Dairy Food Safety Victoria

Training Resources for Dairy Food Manufacturers


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DFSV's Industry Skills and Training Program is designed to facilitate improved outcomes in food safety competency, particularly within the dairy manufacturing sector. The objectives of this program are based on input from the dairy manufacturing industry and the food industry education sector

The Code of Practice for Dairy Food Safety (2002) requires all dairy manufacturing businesses to ensure that employees can demonstrate competency in skills and knowledge in food safety and hygiene relevant to the activities of the job. Similarly, the new national Primary Production and Processing Standard for Dairy Products which comes into effect in October 2008 requires the same outcomes. The industry skills and training program aims to assist dairy manufacturing businesses meet the requirements of the Code and the new national standard by providing guidance.

Short Course – Fundamentals of Food Safety and Quality for Dairy Manufacturers

A short course has been developed by the National Centre for Dairy Education Australia and Dairy Food Safety Victoria to provide a basic understanding of food safety and product quality to dairy manufacturing staff The joint initiative aims to meet a specific training need for dairy factory staff to be educated in food safety and quality issues.

The short course, titled “ Fundamentals of Food Safety and Quality for Dairy Manufacturers” , is suitable for factory staff with some experience in the manufacturing environment. It is part of a nationally accredited program Certificate II in Food Processing and incorporates the units "Implement the food safety program and procedures" and "Implement quality systems and procedures". (Further units can be undertaken to complete the Certificate II in Food Processing if desired).

Dairy food manufacturers can save time and money on staff training to staff by having them complete only the two units (of Certificate II in Food Processing) that are specifically relevant for dairy manufacturing personnel. This short course is dairy specific and focuses on workplace competency and assessment to ensure that staff practice what they have learnt.

The short course covers a range of topics including:

product quality assurance
legal requirements
product contamination sources
food safety programs (FSP)
hazard analysis and critical control points (HACCP)
good manufacturing practices (GMP)
personal hygiene
sanitation
cleaning of manufacturing equipment
maintenance of food grade facilities
temperature control and
pest control.

Assessment involves a combination of workplace practical assessment and written or verbal questions. Successful completion of the program will enable participants to better understand and be able to perform a wider range of activities related to their work. The expected results will lead to improved quality and safety within the dairy manufacturing environment.

The course comprises two 4-hour training sessions and one 1-hour workplace assessment and can be held at a central training location or at your manufacturing facility, depending on numbers. The cost is approximately $85 per person.

For more information see the attached flyer:

Dairy Fundamentals of Food Safety and Quality

This program is coordinated by Sarah Pendlebury
National Centre Dairy Education Australia.
spendlebury@gotafe.vic.edu.au
Mobile 0409410237

Useful Training Documents

Listed below are some references you may find useful as sources of food safety training information:

Training Seminar Notes

Training Guides

For assistance with conducting your food safety training in-house, listed below are several resources:

Training Websites