This course (Level 4, 15 credits) can be delivered on request, subject to sufficient numbers enrolling. Please contact us for more information.

Dunedin: Please meet in the room specified. Please click here to see a campus map.

Central Otago: Please meet at the Central Otago campus, Erris Street, Cromwell. Please click here to see a map of the Cromwell area and campus.  

If your employer is paying the course fee, you will require a letter signed by an appropriate company representative on their letterhead. Please return this with your enrolment form. Your employer will then be sent an invoice for the course fee. If this is not supplied, you personally will be invoiced for the course fee. Results are not released until payment is received.

In addition:

• As numbers are limited, admittance to class is by prior enrolment only.
• You will be advised whether you need to bring your birth certificate or passport for validation purposes.
• You will be sent confirmation of your enrolment via email.
• An invoice will be generated on the day of the course.

Course content: Unit Standard 167: Practice Food Safety Methods in a Food Business (Level 2, 4 credits). The theory (4 hours) and practical (4 hours) will be held on the same day.

Duration: One day, 8.30am-5pm 

Dates: Star students are welcome to enrol in our public Food Safety Unit 167 courses held during the year.

Class size: Each class is limited to 16 students.

Requirements: To comply with Food Safety regulations, no rings, bangles, facial and tongue piercings, earrings, watches, necklaces or pendants are allowed in the practical session. Nails are to be short, clean and with no nail polish. Shoulder length and longer hair must be tied back. Closed-in shoes with no heels must be worn in the kitchen. Failure to adhere to the dress code can result in no admission to the kitchen assessment, therefore a “not passed” result.

Course content: Unit Standard 167: Practice Food Safety Methods in a Food Business (Level 2, 4 credits). Practical application and assessment of food safety methods. Theory and practical components AND Unit standard 168: Demonstrate knowledge of food contamination hazards and control methods used in a food business (Level 3, 4 credits).

Duration: Two days, 9.00am-3.00pm.

Dates: To be confirmed.

Class size: Each class is limited to a minimum of six students and a maximum of eight.

Requirements: To comply with Food Safety regulations, no rings, bangles, facial and tongue piercings, earrings, watches, necklaces or pendants are allowed in the practical session. Nails are to be short, clean and with no nail polish. Shoulder length and longer hair must be tied back. Closed-in shoes with no heels must be worn in the kitchen. 

Students

Talk to your school's Career Advisor who will contact Otago Polytechnic directly on your behalf.

Careers Advisors

Dunedin: Please email ebshss@op.ac.nz or phone 0800 762 786 for more information and to arrange enrolment of the student.

Central Otago: Please email centralotago@op.ac.nz or phone 0800 765 9276 for more information and to arrange enrolment of the student.   

While every effort is made to ensure that this sheet is accurate, Otago Polytechnic reserves the right to amend, alter or withdraw any of the contained information. The fees shown in this document are indicative ONLY. Both domestic and international fees are subject to change and are dependent on the development and implementation of Government policies. Please note that additional fees may from time to time be required for external examination, NZQA fees and/or additional material fees.