All courses

TRG Hot Work (Cutting and Welding) at Mines and Petroleum Sites Awareness Training Course (Formerly MDG 25) minimises the risks to health and safety of people where cutting and welding activities are being carried out at mine and petroleum sites.On completion of this training course, you will have an understanding of:Safe use and handling of oxygen fuel equipmentSafe cylinder storage, transport and handlingElectrical welding safetyPower tool and grinder safetyIdentification of risks and hazardsHow to complete a Hot Work PermitThe course covers the following topics:Compliance documentationWelding Management Plan (WMP)Hazard identification, risk assessment and risk controlsFire and explosionHazardous areas, wet areas, confined spaces and working at heightsWelding underground in coal minesThe welding environmentPersonal protective equipment (PPE)Emergency preparednessEquipment inspections, storage, transportation and handling

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.

The purpose of this course is to provide learners with an overview of the main changes from ISO 9001:2015 to ISO 9001:2026.Course ContentISO 9001:2026 Revision against ISO 9001:2015 – Introduction and Clauses 1–6ISO 9001:2026 Revision against ISO 9001:2015 – Clauses 7-10

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

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.

Prepare your team for a confident and successful transition to SQF Edition 10 with this interactive, 4-hour instructor-led workshop.As audits under the new edition are anticipated to begin as early as 2027, sites need to start planning now — not later — to understand what’s changed and how to implement those changes effectively.Designed specifically for SQF Practitioners, quality assurance professionals, and certified site teams, this course goes beyond high-level updates to actively build your ability to interpret the revised Code and apply it to your system. Participants will walk through Edition 10 structural changes, learn where and how new requirements are located in the digitised Code, and gain hands-on experience evaluating their own programs. Guided activities help you identify gaps, prioritise changes, and develop a realistic transition plan tailored to your site.Upon completion of course, participants will be issued with a Statement of Attendance.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

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.