The Australian Institute of Packaging (AIP) is very pleased to advise that the first industry-wide training program aimed at improving the Cold Chain Credentials of those responsible for the integrity and safety of Australia’s chilled and frozen food supply is now available.
The Cold Chain Professional Development Series has been developed in response to cold chain losses from temperature abuse which have been identified by recent national studies sponsored by the Commonwealth Government.
The Australian Food Cold Chain Council (AFCCC), with input and support from the Australian Institute of Packaging (AIP) and the Produce Marketing Association (PMA) whom all have stakes in the cold chain, have taken the lead by producing the first of five Cold Food Codes, and following this with the first online training program of its kind for those who work at the many levels in the cold chain, in transport, distribution centres, loading docks, food industries and retail outlets.
According to Mark Mitchell, Chairman of the AFCCC, “Right from the beginning of the project to develop a new Cold Food Code and associated cold chain training programs, the AFCCC recognised that any campaign to improve food safety and cold chain compliance must involve food packaging. This is because the relationship between packaging materials and design, and accurate temperature management, is interdependent. Australia is fortunate in having a packaging institute such as the Australian Institute of Packaging (AIP), that is not just technically competent, but possesses an acute understanding of packaging materials and technologies, together with a broad knowledge of how a wide range of industry uses packaging. All of which the AIP supports with its first class training and expert communication.”
Prof Pierre Pienaar FAIP, CPP, Education Director, AIP added that ‘We in packaging remain closely involved in the Cold Supply Chain and currently excessive food is being damaged whilst in transit. These Cold Chain Training Modules focus on the issues and explain in an ‘easy guide’, possible ways how we can mitigate problems and potential damage to ensure the safe and efficient delivery of goods to our customers. It is a must for all packaging technologists, as well as everyone within the cold supply chain. I can assure you that if you follow these guidelines you will significantly reduce food waste in the supply chain.”
The first available Training Module in the Cold Chain Professional Development Series which is the ‘Basic Principles of Thermometers and how to use them’ is now available on the AIP website.
Basic Principles of Thermometers and how to use them Training Module
The Basic Principles of Thermometers and how to use them training is aimed at two audiences –the cold chain practitioners, those who work at the coalface of the cold chain and most likely to need thermometers in their hands, and managing practitioners, who are responsible for overseeing a compliant critical control point and ensuring that the right thermometers are used and understood for the job at hand.
The training modules go back to the basics of what a thermometer does, how it should be maintained, calibrated and used on a variety of packaging and produce. It outlines the range of thermometers used in the cold chain, including thermistors, thermocouples, resistive temperature detectors, infrared thermometers and bimetallic devices. These technologies are applied across four types of thermometers –probe, infrared, time temperature recording devices and single use temperature indicators. The Code spells out the advantages and disadvantages of each, plus their response speed, sensitivity and stability. The online courses can be done in a practitioner’s own time and will earn them qualifications that can enhance their professional skills in an industry that desperately needs such talent.
Practical training courses for everyone with responsibility for safe handling of chilled or frozen foods from farm or factory to the consumer throughout the Australian cold chain.
Thermometers and the Cold Chain Practitioner and Thermometers and the Managing Practitioner are on-line courses that can be done in your own time and will earn you qualifications that will add to your professional skills.
You are invited to enrol in the course that best suits your professional role in the cold chain.
SCCE1001 – THERMOMETERS AND THE COLD CHAIN PRACTITIONER
Modules include FCC01 – Introduction to the cold chain, FCC02 – Heat and temperature, FCC03 -Thermometer types, FCC04 – Temperature measurement
Or
SCCE1002 – THERMOMETERS AND THE MANAGING PRACTITIONER
Modules: Includes the above modules plus: FCC05 – Thermometer Technology
In addition to the Cold Chain Food Codes there will be five Training Modules available for the industry which will be developed by the AFCCC, the AIP and other relevant organisations:
1. Basic Principles of Thermometers and how to use them
2. Guiding Principles of Fresh Produce Transport and Storage
3. Guiding Principles of Food Cold Chain Transport and Storage
4. Cold Chain Temperature Monitoring Requirements and Specifications
5. Thermal Requirements of Refrigerated Transport Assets
Training modules will follow each Code release.
To register for the Basic Principles of Thermometers and how to use them Training Module please click here