Vacuum Packing and Sous Vide Course
The course will highlight the possible hazards associated with vacuum packing and the safe procedures you should be familiar with.
This course has been developed and approved by qualified Environmental Health Practitioners.
This course consists of 3 levels. This is a short course taking approximately 1 hour to complete.
Once enrolled, you will then have 30 days to complete the course. You can dip in and out of the training to suit your time allowance, however this must be within the 30 days from the date of enrolment.
The course consists of the following levels:
- Vacuum Packing
- Sous Vide
Who is suitable for the course?
This course is suitable for any food handler requiring an overview or refresh of the vacuum packing and sous vide process. As these are high risk processes, prior detailed training on using this equipment is recommended.
This is a stand-alone course and there is no suggested progression.
At the end of the course, you will be required to take a short multiple-choice test. You must pass with a pass mark of 80% or above to be awarded your certificate. Based on industry best practice, the recommended renewal period for this course is 3 years, which is printed on your certificate.