Short Course Training

Click on one of the following courses for more information.

How to enrol

• Enrol on-line in any of the courses by clicking on “dates”.
• On-line ”Book now/Pay Later” or “Book now/Pay now”, OR
• Click here for a Enrolment Form and fax or email back to us OR
• Call us on 07 3340 5792

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Courses

Allergen Management
This course covers the skills and knowledge required to examine the risk of contaminants and allergens in a food production workplace and assess and implement control measures designed to manage risks.

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Allergen Management and VITAL training
Learn how to identify, manage and control this risk of allergens in the food processing environment. Understand VITAL (Voluntary Incidental Trace Allergen Labeling) system)

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Allergen VITAL training
This VITAL training course is endorsed by the Allergen Bureau.

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Butcher for a night - gourmet snags
Want to impress your family and friends at your next barbecue with all natural, all home made sausages, made by you!? The workshop is one of many butchery workshops run by Symbio Alliance, and is designed for people who want to master real world butchery skills. In our gourmet snags workshop you will learn how to select sausage ingredients, get the right blend, how to get the mix into casings and how to tie and link, sausages We will also show you the right techniques for cooking the perfect snag on the barbecue, pan or grill.

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Butcher for a night - Lamb
Learn from our experts about the dying art of butchery and experience more than just chopping meat. Symbio Alliance classes are practical and hands-on with you, the home chef in mind. We begin with a whole lamb which is broken down into the primals and cuts. You will then learn hands on how to properly debone a leg of lamb creating a selection of specialist cuts.

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Butcher for a night - the whole hog
The workshop is designed for people who want to master real world butchery skills. We begin with a pig carcase and break it down into primals and cuts. You’ll learn how to cut the perfect pork loin, prepare a pig belly, score pork skin and create the “perfect” crackling. We will even show you the value adding tricks of the butcher

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Food production to meet cultural, religious and dietary needs
This course covers identifying cultural, religious and dietary considerations when preparing food products or determining the suitability of food products to meet specific customer needs. Specific needs include products required for cultural and religious events and festivals, production processes to comply with religious prescriptions such as Halal and Kosher, and dietary requirements such as low fat, gluten free, diabetic safe food etc.

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Food safety auditing of cook chill processes
Food safety auditors who review cook chill operations require specialist knowledge in order to properly evaluate food safety hazards and related control options for cook chill processes. This course will provide auditors with the skills and knowledge to effectively audit a cook chill operation. In addition to identifying and assessing food safety hazards, this course also details how you evaluate an operations evidence to support validation of the process.

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Food Safety Auditor
Learn how to audit a food safety system.
This course has been designed to provide you with the knowledge and skills to: - Understand the HACCP Principles and how they can be interpreted to design a food safety management system - Apply ISO190011 audit steps to verify that HACCP is operating effectively and efficiently - Understand issues involved in auditing processes and integrated systems - Perform an effective audit of a food safety system
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Food Safety Supervisor
Basic skills for food safety
This 1 day course focuses on the role of the ‘Food Safety Supervisor’ implementing and administering a Food Safety Program in their business. You will learn how to keep correct and complete records, supervise food handling staff and how to implement your Food Safety Program. Importantly, you will be informed as to what your Environmental Health Officer (EHO) will be looking for and the procedures involved in a Council compliance check.
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HACCP Principles & Application
HACCP Training applied to your operation
This 2 day course will assist companies and individuals to learn about HACCP principles and apply them to their own situation. The course details what is HACCP, how is it applied in a manufacturing environment, and the development and implementation of the system.
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HACCP recertification ON-LINE
Update your HACCP qualifications ONLINE ONLY. Contact us on for an enrolment form.

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Internal Auditor
Managing and conducting internal audits of your food safety or quality system.
This 2 day course will enable participants to conduct an effective internal quality audit of their establishment’s quality management system. This course is specifically designed to assist production personnel, QC/QA staff and previously inexperienced auditors to increase their knowledge and skills in reviewing the company quality system.
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Introduction to HACCP
This course will assist you to learn about HACCP plus all the jargon and relate it to your own situation.

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Pre Vocational- Pre Employment Meat Processing Option A
This Skill Set from the MTM07 Australian Meat Industry Training Package meets the industry requirements for working safely and applying hygiene and sanitation requirements for commencing workers in the Australian meat industry.

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Pre Vocational- Pre Employment Meat Processing Option B
This Skill Set from the MTM07 Australian Meat Industry Training Package meets the industry requirements for working safely and applying hygiene and sanitation requirements for commencing workers in the Australian meat industry.

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Workplace Health & Safety workshop
This workshop brings you up to date with the changes with the new Work Health and Safety Act 2011. You leave the workshop armed with a tool kit that will help you identify the 10 key areas to focus on.

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If you would like to know more about training and discuss your training needs, please

email us at training@symbioalliance.com.au or telephone us on 07 3340 5726.

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