All 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 is delivered over five days with the content of each day building on the previous. Below is an overview of the five-day course.Day one provides an overview of the WHS legislative framework, duties of various parties and key terminology. It also covers the role of SafeWork NSW and penalties for non-compliance.Day two covers the requirements for consultation in the workplace on work health and safety issues and the mechanisms available. The role of HSRs and Health and Safety Committees (HSCs) and other available mechanisms are discussed as well as entitlements and protections.Day three examines the consultative approach that can be used in resolving workplace health and safety issues through negotiation and conflict resolution and the skills HSRs can utilise to achieve successful outcomes. It also provides learners with the skills and knowledge to identify hazards and ways in which they can be eliminated or minimised.Day four builds on the outcomes of day three with several practical exercises. It addresses incident notification and includes activities demonstrating how HSRs can contribute to incident investigation.Day five provides learners with the information and skills HSRs require regarding the issuing of Provisional Improvement Notices (PINs) and directing unsafe work to cease where negotiation and issue resolution has been unsuccessful or immediate action is required.The course concludes with a summary and review of the course learning outcomes and discussion on sources of information that can assist HSRs in the continuous learning process.

The purpose of this course is to provide participants with the knowledge and skills required to perform an internal audit of an Information Security Management System (ISMS) based on ISO/IEC 27001 (or equivalent) and report on the effective implementation and maintenance of the management system in accordance with ISO 19011.Course Content:Introduction to Information Security Management Systems (ISMS) and ISO/IEC 27000 series of standards.Process-based ISMS.Audit definition and principles.Planning and preparation for the internal audit.Conducting the audit.Audit reporting and follow-up.Prior Knowledge:Before starting the course, participants are expected to have the following knowledge:An understanding of the Plan-Do-Check-Act (PDCA) cycle.A basic knowledge of the concepts of information security management.An understanding of the requirements of ISO/IEC 27001 (with ISO/IEC 27002) and the commonly used information security management terms and definitions which may be gained by completing an ISO/IEC 27001 Introduction training course or equivalent.

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

The purpose of this course is to equip learners with an understanding of the concept of HACCP, and how to implement it. The importance of HACCP based food safety management procedures for the food business.This course is based on the requirements of the General Principles of Food Hygiene CXC 1-1969 (2022) which includes Good Hygiene Practices (GHPs) and Hazard Analysis Critical Control Point (HACCP) System.Course ContentFood safety management and HACCPFood safety hazards and their controlGood hygiene practices and pre-requisite programmesPreliminary (Codex) steps for the application of HACCPCodex principles for the application of HACCP

The purpose of this course is to equip learners with an understanding of the learning objectives relating to ISO 45001: 2018, the New ISO Standard for Occupational Health and Safety Management Systems – Requirements, with Guidance for Use.Prior KnowledgeThere are no prior knowledge requirements for this course; however, it is advisable for learners to have knowledge of Annex SL.

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

This highly participative training course provides an introduction and overview of Food Defence and explores guidelines, legal requirements and standards in use alongside GFSI expectations. The course explores authenticity plans to help map your supply chain and the importance of Food Defence plans.

This course will provide you with an understanding of the current changes and maintain compliance of your current environmental management system.

This course is to enable participants to undertake internal audits and prepare companies for third party audits.It’s delivered via a series of workshop-led discussions, presentations and an interactive case study. During the live case study, you will be given feedback and support to enable you to carry out an audit at your own workplace.

The first step to achieving SQF certification is to clearly understand the SQF Food Safety Code.The Implementing SQF System course is designed for those individuals, such as the SQF practitioner, responsible for developing, aligning, verifying, maintaining, and otherwise supporting the site’s SQF food safety System and its culture of food safety.With a focus on continuous improvement, practical activities provide attendees the opportunity to align their existing programs with the SQF Code and build skills that will enable an environment where food safety is a top priority.Upon completion of course, participants will be issued with a Statement of Attendance. An optional exam is available following the SQF course via the SQFI web site for an additional fee of $US85 - Click Here.Meet your Trainer:Damien Alexander is the SQFI Asia‑Pacific Representative and an award‑winning food safety professional with over 20 years’ experience implementing, auditing, and training SQF systems across Australia and internationally.Edition 10: Frequently Asked QuestionsFor a list of FAQ's related to Edition 10, please click here