ASEAN Food Inspection & Certification: Model Courses

cover for webModel Courses for ASEAN.
ASEAN health departments and food safety agencies have developed a set of model courses for use by vocational and higher education institutions in the training of technical and professional staff involved in food inspection and certification. The model courses support an overall objective of the ASEAN Expert Group on Food Safety to harmonise food inspection and certification regulation and practice in ASEAN.

The model courses may be freely used and adapted by any teaching or training provider in ASEAN provided proper acknowledgement is given and notification of usage is advised. The Model Courses includes editable files free of logos and backgrounds to encourage usage.

This resource is the major output of a four year program of cooperation between stakeholders including:

  • Health and food safety agencies in each ASEAN Member State,
  • ASEAN Expert Group on Food Safety (AEGFS),
  • ASEAN Secretariat,
  • Australian Maritime College/University of Tasmania (AMC/UTAS)

The program, conducted in three phases, received essential financial support from the Australian Government.  Development and testing of the resource was conducted by a working team comprising representatives from Cambodia, Indonesia, Lao PDR and Viet Nam.  Leadership was provided by Malaysia as Regional Coordinator of AEGFS.

Technical advice and assistance was provided by AMC/UTAS. AMSAT International provided overall project management and QA.


The goal of AEGFS has been to achieve harmonization in the policy and practice of food inspection and certification for export.  The purpose of the Model Courses is to assist individual Member States, Competent Authorities and training/education institutions to build a professional workforce of inspectors and auditors trained in a consistent and compatible manner.

The Model Courses are freely available to all education and training providers. They provide simplified and convenient access to documented resources, which can be used and adapted to suit specific national and institutional needs. The Model Courses are not intended to be proscriptive, rather they provide professional staff and educators with a common starting point and basis for formal and meaningful recognition of qualifications.

The model courses consider the concept of life-long learning and are designed to provide a pathway where employees can logically progress with each successive level building on the previous qualification.


Based on three generic programs, the Model Courses include curriculum, course outlines, unit outlines and lecture content, learner’s guides and resources.


The Curriculum provides an outline of the prerequisites, units of competency, target groups, training arrangements, delivery approaches, and assessment strategy, modes and approaches.

Unit Outlines

The Unit Outlines describe elements of the job, scope of skills & knowledge required, and an assessment/evidence guide including underpinning knowledge, skills required and assessment resources needed.  Lecture material in MS Powerpoint form is included (free of logos and identification to facilitate incorporation by users).

Learners Guides

The Learners Guides provide students with more detailed notes and materials to assist in learning and revision.  Supporting resources are attached where appropriate.

A list of the included units and documents is included below.

Target groups

The programs support training for (i) food inspection officers, (ii) food certification auditors and (iii) higher education students.  Each target group has specific needs and recognition requirements:

Food Inspection Officers

This vocational pathway consists of six units of competency. It is designed to provide new entrants into the Competent Authority (CA) with the necessary skills and knowledge to conduct inspections of GMP, GHP and prerequisite programs using prepared checklists under instruction from auditors or managers. The training for inspection officers will be competency based. Assessment will combine observation, written activities and oral questioning.

Food Certification Auditors

The auditor is largely autonomous, conducting food audits, preparing reports and issuing corrective actions under the supervision of managers. The auditor training consists of six high level vocational units of competency. This unit cluster is suitable for new graduates from higher education to learn practical food auditing skills or for inspectors wishing to progress their career. The program logically builds on the skills and knowledge gained at the inspector level and provides a career pathway within the CA.  Assessment will include written activities as well as workplace observation. This course is a formal assessed course provided by a national educational institution.

Higher education stream

The program is intended to provide a specialist pathway for undergraduate science and applied science students and builds on generic core units completed in years 1 and 2 of degree courses. The food safety and compliance major comprises a cluster of four elective units that may be selected as a pathway by a student in years 3 and 4 of their degree. This would provide key skills and knowledge and form the basis of a professional CA career pathway for university level graduates in ASEAN. From this program it would be expected that future managers of CAs would emerge with the necessary attributes to guide these organisations into the future.

Future actions

The need for dissemination and capacity building support to encourage uptake and implementation of the Model Courses was discussed during the 10th AEGFS (Brunei, 2013). AMC/UTAS & AMSAT International will continue to seek donor support, particularly from the Australian Government for this purpose.  The ASEAN Secretariat is also supporting these activities.

Malaysia, as regional coordinator of the AEGFS and as the AEGFS member coordinating FI&C issues under AFSIP, has agreed to take responsibility for future maintenance of the Model Courses. This will involve approving ongoing improvements and corrections to content to ensure the Model Courses remain current and relevant.

ASEAN Food Inspection and Certification – Model Courses:  Table of Contents


  • Food Inspection Officer
  • Food Certification Auditor
  • Higher Education Stream

Teaching Resources

Inspection Stream

  • INS01 Food handling and safety practices
  • INS01-Unit outline-Food handling and safety practices
  • INS01-Learner’s guide-Food handling and safety practices
  • INS01-Lecture-Food handling and safety practices
  • INS02 Sampling procedures
  • INS02-Unit outline-Sampling procedures
  • INS02-Lecture-Implement sampling procedures
  • INS02-Annex-Sampling procedures
  • INS03 Temperature control
  • INS03-Unit outline-Temperature control
  • INS03-Learner’s guide-Temperature control
  • INS03-Lecture 1-Maintain the Temperature – Chilling and freezing
  • INS03-Lecture 2-Maintain the Temperature – Refrigeration
  • INS04 Testing instrument Calibration
  • INS04-Unit outline-Testing instrument calibration
  • INS04-Learner’s guide-Testing instrument calibration
  • INS04-Lecture-Calibrate instruments
  • INS05 Food safety and quality program monitoring
  • INS05-Unit outline-Food safety and quality program monitoring
  • INS05-Learner’s guide-Food safety and quality program monitoring
  • INS05-Lecture-Food safety and quality program monitoring
  • INS06 Cleaning and sanitation
  • INS06-Unit outline-Cleaning and sanitation
  • INS06-Learner’s guide-Cleaning and sanitation
  • INS06-Lecture-Cleaning and sanitation
  • INS06-Lecture-Lecturer’s notes-Cleaning and sanitation

Audit Stream

  • AUD01 Hygiene standards evaluation
  • AUD01-Unit outline-Hygiene standards evaluation
  • AUD01-Learner’s guide-Hygiene standards evaluation
  • AUD01-Lecture 1-Hygiene standards evaluation
  • AUD01-Lecture 2-Codex code of hygienic practice for meat
  • AUD01-Annex-Codex general principles of food hygiene
  • AUD02 Food Safety programs
  • AUD02-Unit outline-Food safety programs
  • AUD02-Learner’s guide-Food safety programs
  • AUD02-Lecture-HACCP and its application
  • AUD02-Annex-Documentation and system requirements for a compliant HACCP program
  • AUD03 Audit practices
  • AUD03-Unit outline-Audit practices
  • AUD03-Learner’s guide-Audit practices
  • AUD03-Lecture 1-Auditor skills and knowledge
  • AUD03-Lecture 2-Food auditing
  • AUD03-Lecture 3-Conduct food safety audits
  • AUD03-Annex 1-Audit checklist template
  • AUD03-Annex 2-Sample of food safety audit checklist
  • AUD04 Process inspection procedures
  • AUD04-Unit outline-Process inspection procedures
  • AUD04-Learner’s guide-Process inspection procedures
  • AUD04-Lecture 1-Monitor food and water quality
  • AUD04-Lecture 2-Apply and monitor food safety requirements
  • AUD05 Sampling procedures
  • AUD05-Unit outline-Sampling procedures
  • AUD05-Lecture-Implement sampling procedures
  • AUD05-Annex-Sampling procedures
  • AUD06 Hazard analysis practices
  • AUD06-Unit outline-Hazard analysis practices
  • AUD06-Learner’s guide-Hazard analysis practices
  • AUD06-Lecture-A review of hazards and control

Higher Education Stream

  • HED01-Food Quality Control and Assessment
  • HED02-Food Safety Management Systems
  • HED03-Food preservation and packaging
  • HED04-Globalisation, Trade and Quarantine Inspection