The AIP are running an in-person version of the Flexible Packaging: Now & Into the Future Training Course on the Wednesday 24 August 2022 as a part of the Australian Waste & Recycling Export. AWRE 2022 will be held at the ICC Darling Harbour, Sydney. Read more
The Victorian government is establishing new horticulture and agriculture facilities at South West TAFE’s Glenormiston campus, boosting training opportunities in south-west Victoria’s thriving food and fibre sector. Read more
Bookings are now open for the third Australian Institute of Packaging (AIP) virtual training course the Future of Sustainable Labelling, which will be held on July 21. The course trainer will be Dr Carol Kilcullen-Lawrence PhD, FAIP, CPP, who has nearly 30 years’ experience in the packaging industry, specifically in the field of labelling, holding various roles including technical, marketing and sustainability. All of industry is invited to attend no matter where you are located in the world.
How do you select the right type of label to suit the package to carry the product branding from the filling and labelling line, right through to the consumer, and then enable the package to be effectively recycled? Self-adhesive labelling is the most versatile method of product decoration, being innovative and eye catching for such a wide variety of packages. However, selecting the wrong label can cause major issues downstream when the package is sorted at a material recovery facility (MRF) for recycling. This training course is designed to give a comprehensive guide to navigate through the myriad of sustainable labelling options, combined with the PREP Design aspects that are key to selecting the right Australasian Recycling Label helping consumers keep package recyclability at the forefront.
The course will provide attendees with an understanding of the types of self-adhesive labels and their properties, which have been designed with specific selection criteria in mind, and are key to the selection of the right label. Permanent, removable, repositionable and wash-off adhesives, combined with the optimum chemical composition to comply with regulations for safe use on foods/pharmaceuticals, are among the considerations that must be made. Then, having selected the adhesive, how do you combine the adhesive and label face to achieve optimum performance?
To make the right selection requires answers to many complex questions, so the performance of the label is tailored to the specific conditions that the package must withstand. All of these questions will be discussed in detail together with case studies to illustrate the importance of considering all the key attributes of the product being labelled, including: Packaging substrate – cardboard, glass, rigid/flexible plastics; labelling and in-service temperature considerations; moisture or condensation whilst labelling; label printing method and the need for the addition of variable information or tamper-evident features.
Additional training courses in the series still to come include the New World of Plastics Technology: Polymers & Recycling (New Course) August 11th and Implementing the Sustainable Packaging Guidelines within your Business (New Course) September 1st.
Bookings are now open for the second Australian Institute of Packaging (AIP) virtual training course ‘Introduction to Sustainable Packaging Design’ which will be held on July 7th. All of industry is invited to attend no matter where you are located in the world.
How do you work your way through the maze of demands to change packaging to meet environmental challenges?
The course will provide attendees a better understanding of the practical guidelines and criteria needed to design and develop sustainable packaging including the Sustainability Hierarchy of Reduce, Reuse then Recycle and the Circular Economy approach to packaging and the environment.
- To provide participants an understanding of the current environmental issues that are impacting the producers of packaging and the manufacturers and retailers of packaged product.
- To provide participants an understanding of sustainable packaging design and the practical design guidelines and approaches required in the packaging design process including End of Life (EoL) thinking.
- To provide participants with a better view of Best Practice Examples and Case Studies of award-winning Sustainable Packaging and Save Food Packaging innovations.
Additional training courses in the series include: ‘Future of Sustainable Labelling July 21st, The New World of Plastics Technology: Polymers & Recycling (New Course) August 11th, Implementing the Sustainable Packaging Guidelines within your Business (New Course) September 1st.
Book today by clicking here.
Melissa Tinetti didn’t start out thinking she would be the associate dean of Industry programs at RMIT University. But it’s a fulfilling job that she enjoys and there is plenty to do, with literally hundreds of students to look after.
Tinetti’s first 10 years in the workforce had her utilising her architecture degree before she took time out to start a family.
“As a kid, I was always building things such as treehouses and I was making things with my hands,” she said. “And I did a drawing class at school in Year 9 and from that point on I realised I loved drawing and understanding how things could fit together. I started technical drawing from Year 10, so would have been 15, in a class with all boys. From that point I had a real passion for building and design and I pursued that as a career.”
She returned to the workforce to work in a small practice as a project architect.
However, it wasn’t long before Tinetti thought she would give teaching a go, and secured a role within the Building and Construction faculty at RMIT University.
“I thought that it would be really great to give something back, to an industry that had given me so much,” she said. “I applied for a teaching role in Building and Construction at RMIT University and that is where it all started.”
READ MORE: AIP training course heads to NSW
Ten years later, Tinetti’s current role at the School of Vocational Engineering, Health & Science at the same university keeps her busy. It was in this role that she was nominated as a Rising Star of the Year at the 2019 Women in Industry Awards.
Tinetti’s role is a big one. She heavily involved in looking after the apprenticeship program at the university, which she describes as a mini-school within the campus, as well as the Cert II, III and IV courses, plus diplomas and advanced diplomas.
Apprenticeships in particular, have been a hot topic recently due to a looming skills shortage. So much so, that at the beginning of August, the Queensland government announced that it was putting aside $32 million to offer free apprenticeships to any person under the age of 21 who had left school. The government was hoping that up to 60,000 young people would take up the offer.
“I find this role challenging. I came to RMIT as a teacher in Building and Construction and while that is my passion and I taught in that program for four years, I needed more of a challenge which I found in a coordinators role,” she said. “That led me onto the program manager’s position. That doesn’t sound like a big role, however there were nearly 700 students and 25 teachers, which was almost a small school within itself. I was part of a strong team that helped to grow it to that size.”
“I managed that program for four years ,and then I found myself looking for something else. This was the next step for me in my career. I have now got a couple of little mini schools if you like, operating their own programs, which is very different for me.”
She does find the role challenging on many levels, from dealing with the numbers of students and all their needs and wants, through to issues such as those being disruptive in class, as well as meeting the expectations of the industries that will be receiving the graduates. As well as electrical, plumbing and carpentry apprentices, she also looks after those in the instrumentation and refrigeration sectors, both of which are relevant to the food and beverage industry.
“We have a lot of students who come through the program and end up working for Woolies and those types of companies that are doing the refrigeration for their outlets, which I think is a pretty big job in itself,” she said. “There a not a lot of them around, which makes it difficult to get teachers in that space, too.”
Although some of the courses could do with a few more students, there is a silver lining for those who are in the apprenticeship program. With some TAFE courses – and a few university ones, too – there is an oversupply of graduates. Engineers, instrumentation specialists and refrigeration electricians don’t fall into those categories. Tinetti gives a recent account of where she thinks the current lie of the land is as far as graduates. It’s good for those who are thinking of going to TAFE over the next couple of years.
“Recently, we were looking at starting a new advanced diploma and needed students to run a pilot program.
“This would have been a pathway for our current students so I thought that filling this would be easy,” she said.
“I thought, ‘I’ll sit down and ring them all and see where they are now that the year is over’. So I sat down one afternoon and rang all 120 of them. Fifty-four per cent of them had decided to pathway into a higher education program. The other 46 per cent had a job already, or were travelling. There was no-one who said, ‘no, I don’t have a job’. I am also lucky enough to work in areas where students can walk into a job and also be able to continue with their studies.
“The students who are doing Cert II don’t have jobs yet, they are doing their pre-apprenticeship,” she said. “If we can encourage these students at this stage to continue with that trade, then we have something to work with. We’ve had some really large numbers of those students come through this year, that will help industry, which is the whole point of free TAFE.”
And the future? Tinetti is positive that industry will be well served by the graduates that are coming through her doors.
“Over the next three or four years I’d like to see our trades program having a footprint that will provide opportunities not only for students, but help industry, too,” she said.
The Australian Institute of Packaging (AIP) advises that submissions will close on the 23 February for the two annual scholarship programs for the industry.
According to AIP, the scholarships will enable one lucky packaging technologist, designer or engineer in both Australia and New Zealand the opportunity to complete a Diploma in Packaging Technology to the value of $9,000.
From 2018 there will be two scholarships made available for the industry; the Australian Scholarship will continue to be sponsored by the APPMA and the New Zealand program will be launched by the Packaging Council of New Zealand.
The Diploma in Packaging Technology is a Level 5 qualification which is internationally recognised for those wishing to pursue a career in the packaging industry or for those who are already in the industry and who wish to extend their knowledge and expertise.
The Diploma prepares students to take responsibility for packaging operations at any level through the supply chain. The qualification is comprehensive and provides an opportunity to study the principles of packaging, packaging materials and packaging processes.
Who should apply?
Diploma in Packaging Technology students are from a variety of backgrounds and disciplines, and are typically experienced practitioners or managers in technical, sales/marketing, QA, purchasing, engineering or design.
Completion of the Diploma in Packaging Technology demonstrates your commitment to your career and to the industry. Delegates who successfully complete the Diploma are equipping themselves for senior positions within the packaging industry.
The Australian Institute of Packaging (AIP) has advised that registrations are now open for the 2018 AIP Influential Women Mentoring Program for Australasia.
This is a new and improved AIP mentoring program for women in the industry using Gallup Strengths to discover talents and how best to increase performance, productivity and passion at work.
Women who are looking to increase their conviction, make an impact and unlock their leadership potential are invited to apply.
The program will connect them to women in the packaging industry, using the latest technology no matter where you are located. This program isn’t about being perfect – it’s about making progress and growing in a career together. It is about knowing which levers to adjust to be influential and learning along the way.
Unlock your career possibilities and increase your conviction so you can stop playing small and reach your true potential with the support of others.
Participants will learn how to:
- Develop their talents and find a leadership style that is authentic to them.
- Surround themselves with a tribe of like-minded people wanting to amplify influence.
- Have the right mindset for amplifying influence and regulating limiting self-talk.
- Get clear on their values and how they impact decision making, relationships and the ability to get things done.
- Position themselves as a leader in the industry that has influence and impact.
- Improve their presence and ability to gain the buy-in of peers, leaders and stakeholders.
- Diversify their networks and sure up their ability to ‘future-proof’ their career.
- Have the confidence to speak up at the table and be heard.
The AIP Influential Women Mentoring Program commences in February 2018. Early Bird Registrations close 29 November. More information is available here.
More than 150 international university students studying in Adelaide experienced a taste of Australia last week at the Australian Wine Showcase 2017, held at the National Wine Centre of Australia.
The seventh annual Australian Wine Showcase was a collaborative event, with Wine Australia, Study Adelaide, the National Wine Education and Training Centre and National Wine Centre of Australia introducing the students to an impressive range of Australian wine and familiarising students with producers from more than 20 Australian wine regions.
Wine Australia Head of Market, Asia Pacific, Hiro Tejima, said the Australian Wine Showcase was an interactive opportunity for students from across the world to taste wines from different Australian wine regions, in their host city.
“International students to Australia are curious about all aspects of life in their host country, including its food and wine culture. We hope that the Showcase inspires the students to learn more about our wine regions and to share their appreciation for our wines with their families and friends,” Tejima said.
Study Adelaide Chief Executive, Karyn Kent, said the students greatly valued the opportunity to learn about Australian wine in a fun, yet safe and responsible environment.
“Access to great food and wine is one of the best things about living in Adelaide. We’re pleased to partner with Wine Australia on the Australian Wine Showcase 2017, as it’s a great way to introduce this special part of the Adelaide lifestyle to international students in a fun, informative and responsible way. It is our hope that the Showcase will develop their appreciation for Australian wine and create a lifelong connection with and passion for the state,” said Kent.
At the free event, students discovered wines from more than 20 regions across Australia, including classic Australian wine styles and alternative varieties such as Fiano, Vermentino and Nebbiolo.
The international students attending this year’s Australian Wine Showcase were from 30 different countries including from some of Australia’s largest wine export markets, such as China where Australian wine exports increased in value by 44 per cent to $607 million in the 12 months to the end of June 2017.
France boasts thousands of years of wine making and some of the finest wines in the world, but French (and Chinese) students come to Adelaide to learn about wine and spirits marketing.
2017 is the seventh year that Professor Herve Remaud, from KEDGE Business School in Bordeaux, has accompanied students from the Global MBA program to Adelaide to learn from the Ehrenberg-Bass Institute for Marketing Science, at the University of South Australia, and visit South Australia’s famous wine regions.
“Bordeaux in France makes almost as much wine as all of Australia, including Bordeaux’s cru classé (classed growths) such as Chateau Lafite Rothschild – currently a mere $2,390 a bottle at Dan Murphy’s for the 2010 vintage,” Prof Remaud said.
“If a great part of this success is due to history and quality, sustaining a vibrant wine and tourist industry is a different story and we have to learn modern marketing techniques, which is why we come to Australia.
“Because of the Ehrenberg-Bass Institute’s knowledge of brands and consumer behavior, our group learned things that we cannot access elsewhere.”
On the final day of the course, the students travelled through the Adelaide Hills to visit wineries and critically review the challenges wine brands face in order to grow sales and brand reputation.
Students toured several wineries and one distillery including Shaw & Smith, Bird In Hand, Applewood and Paracombe.
Among the students was Lucas Leclerc, technical director and winemaker at Chateau Lafon Rochet, a Bordeaux classed growth founded in the 17th Century. “Wine marketing is nothing if we don’t see it on the spot,” said Leclerc. “Visiting all the wineries, we have understood how difficult or easy it is to implement a good marketing strategy.”
The Ehrenberg-Bass Institute is a long-term partner of KEDGE Business School’s Global MBA program, welcoming MBA students from its Bordeaux, Marseille and Shanghai campuses to UniSA since 2001. Recently the wine marketing course opened up enrollment to UniSA postgraduate students and industry professionals.
Dr Armando Corsi, a Senior Researcher at the Ehrenberg-Bass Institute for Marketing Science who runs the course sees great benefits for the Australian cohort.
“The UniSA Postgrad students and industry professionals benefit from mixing with wine marketing students from France and China learning consumer purchasing behavior for wine and spirits; how to build online presence; and the fundamental of negotiation with channel partners.”
Wine professionals and serious hobbyists can now earn their French Wine credentials at Melbourne Polytechnic through the French Wine Scholar Certification, starting on 25 September 2017.
The French Wine Scholar Study and Certification program provides current, accurate and detailed information on the wines and wine regions of France. Developed and administrated by the Wine Scholar Guild with the support of the French Ministry of Agriculture, the specialisation program is designed for advanced students of wine.
Melbourne Polytechnic is one of only three organisations nationally that offer this certification in Australia, and the only provider in Victoria.
Students of wine who follow the in-depth curriculum and pass the exam earn the French Wine Scholar (FWS) title and are encouraged to use the FWS post-nominal as part of their professional signatures.
“There is no better place to specialize in than France. France vies with Italy as the #1 wine producing country in the world. The most popular commercially produced grape varieties – Sauvignon Blanc, Chardonnay, Chenin Blanc, Pinot Gris, Merlot, Malbec, Cabernet Sauvignon and Syrah – are all native to France! When it comes to wine culture, France is the historic benchmark,” commented Julien Camus, president of the Wine Scholar Guild.
The certification is delivered using a combination of face-to-face workshops and online study over eight weeks, followed by an exam.
The course is also available for delivery as Workplace Training, either on its own or bundled with the WSET Level 3 Award in Wines or Responsible Service of Alcohol courses.
New figures from the Wine & Spirit Education Trust (WSET) reveal that demand for wine and spirits education is higher than ever both in Australia and globally.
WSET, the largest global provider of qualifications in the field of wines and spirits, is reporting a record 85,487 candidates taken globally in the academic year finishing 31 July 2017, an increase of 19 per cent on last year, marking 15 years of growth. The UK continued to lead the global table with candidate numbers up 14 per cent to 19,401 with Mainland China and USA following closely behind, while Australia moved up from 8th to 7th place seeing 27 per cent growth in candidate numbers compared to the 2015-16 academic year.
As more and more consumers seek to learn more about wine and spirits, the need for more knowledgeable staff is rising, encouraging professionals to pursue accredited qualifications and hospitality businesses to prioritise formal training to cater to customers’ discerning tastes.
Top 10 WSET Markets for the Academic Year 2016/17 (growth from previous year):
- UK (+14%)
- Mainland China (+41%)
- USA (+48%)
- Canada (+4%)
- Hong Kong (+16%)
- France (+32%)
- Australia (+27%)
- Taiwan (+5%)
- South Korea (+13%)
- Switzerland (+11%)
In the last year, WSET expanded its global reach with the opening of its first international office in Hong Kong and launching courses in new markets including Czech Republic and Montenegro. WSET welcomed over 100 new Approved Programme Providers and there are now 750 Providers offering WSET courses to wine, spirits and sake consumer enthusiasts and trade professionals in over 70 countries. In Australia, 26 Approved Programme Providers now offer WSET courses.
This year, as the USA remains a strong region for growth across the wine, spirits and sake arenas, WSET will be cementing its presence in the market with the appointment of a dedicated team on-territory that will nurture its potential.
The new academic year will also see the release of the freshly updated Level 2 Award in Spirits and the availability of a full suite of printed materials for the Level 3 Award in Sake.
Scores of Chinese students are heading to South Australia to study winemaking to fuel China’s huge domestic wine industry.
The University of Adelaide has seen an almost three-fold increase in Chinese enrolments in the past five years in its winemaking courses, which are the most comprehensive university courses for viticulture and oenology in Australia.
The university in the South Australian capital offers a four-year Bachelor degree in Viticulture and Oenology as well as a postgraduate Diploma and Masters courses.
It has about 280 students across the three courses, 41 per cent of whom are Chinese. In 2016 there were 114 students from China studying Viticulture and Oenology at the University of Adelaide compared with just 44 in 2013. Numbers for 2017 are yet to be finalised because of the upcoming mid-year intake.
“That’s a significant change in five years,” School of Agriculture, Food and Wine Associate Professor Paul Grbin said.
“About 90 per cent of our international students now are from China and that’s primarily in our post graduate programs but we have a reasonable percentage in our undergraduate programs too.
“Our numbers have grown overall as well so we are not getting fewer international students from our traditional markets such as the United States, Canada, South Africa, South America and a few Europeans.”
According to the Organisation of Vine and Wine Australia was the fifth largest wine-producing nation, making close to 1.3 billion litres. China was sixth with an estimated 1.15 billion litres.
China last year overtook the United States to become the biggest buyer of Australian wine following a 40 per cent growth in sales for 2016. Exports of wine to mainland China rose from AU$370 million in 2015 to $520 million in 2016.
Despite the huge size of the imported wine market in China, about 80 per cent of the wine consumed there is produced domestically.
“The local industry now has a bigger vineyard area than Australia and they are striving to improve and part of that is a thirst for knowledge so they’re moving to countries like Australia to learn best practice,” Assoc Prof Grbin said.
“There’s definitely a sense when I talk to the (Chinese) students that there’s excitement around the development of the industry in China and there are plenty of good opportunities for them when they graduate to work not only in China but in the international wine trade.
“There’s certainly a recognition in China that wine has become an important business proposition so it’s on the strength of that that we have seen an increase in students coming not only for us in oenology and viticulture but also in the wine business program.”
Post graduate student Huiyi Hu came to Adelaide to gain more practical winemaking experience.
“I studied winemaking for four years in China from 2010 but I didn’t learn how to make real wine,” she said.
“I wanted to know more about winemaking so I came here where the course is good.
“Here I make my wine in a winery and solve any problems with group discussions, rather than just following instructions.”
In December, the University of Adelaide revealed preliminary plans to expand its teaching and research winery to cater for growing demand.
The university has also had remarkable success with a free online MOOC (Massive Open Online Courses), World of Wine: From Grape to Glass, which has been studied by almost 80,000 students from more than 160 countries.
The course, originally offered on the edX platform and also affectionately known as Wine101x, has been translated into Chinese in partnership with Chinese MOOC platform XuetangX.
In China, more than 4600 students enrolled in the first six-week course and another 14,300 have enrolled in the ongoing self-paced course.
“It’s not a direct marketing ploy to increase the number of students coming to the university to study wine but it certainly does raise the university’s profile in China,” Assoc Prof Grbin said.
“It’s also about providing a service – certainly as China develops its wine culture there’s a real desire to understand wine a bit more and this MOOC is a pretty straight forward and simple approach to develop a solid understanding of how grapes are grown and wine is made.
“I can only envisage that it will more and more popular as it becomes more widely known that it’s there.”
South Australia is consistently responsible for about 50 per cent of Australia’s annual production and 75 per cent of its premium wine. The state is home to world-renowned regions such as the Barossa Valley and McLaren Vale and iconic brands including as Penfolds Grange, Jacob’s Creek , Hardys and Wolf Blass.
Chinese students accounted for almost 40 per cent of the 32,000 in international students who studied in Adelaide in 2015.
A project is underway to review and align existing retail baking units of competency, skills sets and qualifications from the FDF10 Food Processing Training Package, to industry defined occupational standards.
First drafts of the units of competency, skills sets and qualifications have nearly been completed following consultation with the Technical Advisory Committee (TAC). They will be made available on the Skills Impact website for broad stakeholder consultation in late March.
For those who would prefer to provide their feedback verbally, a series of face-to-face workshops and two consultation webinars are being arranged.
- VIC, North Melbourne (27 March, 10:00am – 1:00 pm)
- TAS, Hobart (28 March, 10:00am – 1:00 pm)
- QLD, Brisbane (29 March, 10:00am – 1:00 pm)
- NSW, Sydney (30 March, 10:00am – 1:00 pm)
- NT, Darwin (3 April, 10:00am – 12:30 pm)
- WA, Perth (4 April, 10:00am – 1:00 pm)
- SA, Adelaide (5 April, 10:00am – 1:00 pm)
- 12 April from 10:00 – 11:00 am
- 13 April from 2:30 – 3:30 pm
Wine Australia is inviting early career researchers to apply for funding through the Incubator Initiative, a new program that will fund a series of regionally focused research projects.
The Incubator Initiative connects early career researchers with Australia’s wine regions to lead a co-funded locally-focused research project from priorities identified by Wine Australia’s Regional Program Partners.
Wine Australia Chief Executive Officer Andreas Clark said the program will foster stronger links between wine regions and research and development, and support emerging researchers who wish to move into the grape and wine sector.
‘Wine Australia funds research and marketing activities on behalf of the Australian wine sector and we’re passionate about getting the best people to work in our grape and wine community’, he said.
‘The Incubator Initiative is an exciting opportunity to further develop the connections between our research communities and our unique wine regions, while providing practical solutions that are locally-focused.
The Incubator Initiative is open to all early career researchers working for an Australian-based research organisation. Early career is defined as someone who has less than five years postdoctoral or post-Masters research experience.
Up to $20,000 is available to undertake projects identified by wine regions across Australia, with this funding matched by a co-contribution – cash or in-kind – from the research organisation where the researcher is employed.
The Incubator Initiative is a three-way partnership between Wine Australia, regional associations and research organisations to support our grape and wine community and encourage early career researchers.
Applications close on 18 April 2017.
The Australian Packaging & Processing Machinery Association (APPMA) has announced that submissions are now open for its ninth annual scholarship program.
The scholarship will enable one packaging technologist, designer or engineer the opportunity to complete a Diploma in Packaging Technology to the value of $9,000.
Diploma in Packaging Technology students are from a variety of backgrounds and disciplines, and are typically experienced practitioners or managers in technical, sales/marketing, QA, purchasing, engineering or design.
Completion of the Diploma in Packaging Technology demonstrates a commitment to a career in the packaging industry. Delegates who successfully complete the Diploma are equipping themselves for senior positions within the industry.
Submissions Close 20 January 2017. More information can be found here.
Global food safety organisation NSF International has acquired the Burwater Pacific Group, a leading food safety training, auditing and consulting business based in New Zealand.
With hopes to expand food safety and quality services to a broader New Zealand and Australia food manufacturer and retail market, NSF International will work closely with the Burwater Pacific Group to provide its services for clients in New Zealand.
According to NSF International Senior Vice President, Tom Chestnut, the NSF Burwater team will utilise their 100 years of combined food safety experience to continue to lead food safety operations throughout New Zealand and Australia with assistance from technical experts around the globe.
“The addition of the Burwater Pacific Group to the NSF International Global Food Safety and Quality Division enables us to provide global auditing, certification, training and consulting services to the New Zealand and Australian food industry for our multinational retail customers and complements our current operations in the Asia-Pacific region, where we have offices in Korea, China, Thailand and India,” Chestnut said.
Regional Director for NSF International in New Zealand and Australia, Nigel Burrows, says that NSF welcomes the expertise, strong reputation and shared commitment to food safety that the Burwater Pacific Group brings to NSF International’s food safety and quality business.
“The opportunity to have access to the technical expertise of NSF’s Food Safety and Quality services will benefit New Zealand and Australian Food businesses on a local and global level. We are extremely excited to be part of NSF International as their global leadership in Food Safety and Quality will benefit our existing and new clients,” Burrows said.
As a result of the acquisition, multinational food businesses will have their food safety auditing, certification, training and consulting needs supported throughout New Zealand and Australia.
Services offered via NSF Burwater include:
· Technical Consulting – Services for new product launches including product development, label review and development, food control plans and HACCP development, micro and chemical sampling, internal auditing, training and product development.
· Auditing services – Franchise compliance and operational standards review and audits as well as global standards and third-party regulatory audits including high risk food categories.
· Training and development – Consultation, coaching and formal training in all areas from basic food handling to food safety program development and allergen management.