Nationally Recognised Training courses

This course is designed to provide participants with the skills and knowledge required to carry out risk management processes, including planning, identifying hazards and assessing risk, and developing and implementing risk controls.Course Content:Plan and prepare for implementing the risk management processIdentifying workplace hazardsAssessing workplace risks and Identifying unacceptable risk levelsIdentifying potential actions and developing risk controlsImplementing and evaluating risk controlsAuditing the risk management process and completing recordsPlease note: Lunch is catered for this course. Please contact us if you have any dietary requirements.Assessment:A Theory Assessment with short answer questionsA Practical assessment that includes:Planning and preparing for the risk management processTwo Risk AssessmentsTwo Risk Assessment AuditsUndertaking routine hazard identification and analysisA loss scenarioFacilitating the risk management process

This course will provide participants with a practical understanding of Hazard Analysis and Critical Control Point (HACCP) procedures, including developing and implementing a HACCP System to meet customer and regulatory requirements.Course Content:Food safety managementFood Law in AustraliaGood hygiene practices and pre-requisite programsFood safety hazards and their controlIntroduction to HACCPPreliminary steps for HACCPPrinciples of HACCPAssessment:A Theory Assessment with multiple choice and short answer questionsA practical assessment which includes:Demonstration of participating in a food safety team and implementing a food safety program and procedures on two (2) occasions, including:Case StudiesGHPS and Prerequisite ProgrammesIdentifying food hazardsPreparing for HACCPIdentifying and acting on non-compliancesApplying the HACCP PrinciplesA Third-Party Observation Report; where you are observed completing:Implementing a food safety programParticipating in maintaining and improving food safetyComplying with personal hygiene standardsPlease note: This report must be completed by a supervisor who can observe you on at least 2 occasions in a food industry workplace.Please note: Participants will need to successfully complete and submit the Third-Party Observation to SGS Academy to be verified within 3 months of completing the course.If you are looking to complete the Principles and Applications of HACCP Training Course which does not incorporate Nationally Recognised Training Units of Competency, please click on the following for further information - Principles and Applications of HACCP Training Course

This course involves the skills and knowledge required to confine small emergencies in a facility as well as working within the command, control and coordination structure of an Emergency Control Organisation (ECO).Small emergencies in a facility include incidents such as small fires that can be controlled using a fire extinguisher; chemical spills that can be controlled using facility personal protective clothing and equipment and a spill kit; or a vehicle accident where there is no significant injury or damage. An ECO's priority is the safety of facility occupants and visitors during an emergency which means ECO members are responsible for pre-emergency, emergency and post emergency actionsThis course has been developed to cover the facilities as specified in Australian Standard AS3745 and AS4083. For this course, as covered by AS3745 and/or AS4083, occupants are people attending a facility on a permanent or temporary basis such as an employee, contractor, student or resident, but not a visitor or patient and a facility is a building, structure or workplace that is, or may be, occupied by people (occupants).All aspects of this course must be undertaken in line with legislative requirements, organisational policies and procedures, and accepted safe work practices.Course Content:Undertaking pre-emergency planningPreparing for emergency situationsIdentifying and assessing an emergencyTaking appropriate actions in an emergencySafely confining emergenciesUsing initial response equipmentAssisting with post emergency activitiesReporting on the facility's emergency response.Assessment:Theory Assessments with multiple choice and short answer questionsPractical Assessments, with tasks including:A prestart inspection on a fire extinguisherCorrect use of portable fire extinguishersCorrect use of a fire blanketUndertake pre-emergency planningTake appropriate actions in an emergencyAssist with post emergency activities

The Standard 11 Surface Mining Induction provides training on the skills and knowledge required to meet the Queensland regulatory requirements for those aiming to work in open-cut coal mining operations in Queensland.Course Content:General mining overviewLegislationGeneral safetyManaging workplace hazardsRisk managementIsolation and tagging proceduresSite communication equipment and systemsTraffic and mobile equipment proceduresLifesaving first aidLocal emergency and incident responseFirefighting and fire preventionThe environmentThe work processPlease note: Lunch is catered for this course. Please contact us if you have any dietary requirements.AssessmentThis course includes the following competency-based assessments:Complete a Theory Assessment with multiple choice and short answer questionsComplete a Team Assessment on Hazard Identification and Risk Assessment.Complete a Take 5Complete 3 Safety TagsContribute to Pre-Start MeetingsComplete a Fire Extinguisher inspectionRespond to two First Aid incidents; including where you must perform at least 2 minutes of uninterrupted single rescuer cardiopulmonary resuscitation (CPR) (5 cycles of both compressions and ventilations) on an adult resuscitation manikin placed on the floor.

This course is designed to provide participants with the skills and knowledge required to complete non-electrical work safely in the vicinity of a live electrical apparatus. ​ It includes compliance with safe approach distances for the worker, plant, tools and equipment.Course Content:Preparing to work safely in the vicinity of live electrical apparatusIdentify hazardsSafe Approach Distances (SAD)Permit to Work SystemSafety Observers/SpottersPPEElectrical safety regulationsComplete work and documentation​AssessmentThis course includes the following competency-based assessments: A Theory Assessment with multiple choice and short answer questionsPractical Assessment working as a Safety Observer in the vicinity of live electrical apparatus on two occasionsCompleting two JSAs and PermitsDealing with an unplanned event on one occasion

This course provides participants with the refreshed and updated skills and knowledge required to meet the Queensland regulatory requirements of working in open-cut coal mining operations in Queensland.Course Content:General mining overviewLegislationGeneral safetyManaging workplace hazardsRisk managementIsolation and tagging proceduresSite communication equipment and systemsTraffic and mobile equipment proceduresLifesaving first aidLocal emergency and incident responseFirefighting and fire preventionThe environmentThe work processAssessment:This course includes the following competency-based assessments:Complete a Theory Assessment with multiple choice and short answer questionsComplete a Team Assessment on Hazard Identification and Risk Assessment.Complete a Take 5Complete 3 Safety TagsContribute to Pre-Start MeetingsComplete a Fire Extinguisher inspectionRespond to two First Aid incidents; including where you must perform at least 2 minutes of uninterrupted single rescuer cardiopulmonary resuscitation (CPR) (5 cycles of both compressions and ventilations) on an adult resuscitation manikin placed on the floor.

This course involves the skills and knowledge required to confine small emergencies in a facility and it applies to occupants who are required to have first attack firefighting skills. It includes preparing for emergency situations, identifying and assessing an emergency, safely confining emergencies, using initial response equipment and reporting on the facility's emergency response.Small emergencies in a facility include incidents such as small fires that can be controlled using a fire extinguisher; chemical spills that can be controlled using facility personal protective clothing and equipment and a spill kit; or a vehicle accident where there is no significant injury or damage.This course has been developed to cover the facilities as specified in Australian Standard AS3745 and AS4083. For this course, as covered by AS3745 and/or AS4083, occupants are people attending a facility on a permanent or temporary basis such as an employee, contractor, student or resident, but not a visitor or patient and a facility is a building, structure or workplace that is, or may be, occupied by people (occupants).All aspects of this course must be undertaken in line with legislative requirements, organisational policies and procedures, and accepted safe work practices.Assessment:A Theory Assessment with multiple choice and short answer questionsPractical Assessments, with tasks including:A prestart inspection on a fire extinguisherCorrect use of portable fire extinguishersCorrect use of a fire blanket

Self-Paced e-Learning OptionWith the e-Learning option, you can complete the learning material in your own time, with 12 weeks to complete and submit the required assessments via our Learning Management System.What is a Food Safety Supervisor?In Australia, food businesses are required to appoint a qualified Food Safety Supervisor to oversee food safety practices and ensure compliance with food safety standards. The Food Safety Supervisor is responsible for various duties to manage and improve food safety procedures within their establishment.A Food Safety Supervisor oversees daily food handling, identifying and managing hazards, and ensuring staff follow safe practices to prevent foodborne illnesses. They possess authority to direct other handlers, hold accredited training, and foster a positive food safety culture, often required by law for food businesses to protect customers.Upon completion of this course, participants will have the knowledge and skills to:Follow hygiene procedures and identify food hazardsReport any personal health issuesPrevent food contaminationPrevent cross-contamination by washing handsFollow food safety programsStore food safelyPrepare food safelyProvide safe single use itemsMaintain a clean environmentDispose of food safelyThis course includes NSW Food Authority Learning Modules:Safe Egg handlingAllergensPEALNSW Food Act OffensesCleaning and SanitisingThe following assessments must be successfully completed for this course:Complete 2 Online Theory assessments with 100% gradeAssignment with Short Answer Questions and Case StudiesThird-Party Report (Completed by a Supervisor who can witness you in the workplace, with at least 12 months experience)NSW Food Authority Allergen Module, with 100% passing grade6 Practical Assessments (Video evidence required) Appropriate uniform and handwashingReceiving, storing and disposing of stockPrepare, process, package and transport foodSafely handles, displays and serves foodReport personal health issuesCalibrate and clean temperature probe

Self-Paced e-Learning OptionWith the e-Learning option, you can complete the learning material in your own time, with 12 weeks to complete and submit the required assessments via our Learning Management System.What is a Food Safety Supervisor?In Australia, food businesses are required to appoint a qualified Food Safety Supervisor to oversee food safety practices and ensure compliance with food safety standards. The Food Safety Supervisor is responsible for various duties to manage and improve food safety procedures within their establishment.A Food Safety Supervisor oversees daily food handling, identifying and managing hazards, and ensuring staff follow safe practices to prevent foodborne illnesses. They possess authority to direct other handlers, hold accredited training, and foster a positive food safety culture, often required by law for food businesses to protect customers.