includes the following:
  • Comprehensive Resource Books for the trainees to keep;
  • One full days attendance (or two half days if you want) with a food safety specialist;
  • Your Food Safety Program and it’s requirements (if applicable);
  • Assessment;
  • A printed and PDF copy of your Statement of Attainment (upon successful completion of assessment).

Generally the Food Safety Training that we deliver is conducted is at our clients facilities, however we also have access to a training room near Burwood Village (Victoria) or can utilise training rooms in many of our hotel clients.

The face to face (class room) courses so not have a maximum number of participants, though we recommend that numbers do not exceed 15 to enable the trainer to effectively facilitate the course and involve all attendees (NOTE: Face to face (class room) FSS Courses in NSW cannot have more than 15 trainees.

Employee Courses

Non Accredited
​Refresher Training
Non Accredited
​Induction Training
Non Accredited Refresher or Induction Training
We can deliver customised Food Safety Training courses for any number of employees that you want to attend (though as with the accredited training we suggest course numbers are kept to 15 or less). The non accredited course can be designed to specifically meet your businesses and can be as long or as short as needed (the most common courses are three hours).

Examples of the sort of training content that we can deliver includes the following:
  • Legislative requirements;
  • Cleaning requirements;
  • Personnel hygiene procedures;
  • Safe chemical use and storage;
  • Introduction to HACCP;
  • HACCP Team Training;
  • An overview of your businesses Food Safety Program or HACCP Program;
  • Monitoring forms that they will need to complete;
  • Packaging controls;
  • Service controls;
  • Foreign object prevention;
  • Allergen identification and controls.

Attendees will be given a Certificate of Attendance and comprehensive resource materials. Assessments can be prepared and assessed if required.

Allergen Safety

Employee
​Induction Manual
Allergen
Awareness Training
Preparation Of Employee Induction Manual

The Gourmet Guardian can prepare for a food safety Induction Manual for all new and existing employees that will be based on the requirements of your Food Safety Program or HACCP Program. The Induction Manual includes a “Declaration of Compliance” that employees complete and return to the nominated employee (i.e. Food Safety Supervisor or Human Resources Manager), indicating that they have received, read, understood, and will comply with all of the requirements contained within their HACCP Program or Food Safety Program. 

An electronic copy in word and PDF is also provided to you, as part of this service. The food safety Induction Manual will be an excellent resource for you to have, as your business grows, as you will have systems in place to train new employees.
​
Building Awareness To Food Allergens Training

A half-day food safety course that is a must for any employees that are exposed to food allergen or food intolerance enquiries or are involved in the preparation and/ or service of food where food allergen or food intolerance requests are made.

The course is based on the course we developed and delivered for the Department of Health in Victoria in 2009 and 2010, but has been updated  every year since, and includes:
  • What is an allergen?
  • What is an intolerance?
  • Legal requirements for handling allergen enquiries;
  • Consequences of not complying with the requirements;
  • Foods and food ingredients that contain allergens and intolerances;
  • Methods to collate allergen information;
  • How to provide accurate information to consumers;
  • Cross contamination risks;
  • Precautionary Allergen Labelling (PAL) i.e. “May contain” statements?
  • Plain English Allergen Labelling (new PEAL labelling requirements);
  • What are the risks associated with food allergens and intolerance's
  • Common myths and misconceptions around food allergens
  • Approximately 12 different current allergen resources (provided as PDF copies so they can be saved and shared)

We can incorporate any of your allergen procedures or controls into the training if applicable.

Attendees will be given the opportunity to win $100, be provided with a Certificate of Attendance and current allergen resources. Assessments can be prepared and assessed if required.