CPD Training for EHOs
Developed specifically for Environmental Health Officers. In a single week you might inspect a cafe, a manufacturer, a school canteen, a market stall, and a cold store, making sound risk-based judgements at every stop. Our short, online courses are delivered by Quality Associates consultants, including former state-level food officers, who have stood in the same kinds of premises you walk into every day.
This is for you if you are an
EHO who:
- Assesses Food Safety Programs and approved auditor reports
- Reviews food labels for Food Standards Code and ACL compliance
- Investigates complaints, outbreaks, or recalls
- Needs faster, risk-based ways to size up allergen, Listeria, and pathogen controls
- Wants targeted CPD built for the EHO role, not generic food industry training
All CPD Training Courses for EHOs
Food Safety Programs (Assessing HACCP)
Food Safety Programs (FSPs) are required for certain food businesses under the Food Act 1984. EHOs receive audit reports from approved Food Act auditors, but the ability to quickly navigate and assess an FSP for adequacy is a valuable skill to acquire. This professional development training summarises the HACCP method for developing FSPs, identifies the key features of an FSP within the context of Food Act compliance, and using examples provides practical guidance on how to efficiently assess the quality of an FSP based upon a risk-based approach.
Course Outline
- Food Safety Programs under the Food Act
- HACCP process overview, incorporating recent changes in Codex Alimentarius Guidelines
- Pre-requisite programs
- Food safety hazards
- Appropriate process flow, hazard analysis, and control measures
- Appropriate validation and verification
- Practical FSP assessment strategies
Learning Outcomes
- Describe the key components of a Food Safety Program
- Understand industry best practice for the construction of Food Safety Programs
- Navigate a Food Safety Program and review the key aspects in order to develop an opinion as to the adequacy of the program for the food business concerned
Qualification
- Non-accredited training
- Certificate of Completion issued
$392 (+GST)
4 hours (half-day)
Online virtual classroom
Food Label Compliance
Food labelling requirements are complex and can be impacted by the nature of the packaging used as well as the context in which the food is sold. Requirements are also spread across multiple regulations. This professional development training walks EHOs through the process of efficiently reviewing food labels for compliance to the Food Standards Code, as well as identifying how the requirements of the National Trade Measurement Regulations 2009 and Australian Consumer Law impact upon food labelling.
Course Outline
Required label components
- Product name
- Characterising ingredients
- Ingredient statement and food additive compliance
- Nutrition Information Panel
- Mandatory warning statements and declarations including Allergens and Plain English Allergen Labelling (PEAL) requirements
- Use and storage
- Permitted claims
- Potentially misleading statements
- Weight compliance
Practical label review strategies.
Learning Outcomes
- Describe the requirements for compliant food labels and identify where more detailed additive requirements can be located and navigated in the FSANZ Food Standards
- Able to review a food label for compliance
Qualification
- Non-accredited training
- Certificate of Completion issued
$392 (+GST)
4 hours (half-day)
Online virtual classroom
Allergen Management
Food allergy continues to present a risk to public health in Australia and around the world. While food allergies may affect a relatively small proportion of the population, an allergic reaction can be severe or potentially fatal. Allergen management practices in food handling and food processing are an important aspect of an effective Food Safety Program. Food businesses must be aware of food allergens in their premises, as well as any cross-contact risks in the food handling environment. This knowledge is critical to ensure that consumer labelling and information is accurate so that those living with food allergy can make informed choices about their food. This professional development training reviews the various sources of information and guidance available to the food industry, explains best practice allergen management practices and also explores the limitations.
Course Outline
- Allergen risk and sources of information
- Allergen labelling and the Food Standards Code
- Allergen management in a food handling environment
- Allergen analysis
- The adoption and use of Precautionary Allergen Labelling (PAL)
- Risk-based allergen assessment
Learning Outcomes
- Describe the risks associated with undeclared food allergens
- Understand how allergen cross-contact can be controlled, and the limitations of those controls
- Understand how to conduct a risk-based assessment of allergen controls
Qualification
- Non-accredited training
- Certificate of Completion issued
$392 (+GST)
4 hours (half-day)
Online virtual classroom
Listeria Control
Listeria monocytogenes (Lm) contamination of food represents a significant risk to public health and can be life threatening to vulnerable populations such as the elderly, individuals with weakened immune systems and pregnant women. Listeriosis outbreaks are often investigated by local government. This professional development training explores Lm entry into, and survival within food handling environments, as well as providing guidance on identifying contamination points and appropriate deep cleaning and sanitation to remove Lm. The session also discusses risk mitigation strategies that food businesses can take to better control Listeria in the food handling environment.
Course Outline
- Listeria monocytogenes (Lm) and listeriosis
- Identifying at-risk foods and consumers
- Points of entry
- Harbourage points including biofilms
- Cross contamination points
- Controlling Lm growth
- Lm source investigations
- Lm Cleans and preventative action
Learning Outcomes
- Describe Listeria monocytogenes bacteria, potential sources, and the conditions for its survival
- Describe appropriate mitigation strategies to control Listeria monocytogenes in food handling environments
- Understand how to conduct a risk-based assessment of Lm controls
Qualification
- Non-accredited training
- Certificate of Completion issued
$392 (+GST)
4 hours (half-day)
Online virtual classroom
Food Pathogens and Critical Control Measures
This training discusses the pathogenic microorganisms of concern to the food industry, including the food types often associated with each and their growth and survival conditions.
The course will then focus on the various control strategies and methods used by food technologists to reduce microbial load as well as control pathogenic growth and survival. These include the use of various time and temperature combinations in cooking, water activity, salt concentration, acidification, using preservatives, aseptic filling processes and modified atmosphere packaging etc.
Course Outline
- Food poisoning and food recalls
- Food pathogen legislation
- Food poisoning, spoilage, and fermentation
- Food Pathogens, their growth and survival
- Appropriate Control measures:
- Product design
- Environmental
- Processing
- Assessing risk in a food handling environment
Learning Outcomes
- Understanding of the different pathogens of concern in food handling and processing
- Describe the regulatory limits that exist for pathogens, as well as appropriate sources of technical guidance
- Understand the range of control measures used by the food industry, and how they contribute to safe and suitable food
- Understand how to assess pathogen risk in a food handling environment
Qualification
- Non-accredited training
- Certificate of Completion issued
$392 (+GST)
4 hours (half-day)
Online virtual classroom
Food Recall
The number of food safety recalls undertaken in Australia continues to trend upwards. This training describes the food recall process from the perspective of the regulatory agencies involved, the recalling food business, and the national retailers. The course includes insights from Quality Associates team of experienced consultants, including an ex-state level food recall officer, experienced food industry managers, and team members who continue to work with a major food retailer to manage their food recalls as they occur. Learn how an appropriate recall program can be established in a food business (including effective mock recalls), and how the recall process works across local, state, and national government, as well as through the national food retail supply chain.
Course Outline
- Recall statistics and causes
- Establishing appropriate recall procedures
- Food Industry Recall Protocol
- Effective mock recalls
- How food businesses can recover from a recall
Learning Outcomes
- An understanding of the recall protocol and process from the perspectives of both the recalling food business and the government
- Understand current recall trends, common triggers, and food industry risks
- Identify weaknesses in traceability, allergen management, and food labelling that can lead to recalls
- Learn how a food business needs to prepare, document, and activate a food recall plan in line with FSANZ expectations
- Understand how an effective mock recall program can assist food businesses to prepare should a recall be required
Qualification
- Non-accredited training
- Certificate of Completion issued
$392 (+GST)
4 hours (half-day)
Online virtual classroom
Food Safety Culture
Food safety culture is a major concern and discussion topic across the food industry, with interest from food regulators as well as international food safety and quality standard owners, food retailers and manufacturers.
The food safety mindset of a business and the commitment of its management to food safety and compliance matters is recognised as a key contributor to non-compliance, as well as critical failures in food handling that lead to unsafe food being sold in the market.
Course Outline
- Current global food industry thinking with regard to food safety culture
- Best practice strategies being adopted to assist businesses to improve food safety culture
Learning Outcomes
- An understanding of the current approaches being adopted by the global food industry to improve and develop a healthy food safety culture and reduce the risk of food safety incidents
Qualification
- Non-accredited training
- Certificate of Completion issued
$290 (+GST)
2 hours
Online virtual classroom
What You Stand to Gain When You Use Quality Associates
At Quality Associates, we pride ourselves on providing our students with the personalised attention that they need to obtain certificates to help them to grow in the food industry. Our team is readily available to answer any of your questions regarding our programs. Contact us today for more information about certification for the food industry.
For All Training Enquiries
- ABN: 43 686 877 167
- Training ABN: 43 606 932 165
- RTO Number 41341
Training Schedule
Events
Food Recall – EHO CPD Training – 14 October 2026
Virtual Classroom Online, AustraliaFood Recall Delivery: 4 hours (half-day) / Online virtual classroom The number of food safety recalls undertaken in Australia continues to trend upwards. This training describes the food […]
$392
Food Safety Culture – EHO CPD Training – 11 November 2026
Virtual Classroom Online, AustraliaFood Safety Culture Delivery: 2 hours / Online virtual classroom Food safety culture is a major concern and discussion topic across the food industry, with interest from food regulators […]
$290
